A great cheese shop is more than a place to buy dairy CheeseLoverShop. It is a place to taste, learn, and discover. You can tell a shop is good when the staff will let you sample, the range covers different milks, textures and ages, and the cheeses are stored and labeled with care. Strong smells are not a quality signal on their own, since plenty of excellent cheeses are mild. Pungent washed-rind cheeses are worth trying, though, because they show how much range a shop has.
Cheese is a staple worldwide. People eat it on boards, in sandwiches, melted into hot dishes and grated over pasta. Planning a trip around food? Our food and culinary travel guides cover the regions famous for their cheese.
1. Don’t Hesitate to Taste Befo re You Buy
Buying cheese without knowing what you’ll get is a guessing game, especially if you don’t walk in with a specific style or brand in mind. The surest way to know you’ll like something is to taste it, so ask for samples. Most good cheese shops offer free tastes.
To get the most out of a sample:
- Describe what you like. Words like “nutty,” “creamy,” “sharp” or “mild” help the cheesemonger point you to the right wedge.
- Taste mild to strong. Fresh cheeses come first, then bloomy rinds, then hard cheeses, and blue and washed-rind cheeses last.
- Ask the useful questions. What milk is it made from (cow, goat, sheep, buffalo)? How long was it aged? Is it pasteurized or raw milk? What does the cheesemonger pair it with?
2. Variety Is the Spice of Life
A cheese plate looks simple until you have to choose what goes on it. A good cheese shop stocks a wide range, from everyday Cheddar, Mozzarella and cream cheese to aged Goudas, soft-ripened Bries and blue cheeses, all displayed in a clear, organized way.
You don’t need every style on one plate. For a balanced board of three to five cheeses, mix:
- Texture: one soft, one semi-firm, one hard
- Milk type: cow, goat and sheep
- Flavor: one mild, one medium, one bold (such as a blue or washed-rind)
As a rule of thumb, plan about 1–2 oz (30–60 g) per person for an appetizer, or 3–4 oz (85–115 g) per person if the cheese is the main event.
3. Pick Your Snacks Wisely
A cheese plate isn’t complete without accompaniments that complement the main attraction.
- Sweet: jams, chutneys and honey work well with stronger cheeses. Honey is lovely with blue cheese.
- Texture: nuts such as almonds or walnuts add crunch, and dried fruits like apricots, figs and cranberries add chew.
- Fresh: grapes, apple and pear slices cleanse the palate.
- Savory: cured meats, olives and cornichons add salt and acidity.
A good shop sells these alongside the cheese, so you can build the whole board in one visit. Fresh seasonal flowers also make a board look special. For ideas on table styling, see our guide to the prettiest flowers.
4. Think About Your Food Pairings
Even the simplest cheese needs something to go with it.
- Crackers and bread: plain water crackers and baguette slices suit delicate cheeses. Seeded crackers and rye hold up to strong ones.
- Drinks: a crisp white wine pairs with fresh goat cheese, a fruity red with aged Cheddar, and a sweet dessert wine with blue cheese. Beer and cider work too, and so does tea.
- Cheese-filled snacks: cheese bites, stuffed pastries and baked cheese dishes also go well with a board.
5. Pick Specific Cheeses for Cooking
For cooking, the right cheese matters more than the fanciest one. If you want a smooth melt, choose cheeses that liquefy easily:
- Great melters: Gruyère, Emmental, Fontina, Mozzarella, young Cheddar and Monterey Jack
- Best for grating: Parmigiano-Reggiano and Pecorino Romano
- Best for baking: halloumi and paneer hold their shape and don’t melt away
Swiss-style Alpine cheeses such as Gruyère and Emmental are classic choices for fondue and gratins. Grate cheese yourself from a block when you can. Pre-shredded bags often contain anti-caking agents that keep them from melting smoothly.
6. You’re Probably Storing It Wrong
Improper storage is one of the most common mistakes cheese buyers make. Once the shop’s wrapping is off, don’t seal your wedge tightly in a plastic bag. That traps moisture and encourages bad mold.
Instead:
- Wrap it in cheese paper, wax paper or parchment, then loosely in a bag or container. The cheese stays protected and can still breathe.
- Store each cheese separately so flavors don’t mix.
- Keep it in the vegetable drawer, where humidity is more stable than on the main shelves.
- Take it out 30–60 minutes before serving. Cheese tastes best at room temperature.
- Use it in time. Soft cheeses are best within about 1–2 weeks of opening, and hard cheeses last about 3–4 weeks. A little surface mold on a hard cheese can be cut away with at least 1 inch (2.5 cm) of margin. Discard soft cheeses with mold.
7. Make a Suitable Choice of Tools
After shopping, make sure you have the right tools at home.
- A serving board or tray big enough to give each cheese its own space.
- A separate knife for each cheese, so flavors don’t transfer. A paring knife works for most. For soft cheeses like Brie, a thin, sharp or wire-style blade avoids sticking.
- A cheese plane or slicer for firm cheeses like Gouda.
- Small labels for each cheese, which guests will appreciate.
8. Know the Main Cheese Families
Knowing the basic categories makes shopping easier:
- Fresh: mozzarella, ricotta, feta, chèvre. They are mild, milky and best eaten soon.
- Bloomy rind: Brie, Camembert. They are soft and buttery with an edible white rind.
- Semi-hard: Cheddar, Gouda, Gruyère. They are versatile for snacking and cooking.
- Hard: Parmigiano-Reggiano, aged Pecorino. They are grainy, salty and great for grating.
- Washed rind: Taleggio, Époisses. They are pungent and rich.
- Blue: Roquefort, Gorgonzola, Stilton. They are tangy and sharp.
FAQ
Q1: Is cheese a popular food around the world?
Yes. Cheese is among the most widely eaten foods in the world, and people use it in cooking, baking and sandwiches, and on its own. Many regions have their own traditions, from French cheese counters to Italian hard cheeses.
Q2: Is cheese a healthy food?
Cheese is a good source of calcium, protein and vitamin B12, and it also provides zinc, phosphorus and riboflavin. Cheese made from the milk of grass-fed animals can contain more omega-3 fatty acids and vitamin K2. Cheese is also high in saturated fat and sodium, so portion size matters. Research on cheese and heart health suggests moderate intake isn’t clearly harmful for most people, but people with specific health conditions should follow their doctor’s advice.
Q3: How can you buy healthy cheese?
Look for cheese made from simple ingredients: milk, salt, cultures and enzymes. Check the label, choose real cheese rather than “processed cheese product,” and ask your cheesemonger about the dairy’s farming practices. Raw-milk cheese, usually aged at least 60 days in the US, is popular among cheese lovers, but pregnant women, young children, older adults and anyone with a weakened immune system should choose pasteurized cheese.
Q4: How much cheese should I buy for a party?
Plan about 1–2 oz (30–60 g) per guest if the cheese is an appetizer, and 3–4 oz (85–115 g) if it’s the main course.
Q5: Can you freeze cheese?
Hard and semi-hard cheeses can be frozen, but the texture often becomes crumbly, so it’s best for cooking. Fresh and soft cheeses don’t freeze well.
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