Cheese 101: styles, storage and building a cheeseboard
Cheese is one of the most varied foods there is, and a cheese subscription is a low-effort way to explore it. A little vocabulary goes a long way when choosing and serving.
This guide covers the main styles, the pasteurised versus raw milk question, how ageing works and how to store cheese. It is general knowledge rather than a tasting review.
The main cheese styles
Fresh cheeses such as mozzarella and ricotta are young, soft and mild. Soft, bloomy-rind cheeses such as brie and camembert have a white edible rind and a creamy interior. Washed-rind cheeses are typically stronger smelling and bolder in flavour.
Semi-hard and hard cheeses such as cheddar, gouda, comté and parmesan are firmer and often aged longer. Blue cheeses such as stilton and roquefort carry blue veining from cultures introduced during making.
Pasteurised vs raw milk
Many cheeses are made from pasteurised milk, while some traditional cheeses use raw, unpasteurised milk, which some say carries more complex flavour. Both are widely sold in the UK.
Pregnant people are generally advised to avoid mould-ripened soft cheeses and unpasteurised cheeses unless cooked. Always check the label and current NHS guidance if this applies to you.
Why ageing changes flavour
Ageing, or affinage, develops flavour and changes texture. Longer-aged hard cheeses become drier and more intense, and may form crunchy crystals, which are harmless and a sign of maturity in cheeses like aged cheddar and comté.
A good subscription often balances younger, milder cheeses with older, stronger ones so you experience the range across a single box.
Storing cheese and building a board
Wrap cheese in waxed or greaseproof paper rather than cling film so it can breathe, and keep it in the fridge. Store strong and mild cheeses separately to stop flavours transferring.
For a cheeseboard, aim for variety across three to five cheeses, for example one soft, one hard and one blue. Allow roughly 80 to 100 grams per person, take the cheese out of the fridge about an hour before serving, and pair with crackers, fruit and chutney.
Frequently asked questions
How much cheese per person for a cheeseboard?
As a main, allow roughly 80 to 100 grams per person across three to five cheeses. For a small starter or dessert course, less is fine.
Should I wrap cheese in cling film?
Waxed or greaseproof paper is better than cling film because it lets the cheese breathe while protecting it. Re-wrap after each use.
Why are there crunchy bits in aged cheese?
Those crystals are usually calcium lactate or amino acid crystals that form as cheese matures. They are harmless and often a sign of a well-aged cheese.