These Are The 3 Cheeses You’re Not Eating Yet

There’s nothing wrong with sticking to the classics, but sometimes it’s fun to see what else is out there. Here are a few cheese options worth trying if you’re looking to switch things up.

Most of us have a few cheeses that we buy again and again. You might pick up some slices of Cheddar for your sandwiches, or maybe some Brie if you’re building a cheese board. Cooking up some pasta? That’s prime Parmesan territory right there. And all those cheeses are go-tos for a reason: they’re great and they just work. But if you’ve ever thought about stepping up your cheese game but weren’t sure where to start, here are some alternatives to those classics that’ll give you much the same vibe, but with a few interesting quirks thrown into the mix.

If you like Cheddar, try Mimolette or Comté

Mimolette comes from France, and it’s an easy cheese to recognise. It’s got a round shape, a rough grey rind, and a bright orange centre punctuating the whole thing. Younger Mimolette is mild and slightly sweet, while older versions develop more firmness and intensity alongside a certain nuttiness and those little crunchy crystals you sometimes find in aged cheese.

Comté is another good Cheddar alternative. Also from France, it’s got a firm, nutty, and slightly sweet flavour profile. If left alone a little longer, its flavour starts to veer off in some interesting directions. It’s great on its own, but also works well in sandwiches, toasties, or melted over pretty much anything.

If you like Brie, try Brillat-Savarin or Camembert

If you like Brie, you’ll love Brillat-Savarin. It’s a triple-cream cheese, which means extra cream is added during production. And what this does is make it incredibly rich, soft, and buttery, but it also comes with a slight tang that keeps it from becoming too heavy. Make a cheese board with some on it and see just how fast it disappears. Just make sure to save yourself some beforehand, though.

Camembert is another soft French cheese, and most supermarkets I’ve been to have it stocked right next to the Brie. That’s because it’s kind of similar, but with a stronger and earthier flavour than Brie. As it gets older, it becomes softer and more intense. A wonderful choice if you’re looking for something with a little more character. Try it baked too; there are few pleasures in life more savoury than a baked wheel of Camembert.

If you like Parmesan, try Piave Vecchio or Pecorino Romano

Piave Vecchio hails from the Italian region of Veneto and makes for a good alternative to its famous compatriot. Hard and crumbly, it is plenty savoury, but also balanced out by a slightly sweet and nutty character. Just do with it what you would do with Parmesan, i.e., grate it over pasta, shave it onto your salads, or even just eat it on its own with a little bit of honey.

Pecorino Romano is another option, although it does come with a stronger personality you need to be prepared for if you’re not particularly used to more intense cheeses. Made from sheep’s milk, it is saltier, sharper, and with more of a sense of depth than you get with Parmesan. It is particularly good in pasta dishes like cacio e pepe, where its strong flavour has plenty of room to shine.

So there you have it, a few interesting varieties to spring for the next time you pop out to your local supermarket or cheesemonger. Give these a try and who knows? You might just find a couple of new favourites along the way. Plus, there’s also the added bonus of these cheeses making you appear to be more sophisticated than you really are, but that can stay between you and me.

Opening image: Hello Aesthe | Pexels