Blue cheeses are injected with Penicillium roqueforti, Penicillium gorgonzola or Penicillium glaucum spores to develop their famous blue veins. Yes, they’re relatives of the life-saving antibiotic. These beautiful gourmet blue cheeses were photographed by Csaba Moldován | SXC.

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Gourmet Cheese

Gourmet Cheeses—Farmstead & Artisan*—For Yourself & For Gifts

Overview
Gourmet Cheese Product
Reviews
Articles About Types &
Categories Of Cheese

Reference Articles
Recipes
Serving Suggestions

While cheese dates back to before recorded history, the art of cheesemaking as we know it today was refined in the Roman Empire. Ancient Roman cheesemakers developed many varieties of cheese that resemble those we currently enjoy, and became skilled artisans. They understood how various ripening techniques impacted the taste and character of the cheese, and are credited with being the first to age cheese (or more precisely, to store it). Most probably, the Roman legions brought cheese and cheesemaking to what are now France and England—where later, in France the art of aging cheese, or l’affinage, was perfected. Today’s artisan cheesemakers continue this ancient craft—and some continue the innovation as well.

As with any top-of-the-line product, be it a suit, a violin or a Camembert, the components for success are ingredients and craftsmanship (and some would add, passion for one’s work). The best cheese is made from the best milk, which requires top animal stock and top grazing land; plus impeccable barns and cheese-making facilities.
While today’s artisan cheesemakers may use state-of-the-art equipment to pasteurize, brine and cure their cheeses, they generally pursue farming and animal husbandry “the old-fashioned way”—without spraying their pastures with herbicides and pesticides, without injecting their animals with hormones or unnecessary antibiotics. This gives the lover of fine cheese, the best of both worlds.

In this section we sharing some of our favorite gourmet cheeses that we enjoy ourselves and recommend as gourmet cheese gifts. There are articles about serving cheese, cheese-making and reference guides that we hope you’ll find interesting. Feel free to suggest additional topics for articles about cheese.

Farmstead and artisanal cheeses are handcrafted in small batches. A farmstead cheese is one that is made on the farm from the milk of the farm’s animals. An artisan cheese is by cheese makers who live near farms and purchase their milk from farmers. While starting with top quality milk is key, cheesemaking is a craft: Owning one’s animals does not make one a better cheesemaker than purchasing one’s milk.

