My Top 5 Cheese List

  • Brie de Meaux. Real french brie is made of raw cow milk and has a not so inviting smell. It’s soft and creamy in the inside, and has a soft white crust around it. There are many variations in the (swiss) markets, including truffles, herbs and nuts. It’s taste is soft and has somewhat of hazelnut in it. I first became a fan of brie in Madrid, when I discovered a tapa that was a small steak with melted brie and fleur de sel on it. And now, I would eat it even without bread (I know I shouldn’t).

 

 

  • Mozzarella di Bufala. What’s the difference with regular mozzarella (for italians: fior di latte), you may ask? This mozzarella is made from the milk of the domestic water buffalo, rather than from cow milk. Even though its originally from Italy, we also have local producers in Switzerland. If you want to be a real gourmet, then go for the Mozzarella di Bufala Campana trademark, which was granted with a Protected Geographical Status in 2008. The cheese has a bright white color and spheric shape, a smooth and shiny surface and a very refreshing taste. If you find yourself in Milan some time, I’d highly recommend you to check out the Mozzarella Bar (in the roof top of a shopping mall next to the Cathedral) – not only can you taste your way through different mozzarellas, but you can also order a whole lot of dishes made with this delicious cheese!

 

 

  • Gruyère. Very swiss/french. I had eaten gruyère a few times before moving to Switzerland and never considered it as one of my favorites – but it just tastes so differently here. So much better! Even though its a hard cheese, I find it a bit softer here than abroad, and it has a milder nutty taste (maybe this is related to its aging – I’m really not an expert!). It was fascinating to learn about its history and production in La Maison du Gruyère (right after eating a shameless amount of cheese). Gruyère is one of the cheeses used in fondue moitié-moitié (the other one being Vacherin), but is also used for many other plates such as the french onion soup or quiches.

 

  • Queijo de Serra. Remember that cheese I ate in Lisbon? Now that has been a great find. Serra da Estrela (commonly called Queijo de Serra) is from Portugal and is made of sheep’s milk. The maturer the cheese is, the harder it will be. I have a devotion for creamy cheese (can you tell from my previous choices?), so the one I really like is the amanteigado – when its young and liquid, so liquid you can (and will) eat it with a spoon.

 

 

  • Tomme Vaudoise. Up to now, many of these cheeses are known internationally; but let me tell you about a little regional secret – the tomme vaudoise. One of my favorites because of its mild taste, this cheese is from my current canton – Vaud. It’s made of raw cow milk and ranges a wide range of textures and intensive tastes depending on its matureness. I’m pretty sure I’ve tried them all (no, really) – and my very favorite one (a fresh one) can’t be found in regular supermarkets. I always have to wait until saturday and search for it at the farmers market. That’s my plan for saturday by the way!

 

Now its your turn: Which cheese would be on your top 5 list?

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38 thoughts on “My Top 5 Cheese List

  1. Pingback: Too Much Luggage
  2. My mouth is watering…

    I love strong stinky cheese, so mine would be:

    – Bleu or roquefort
    – Comté (I find gruyère isn’t strong enough, although it’s good when melted)
    – Parmesan (for cooking)
    – Tomme de savoie
    – Feta or light goat cheese

  3. stopping by from ftlob! so glad I found you.. your blog is complete eye candy, such a sweet treat! love all your photos and your story… HUGE new fan and follower!

  4. Your post couldn’t be more timely for me. I just had my first cheese fondue this week-end, and oh boy, I am in love. I am not a big cheese fan most of the time (except for the mozzarella, cheddar and gouda kinds of cheeses) but I’m trying to taste several types while I’m in France – it would be silly not to at least try cheeses in Cheeseland, right?

  5. That is a whole lotta cheese! We are part lactose intolerant in this household, so we don’t experience too many cheeses, however fresh mozzarella is quite tasty!

  6. I’m an American currently living in Grenada, in the Caribbean, and I’ve recently discovered my love of goat cheese!! so yummy and so fresh here! love it! I may become a goat farmer when I get back to the states 🙂

    1. How interesting, Grenada! I particularly like goat cheese warmed up in a pan and covered with a little bit of liquid honey… and then into a salad. Not sure if you’ve tried, if not – you have to! it’s amazing!

  7. Hi, I’m visiting from comment day! I immediately loved this post cause I think cheese is the best food ever 🙂 I’ve never tried any of the fancy ones though.. my favorite is feta cheese!

  8. I seriously had to stop reading this as it made me too hungry. I lived off (quite literally) camembert and freshly baked bread while I was living in France a few years back. It’s not my fave of faves but queso de tetilla is quite nice and creamy, and wins me over with its comedy name.

  9. Like Odysseus up there, I am currently living in a non-cheese-based society, and it was rough reading this post because of my insane jealousy! I adore Brie, and really, the stinkier the cheese, the more I like it, usually. My favorite of all time, though, is probably Colston Bassett Stilton. http://www.colstonbassettdairy.com/ Creamy, mild blue that just melts on your tongue and leaves the most umami, delicious aftertaste. Lovely.

    SIGH. Now I want cheese, but I’ll have to take out a loan to buy it in Bangkok!

  10. If you’re into Mozzarella, did you give a try at Burrata ? It’s like Mozarella on steroïds with a creamy, decadent, gorgeous heart. Padula has a nice one at Riponne’s Market on saturdays (and wednesdays I believe but I’m not so sure) He has one of the two italian cheese stands near the Palais de Rumine stairs.

    And while you’re there, you could try Macheret’s Vacherins Fribourgeois. Macheret is now a little bit more in the middle of the square, behind the fountain (http://www.foodspotting.com/places/37060-a-macheret-riponne-farmers-market-). Gruyère meet Tomme vaudoise and have a rebel child 🙂

      1. Glad you found him!

        By the way, maybe you already know that, but Vacherin Fribourgeois is one of the halves of Fondue moitié-moitié and you can also have pure Vacherin Fribourgeois fondue. Have you ever tried it ? I love it; so sillllkyyy 🙂

  11. Ohhh, I’m trying hard to cut back on my cheese in-take, and this post isn’t going to help!! 🙂 I love most cheeses (except Stilton), but gorgonzola is a particular favorite. Maybe just because it’s fun to say!

    (And as a hint: when you get to England you will often hear “beating about the bush”. “Around the bush” is the more American usage.)

    1. Thanks for the tip for London, I’ve got the feeling I’m going to come our very british after a very short time 😉 By the way, gorgonzola is another of my top ones! Unfortunately is relatively expensive around here…

  12. I could barely bring myself to read this post due to the overwhelming jealousy. I want all the cheese! Brie and Camembert are at the top of my cheese wish list, though there are a multitude of European cheeses I have yet to try.

  13. Mozzarella de bufala- YES! that is all, just YES! I love a good Manchego or Havarti myself. This post seems very appropriate for a bastille day post, beaucoup de fromage!

  14. I could totally go on a Euro trip that just toured cheeses! Haha, and then gain at least 50 pounds. All of these sound great 🙂

  15. I think my problem is that I’ve yet to find a cheese I don’t like…totally miss living in France for fresh, cheap, delicious cheese. Good cheese is so expensive in Australia and America!

    1. I haven’t found one that I don’t like either! it’s quite difficult not to love them when you live in the heart of cheeseland. I would have thought Australia (or at least Melbourne!) had a broad variety – don’t they have a lot of european influence over there?

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