Ever since F&W Best New Chef 1995 Terrance Brennan met his first runny, robust Époisses in the early 1980s, while on vacation in France, he has dedicated himself to promoting—and cooking with—exquisite small-batch cheeses. Here are some quick tips from him on cooking with various cheeses.
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Fresh

When gently heated, fresh cheeses like goat cheese, ricotta and mascarpone make lovely cream sauces for pastas; they're also wonderful in frittatas and root-vegetable gratins.

Washed-rind

Washed-rind cheeses like Reblochon and Taleggio turn runny and soft baked on pizzas and in casseroles; you can trim the rind before cooking, but it's not necessary.

Semihard

Firm but still-moist cheeses like cheddar and the Spanish goat's-milk Garrotxa are perfect for grilled cheese sandwiches; they also add nutty flavors to soufflés and gougères.

Hard

Aged Gouda, Parmigiano-Reggiano and other dry, salty cheeses season dishes like spaghetti, soups and quiches. They form a great crust when they cool after melting.

Plus:

Reblochon Tarts with Bacon and Fingerling Potatoes

Terrance Brennan’s Strategies for Cooking with Cheese

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F&W’s Comprehensive Cheese Guide

Classic Cheese Fondue
Credit: © Rob Howard

Delicious Recipes for Cheese