The different types of cheese that you need to have in your kitchen


The world of cheese is incredibly rich. Between sheep’s milk, cow’s milk, goat’s milk, the different families, or the ways of consuming it, it opens the doors to unsuspected culinary pleasures. Here are 7 cheeses that we particularly like and that can accompany your dive into this universe.


The most rustic: Roquefort

Roquefort is a marbled paste very well known to lovers of sheep’s milk. With its intense flavor, it knows how to constitute the unforgettable final note of a good meal. Our personal favorite goes to the artisanal Roquefort Carles, a small wonder of finesse that can be spread on its own on a beautiful piece of bread.

The most fragrant: Camembert

If the Camembert were a person, it would undoubtedly be one of the most famous French people! This soft, bloomy rind comes straight from Normandy and is exquisite oven-roasted, seasoned with olive oil or honey, and just peppered.

The choice of intensity: Maroilles

This washed-rind soft dough gained popularity after appearing in the French film Bienvenue chez les Ch’tis. Renowned, and sometimes avoided for its strong smell, it reveals all its finesse in the mouth. Its flavor is intense but subtle. It can be used in the composition of very exciting pies and quiches.

Cheddar: the ally of small guilty pleasures

Although it first appeared in England, today cheddar is produced in many countries, mainly Anglo-Saxon. It is best known for having become one of the essential ingredients of famous burgers. Go for artisanal cheddar; avoid industrially produced ones that tend to be too bland.

The best for small appetites: Rocamadour

Rocamadour is a beautiful village in the French department of Lot, which should not be missed under any circumstances. This also applies to the cheese to which it gave its name: this goat has a very fine taste, ideal for making small summer starters or well-flavored salads.

The Swiss getaway: Emmental A.O.C

And A.O.C only, otherwise you run the risk of buying anything and everything, especially in a supermarket! Often confused with Gruyere, this Swiss cooked pressed paste made from cow’s milk is a safe bet, which often goes into the composition of the ham sandwich that is prepared quickly for lunch.

The taste of Italy: mozzarella

Like many Italian cheeses, mozzarella can be made from buffalo milk, but cow’s milk is also common. It is spun dough. Like Emmental, it is a victim of its own success, of which there is a very bland large-scale industrial production.


But in Italy, there are artisan references including the PDO Mozzarella di Bufala Campana, with a much finer taste. Perfect in pasta, mozzarella also reveals its entire splendor when served with fresh sun-kissed tomatoes.

But if you don’t like cheese you can replace it! 

In the gratins:

As unbelievable as it may sound, malted yeast gives a taste of melted cheese to gratins and other baked dishes! Obviously, it doesn’t add the soft consistency (or the strands!) Of cheese. So, for more softness, we will add a little liquid cream. The illusion does not take on visually, but tastefully!

To make fake cheddar with color and taste, mix pieces of cooked butternut squash with cashews in a blender. Dry your vegetable cheddar in a saucepan over low heat, mixing well. To you vegan mac & cheese!

To make a semblance of grated cheese fondue, cook firm potatoes like Bintje. Blend the cashews. Crush the mashed potatoes and add the cashews. Mix well. You can also add a little white wine.

In the risotto:

To replace Parmesan, you can make good use of malted yeast, which you mix with a little almond puree. Smoothness and the taste of “melted cheese” are there …

Replace the Parmesan with 3 tablespoons of white almond puree + 3 tablespoons of malted yeast in this Milanese risotto recipe.

On the toast:

Use a mixture of tofu, miso, herbs, and apple cider vinegar.
Try a Virginia “soy cheese” recipe as a replacement for cream cheese in this cream cheese, pepper, curry, and honey toast recipe.

In desserts:

Tofu (whether firm or silky) can be used in fruit pie recipes, for example, in place of ricotta.
Try an apricot-ricotta pie recipe or this chestnut cream pie recipe.