Leave a comment

Lessons from Laura Werlin: Understanding the Different Types of Cheese

It’s impossible to boil down all you’d want to know about cheese types into a few paragraphs and much of what Laura states here is, of course, subjective. But it’s a handy brief guide nonetheless.

From Food & Wine

“To best understand a cheese counter, expert Laura Werlin likes to group cheeses into eight categories, each of which can be made from all three milk sources (cow, goat or sheep). “So if you’re in a Paris cheese shop, where the names won’t be familiar, the idea is to go beyond the labels and look at the cheese. And if you see a cheese with an orange rind, you can say, ‘OK, I

Photo: Courtesy Laura Werlin

Photo: Courtesy Laura Werlin

know that’s a surface-ripened cheese and I like those; I’ll try one,’ or ‘I don’t like washed-rind cheeses; I’ll stay away from those.’ It’s a little bit of a leap of faith, and it’s not exact at all. But this was my thinking.””

via Lessons from Laura Werlin: Understanding the Different Types of Cheese | Food & Wine.


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: