Affidelice
Affidélice is a Burgundian washed-rind cheese from the same producer and tradition as Epoisses, washed during aging in Chablis wine rather than Marc de Bourgogne. The wine wash produces a slightly gentler result than its more famous relative.
Flavor Profile
The rind is sticky and orange-tinged, and the paste beneath is soft, supple, and nearly flowing when fully ripe. The flavor is savory and creamy with a pronounced tang and a meaty depth, though the Chablis wash lends a fruitier, more restrained character than the brandy-washed Epoisses. The aroma is considerably stronger than the taste.
How to Serve
Serve at room temperature in its wooden box, scooping the softened center onto crusty bread. Pair with sweet acidic fruits, which balance the savory intensity. This is a cheese that rewards the adventurous.
Pairing Suggestions
Pair with a Chablis, echoing the wash, or with a Sauternes or Gewürztraminer. Serve with baguette, grapes, apple slices, and walnuts.
Storage
Keep refrigerated in its box, away from other foods since the aroma transfers readily. Consume within one to two weeks.
Afuega’l Pitu
Afuega’l Pitu is one of Spain’s oldest cheeses, made in Asturias from cow’s milk. The name comes from Asturian dialect and translates roughly as “choke the chicken,” a reference to the cheese’s dense, dry texture. It carries a DOP designation and comes in four recognised varieties.
Flavor Profile
The texture is notably dense, dry, and slightly grainy, quite unlike most fresh cow’s milk cheeses. The flavor is tart and lightly acidic with a clean milky base, growing sharper and saltier with age. The roxu variety is kneaded with paprika, which adds a warm, smoky heat and stains the exterior a deep red.
How to Serve
Serve at room temperature. Traditionally shaped by hand into a cone or pumpkin form using cloth, its silhouette is part of its appeal on a board. It is excellent with jam or honey, which balances the tartness.
Pairing Suggestions
Pair with Asturian sidra, a Spanish red such as Mencía, or a dry rosé. Serve with quince paste, honey, fig jam, and rustic bread.
Storage
Wrap in wax paper and refrigerate. Best consumed within two weeks of cutting.
Beer Cheese
Beer Cheese is a cheese either washed in beer during maturation or blended with it, a tradition rooted in Northern European brewing regions where the two crafts have long shared cellars and expertise. Beer washing encourages surface bacteria that produce distinctive aromas and flavors.
Flavor Profile
The beer contributes malty, yeasty, faintly bitter notes that layer over the cheese’s natural character, along with a savory depth. Beer-washed rinds develop a tacky orange surface and a pungent aroma, while blended versions distribute the flavor evenly through the paste. Either way the result is robust and distinctly savory.
How to Serve
Serve at room temperature on a board, ideally alongside the style of beer used in production. It melts well and makes an outstanding base for beer cheese dips and soups, and it holds its own on a burger or a pretzel.
Pairing Suggestions
Pair with the matching beer style, or with a Belgian ale, a Bock, or a malty amber. Serve with soft pretzels, whole grain mustard, cured sausage, and dark bread.
Storage
Wrap in wax paper and store in the refrigerator away from delicate cheeses, since the aroma transfers. Best within two to three weeks.
Bra Tenero
Bra Tenero comes from the town of Bra in Piedmont, northwestern Italy, and carries a DOP designation. Tenero means “tender,” distinguishing this younger, softer version from Bra Duro, the hard aged form of the same cheese.
Flavor Profile
Bra Tenero is a semi-soft cow’s milk cheese with a supple, elastic paste and a thin natural rind. The flavor is mild and milky with a gentle lactic tang and a subtle savory depth. Aged only a short time, typically around six weeks, it retains freshness and moisture that the harder version loses entirely.
How to Serve
Serve at room temperature on a board where its mildness balances more assertive Italian cheeses. Bra Tenero melts smoothly, making it useful in risotto, polenta, and baked pasta. In Piedmont it is often simply eaten with bread and local wine.
Pairing Suggestions
Pair with a Piedmontese red such as Dolcetto or Barbera, or with a light white like Arneis. Serve with hazelnuts, honey, fresh pears, and rustic bread.
Storage
Wrap in wax paper and store in the refrigerator crisper drawer. Best consumed within two weeks of cutting.
Brie – France
Brie is France’s most famous soft-ripened cheese, recognized worldwide by its creamy white bloomy rind and smooth, buttery interior. True French Brie has a richer, more complex flavor than domestic versions, with a luscious texture that becomes increasingly soft and oozy as it ripens.
Flavor Profile
French Brie has a mild, buttery flavor with earthy, mushroomy undertones from the Penicillium camemberti rind. When perfectly ripe, the paste is silky and flowing, with a gentle tang that develops as the cheese matures. The rind is entirely edible and contributes a delicate earthy note.
