You Don't Know Cheese! What You Need to Know About Five Cheese Groups

Cheese is an excellent source of calcium and protein in fact an ounce of Monterey Jack has as much protein as an ounce of chicken or beef. Most people who are lactose intolerant can eat cheese because lactose becomes more digestible after going through cheese making process.

Many restaurants have now added cheese plates to dessert menus but which kinds of cheese are best. Because there are so many varieties of cheese available try these common varieties sorted in categories and ranked by flavor strength.

Soft and Semisoft

These cheeses can be aged from a week to three months. They are generally good for melting and have a thin rind.

Livarot: A "smelly" cheese with an aroma that is much more intense than its flavor. It is soft to the touch. If it is too ripe the center will appear sunken. Livarot goes great with apples and walnuts. Pair it with a good Cabernet Sauvignon or even beer.

Brie: Everybody calls it Brie but it is really Brie de Meaux. Brie is a relatively gentle cheese that is creamy and slightly sour tasting. Great served with pickles and baguettes. Pair Brie with a Burgundy or a Merlot for a great experience.

Hard and Semihard

These cheeses have been aged from a month to four years. They are great for cooking because the melt easily. They generally have a natural rind and denser texture.

Parmigiano-Reggiano: An Italian cheese with an inedible rind and a slightly salty taste. Pair it with prosciutto, sprinkle over salads, or on pasta. Serve it with hearty red wines like Chianti or Barolo.

Morbier: A French cheese with a creamy-brown rind with a slight aroma and a taste with undercurrents of nut and fruit. It has two layers separated by a stripe of ash. Serve with chutney, oatmeal, or crackers. Pair it with a Pinot Noir or fruity Beaujolais.

Emmental: Commonly known as Swiss cheese, true Emmental, is actually a lot thicker than the pre-sliced Swiss that you would buy at the market. It has a woody, nutty, and savory flavor. The best varieties will be marked "Switzerland". Serve it with ham or apples. Pair a good French Comte' or Norwegian Jarisberg for an enhanced taste.