Young fresh soft cow’s milk cheese
Young fresh soft cow’s milk cheese has a mild taste and a tangy finish. These cheeses are not aged, fermented, or ripened during their production or lifetime. They have a lot of water (40-80%), so they do not last long. The cheese is made by curdling milk and draining it. In the US, aged cheeses under 60 days must be made from pasteurized milk/cream.
These can be made with cow, goat or sheep milk.
Cow’s milk cheese
Cheeses made from cow’s milk come in many different flavours and textures. Cheesemakers use their creativity to make different kinds of cheeses using cow’s milk as a base. The cheeses can be soft and sweet, hard and salty, or even in the middle. These cheeses come from around the world and are made by various producers.
Boursin or Gournay
Characteristics & Tasting Notes
Boursin is a type of cheese made by Francois Boursin from Normandy. The cheese is named after his hometown of Gournay in France. Nowadays, Boursin cheese is labelled as “Gournay Cheese” on every package to show that it is Boursin. Even though Boursin is sold in over 30 countries, it is most popular in France.
Boursin is a creamy, soft cheese made from cow’s milk. It has herbs, garlic, and spices added to it. It is shaped like a cylinder and has no rind. Even though it’s just a French cream cheese with herbs, Boursin has a unique buttery taste and slightly crumbly texture. It’s called “All natural Gournay cheese,” a special label only given to Boursin.
Boursin does not need any affinage.
Serving Suggestions & Food Pairings
Boursin can be added to salads, pasta and served as an appetizer. You can also spread it on crackers and bread or dip vegetables like carrots, celery and peppers in the cheese. It goes well with most types of bread, especially baguettes. Many chefs like to use Boursin in their dishes. The cheese can even be melted to make a sauce for pasta and chicken. Boursin can also be paired with apples and grapes. You can use Boursin to add flavour to meat, seafood, fruits, and vegetables. Instead of butter, you can use Boursin in mashed potatoes or sandwiches. You can also use it in place of sour cream in tomato soup.
Wine Pairings
Serve Boursin cheese with dry white wine such as Sancerre or fruity red wine like Beaujolais. Gewurztraminer is also a good choice. If you want to enhance its fresh and intense taste, try pairing it with Pinot Noir.
Substitutes/Similar cheeses
If you need a substitute for Boursin, you can use the following:
- Rondele
- Herbed Cream cheese with about 1 1/2 teaspoons of butter, softened.
Variations
Today, Boursin is available in various flavours whose availability varies from country to country. In most cases, Boursin is spiced up with herbs like tomato, onion, chive, fig, nuts, garlic, pepper, shallot, cranberry, fine herbs & cinnamon. The most common flavours are:
- Garlic & Fine Herbs (1963-present)
- Pepper (1966-present)
- Fig & Walnut (2004-present)
- Shallot & chive (2007-present)
- Red Chili Pepper (2014-present)
- Cranberry & Spice (originally a limited edition Flavour in the US, sold as Cranberry & Pepper in France)
- Basil & chive (2017-present)
A favourite member from the Boursin family is a low-fat version with only 21% fat and is flavoured with garlic & herbs.
Best wine pairing
White wine: dry white wine such as Sancerre or Gewurztraminer, Riesling, Pinot Gris, Chenin Blanc, Touraine – Sauvignon, Pinot Blanc
Red wine: Light Reds such as Pinot Noir or fruity red wines such as Beaujolais Nouveau
Sparkling wine: Champagne
Dessert wine: Semillon
Pair with
Crackers, baguette or any bread, apples and grapes, and vegetables such as carrots, celery and peppers.
Type
Soft, processed
Texture
Creamy, crumbly and spreadable
Rind
Rindless
Colour
White
Flavour
Buttery, full-flavoured, herbaceous, smooth
Aroma
Fresh, strong
Source of milk
Cow’s milk
Family
Cream cheese
Country of origin
France
Cream cheese
Cream cheese is a soft cheese made from unskimmed cow’s milk and a mix of cream and milk. It has a high-fat content of at least 33% milk fat and can be bought in full-fat, low-fat, or light versions. The high-fat ones are called double or triple cream cheese. Cream cheese can be crumbly or firmer, depending on whether or not it has stabilizers. Unlike other soft cheeses, such as Brie and Neufchâtel, it is not matured and is meant to be eaten fresh. Cream cheese is commonly compared to Boursin and Mascarpone. Vegetarian people can eat cream cheese since it uses acid to thicken the milk. It is called Doppelrhamstufel in n German, which means cheese made with “double cream.”
