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Executive Chef-owner of \u00c9picerie in Austin TX, Sarah McIntosh brings the simplicity of her beloved French-Louisiana fare together with seasonal offerings that keep her patrons pleasantly surprised. After years of success and the restaurant surviving the pandemic, it evolved from a grocery & cafe into a bistro, bar & boulangerie. <\/p>\n<\/div>\n<\/div>\n<\/div>\n
An Expert Shares the Best Cheeses for Charcuterie<\/h2>\n When assembling the perfect charcuterie board, selecting the best cheese is an art. In this guide, we\u2019ll explore McIntosh\u2019s expert recommendations for selecting the best cheese for charcuterie, along with additional considerations for flavor pairings and lesser-known cheese picks. Whether you\u2019re a charcuterie novice or simply drawn in by all of the hype, prepare yourself to dive.<\/p>\nUnderstanding Different Types of Cheese<\/h2>\n \u201cGenerally speaking, there are five different types of cheeses,\u201d says McIntosh. <\/p>\n
\nBloomy rind.<\/strong> A type of cheese with a white, velvety rind that develops as the cheese ages<\/li>\nWashed rind.<\/strong> This cheese is washed during the ripening process to create a pungent aroma and flavorful rind.<\/li>\nSemi-soft.<\/strong> Expect a high moisture content, a smooth and creamy texture, and a flavor that can range from mild to pungent.<\/li>\nHard.<\/strong> Hard cheeses are aged longer than soft cheeses, resulting in a drier, crumblier texture and higher fat content.<\/li>\nBlue.<\/strong> These cheeses are made with the addition of cultures of edible molds (read: delicious<\/em> molds).This creates the signature blue-green spots or veins through the cheese.<\/li>\n<\/ul>\nIt\u2019s also important to note that there are four different types of milk used to make cheese: cow, sheep, goat, and water buffalo.<\/p>\n
How to Select the Best Cheese for Charcuterie<\/h2>\n \u201cDepending on your platter size, there are several different options for cheese amounts. I typically stick to three or five types of cheese. I like to select a different variety of styles and milk types,\u201d says McIntosh. <\/p>\n
When designing larger platters, McIntosh also notes that she tends to select more firm cheeses. \u201cFirm cheeses are easier to cut and look nicer\/cleaner especially when your guests start digging in!\u201d Alternatively, she may put a softer cheese on a separate platter to prevent any mess on the main board. <\/p>\nHow do you pair your cheese with other charcuterie ingredients? <\/h2>\n McIntosh says firm cheese pairs well with fruits\/dried fruits, nuts, and hard salami. For softer and blue cheeses, she likes to dive into different types of honey<\/a> and jams.<\/a>\u00a0<\/p>\n\u201cBloomy rinds are typically your soft cheeses. These could be anything from Brie to Camembert or double creams.\u201d However, McIntosh notes that there are bloomy rinds that are more firm as well. \u201cWashed rinds like Raclette and Taleggio can range from soft, semi-soft, or to hard. These are what you think of as \u2018stinky cheeses,\u2019 and they tend to be orange in color,\u201d she says. <\/p>\n
\u201cSemi-soft cheese like Gouda and Manchego, hards such as parm and Pecorino, and blue are all pretty straightforward. If blue cheese is scary to you, try a harder blue or one with less veining (the blue streaks) for a less pungent flavor.\u201d<\/p>\nHow do milks affect the flavors of cheese?<\/h2>\n McIntosh explains that each milk type has its own signature flavors and fat content. \u201cGoat milk is the leanest, followed by cow, sheep, and water buffalo,\u201d she says. When selecting milk type, the following tasting notes are helpful to consider:<\/p>\n
\nGoat.<\/strong> Lean, sour, tangy.<\/li>\nCow.<\/strong> Nutty, buttery, mushroom, bread, rich.<\/li>\nSheep.<\/strong> Barnyard, buttery, earthy, creamy.<\/li>\nWater buffalo.<\/strong> Sweet, velvety, pudgy, rich.<\/li>\n<\/ul>\n\u201cOftentimes, producers create mixed milk cheese of two or more different types of milk,\u201d says McIntosh. \u201cOne of my favorites being Campo De Montalban<\/a>. It consists of goat, cow, and sheep milk creating a very complex Manchego-style cheese which is always a hit.\u201d \u00a0<\/p>\nAn Underrated Cheese to Keep on Your Radar<\/h2>\n McIntosh says her personal favorite cheese of all time is Rush Creek Reserve<\/a> from Upland Cheese Co. It\u2019s important to note that this cheese is only available in the fall when the cows\u2019 diet changes from green grass to hay. This change in diet results in richer milk, perfect for this custardy creation. The wheels of this cheese are wrapped in spruce bark in keeping with the tradition of this variety of washed rind cheese. This process gives the cheese a delightful woodsy\/smoky flavor.\u00a0McIntosh also notes that this cheese is pricier and extremely limited, making it a great holiday gift. It can sometimes be found at Whole Foods or your local cheese store if you\u2019d rather not order online.<\/p>\n<\/div>\n
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