Styles of cheese

I eat a variety of breakfasts: some days, granola and yoghurt and berries or other fruit; leftovers from dinner the day before (carnitas and rice a few days ago, for instance); and crispbread with cheese, plus some fruit. For the last sort of breakfast, I have a huge variety of cheeses to choose from: brie, roquefort, cheddar, and on and on.

Still in the world of cheeses, the named varieties represent several styles, in particular hard cheese (typically served in chunks or slices) vs. soft cheese (typically used as a spread), but with substyles (like the substyle of the hard cheeses made up of grating cheese like parmesan).

Recently I experienced two new substyles, cheeses that turn into bits when you wield a knife on them: cheese that looks like ordinary hard cheese, to the eye much like cheddar, but breaks into a pile of hard bits; and cheese that looks like ordinary soft cheese, to the eye much like camembert, but breaks into a pile of soft bits. I’ve taken to calling these types shattercheese and crumblecheese, respectively, Both are annoying surprises.

3 Responses to “Styles of cheese”

  1. Mar Rojo Says:

    Sweet dreams are made of cheese. Who am I to dis a Brie?

    (Heard around the language fora.)

  2. Mar Rojo Says:

    I love Torta del Casar, Spanish cheese. What style would it be? A dippy/dipping cheese?

  3. Mar Rojo Says:

    I quite like to call it “dippycheese”.

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