Characteristics & Tasting Notes
Cream cheese has a mild lactic aroma, sweet taste, and a pleasant slight tang. It is a smooth, spreadable cheese at room temperature. It comes in various flavoured varieties, including those with herbs and fruits blended in.
Serving Suggestions & Food Pairings
Cheese is widely consumed in the United States. It enriches cheesecakes, frostings, dips, toppings, sweet & Savoury dishes and desserts. It also makes flavourful desserts with colourful fruit combinations such as blueberries, raspberries and kiwis. And it is also served with crackers or on bread such as bagels.
Substitutes/Similar cheeses
If you need an alternative to cream cheese, you can use:
- Equal parts of cottage cheese, drained, blended with half-and-half or cream + a little butter
- Or 230g/8 oz lower fat cottage cheese plus 1/4 cup margarine
- Or Equal amounts of lower-fat (Neufchâtel) cream cheese
- Or Equal parts of ricotta cheese plus plain yogourt
Variations
A spreadable version, whipped cream cheese, gives the product a light, easy-to-spread texture.
To produce a lactose-free cream cheese, lactase (an enzyme) is added to the organic cream, converting the lactose into simple, easy-to-digest milk sugar. Probiotic cultures are also added to the cream following gentle vat pasteurization. Light and fluffy textured with a slightly sour scent, this lactose-free cream cheese is silky and buttery on the palate. Full-bodied and slightly sweet with only a hint of tang, it reminds us of buttercream frosting.
Best wine pairing
White Wine: White Zinfandel, Chardonnay, Sauvignon Blanc
Red Wine: Cabernet Sauvignon, Shiraz, Beaujolais, Pinot Noir, Malbec
Sparkling Wine: Champagne
Pair with
Fruits, oat, wheat crackers, or on bread such as bagels
Type
Fresh soft, processed
Texture
Creamy and spreadable
Rind
Rindless
Colour
White
Flavour
Creamy, mild, sweet
Aroma
Fresh, pleasant
Source of milk
Cow’s milk
Family
Cream cheese
Country of origin
United States
Ricotta
Ricotta is a cheese from Italy that is made from leftover whey from other cheeses. Sometimes, milk is also added to the whey to make more cheese. Ricotta is sweet, creamy, and mild. It is made by coagulating specific proteins in the whey. Ricotta can go bad quickly, but some versions can last longer. The shape and weight of the cheese can vary based on the milk used. The cheese is usually put into a container after it is skimmed to help drain it. Ricotta is a good cheese for people who can’t have casein. It is also a good cheese for people who want to eat healthier because it is low in fat and high in protein.
Technically, it is not cheese but a creamy curd made by reheating the whey, a byproduct of cheese-making.
Characteristics & Tasting Notes
Ricotta curds are creamy white, fresh, and slightly sweet. The fat content changes depending on the brand and the type of milk used. It is similar in texture to some cottage cheese variants in this form, though considerably lighter. It is smoother than cottage cheese and tastes mildly sweet. Good ricotta is firm, not solid and consists of a mass of fine, moist, delicate grains, neither salted nor ripened.
Serving Suggestions & Food Pairings
Ricotta is a type of cheese that is good on its own or with other cheeses and meats. It has a mild smell and is great in many recipes, especially Italian desserts like cannoli and cheesecake. Ricotta is light and has a clean taste, so it works well in many dishes and even some cookies. Like mascarpone in northern Italian cuisine, you can mix it with sugar, cinnamon, and strawberries to make a yummy dessert. Ricotta is often used in savoury Italian dishes such as pizza, lasagne, and ravioli and can thicken sauces. It’s also a good substitute for mayo in salads, like egg or tuna salad.
Wine Pairings
Light and fruity wines served cool.
Try ricotta with the sweet and dry variations of this classic German wine. Sweet, creamy ricotta loves tangy Riesling.
Best wine pairing
White Wine: Riesling, Pinot Grigio
Sparkling Wine: Champagne, Prosecco
Pair with
Citrus and pistachios
Type
Fresh firm, whey
Texture
Creamy, fluffy and grainy
Rind
Rindless
Colour
White
Flavour
Sweet
Aroma
Fresh
Source of milk
Cow’s, goat’s, sheep’s and water buffalo’s milk
Family
Cottage
Country of origin
Italy
Variations
There are three distinct varieties of ricotta: ricotta salata moliterna (ewe’s milk whey), ricotta piemontese (cow’s milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production), Ricotta di Bufala, Ricotta di Pecora, Ricotta di Bufala Campana.
