The eight types of cheese you should have in your fridge at all timesThank you for reading this post, don't forget to subscribe!
My fridge is very milky. It’s currently stocked with whole milk, half and half, heavy whipping cream, two types of yogurt (store bought Greek and a homemade recipe I’m modifying), sour cream, butter, and all of my various cheeses. (I usually have some labne and there, but I just ran out.) Cheeses are a category of their own. I need at least eight at any given time.
I don’t need eight specific cheeses, but I need at least one cheese from each of the following categories. (If you follow me on Twitter, you may have seen me a tweet that I need seven cheeses, but someone told me I’m missing cream cheese.) These are the cheeses I need to be full and function. They are tailored to my particular lifestyle and desires, but I think everyone can benefit from identifying and categorizing their specific cheese needs.
My cheese needs are as follows:
- Breakfast Cheese: It’s my string cheeses, my Babybells, my sticks, and prepackaged Tillamook “snack portions” that I pop into my mouth as a pre-elevation snack or those times when I’m feeling sick but don’t know what to eat.
- Cheese for cooking: It is a cheese that is mixed and melted into dishes. It’s usually bagged and pre-grated, but Velveeta counts too.
- Cheese for salad: Ah, my crumbs. This is usually pre-crumbled blue cheese, although it can be a nice feta, and sometimes there is overlap with our next category (finishing cheese).
- Finishing the cheese: This is the cheese you use finish a meal. It’s usually “nice” and full of flavor, like Parmigiano Reggiano, Pecorino Romano, and Cottia. Finishing cheese can sometimes double as a salad cheese.
- Cheese Sandwich: These are (obviously) sliced cheeses that go on sandwiches. I usually have two – a Dubliner (either block or pre-sliced) and a delicate white American (both honoring my heritage in their own way).
- Hanging cheese: It’s just cottage cheese. It satisfies a more pressing need to snack on cheese as it can be stuffed into my mouth.
- Cream cheese: She is in a category of her own.
- Treat yourself to cheese: This is usually a small portion of something aged and crystal-flecked (I’m really into aged gouda at the moment), but sometimes it’s a specimen with a super gooey washed rind. I usually eat it with a really good apple.
That’s just me, and while I value my own opinion, I’d love to hear yours. How much cheese do you keep in your fridge? How many do you need to function? How much you want? Tell me your cheese categories, your cheese cravings, your cheese dreams. Determine your cheese needs and then demand that they be met.
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