Cheese That Can't Be Beat

These five cheeses are the best of the best

 


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Cheese That Can't Be Beat Some things are not created equal.
 
Take cheese for example. It would seem like a pretty standard product, milk that’s been acidified, in most cases, and coagulated into a solid. Sounds like something that should be easy to reproduce consistently anywhere milk is being produced, right?
 
Well, as it so happens, cheese is one of the least replicable foodstuffs on earth. Sure you can get the milk, and even the bacteria for blue cheese, and make everything almost identical, but the cheese simply won’t be the same. That milk really wasn’t the same, different cows and different diets make for different milk. And then there’s the temperature, humidity, and ambient biology that simply makes every place produce different cheese. Sure you can make a similar cheese, but in most cases you’ll get close at best. In others there is simply no substitute for the original!
 
The original and still the best. Check out these five cheeses that have no equal.

Cheese Platter image via Shutterstock

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Comments

  • I have a slight correction to your article-Parmesan is not made from skim milk, but from partially skimmed milk. i agree it's the best!

    May 08, 2013 at 7:29 PM


  • Snooth User: tero tero
    497027 8

    Emmental is written without an "h" and probably the least interesting cheese for a Fondue.

    The picture for Epoisses is misleading. You never use it for salad sauce. Actually the menu that matches the picture refers to a goat cheese.

    A bit more precision, please.

    May 09, 2013 at 11:23 AM


  • Snooth User: Ken11
    624311 21


    There should be a note indicating that there are differences between Parmesan(s) (generic name use to indicate a parmesan type of cheese but made everywhere in the world not an (A.O.C.) Appellatio d'origine Controllé) versus Parmegiano Reggiano an AOC ideally aged for 30 to 42 months and Grana Padano another parmesan from Italy.
    And the other person tero is right, Époisse washed with Marc de Bourgogne is normally eaten with a slice of baguette bread and a good glass on Pinot Noir or Guwerstraminer or Riesling or any other good wine that you like.
    Ken from Gourmet Select Distribution
    Gatineau, Québec, Canada

    May 09, 2013 at 3:07 PM


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