Ricotta Salata
Ricotta (re-cooked) Salata (salted) is aanItalian cheese from Sicily. It is made from sheep’s milk whey and aged for three months. The texture is creamy and firm, and the taste is salty, mild, and nutty. People use Ricotta Salata in salads or pasta dishes and can crumble, grate, or slice it. It is saltier than fresh Ricotta and has more flavour. If you usually use Feta cheese, try using Ricotta Salata instead.
Best wine pairing
Red Wine: Dry Red Wines Full-Bodied such as Cabernet Franc Reserve, Merlot, Shiraz, Cabernet Sauvignon
Sparkling Wine: Champagne
Type
Hard, whey
Texture
Soft, firm and crumbly
Rind
Rindless
Colour
White
Flavour
Salty
Aroma
Fresh, rich
Source of milk
Sheep’s milk
Family
Pecorino
Country of origin
Italy
Ricotta Romana
Ricotta Romana is a type of cheese made from milk produced by sheep in the Lazio region. The sheep eat only grass grown in this area, which gives the cheese a sweet flavour. Ricotta Romana has been made this way since 1900, when it was the only food for sheepherders. The cheese is made using traditional methods, which involve heating the milk and stirring it until small flakes form. These flakes are then put into cone-shaped pots to create the cheese. Ricotta Romana has a white colour and a sweet, milky taste. You can eat it by itself or use it in various dishes. It is delicious when paired with rye bread or dill bread.
Ricotta di Pecora or
sheep milk ricotta or
Sicilian Ricotta
Ricotta di Pecora is a type of cheese made from sheep’s milk. It is easy to digest because it is rich in protein and amino acids, which makes it a typical food in many people’s diets. Adding a small amount of sheep’s milk to the whey can improve its softness and flavour. This cheese can be used in many dishes, both savoury and sweet. It has a delicate flavour that reminds people of fresh milk. Ricotta di Pecora tastes excellent with bread, can be served with pasta, and is often used to make Sicilian desserts. You can sprinkle sugar on it or pair it with honey and Vin Santo dessert wine. It also goes well with salads and vegetables with extra virgin olive oil.
Best wine pairing
Dessert Wine: Vin Santo
Pair with
Smeared on bread, sprinkled with sugar or honey, or paired with chunks of chocolate, candied fruits or nuts.
Type
Fresh soft, whey
Texture
Creamy and crumbly
Rind
Natural
Colour
White
Flavour
Creamy, sweet
Aroma
Fresh, grassy
Source of milk
unpasteurized sheep’s milk
Family
Cottage
Country of origin
Italy
Ricotta di Bufala
Ricotta di Bufala is a cheese from full-fat water buffalo milk and whey from Mozzarella di Bufala in Italy. Its texture is firm and fluffy, creamy, melting, and grainy. The cheese has rich and fresh aromas and subtle and sweet flavours. Ricotta di Bufala is a perfect cheese for desserts, such as cheesecakes and cannoli, and a glass of sparkling wine best accompanies it.
Best wine pairing
Sparkling Wine: Champagne
Type
Fresh firm, artisan, whey
Texture
Creamy, firm, fluffy and grainy
Rind
Natural
Colour
White
Flavour
Subtle, sweet
Aroma
Fresh, rich
Source of milk
Pasteurized water buffalo’s milk
Family
Cottage
Country of origin
Italy
Ricotta di Bufala Campana
Ricotta di Bufala Campana is a type of cheese from the whey of the first milk used to make cheese. It’s made from the milk of a particular breed of buffalo found in different areas of Italy. It has a creamy texture, softness, and sweet smell because buffalo milk is richer in fat and does not contain lipase, an enzyme that affects how fat tastes. This ricotta is white, smooth, and creamy, with a fresh and slightly sweet flavour. It can be eaten by itself or used in many recipes. It’s often used in dishes from the Neapolitan cuisine of Italy, including a cake called Pastiera Napoletana, which is popular during Easter.
Stracchino or Crescenza
Stracchino or crescenza is an Italian cheese made from cow’s milk, but sometimes it is made using water buffalo milk. The cheese’s name comes from the Lombard word stracco, which means “tired.” Legend has it that the milk from tired cows coming down from the alpine pastures in autumn has more fat and is more acidic. This cheese’s unique flavours came from the milk of cows that were seasonally moved up and down the Alps to different pastures.
Characteristics & Tasting Notes
It is eaten very young, has no rind and has a soft, creamy, buttery texture. It typically has a mild, fruity, creamy, sweet and delicate flavour. It usually is square and is often used as a spread.
