All posts tagged cold cuts

Looking for the perfect match? A good wine and a good cheese can enhance the flavours and complexities of each other. Select a wine that complements the flavours in your favourite cheese. Read more

A dessert wine is first of all a wine that has such a high sweetness that it can accompany a sweet dessert. These wines are also a great match with saltier foods (think Blue Cheese). Strong Blue cheese shake it up with a salty/sweet combo. Read more

Soft, spreadable cheeses that typically have a mild, lactic flavours accompanied by a tangy finish. Read more

Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids in goat's milk contributes to the characteristic tart flavour of goat's milk cheese. Read more

Brined cheese, also sometimes referred to as pickled cheese is matured in a solution of brine (a high-concentration solution of salt in water) in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. Read more

Brined cheese, also sometimes referred to as pickled cheese is matured in a solution of brine (a high-concentration solution of salt in water) in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. Read more

These are named for the bloom of white mold ripened on the outside of a soft cheese for a few days or weeks. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. The soft rind is edible, and it has a stronger, funkier flavour than the interior. Read more

Double cream cheeses are soft cheeses of cows’ milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%. Triple cream cheeses are enriched to at least 75%. Read more