5 Cheeses to Taste Before You Die
At parties, some people stick close to the bar. We, on the other hand, gravitate toward the cheese plate. We love to sample new varieties, hoping for that out-of-body experience that takes place when a perfectly creamy and just-pungent-enough mouthful makes us temporarily forget our last name. From veined, crumbly Roquefort to softly runny Camembert, a staggering assortment of cheeses tempts. If the number of varieties overwhelms you at a supermarket (as it sometimes does us, scroll down for a look at the top 5 that you absolutely must try next. We sat down with a fromager (cheese expert) and dug into a plate full of luscious discoveries to come up with this list of the Best. Cheeses. Ever.
1. Brin d'Amour: earthy, crumbly, herbaceous
Here's a cheese that puts a bit of its terrain in its crust. Crumbly and somewhat granular, Brin d'Amour (pronounced "BRAN-dah-MORE") is made on the French island of Corsica. Semisoft and easily spreadable, it is a top-shelf ewe's-milk cheese for its earthy yet fragrant flavor. What's unique about it is the juniper, coriander, rosemary, and other local herbs encrusted in its rind.
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2. Bethmale: mild, mouth-watering, sophisticated
Just because a cheese is obscure doesn't mean it's one of those scary, stinky ones. An age-old variety, Bethmale (Bett-MAHL) gets is name from the French town in the Pyrénées mountains where it is made. Despite its relative obscurity, this mild, semisoft variety with a dense rind is more of a crowd-pleaser than an acquired taste. We found it mouth-watering!
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3. Pont l'Evêque: creamy, funky, traditional
Carried in just about every French supermarket, Pont l'Evêque (POHN-luh-VEK) is so dear to the Gauls that its production is regulated by the same A.O.C. (Appellation d'Origine Contrôlée) agency that monitors wines. Think of it as a Camembert or Brie kicked up a notch. Fromager Anthony Tyser calls the soft and creamy cheese "funky but not overbearing."
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4. Fourme d'Ambert: complex, luscious, tangy
Savory with a sweet "development," as Tyser puts it, Fourme d'Ambert (FOORM-dom-BEHR) is a blue-veined cheese beloved by Roquefort fans. During its production, it is injected with Vouvray, a white wine from the Loire Valley. (A two-fer!) Tyser says the dense but spreadable result is best enhanced with honey.
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5. Langres: smooth, sensual, nuanced
Though it smells pungent, Langres (LAHN-gruh) could be thought of as a mild relative of Epoisses. It is made with a slight indentation on the top to hold a splash of champagne. (An ever better two-fer!) Tyser characterizes it as "elegant, different, and amazing." We characterize it as CAN'T TALK-EATING.
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