Today we cheddar. That's right, the deceptively basic b**** of cheese gets some love with interesting pairings. We'll tell you what we think is worth trying. Oh, and there's champagne and kaftans. Join us, won't you?
Manchego is a mild-flavored Spanish cheese that we already love. Does it need help from other pairings? Find out what we learned and then drop your own pairing ideas in the comments.
It's sweet, creamy, and frequently has fruit in it. Have you ever tried Yorkshire Wensleydale on your cheese board? It's already one of our favorites, but now we'll tell you how it measures up with pairings.
Kat says Stilton only belongs at a steakhouse. Is she right? Don't miss our thoughts on Stilton and our pairing choices, PLUS a surprise bonus cheese!
We apologize for stereotyping gouda cheese all these years. We only thought of it as the generic cubes found on catered buffets and we thought it was boring. As it turns out, there's a lot more to gouda than we gave it credit for, and you'll find out why!
It's a classic Italian favorite, but did you know that parmesan cheese has extremely strict standards in order to earn its official name of "Parmigiano Reggiano?" After you watch this episode, you'll be checking your labels a lot more carefully in the future! Trust us.
Burrata is the luxury cheese born from scraps. In Italy, people eat this cheese the same day it's made. If you don't live in Italy, you'll need a "burrata guy" in order to do that. Does anyone out there have a burrata guy? We need to know.
We knew very little about Havarti cheese aside from its name before this episode. Now we truly appreciate what it brings to the table (and cheese board!). And don't forget its other fantastic end use - The grilled cheese!!
So tell us--Are you one of those people who think goat cheese tastes like a barn, or do you love it as much as we do? In this episode we'll learn more about what makes this tangy cheese special, and rate it with some very interesting pairings.
So what's the difference between Munster and Meunster? You've come to the right place! We'll talk about what makes Meunster different from its French friend Munster, and of course, there will be lots of food sampling and wine as we rate our favorites.
Welcome to Snack Time Society! This is Episode 11. We need your help, viewers. We had a sad experience with Gruyere (aka Le Gruyère). What went wrong? Should we be trying it with other food pairings? Are there better end uses, like dipping things in a fondue? Is it just a divisive cheese and simply not our vibe? Please help. We are sad.
Welcome back, snackers! Before this, we have never tried to eat Asiago cheese as a charcuterie or cheese board with pairings. We normally eat it in pasta, salads, or bread. Would you try it this way? Leave us your favorite ways to eat Asiago in the comments! This is Snack Time Society and welcome to Episode 12:Asiago.