I always put down some easily spreadable honey, some high quality mustard, raw sauerkraut, pickled red onions, some jam, and usually some nuts on my cheese boards. Can't go wrong with any of it.
As a cheesehead (and I don't mean a Packers fan) - my go to cheeseboard is: Black Bomber (a strong Welsh cheddar), Manchego, a creamy french goats' cheese, Roquefort and of course some quince jelly and digestive biscuits. Heaven!
I like your taste, mate! I would add Crottin de Chavignol (aged goat's cheese), Brie de Melun (earthier than Brie de Meaux), a Brillat Savarin, and Appenzell. For another blue cheese, I'd go for Fourme d'Ambert, and for another stinker, Epoisses.
I just heard you say on the Q&A that this video was hard to make and it ended up taking like twice the time of a normal vid. I just want to say I'm happy to wait because I loved this cheese video. With the popularity of charcuterie boards and cheese boards and their insane cost if you purchase pre-made - this kind of info makes it maybe a little less daunting to go pick out a few cheeses for a holiday spread thingie and it doesn't have to be $$ made by someone else.
You should try velveeta mixed with small diced spam then rolled in dorito crumbs. Served with ice cold original mountain dew, it is a true midwestern epicurean delight. But I'm sure that stuff you put out there was ok too.
Gruyère is the soul, the essence of all cheeses. Gruyère brings light to this world. There's a whole in every man's heart, and it is shaped like Gruyère cheese.
As a Frenchmen and a cheese lover I hope that as the taste for real cheese grows that the interest in making it will as well. I dream of the day where a North American grocery store has cheese ailes like the ones you find in France.
In ireland, in alot of our grocery stores(basically the Irish ones like dunnes and supervalu) have huge selection of cheese actually. I remember we had a student from France who was amazing at the variety of cheese we have in our grocery stores(including many amazing French cheeses like Comte,Reblechon,Morbier,Gruyere,Brie,Epoisses Berthaut,and many other French,Italian,Irish and other countries cheeses). You would be suprised how much lovely cheese we are fortunate to make in Ireland :)
A great addition to a cheese board are dates wrapped in proscuitto de parma then baked. It comes out crispier than bacon and it is way better on just about anything that call for "bacon wrapped". The sweet and salty combo along with the textural change is a nice compliment to most of the cheeses mentioned. Thanks again B!
I really dig hard cheese. In the Netherlands, I usually get a Brie, Gorgonzola, young Gouda with cumin, Gouda (3 year rippen), Gruyère, semi-hard goat cheese with fennel seeds with fig jam and walnuts on my cheese board. Tête de Moine would also be nice, but, usually, it is gone too soon.
@religionisapoison2413 Oh, but the problem is the United States banned raw milk, and the good French cheeses used raw milk. Wouldn't I get in trouble with the law? I know like Brie Cheese here is not like the real thing.
@@starlalilymoon FDA requires that any cheese made with raw milk, including imported cheese, be aged for at least 60 days. Brie is a young cheese that's typically aged for 40-45 days, so it can't be imported into the US unless it's aged longer than 60 days, made with pasteurized milk, or is mislabeled. The most common brie sold in US grocery stores is pasteurized and imported from French producers
@religionisapoison2413 Yeah makes sense, I guess I just want the original version that younger than 60 days, did not know the ones I get here were French producers as well. Thanks for the info.
One of my all time favorites is white Irish Cheddar. It's like regular cheddar but with a nice grassy taste to it. A close second would probably be Mt. Tam, a triple-cream American-made Brie-style cheese that's really good but it seems I can only get it at certain parts of the year.
We have tens of different Emmental (Swiss cheese) cheeses from mature to smoky ones with different wood chips used. I like the texture as it does have bit of springiness and taste can be anything from mild to really intense. Other cheeses I pick on the whim tho mostly concentrating on semi hard cheeses as they are naturally lactose free. For softer cheeses I got lot to learn, chevre has been always easy as it is goat's milk cheese so no lactose there. Crap to be "special person" where lactose has become your enemy.