Articles About Types & Categories Of Cheese	Reviews Of Gourmet Cheese Brands & Cheese Makers
Aged Cheeses: The Art Of Aging Gracefully October 2005 Artisanal Cheese Trends August 2006 Beemster, A Special Gouda March 2009 Blended Milk Cheeses September 2005 Blue Cheese: In Praise Of The Blues December 2005 Brie And Camembert May 2007 Burrata: Cream-Filled Mozzarella October 2007 Cheddar, Ancient Cheese Of Monarchs April 2006 Cheese Curds June 2007 Coeur à la Crème February 2007 Flavored Cheeses April 2008 Fresh Cheeses: Cultures of Confusion January 2007 Goat Cheese: Getting Your Goat November 2006 Gouda: Holland’s Most Famous Cheese February 2008 Heart-Shaped Cheeses February 2007 Italian Grating Cheeses: Asiago, Grana Padano, Parmigiano- Reggiano, Pecorino Romano September 2007 Irish Cheeses March 2007 Marvelous Mozzarella May 2006 Melting Cheese: Crazy From The Heat March 2006 Mexican & Hispanic Cheeses March 2008 Mmmmm Mascarpone! October 2006 Morbier, “Child” Of Gruyère March 2009 Monterey Jack Cheese August 2007 Paneer (Panir): India’s Principal Fresh Cheese March 2009 Parmigiano-Reggiano: The King Of Cheese November 2006 Podda Classico September 2005 Raw Milk Cheeses April 2007 Red Dragon (Y Fenni) Cheese Aprll 2009 Remarkable Ricotta June 2006 Sheep’s Milk Cheese January 2008 Skyr: The Ancient Viking Cheese July 2006 Stinky Cheeses October 2007 Vegetarian Cheese February 2006 Weisslacker: Beer Cheese March 2009 Wine & Cheese Pairings: Throw A Party! October 2007 Reference Articles And Recipes Are Below	America’s Best Cheeses: 2006 American Cheese Society Winners August 2006 America’s Best Cheeses: 2007 American Cheese Society Winners August 2007 Beehive Cheese (Top Pick) August 2009 Cabot Championship Cheddar December 2006 Cashel Blue Cheese March 2007 Cowgirl Creamery Red Hawk Triple Crème (Top Pick) February 2005 Crave Brothers Cheeses: Mascarpone & Mozzarella October 2006 Cypress Grove Chevre (Top Pick) March 2007 Firefly Farms Goat Cheeses November 2005 Fiscalini Farmstead Cheeses May 2007 Gourmet Cream Cheese: Sierra Nevada, All Season’s Kitchen, Zingerman’s February 2007 Harley Farm Goat Cheeses August 2006 Joan Of Arc Goat Cheeses July 2007 The Kitchen Table Bakers Gourmet Wafer Crisps: Parmesan Crisps September 2006 Meredith Dairy Goat’s Blue February 2006 Mozzarella Company (Top Pick) October 2006 Mozzarella Fresca Italian Cheeses (Top Pick) May 2006 Palette Fine Foods Jams & Cheese Condiments (Top Pick) September 2006 Pleasant Ridge Reserve Cheese September 2006 Podda Classico Blended Milk Cheese September 2005 Point Reyes Farmstead Cheese Company Original Blue (Top Pick) July 2006 Roth Käse GranQueso March 2008 Rogue Creamery Gourmet Cheese Curds September 2005 Rogue Creamery Smokey Blue August 2005 Savory Secret Savory Cheesecakes (Top Pick) November 2006 2006 World Cheese Award Winners July 2006 2008 World Cheese Award Winners April 2007 Vella Dry Monterey Jack August 2007 Vermont Butter & Cheese Company April 2008 (Top Pick) Vermont Shepherd Cheese January 2008 Wisconsin Artisan Cheeses June 2007
Reference Articles About Cheese	Recipes
Cheese Savvy: Facts And Fancies June 2005 Cheese Terminology: Can You Talk the Talk? August 2005 Cheese Trivia Quiz January 2008 Glossary of Cheese Terms May 2005 A Guide To Cheesemongers September 2006 The History of Cheese September 2005	Brie & Fig Torte December 2008 Caesar Salad With GranQueso Cheese Ring August 2008 Cashew Encrusted Butter- Käse (Fried Butter Cheese) August 2008 Cheddar Cheese Crisps September 2006 Cheese Fondue Recipe February 2009 Cheese Quiche Recipe November 2007 Christmas Tree Cheese Board December 2006 Coeur à la Crème February 2007 Gourmet Macaroni And Cheese Recipes February 2007 Gourmet Macaroni And Cheese Recipes - Part II June 2008 Gruyère Soufflé With Endive & Apple Salad November 2008 Macaroni And Cheese: Food Of Presidents September 2005 Smoked Gouda Veggie Club Sandwich August 2008 Spiced Walnut & Serafina Cheese Spread “Sandie” August 2008 Vincent Van Gogh Gouda With Apricot Gelée & Beer Sorbet August 2008 Vodka Martini With Buttermilk Blue Cheese-Stuffed Olives August 2008
Serving Suggestions
Cheese And The Holidays December 2006 Guide to Cheese Condiments November 2005 Have a Cheese Tasting Party June 2005 Pairing Cheese With Beer & Wine May 2006 Pairing Cheese With Jam, Jelly & Preserves Accompaniments March 2005 Pairing Cheese And Tea (In The Tea and Food Pairings Article) September 2006

Nibble Tip

Did you ever wonder why only the U.S. and Europe are known as major cheese-producing regions?

After weaning, most of the world’s populations are lactose-intolerant. People of European ancestry have the genetic ability to consume milk-based products to their hearts’ delight. Lactose-intolerant people can’t digest cow’s milk proteins easily, but goat’s milk is more easily digestible. Many lactose-intolerant people also enjoy sheep and buffalo milk cheeses.

Dairy cow

Alas, most of the world’s human populations have difficulty digesting cow’s milk products. Photo courtesy of Cabot Creamy Cooperative.

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