Expert advice from Rob Kaufelt, the owner of Murray’s Cheese, in New York City.

By Andra Chantim
Updated December 02, 2013
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Variety is the spice of... cheese. Always buy a range of milk types, flavors, and textures. And don’t forget the extras.

  1. Fresh cheese that’s moist, creamy, and mild. Try: chèvre or Humboldt Fog.
  2. Bloomy-rind cheese that’s buttery, mushroomy, and decadent. Try: Camembert, La Tur, or double-crème Brie.
  3. Semisoft cheese that’s pliable, mellow, and earthy. Try: Morbier, fontina, or Pyrenees Brebis.
  4. Hard cheese that’s dry, savory, and caramelly. Try: Parmigiano-Reggiano, aged Gouda, or clothbound Cheddar.
  5. Blue cheese that’s dense and pungent. Try: Roquefort or Stilton.
  6. Accompaniments Don’t let the cheese stand alone. Select two or three add-ons with contrasting flavors and textures. One easy way to choose: Follow the “what grows together, goes together” rule. Have a French Brie? Spring for saucisson sec, a dry-cured French sausage. Try: Marcona almonds, wild-boar salami, and raw honey.
  7. Crackers Pick one that doesn’t have an overwhelming flavor and isn’t flimsy. It will work with every type of cheese. Try: Z Crackers Sea Salt & Olive Oil crackers ($7, murrayscheese.com).

For more of Rob’s help, see Cheese Plate Tips and Ideas.