An expert’s guide to different types of cheese

Just having the right set of ingredients will make this effortless arrangement seem like a curated experience for your guests. There are over 1,800 varieties of cheeses in the world and putting together a cheese board may seem like a daunting task. Building a cheese board is like orchestrating a symphony, bringing together the right mix of flavourful soft and hard cheeses, along with complementing accompaniments. Most cheeses have a distinct flavour and texture depending on the type of milk, its fat content and the rennet used in making them. 

Most commonly known unaged soft cheeses are ricotta, cream cheese, feta or goat cheese. Most of us have been stuck in situations when we buy an ingredient for a particular recipe and are not know what do to with the rest. Some of these cheeses are extremely versatile and can be used for both sweet and savoury dishes. Ricotta doesn’t have to be only a ravioli filling, it can be used in breakfast pancakes, pound cakes or beaten with eggs for scrambled eggs. Similarly, cream cheese can be used for making dips and served with crudités for children. It makes for a great, simple snack and a healthy alternative to fried fast food. Among the soft cheese, I like to serve goat cheese with honey on a cracker or a crusty piece of bread. 

Gruyere is a medium hard cheese and it is used in the infamous ‘French onion soup’. A very classical dish and the sharpness of the gruyere compliments the sweetness of the slow cooked shallots. Parmesan is one of the most commonly used hard cheeses. Every person who whips up a simple pasta at home will know that the addition of parmesan elevates the taste, presentation and smell of the dish. Parmesan can be used for a number of dishes — shavings on a Caesar salad, grated on pizza, or as garnish for minestrone soup. Pasta can be tossed in a parmesan wheel and many restaurants have adopted this concept to provide an added experience for their diners. A good board is served at room temperature and common accompaniments include nuts, dry fruits, fresh fruits, olives, charcuterie, crackers and breads. Sweet wines are best served with cheese that have higher acidity and most cheeses work well with white wines instead of red wines.