@@deanr3417 Should give them a shot someday. It is the fear if they don't work as in my case I get really sick for days from too much lactose. But someday hopefully will find bit more cohones to give em a try. :)
Mimolette is an imitation of Edam which is a Dutch cheese. It has been created because of an embargo on Dutch products during Louis XIV reign. Northern France and Netherlands have seriously powerful cheeses.
Cheese board for beginner tasters (kid friendly) Baetje plain chevre, Baetje mixed with caraway or chili powder. Drunken goat manchego. Feta. New white cheddar. Aged cheddar (look for crystals for crunch). St Andre creme, although Delice is great. These cheese are low allergic-reaction cheeses. They teach alot about different cheeses.
Roquefort is there which is my favourite cheese period. But I like a *Saint Paulin/Port Salut* (basically the same thing) on my boards a lot too. It's a mild, soft cheese that's a bit like an unmatured Gouda in terms of taste (but even milder). A real crowd pleaser for the people who haven't tried much more adventurous than Laughing Cow. Now that I mention Gouda: get some Dutch cheese on there (as you can probably tell by my name I'm completely unbiased here ;) )! A smoked Gouda or a matured one is so nice, a real contrast in flavour from French-style cheeses, tangier and saltier and it gives people something to eat cubed or sliced, which you can't do with a lot of French style stuff.
If you like Port Salut, I highly recommend an English cheese called "St Giles" if you can get it - texture and dominant flavour are very similar to Port Salut, but it has a lovely subtle complexity behind it that I just can't describe. Also, Brokkel Ould is a *very* fine aged Gouda imo - it's one of our cheeseboard staples, along with Cirone (I know, Swiss not Dutch... sorry!) For smoked I'd highly recommend trying Smoked Gubbeen - it's a little less smoky, but quite nutty, which I like as it balances well against the rest of the board.
@@Blue_Caribou Sadly we don't get many British cheeses here on the Continent, beyond Stilton and Cheddar (and with Brexit that won't get better anytime soon...). But I'll keep an eye out next time I see a big assortement somewhere!
I maybe crazy but i think Port Salut is hands down tastier and creamier than St-Paulin but they are very similar. I really like Old Amsterdam on a platter as well, pairs great with sparkling wine.
Was watching Adam Ragusea and he gave you a shout out. I am now subscribed to both of you. You are both AMAZING!! Thank you for sharing your expertise. Much respect.
I work for a language immersion school and am part of the French exchange program. We take a group of students for a two week exchange and man do I love the cheeses. Your video is making me miss these trips!
Something that's quite popular nowadays is to cold smoke cheese. Do you ever get a smoke tube and use your Big Chief smoker to make your own smoked cheese? If so, what are your favorite cheeses to smoke and what wood do you prefer?
Mimolette is one of my favorites too. I thought that I loved Munster in the stinky category until I had an authentic non-American version and whhhew was that a breath of air. you picked great ones.
As a frenchy, you're supposed to eat the "fresh and light" cheeses like goat/comté first THEN the "stinky goey" ones like roquefort last (otherwise you'll feel the previous strong cheeses tastes in your next bite) if you add jam try fig one , but it's suppposed to be only on duck foie gras. Bread > crackers Whatever i say, repect it or not, just have fun nomnoming it Whatever amazed about your bread skills ! Sorry if bad english, continue you do a good job
A favorite: St. Agur French blue cheese. Mild, creamy, not too salty cow's milk cheese, it melts in your mouth. Great on apple slices or for melting over meat. Another favorite: English Cotswold, cow's milk cheese with bits of onion and chives throughout. Tasty, semi-soft, cheddar-like, it melts well.
I would go with Chèvre, with as parring honey and lemon thyme. Taleggio, with as parring lightly salted peeled hazelnuts. Manchego, with as parring quince jelly, like somebody mentioned before, it’s heaven. And Gorgonzola or Roquefort, with as parring a concentrated apple and pear jam, jelly, emulsion.