How to Serve Brie
Serve at room temperature for the best flavor and texture. Let it sit out for at least 30 minutes before serving. Brie is ideal for cheese boards, baked preparations (wrapped in puff pastry with honey and nuts), and as a spread on crusty baguette.
Pairing Suggestions
Pair with Champagne, Chardonnay, or a light Pinot Noir. Accompany with fresh berries, fig jam, honey, walnuts, and sliced baguette.
Storage
Wrap loosely in wax paper and store in the refrigerator. Consume within one to two weeks of cutting for the best quality.
Brie – Germany
German Brie is produced in Bavaria and other German dairy regions, where soft-ripened cheesemaking has been established for over a century. German producers make Brie-style cheese in large volumes and are among the leading exporters of the style worldwide.
Flavor Profile
German Brie has a smooth, creamy paste beneath a white bloomy rind. The flavor is mild and buttery with a gentle mushroomy note from the rind and a clean, mellow finish. It tends to be milder and more consistent than traditional French farmhouse Brie, with less of the earthy pungency that develops in raw milk versions.
How to Serve
Serve at room temperature, allowing 30 minutes out of the refrigerator so the paste softens. It is excellent baked, wrapped in pastry with honey and nuts, and it spreads readily on crusty bread. Its mildness makes it a reliable crowd-pleaser.
Pairing Suggestions
Pair with a German Riesling, a Sekt, or a light Spätburgunder. Serve with fresh berries, fig jam, honey, walnuts, and baguette.
Storage
Wrap loosely in wax paper and refrigerate. Consume within one to two weeks of cutting.
Brie de Nangis
Brie de Nangis is a traditional French soft-ripened cheese from the Île-de-France region, made from cow’s milk with a velvety bloomy white rind. It is considered one of the more authentic and full-flavored versions of Brie available, closer to the historic style than many commercially produced varieties.
Flavor Profile
Brie de Nangis is richer and more flavorful than standard Brie, with a deeper earthy character, notes of fresh mushroom, and a pleasant tang. The paste ripens from the outside in, becoming increasingly creamy and flowing as it reaches peak maturity. The edible rind adds complexity.
How to Serve
Serve at room temperature to allow the full range of flavors to emerge. Perfect for cheese boards, wine pairings, and elegant entertaining. Let it sit out for at least 30 minutes before serving.
Pairing Suggestions
Pair with Champagne, Burgundy, or a light, fruity red. Serve with baguette, fresh fruit, fig preserves, and toasted nuts.
Brie, Triple Crème
Triple Crème Brie is enriched with additional cream before production, pushing the butterfat content above 75 percent of dry matter. French labeling law defines the triple crème designation precisely, and the result is among the richest cheeses made anywhere.
Flavor Profile
The texture is the point: dense, silky, and almost mousse-like, coating the palate in a way standard Brie does not approach. The flavor is intensely buttery and sweet with a gentle tang and a clean dairy finish. The bloomy white rind adds a light earthy note that keeps the richness from becoming cloying.
How to Serve
Serve at room temperature with minimal accompaniment so the richness leads. A drizzle of honey or a few fresh berries is enough. This is a celebration cheese, well suited to holidays, date nights, and occasions where indulgence is the point.
Pairing Suggestions
Pair with Champagne, whose acidity and bubbles cut the richness perfectly, or with a Sauternes or sparkling rosé. Serve with fresh berries, honey, and light water crackers.
Storage
Wrap loosely in wax paper and refrigerate. High fat and moisture mean it is best within ten days to two weeks.
Brillat Savarin
Brillat-Savarin is a luxurious French triple-crème cheese named after the famous 18th-century gastronome Jean Anthelme Brillat-Savarin. Extra cream is added to the milk before production, pushing the butterfat content above 70% and creating one of the richest, most indulgent cheeses in the world.
Flavor Profile
Brillat-Savarin is outrageously rich, with a smooth, buttery, and slightly tangy flavor. The texture is dense, creamy, and almost mousse-like. The bloomy white rind is delicate and fully edible. This is a cheese of pure luxury, designed for those who find standard Brie too mild.
How to Serve
Serve at room temperature with minimal accompaniments so the cheese’s extraordinary richness can shine. It pairs beautifully with a simple drizzle of honey, fresh berries, or champagne. Perfect for celebrations, date nights, and special occasions.
Pairing Suggestions
Pair with Champagne (the classic pairing), Sauternes, or a sparkling rosé. The effervescence cuts through the richness perfectly. Serve with fresh berries, light crackers, and edible flowers for an elegant presentation.
