Brie
Is a soft cheese named after the French region Brie, where it was originally created.
Country of origin: France
Wine pairing: Chardonnay
Food pairing: Apples, berries, pears
Fun fact: Is the best known French cheese and has a nickname, “The Queen of Cheeses.”
Our favorite recipe: Baked Brie.
Cheddar
Is a relatively hard, off-white, sometimes “sharp”-tasting, natural cheese. Originating in the British village of Cheddar
Country of origin: England
Wine pairing: Cabernet Sauvignon
Food pairing: Apples, grapes, peaches, pears
Fun fact: Is the most widely purchased and eaten cheese in the world.
Our favorite recipe: Brubaker Cheddar Chowder.
Is sharp yet sweet at the same time. It is usually described as having a caramel, nutty or buttery flavor.
Gouda
Is sharp yet sweet at the same time. It is usually described as having a caramel, nutty or buttery flavor.
Country of origin: Netherlands
Wine pairing: Merlot
Food paring: Apples, grapes, peaches, pears
Fun fact: Accounts for 50 percent to 60 percent of the world’s cheese consumption.
Our favorite recipe: Swiss and Gouda Curry Fondue.
Mozzarella
Country of origin: Italy
Wine pairing: Sauvignon Blanc
Food pairing: Apples, peaches, pears
Fun Fact: Some studies claim it can help to prevent tooth decay.
Our favorite recipe: Grilled Pineapple, Mozzarella, and Rosemary Skewers.
Provolone
Country of origin: Italy
Wine pairing: Cabernet Franc
Food pairing: Grapes, melons, peaches, pineapple
Fun fact: It can be used for cooking, dessert purposes and grating.
Our favorite recipe: Pesto Provolone Grilled Cheese.
Ricotta
Country of origin: Italy
Wine pairing: Riesling
Food pairing: Strawberries, figs, grapes, apples, pears, peaches
Fun fact: The reason behind the delicious taste of Ricotta cheese is that it’s made from the leftover whey of cheese!
Our favorite recipe: Ricotta Toast.
Swiss
Country of origin: Switzerland
Wine pairing: Pinot Noir
Food pairing: Apples, grapes, peaches, pears
Fun Fact: The holes in Swiss cheese are technically called “eyes,” and they are formed by microbiological activity.
Our favorite recipe: Swiss and Sun Dried Tomato Fondue.
