My perfect CHEESEBOARD!

today i'm going to show you what cheeses i think make for the perfect cheese board and in the process hopefully teach you guys something about cheese to get started on this cheese board we're going to need an actual board i usually prefer wood over marble or slate because i think it makes the cheese look prettier and marble or slate tend to make the cheeses colder and we want these good in room temperature so the first cheese on my perfect cheeseboard is something of a crowd pleaser this cheese is called delista bergonia or burgundy's delight and it's a cow's milk french pasteurized triple cream mold ripened cheese yes that's a lot of information but those five traits tell you pretty much everything you need to know about a cheese the triple cream part means that a lot of cream was added to the milk before they started making it into cheese the result is obviously super luxurious and creamy is really the best word for it i also said that this cheese was mold ripened that refers to the white mold rind on the outside that's called penicillium candidum or geotrichum and that mold is edible it tastes mild and earthy and kind of mushroomy the flavor of the interior of this cheese is rich and buttery but overall pretty mild most people usually gravitate towards bloomy rind cheeses because they're pretty mild and i think it's a perfect first bite of cheese the second cheese on this board is technically also from the bloomy ryan family this is a cow's milk american pasteurized washed rind cheese called fox club it's from indiana and it's my favorite american-made washed rind cheese wash rind cheeses like this one are just white mold cheeses like the delicious burgonia but they've been washed with the mold solution as they age that mold is called brevibacterium linens and it's what makes this style of cheese super stinky and bright orange seriously it smells like a diaper but in a good way every good cheese board in my opinion needs to have a pure stinker on it and the wash grind is usually it the inside though is not stinky at all it's actually really buttery and rich in a similar way to the triple cream cheese we just saw but this cheese is drier less soft and it's not nearly as decadent when you combine that mild interior flavor with the funky stink of the outside it makes a really fun bite of cheese this cheese is going to be for the die hard cheesers out there if it's on your board they're going to thank you for it and probably think that you're cool the third cheese going down is called roquefort this is a sheep's milk french raw milk blue mold ripened cheese roquefort is my favorite of all the global blue cheese styles because it's made with sheep's milk and it brings a piquant smoky richness to this cheese that i prefer over a straight up cow's milk blue what i also love about this sheepy roquefort blue cheese is that it stands out and brings some aggression to this board that none of the other cheeses have the blue penicillium rook 14 mold that they use to ripen this cheese actually makes it taste kind of medicinal despite that strain of penicillium not being the one used by doctors this cheese is salty creamy and just full of good old-fashioned cheese funk gram for gram it is by far the most flavorful cheese on this board it's pungent but balanced and i think every board needs to have something like it from the blue cheese family getting into some cheeses with some more age on them now the fourth cheese on my board is the cow's milk french raw semi-hard style of cheese called compti this cheese was aged for about four months and it's what's known as an alpine style cheese because the cows are usually grazed at higher elevations and they eat different grasses than lowland cattle would compete has a soft springy texture and the flavor is pretty mild but very very nutty the rind is what's called the natural rind and it's technically edible but i wouldn't need it natural rind basically means that the mold residues on the outside have been brushed and pushed into some kind of natural barrier between the aging cheese and the outside world since komti is a semi-hard style of cheese it's usually the most sessionable style of cheese on the board i think people generally love nutty easy eating cheeses and i love to present them at least one of them not everyone loves eating a cheese that kind of smells like a butthole if you still wanted to pay tribute to the style of semi-hard cheese on your board but go with something more dynamic i would say drop in the welsh cow's milk cheddar called red dragon this cheese is full of ale and brown and yellow mustard seeds and it's a younger cheddar meaning that it's more creamy honestly any of the irish welsh or english cheddars would be a good addition or sub for komta on any cheese board if you wanted to go even more flavorful in the semi hard category i would say go for a younger spanish manchego this is a raw sheep's milk cheese that's been aged three months and it's salty creamy and has that distinctive sheep's milk richness i prefer cumps though because it has a simple clean flavor and a really deep nuttiness that i just love it tastes like hazelnuts and has a very pleasant firm texture now moving into some more aged cheeses we've got the cow's milk french pasteurized hard style of cheese called mimolet this cheese brings some beautiful salty dark almost fudge-like flavors to this board that aren't present in any of the other cheeses the distinctive orange color comes from a natto paste that they had early on in the cheese making process and it gets even more deeply orange as they age it for long periods of time this cheese is aged for two years and it is super super hard also the rind of this cheese is not edible at all it is extremely hard and definitely needs to be cut out of the way in france the raw milk version of the cheese actually develops that rind in collaboration with something called cheese mites i guess those are bugs that literally live on the outside of the cheese and turn it into a rind i don't know how it works but that's why french mimolet has those tiny little dimples in it anyways i really love this cheese because it has a robust fudgy caramel quality to it there's a deep nuttiness and an almost fruity sweetness in there as well overall the complexity here makes mimolet one of my all-time favorite cheeses the last cheese going down on this board is kind of like a palette cleanser this is a fresh unaged pasteurized goat's milk cheese from right here in missouri called cur de la creme the broader name for this style of cheese is actually chev and most people just call it goat cheese it has no rind and it is usually less than two weeks old in france goat cheese is like its own category of cheese they make all of these small beautiful fresh goat cheeses that are unfortunately too perishable to be shipped to the united states luckily bachi farms and a handful of other american producers are making goat cheeses of the absolute highest quality this is the only goat cheese on this board but it is also probably my favorite cheese on this board the grassy bright tangy goatiness of this cheese is perfect for spreading on crackers or putting on bread with a little bit of jam in my mind none of the other cheeses come close to having the bright milky sweetness of this chev and i could literally sit here and eat this entire log no sweat in like five minutes i think every respectable cheese board needs to have some kind of fresh cheese on it and for me chev is the perfect option as you can see i've rolled mine into a little baby log by hand it's kind of like my reference to the generic grocery store goat cheese log and it puts this cheese into a shape that is very cute and also a lot easier to eat what i love about this selection of cheeses is that they pay tribute to all that is great about cheese and offer a wide variety of textures colors and flavors and shows off all of the different styles of cheese at once they're salty and funky and sour and nutty and crunchy and creamy and tons of stinky in there as well i know there's a ton of cheeses out there and you guys probably have some strong opinions so let me know down in the comments what you guys would put on your perfect cheese board let's eat this cheese [Music] you

Channel: Brian Lagerstrom

Views: 118,572

Keywords: cheese board, cheese, what cheese for cheese board, cheese platter, stinky cheese, mimolette, comte, delice de bourgogne, foxglove, roquefort, blue cheese, soft cheese, hard cheese, coeur de la creme, baetje farms, goat cheese, chevre, how to make a cheese board, what cheeses to buy

Id: VTFxAf0tDBU

Length: 7min 31sec (451 seconds)

Published: Mon Dec 13 2021