Norwegian brunost! Especially the gudbrandsdalost from Tine. It's a slightly sweet semi-firm goat milk cheese. Great on anything buttered (toast, waffles, crackers). A little hard to find in the U.S., but worth checking out! Another one of my Norwegian favorites is nøkkelost, a semi-firm cows milk cheese with cumin seeds and cloves. 🤤
my french ass is pleased also if you haven't i suggest you try 12 or 18 months aged comté, some of them can have more of a strong taste and it pairs up super well with any jam, honey, or better yet some white wine jam (for real try that out if you have not) suggestion of cheese : some hard, aged goat cheese if you can find them
Excellent video. Since everyone is advocating for their favorite cheeses, I'll join the chorus and give a shout to Brillat-Savarin. Like the Delice de Bourgogne, it's a mild triple-cream, but has a somewhat more forward flavor of vomit and unwashed hair (in a good way!). My stinker is usually Gubbeen, which is - all things considered - not the stinkiest. Or maybe I've been addicted to cheese so long and have a warped perspective.
@@BrianLagerstrom you deserve it B-man !! I was pleasantly surprised to see a washed rind cheese in here ! I figured most americans would be scared of that f u n k, also 18+ month comté is my fave
Wonderful information for an average cheese lover that really wants to explore the many flavors offered by cheese. I will linger longer at my market's cheese section this week.
Overall it's a nice board. I would add an Italian hard cheese like Parmegiano or Pecorino, not the normal kind but one that is riped in chili flakes or a pecorino that is riped under ground to give it that earthy flavour. I always like to drink an Amarone wine (wine made with dried grapes) with it.
I don't have any "Go to cheeses". I just go to the market or a store which specializes in cheeses and just buy 5 or so random ones of different textures, flavors, milks, country of origins and etc. Then add some Jelly, Salted Crackers and meats, and you're good to go. For me, cheese is all about exploration. The advantages of living in Europe, we have so much variety!
@@BrianLagerstrom It's a great start for a series of videos on making a charcuterie! A video on meats, spreads (Tapenade, Balsamic Vinegar and Olive Oil, garlic butter) and etc. There's still time until Valentines day! Just an idea :) Love your videos!
Great selection Bri! I’m one of those cheese eaters that can handle a fair amount of stink. I would say my limit is Pont L’eveque in the b. Linens category. But if that is too shtanky for folks, or if Foxglove is too much, I highly recommend Chaumes. It’s basically a b. linens “starter” cheese. Easy to eat, but not too much old socks going on. Just enough to let you know it’s there.
With my annual cheeseboard I usually keep 2 that I love and keep going back to, and two new ones. My 2 usual go to is: Mrs Bell's Blue and Cornish/ Shropshire/ Blacksticks Blue. This year I'm testing out: Celtic Promise (A cider washed cheese) and Cornish Yard, which is a cheese that has nettles in the rind
Such a great video! Fun and informative. I appreciate that you call it "Spanish manchego" when so many people just refer to it as manchego, forgetting that there's a Mexican manchego more like a jack cheese that is creamy and great for melting. Cheers!
If you haven't had Rogue River Blue from Rogue Creamery order a wheel right away! Or a wedge! Add in the pear cutting preserves and the oatcakes. Incredible bite!
Great selection, though I would sub the Roquefort for a raw fourme d’ambert - it’s still funky but not quite as heavy handed as the Roquefort, which I think helps you taste more of the complexity of flavor.
Big fan of a lot of what you put on your board, well, those I have had. For sure going to branch out and try some you suggest. I always gravitate to an aged gouda. Love the earthiness and crystals.
I would like a rougette or a liederkrantz and a really good cheddar either Vermont to possibly a New Zealand cheddar, which is very good. Seriously sharp on the cheddar by the way.
In laws went to Carr Valley. Today I got 10 lb of amazing. All I asked for was a flight of different Manchegos. St Louis friends, Global in Kirkwood has an impressive selection.
All look like excellent choices. I'm quite fond of an aged gouda (Beemster is what I can usually get my hands on here - far, far away from a good cheese shop) but would love to try the mimolettte!
