Cheese isn’t just an ingredient. Eating and enjoying the flavor of cheese can be a moment when nothing else matters. It's a bite that can be comforting and luxurious. After tasting and cooking with countless cheeses over the years, I’ve learned that each one has its own personality and flavor. When you pair the right cheese with the right dish, the whole meal comes to life.
Mozzarella
Mozzarella is the cheese I think of when I want consistency in flavor. Every time I top my pizzas with freshly shredded mozzarella, I'm reminded why I keep mozzarella in my fridge at all times. It's light and delicious.
My taste notes: Soft, lightly sweet, stretchy, with a smooth melt.
Where I love it: Melted over pizza, layered in lasagna, or sliced with tomatoes and basil. Sometimes I'll drizzle it with olive oil and add flaky sea salt.
Burrata
Burrata cheese always feels like a bit of luxury. The first time I cut into it and watched the creamy center spill out, it was a cheese-changing experience. It's literal heaven when you spoon this over crusty bread or fresh peaches.
My taste notes: Buttery, faintly sweet, delicate, with a rich flavor.
I serve it with: Tomatoes, peach slices, toasted bread, prosciutto, or a drizzle of olive oil and cracked pepper.
Ricotta
Ricotta is the cheese I use when I'm making comfort food. It makes lasagna feel cozy, but also pairs really well with honey on toast and a side of fruit.
My taste notes: Mild, soft, lightly sweet, with tiny curds that give it texture.
Where I love it: Lasagna, stuffed shells, added to pancake batter, in homemade cakes like my lemon ricotta cake, or spread on toast with honey.
Brie
Brie was one of the first cheeses that made me pause mid-bite and appreciate the layers of flavor. Warm it a bit and it turns velvety smooth with a hint of buttery flavor.
My taste notes: Buttery, creamy, with a hint of earthiness and mushroom.
I enjoy it with: Crackers and jam, roasted fruit, or as a spread on warm bread.
Camembert
Camembert has a deeper flavor than Brie. It's a bit earthier, and honestly, it can have a funky aroma. It's bold, but don't let it throw you off. You can bake it with garlic and rosemary, and it will easily be the hit of the night.
My taste notes: Rich, savory, and nutty.
I serve it: Warm with a fresh baguette, apples, pear slices, or honey. It spreads smoothly, so it's a great "dipper" for most foods.
Humboldt Fog
The first time I tasted Humboldt Fog, I remember being amazed at the hint of citrus that my taste buds picked up. The center of this cheese stays firm, while the outer layer becomes creamier as it ages.
My taste notes: Tangy, citrusy, goat-milk flavor, with a creamy-to-crumbly texture.
I pair it with: Sourdough bread, prosciutto, crisp apples, and a light white wine. As it ages, I pair it with cured meats and red wine.
Havarti
Havarti is truly a comfort cheese. When I want melty goodness on a sandwich or in mac and cheese, this is my go-to cheese. It's so silky smooth.
My taste notes: Mild, buttery, smooth; becomes nuttier with age.
My go-tos: Grilled cheese, burgers, mac and cheese, sliced with apples or crackers.
Muenster
Muenster is one of those cheeses that people often forget about, and I'm not sure why. Once I tried it in a Reuben, I was hooked. The perfect melt of this cheese covered and held everything together perfectly.
My taste notes: Mild tang, melty, soft, and stretchy.
I serve it on: Reuben sandwiches, burgers, and grilled cheese.
Gouda
Gouda is a two-part cheese. Young Gouda is mild and creamy, but aged Gouda has a caramel flavor that makes it the star of cheese and charcuterie boards.
My taste notes: Buttery and mild when young, with caramel hints when aged.
I enjoy it: On charcuterie boards, melted into soups, or sliced on sandwiches.
Cheddar
Cheddar cheese is always in my fridge. It has a mild flavor that suits most palates, and it's nice to have as a snack or as a topper for soups. I buy a block of cheddar cheese and always shred it myself. The cheese melts better this way.
My taste notes: Salty with a smooth melt.
Where I use it: Mac and cheese, casseroles, homemade soup toppers, grilled cheese.
Parmigiano-Reggiano (Parmesan)
There’s nothing like breaking off a small piece of Parmigiano-Reggiano. The saltiness and texture make it a memorable experience with lots of nutty flavors.
My taste notes: Nutty, salty, deep umami, with a crumbly texture.
How I use it: Freshly grated over pasta and risotto, shaved over salads such as Caesar salad, or drizzled with aged balsamic.
Pecorino Romano
Pecorino Romano has a sharper and saltier flavor, and it's the cheese I use for dishes that need a big pop of flavor.
My taste notes: Salty and sharp flavors.
I grate it over: Pasta, meatballs, soups, roasted vegetables, and salads.
Gorgonzola
Gorgonzola pairs so well with so many types of dishes. The first time I melted it into a cream sauce, I was amazed at how it balanced the flavors without overtaking.
My taste notes: Tangy, creamy, salty, and smooth once melted.
I enjoy it with: Pasta, salads, pears, walnuts, steak, and red wine.
Stilton
Stilton has a subtle sweetness that is unique to blue cheeses. A drizzle of honey over Stilton and crackers is one of my favorite bites.
My taste notes: Nutty, earthy, bold but balanced, and has a crumbly-creamy texture.
I pair it with: Honey, pears, apples, crusty bread, or melted into soups and sauces.
The fun thing about eating cheese is that each bite is an experience. The more cheeses you taste, the more your palate grows. Once you start pairing with intention, meals stop being ordinary. They become moments to savor and enjoy.
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