Serving Suggestions & Food Pairings
Stracchino is a yummy cheese that’s great to eat with fruits and meats. You can also have it in a sandwich with salad and ham. In a place called Recco, they put it in a type of bread called focaccia. Some other regions use it as a filling for the flatbread called cascione. You can also have it on pizza, pasta, or with polenta. If you’re having it with other cheeses, they usually serve it with jams and honey. You can also spread it on toast and add a bit of honey on top.
Wine Pairings
Since this cheese is pretty simple, pairing it with clean, fresh, young fruity white wines such as Vinho Verde or Pinot Grigio is best.
Best wine pairing
White Wine: Vinho Verde or Pinot Grigio
Pair with
It is usually served beside a selection of jams and honey or on toast with some honey drizzled on top or with prosciutto, fresh fruit, cold cuts and as a filling for some kinds of bread.
Type
Fresh soft, artisan
Texture
Buttery, creamy and spreadable
Rind
Rindless
Colour
White
Flavour
Creamy, mild, sweet
Source of milk
Cow’s or water buffalo’s milk
Family
Italian Cheese
Country of origin
Italy
Mascarpone
Mascarpone is a soft cheese that comes from Italy. It is made with cream and lemon juice or another sour substance. This cheese is made in the Lombardy region and is considered a traditional food product. Mascarpone is best when fresh, so it’s good to use it soon after you buy it. It only lasts a few days, so if you make it at home, you must eat it quickly. If you keep it too long, it can spoil. It is used to make Tiramisu.
Characteristics & Tasting Notes
Mascarpone is a cheese many people make at home because it’s easy. The texture of Mascarpone can be smooth and creamy or buttery, depending on how it’s made. Mascarpone is thickened cream that hasn’t quite become butter yet.
Serving Suggestions & Food Pairings
Mascarpone is a soft cheese that is rich and creamy. It has a high-fat content of between 60% and 75%. The cheese is used in Italian recipes, both sweet and savoury. It enhances the dish’s flavour but won’t overpower the original taste. Mascarpone works well with anchovies, mustard, spices, cocoa and coffee. It is often used in the famous Italian dessert called tiramisu, which has espresso, brandy, ladyfingers, and cocoa powder. In addition to tiramisu, Mascarpone is used to thicken and enrich risotto, cheesecake, and dessert creams. Alternatively, it can be served as a dessert with fruit or syrup.
Substitutes/Similar cheeses
If you’re looking for a mascarpone substitute and you need an alternative, replace it with one of these options:
- Blend until smooth: 450g/16 ounces full-fat cream cheese + 1/4 cup whipping cream + 1/3 cup full-fat sour cream.
- Or – Blend 230g/8 ounces softened cream cheese with 1/4 cup whipping cream.
- Or – Blend 230g/8 ounces softened full-fat cream cheese with 1/4 cup softened butter and 1/4 cup cream.
- Or – Blend 230g/8 ounces softened full-fat cream cheese with 1/4 cup heavy cream and two tablespoons softened unsalted butter.
- Or – Blend 230g/8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream.
- Or Heat 950ml/1 quart of light cream to 82C/180F. Add 1/4 teaspoon tartaric acid* and stir for 10-15 minutes. The cream should thicken with tiny flecks of curd. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. Put the colander in a bowl and drain it in the refrigerator overnight (or 12 hours). In the morning, scoop out the cheese and put it into an airtight container.
Many wine and liquor stores carry wine-making supplies and may have tartaric acid.
* Tartaric acid is available from any cheesemaking supply company and most wine-making companies. Since wine-making is much more common at home, look for a local wine-making supply store.
Best wine pairing
White Wine: Riesling, Sauvignon Blanc
Sparkling Wine: Champagne
Pair with
Fresh raspberries, blackberries and ripe strawberries. Scoop this soft cheese with thin baguette slices or Raincoast crisps.
Type
Fresh soft, processed
Texture
Buttery, creamy, smooth and spreadable
Rind
Rindless
Colour
White
Flavour
Buttery, creamy, mild, milky
Aroma
Fresh
Source of milk
Cow’s milk
Country of origin
Italy
This article is part of “How to plan an unforgettable wine & cheese party”
These tips are from my own experience;
I’m neither a party organizer, a sommelier, nor a turophile (a cheese connoisseur).
I just love cheese, wine and spending time with family and friends.
I hope my easy tips will give you the confidence to host a wine and cheese party with a handful of close friends.
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