I love love love cheese. Bloomy rind - Fromagerie Guilloteau Fromager d'Affinois is slightly sweet and less salty than Lincet Delice De Bourgogne, but a bit more than most bries, and has a silky and luscious texture. I like it when it's super ripe...just before the rind kinda starts getting that ammonia funk. Washed rind - Arrigoni Taleggio has to win this one. It smells funky af, but it is very buttery (and ridiculously sticky). We use it for cheeseboards and also for making tartiflette. Blue - Bongrain Saint Agur is the best I have ever tasted. It's mildly blue, creamy, and salty. It has been our family's go-to for about five years now. Semi-hard - Kerry Gold aged cheddar with Irish whiskey. Sharp and nutty, earthy and smoky, with a surprisingly sweet after. Hard - Williams 10+ year old extra sharp white cheddar; pungent, crumbly, sharp, and salty. It is a perfect cheese. Brined - Emporium Selection feta (block in brine and just block). Not too salty or sharp, and has a nice milky tang. Besides just eating it or marinating and then eating it, I like to use it in salads and frittatas. Fresh - Calabro hand-dipped ricotta. Fresh dairy taste and aroma. Only one I like better is my homemade. Special shout out to Aldi for their spectacular selection of cheeses (weird and otherwise). The Transylvanian cave cheese this year was absolutely delightful; slightly nutty with a hint of pungency, and milky sweetness in the mids.
Still not convinced you didn’t eat your SD card on purpose just so you could reshoot this episode and eat all these great cheeses again! Looks great, Bri!
Hi. This is very good info I can learn very much I don't know about a whole lot of different cheeses. But all in all very good presentation as always. 👌👌👌😁👍👍👍👍👍
Hey Bri. Great vid but... I'll see your blue cheese and raise you a Cropwell Bishop Stilton. I'm English so it's a bit of a biased choice but if you ever get chance to get some it's a Christmas staple in my house; creamy, salty, funky, tangy, fruity...😍
Loved this video! With the two videos a week format (also, hell yes - I'm sure that's more than twice the work and we all appreciate it) I am glad to see you throwing out some more knowledge/preference/kitchen stocking type videos. Also it helps that you shop at whole foods so I know whatever you grab for these recipes I'll have access to lol
What and interesting post! I love cheese: young or old, hard or soft and creamy, stinky or mild. Unfortunately, I have neanderthal taste buds and a lousy memory. But once in a while, I try a cheese that I absolutely love! And often I try a new cheese that I'm indifferent to.
Absolute must have for me, hopefully you can find them in the US: Morbier and Truffle Gorgonzola Thanks for this video, happy to see so much french cheese in your selection! 🇫🇷
I like all the ones you have there on you cheese board. If I were to add anything, it might be accompanying flavors like the jam you used. Dried or fresh figs, dried tart cherries, double roasted hazelnuts, Marcona almonds and toasted walnuts… I would also have Cowgirl Creamery Mt Tam washed rind cheese, and an 8 year old cheddar to have with a Belgian Ale… Also oat crackers, and toasted baguette slices.
Here's my cheese and wine pairing list for anyone who might be interested: It's listed in order of what wine / cheese combo should be served from first to last (e.g. light bodied whites first, heavy bodied reds last) It also includes some fruit pairings! Whites: ~ Sauvignon Blanc - Mozzarella ~ Chenin Blanc - Goat cheese & Apricots ~ Chardonnay - Brie & fig [may work well with Delice de Bourgogne from Brian's video!] Reds: ~ Chinon - goat cheese [palate cleanser as you enter the reds] ~ Pinot Noir - Aged Gouda ~ Merlot - Aged Gouda // dark spicy chocolate [may work well with Compte from the video!] ~ Cab Franc - Aged Parm [may work well with Mimolette from the video!] ~ Cab Sauvignon - Aged Parm (Dark Chocolate) Dessert wine: ~ Riesling - Blackberry ~ Port - Roquefort [my favorite combo!] Bon voyage!
