At Say Cheese, we take pride in presenting an extensive selection of artisan cheeses sourced from around the globe. Each cheese represents a unique narrative of tradition, craftsmanship, and flavor. Whether you are a seasoned cheese connoisseur or embarking on an initial exploration of the world of fine cheese, our collection is certain to engage your senses. We firmly believe that the appeal of cheese lies in its diversity, and we are committed to providing the most exceptional examples of this time-honored culinary art.
Here is an overview of the distinguished varieties featured in our collection:
Cow’s Milk Cheeses
- Brie: A soft, creamy cheese characterized by a bloomy rind and a mild, buttery flavor profile. The delicate, edible mold of the rind contributes a subtle earthy note that enhances the rich interior. It is ideally paired with fruits such as apples or pears, and crisp, neutral crackers. For a more indulgent experience, consider baking it with a drizzle of honey and toasted nuts.
- Mozzarella: A fresh, milky cheese with a delicate flavor and a slightly springy texture. In contrast to aged cheeses, Mozzarella is best enjoyed in its fresh state to fully appreciate its optimal flavors. It serves as a key ingredient in classic dishes like Caprese salad, featuring ripe tomatoes and fresh basil, and pizzas with a vibrant marinara sauce. Alternatively, it can be savored on its own with a drizzle of high-quality olive oil and a sprinkle of sea salt.
- Emmental: A semi-hard cheese distinguished by its nutty flavor and large holes, referred to as “eyes,” which are formed during the fermentation process. These holes are a defining characteristic of Emmental and contribute to its unique texture. It is particularly suitable for melting in fondues, where its smooth, melty texture and nutty flavor are prominent, or in gratins, adding a rich, savory note. It also complements cured meats and hearty breads.
- Gruyère: A firm, nutty cheese with a complex flavor profile that encompasses both sweet and savory notes, often with hints of hazelnuts. Its versatility makes it a favored choice for a wide range of culinary applications. It excels in baked dishes such as quiches and tarts, grilled in sandwiches, or served as a table cheese with crusty bread and a glass of wine. The aging process is crucial to Gruyère’s flavor development, with longer aging resulting in a more pronounced and complex taste.
- Cheddar: A versatile cheese that presents a spectrum of flavors, ranging from mild and creamy to sharp and tangy, contingent upon its age. The texture also evolves with age, becoming drier and more crumbly in older varieties. It is a staple on cheese boards, where it can be paired with both sweet and savory accompaniments, and is featured in numerous recipes, from mac and cheese to cheese sauces.
- Delice: Frequently referring to “Delice de Bourgogne,” this is a rich, triple-cream cheese that exhibits an exceptionally decadent and buttery character. The high butterfat content imparts an almost meltingly smooth texture and a flavor that is both rich and delicate. It is best enjoyed in its simplest form, with a crusty baguette or a glass of Champagne, to fully appreciate its luxurious nature.
Sheep’s Milk Cheeses
- Manchego: A firm, nutty cheese from Spain with a slightly tangy flavor. Produced from the milk of Manchega sheep, it possesses a distinctive flavor profile influenced by the region’s terroir. It is traditionally enjoyed with quince paste, which provides a delightful sweet-savory contrast, or roasted red peppers, which complement its nutty notes.
- Pecorino: An Italian cheese that encompasses many varieties, all produced from sheep’s milk. Generally salty and sharp, Pecorino exhibits a more pronounced flavor than cow’s milk cheese. Its robust flavor makes it particularly suitable for grating over pasta dishes, where it imparts a salty, savory note, or for shaving onto salads, adding a tangy bite. The diverse varieties of Pecorino each possess unique characteristics, depending on their region of origin and aging process.
- Roquefort: A bold, blue cheese from France with a pungent aroma and a rich, creamy texture. The distinctive blue veins, created by the Penicillium roqueforti mold, define its flavor and appearance. It is often paired with sweet wines such as Sauternes, which serve to balance its saltiness and pungency, or with a drizzle of honey, which enhances its creamy texture and introduces a touch of sweetness.
Other Notable Varieties
- Camembert: Similar to Brie, Camembert is a soft, creamy cheese with a bloomy rind, but it exhibits a slightly more intense, earthy flavor. Traditionally produced in small rounds, it has a slightly higher moisture content than Brie, resulting in a more luscious texture. When ripe, it presents a runny, almost molten center.
- Gouda Maduro: “Maduro” denotes an aged Gouda, which develops a deeper, more complex flavor profile with notes of caramel and butterscotch, and a firmer texture. As Gouda matures, it loses moisture, resulting in a denser cheese with concentrated flavors. The crystals that form in aged Gouda contribute a delightful crunch.
- Parmigiano Reggiano: A hard, granular cheese from Italy with a rich, savory flavor. Produced according to strict traditional methods in a specific region of Italy, it is aged for an extended period, typically 12 to 36 months, which contributes to its complex flavor and granular texture. It is ideally suited for grating over pasta dishes, risotto, and salads, or enjoyed in chunks with a drizzle of balsamic vinegar and a glass of red wine.
This is just a small sampling of the many exceptional cheeses that we offer. We encourage you to explore our collection and discover your own perfect pairings and flavor combinations. Our knowledgeable staff is available to provide guidance through our selection and assist you in finding the ideal cheese for any occasion. We are committed to sharing our passion for cheese and facilitating memorable culinary experiences.
