The Kitchn on Cheese: 123 Cheese Reviews, Tips and Guides

Nora the Cheesemonger is away this week, so we decided to look back at all the cheeses we've covered over the years. You may not realize how many cheeses we've looked at, talked about, and reviewed. We found over 80 varieties of cheese reviewed in our archives, plus articles on how to serve, taste, store, and really enjoy good cheese.

And have you ever wondered why there are holes in cheese, or why some cheese is crunchy? And what's the deal with raw and pasteurized milk cheeses anyway? All the answers are right here. Read on for over 123 tips, ideas, reviews, and just plain old inspiration for eating more cheese!!

Cheese Reviews, A to Z

Alderbrook - Willow Hill
Amarelo de Beira Baixa
Amanteigado
Ascutney Mountain
Banon
Birchrun Blue
Bloomsday
Brillat Savarin
Brie
Brie - High and Low
Brin d'Amour
Burrata
California/Shachat
Camembert - Blythedale
Cayuga Blue
Chabichou du Poitou
Cheddar
Cheese Curds
Chèvre - Lake Erie Creamery
Constant Bliss
Cottage Cheese
Coolea
Dante
Drumm - Bobolink Dairy
All About Feta
Fiore Sardo
Flixer
Foglie Bergere
Forsterkase
Gamonedo
Gorwydd Caerphilly
Goat Cheese
Gouda the Great
Great Hill Blue
Grise des Volcans
Haystack Mountain's Sunlight
Harpersfield - Brovetto Dairy
Leonora
Lincolnshire Poacher
All About Manchego
Mascarpone
Monte Enebro
Mountain Top Bleu
Munster
Muracciole / Le Petit Nîmois
Nostrale di Elva
Original Blue
Pave Correzien
Pleasant Ridge Reserve
Pyrenees Ossau Vielle
Queso de la Garrotxa
Queso Mahon
Rayja Metok
Reblochon
Ricotta Salata
Robiola
Robiola La Rossa
Rogue River Blue
Roquefort Coulet
Sarabande - Dancing Cow
Serra da Estrela
Shepherd's Basket
Shushan Snow (Patrick's review)
Shushan Snow (Nora's review)
Soft Wheel - Twig Farms
Stichelton
Taleggio
Tetilla
Tomme du Berger
Tomme de Chevre
Tomme de Lozere
Tomme de Savoie
Tomme Vaudoise
Toussaint
Tronchon
Vacherin du Haut-Doubs
Vacherin Fribourgeois
Valdeon

The Science of Cheese

The (Raw) Milk Itself
Raw vs. Pasteurized Cheeses
Best Milk, Best Cheese
Organic Cheese: Friend or Foe?
Is Grass-Fed Best?
Why Fat Means Flavor in Cheese
What Kind of Cheese Can I Make with My Rennet?
How Understanding Ripeness Can Help You Pick Better Cheese
A Bit of Crunch In Your Cheese?
That Hole In Your Cheese
You Mite Like To Know...
Why Is My Cheese Orange?
Why is Blue Cheese Blue?
Get Your Glue Out of My Cheese!
For The Love of Brie: A Profile of Bloomy Rinded Cheeses
Stinky! A Profile of Washed Rind Cheeses
Cheddar Aging Time Lapse

Eating and Serving Cheese

How To Taste Cheese
How To Eat Cheese
Don't Eat Cold Cheese!
Recipe: Ploughman's Lunch
Fondue: Tricks of the Trade
Edgy Fondue for Blue Cheese Lovers
The Cheesemonger Meets The Winemonger: A Cheese and Wine Pairing Primer
For the Fig Lover In You
Easy Make-Them-Yourself Cheese Accompaniments
To Rind or Not to Rind?
Grill That Cheese
White Pizza: Three Cheeses to Make You a Believer
Quick Tip: Make Cheese Rind Stock!
The Fish and Cheese Debate

Choosing and Storing Cheese

Our Top Ten Cheeses for Cheap(er)
The Cheesemonger's Top Ten Rules for Ultimate Cheese Sanity
Don't Store Your Cheese In Plastic!
Consider the Local
An American Cheese Roundup, Just in Time for Thanksgiving
What's Your Epiphanal Cheese?
The Dessert Course
Roquefort: Get It While You Can
(Good) News from the Cheese Front: Murray's Cheese Partners With Kroger

Cheese Resources

Paris Fromageries
Cheese Books
Our Favorite Cheese Sites
Vermont Butter and Cheese Company
The Cellars at Jasper Hill Farm Update

Have a good cheese tip or recommendation? What's the best cheese you've tried lately? Send us a tip!

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