Quick Answer: Fifteen cheeses worth hunting down: Taleggio, Comté, Mimolette, Époisses, Ossau-Iraty, Robiola, stracciatella, halloumi, Mahón, Brillat-Savarin, Morbier, Tomme de Savoie, Cotija, Caciocavallo and Idiazabal. Start with Comté or Ossau-Iraty if you want something familiar, and Époisses if you want the boldest cheese on the list.
Count how many of these you have tried, then send the list to the friend who always orders the same brie. Each one comes with where it is from, what it tastes like, and one pairing to try it with.
The checklist
| # | Cheese | From | Milk | Try it with |
|---|---|---|---|---|
| 1 | Taleggio | Lombardy, Italy | Cow | Pear and walnut bread |
| 2 | Comté | Jura, France | Cow | Dried apricots |
| 3 | Mimolette | Northern France | Cow | Dark beer |
| 4 | Époisses | Burgundy, France | Cow | Crusty baguette |
| 5 | Ossau-Iraty | French Basque Country | Sheep | Cherry jam |
| 6 | Robiola | Piedmont, Italy | Mixed | Honey and toast |
| 7 | Stracciatella | Puglia, Italy | Cow | Olive oil and tomatoes |
| 8 | Halloumi | Cyprus | Sheep and goat, often cow | A hot pan and lemon |
| 9 | Mahón | Menorca, Spain | Cow | Membrillo (quince paste) |
| 10 | Brillat-Savarin | Burgundy and Normandy, France | Cow | Strawberries |
| 11 | Morbier | Franche-Comté, France | Cow | Boiled potatoes and ham |
| 12 | Tomme de Savoie | Savoie, France | Cow | Apples |
| 13 | Cotija | Mexico | Cow | Grilled corn |
| 14 | Caciocavallo | Southern Italy | Cow | Soppressata |
| 15 | Idiazabal | Basque Country, Spain | Sheep | Chorizo |
The mild and friendly ones
Tomme de Savoie. An earthy rustic rind with a mild, buttery inside. If you like Gouda, start here.
Ossau-Iraty. A sheep's milk cheese from the Pyrenees, nutty and a little sweet. Traditionally eaten with black cherry jam.
Comté. Firm, nutty and savory, and the flavor changes with age from buttery to deep and brothy. One of the easiest "new" cheeses to love.
Mahón. Square, with an orange rind, from the island of Menorca. Young Mahón is mild and tangy; aged, it turns sharp and crumbly.
Caciocavallo. A stretched-curd cheese often shaped like a pear or teardrop and hung in pairs to age. Mild when young, sharper when aged.
The soft and rich ones
Stracciatella. Shreds of fresh mozzarella soaked in cream. It is the filling inside burrata. Spoon it onto toast with olive oil. See the stracciatella guide.
Robiola. Soft, tangy and spreadable, from northern Italy. Often made with a mix of cow, goat and sheep milk.
Brillat-Savarin. A triple-crème, which means extra cream is added to the milk. It tastes like rich, slightly tangy butter. Strawberries and sparkling wine are the classic partners.
The bold ones
Taleggio. A washed-rind square with a pungent orange rind and a surprisingly mild, fruity inside. Most people who try it once buy it again. More in the Taleggio guide.
Époisses. One of the strongest-smelling cheeses you can buy. The rind is washed in pomace brandy, and a ripe one is soft enough to spoon. The flavor is savory and meaty, milder than the smell.
Morbier. Recognizable by the line of vegetable ash through the middle. Semi-soft, a bit pungent, and it melts well.
Idiazabal. A firm sheep's milk cheese from the Basque Country, often lightly smoked. Pairs with chorizo and a dry cider.
The unexpected ones
Mimolette. Bright orange and round like a cantaloupe. Aged versions are hard and caramel-sweet, and taste great with a dark beer.
Halloumi. A firm, salty cheese that does not melt when heated. Sear it in a hot pan until golden and squeeze on lemon. It is the warm surprise on a board. Read the halloumi guide.
Cotija. A salty, crumbly Mexican cheese. Crumble it over grilled corn or fruit with chili and lime.
How to add one to your next board
Swap one familiar cheese for one from this list, not three. Put it next to its pairing so guests know how to eat it, and label it. For pregnant guests, follow CDC guidance and choose pasteurized cheeses; check the label, since some of these are sold both ways.
How many have you tried?
Comment your number, and send this to the friend you would try the boldest one with. When you are ready to build, the Pairings Hub shows more matches for every cheese, and the cheese guide helps you balance a board around a new one.
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