Flavoured Archives | Cheese Atlas

Boursin: France’s Most Popular Flavoured Cheese Spread

Cheese Atlas — Mon, 23 Sep 2024 00:43:41 +0000

If you’re a fan of cheese, you’ve likely encountered the irresistibly creamy, herby sensation that is Boursin cheese. This versatile, spreadable cheese, originally from France, has found its way into homes, restaurants, and gourmet kitchens worldwide. With its rich, flavourful profile and wide array of uses, Boursin cheese is a true crowd-pleaser.

The History of Boursin Cheese

Boursin cheese was created in 1957 by François Boursin, a cheesemaker from Normandy, France. Inspired by a traditional French party dish where fresh cheese was mixed with herbs and other seasonings, Boursin set out to create a cheese that embodied these flavours in a ready-made, high-quality product. His goal was to craft something delicious, yet versatile enough to be used as a base for both cooking and snacking.

Boursin’s innovation came at a time when French culinary culture was being celebrated worldwide. When Boursin first launched his garlic-and-herb cheese, it quickly became a hit, spreading through France and beyond. The unique combination of a crumbly yet creamy texture, paired with bold flavours, was revolutionary.

Today, Boursin cheese remains one of the most iconic French cheeses, exported and enjoyed around the globe.

What Is Boursin Cheese?

Boursin is a soft, fresh cow’s milk cheese, similar in texture to cream cheese but with a fluffier, more aerated consistency. Its rich creaminess comes from the use of full-fat dairy, while herbs and spices add distinctive flavour. The cheese is typically sold in foil-wrapped rounds, which helps maintain its freshness and flavour.

What makes Boursin truly unique is that it’s whipped, giving it a light and airy texture that melts in your mouth. This creamy base is then mixed with a range of herbs, spices and other flavourings. This creates the signature burst of taste that has made Boursin a beloved cheese.

The Flavour Profile

The most famous variety of Boursin cheese is Garlic & Fine Herbs, which offers a delightful balance of rich, tangy cheese and the savoury, aromatic notes of garlic and a blend of herbs like parsley and chives. The result is a creamy, herbaceous taste that pairs beautifully with a range of foods.

Over time, new varieties of Boursin have been developed to cater to different palates, but the classic Garlic & Fine Herbs remains the flagship flavour. Other varieties include:

Shallot & Chive: A more delicate take with a mild onion flavour, perfect for those who enjoy the subtle sweetness of shallots.
Pepper: This variety incorporates cracked black peppercorns, adding a spicy kick to the creamy base.
Red Chili Pepper: For those who like a little heat, this version blends creamy cheese with the warmth of chili peppers.

How to Use Boursin Cheese in Cooking

Boursin’s versatility means it can elevate everyday dishes and snacks to a whole new level. Whether you’re hosting a fancy dinner party or just preparing a simple lunch at home, there are countless ways to use Boursin cheese. Here are some delicious ideas:

1. As a Spread

Perhaps the simplest way to enjoy Boursin cheese is as a spread. The creamy, crumbly texture makes it ideal for smearing on crackers, baguettes, or even toasted sourdough. The garlic and herb varieties pair particularly well with buttery crackers or warm, toasted bread.

For a more decadent appetizer, you can spread Boursin on crostini and top it with roasted vegetables or smoked salmon. It’s an effortless yet sophisticated addition to any charcuterie board.

2. In Stuffed Dishes

Boursin cheese works wonderfully as a stuffing for meats and vegetables. For example, you can make Boursin-stuffed chicken breasts by slicing a pocket into the breast, filling it with the cheese, and then baking it until golden. The cheese melts inside, keeping the meat moist while infusing it with garlic and herb flavours.

Similarly, Boursin can be stuffed into mushrooms, bell peppers, or zucchini for a quick and impressive side dish.

3. In Pasta and Sauces

For a creamy, flavourful twist on classic pasta dishes, try melting Boursin into your sauce. Its creamy texture blends seamlessly with warm pasta, adding a luxurious richness. Simply stir some Boursin into a basic cream or tomato sauce, or use it as a base for a mac and cheese recipe. It also works great in risottos, creating a luscious, cheesy finish.

4. In Soups

Add a dollop of Boursin to creamy soups like tomato, butternut squash, or potato leek for an extra layer of flavour. The cheese will melt into the broth, adding depth and a creamy consistency. It also works as a delicious garnish on top of a hot bowl of soup.

5. In Breakfast Dishes

Elevate your scrambled eggs, omelettes, or frittatas by adding Boursin. The garlic and herbs blend beautifully with eggs, giving your breakfast a gourmet twist. You can also spread it on bagels as an alternative to cream cheese.

6. As a Dip

Finally, whip up a quick and easy dip by mixing Boursin with some sour cream or Greek yogurt. Serve with vegetable sticks, pita chips, or crusty bread for a satisfying snack or party appetizer.

Pairing Boursin Cheese with Wine

Since Boursin has a bold, herby flavour profile, pairing it with the right wine can really bring out its best qualities. Here are some top wine pairings:

Sauvignon Blanc: This crisp, citrusy white wine complements the garlic and herbs in Boursin, making it a refreshing pairing for a cheese board or appetizer.
Chardonnay: The buttery richness of Chardonnay pairs beautifully with the creamy texture of Boursin, creating a decadent experience.
Pinot Noir: A light, fruity red wine like Pinot Noir balances the creamy and savoury notes of Boursin without overpowering it.
Rosé: For a summer snack or picnic, pair Boursin with a chilled glass of rosé. The bright acidity of rosé highlights the herbs and spices in the cheese.

Storing and Serving Boursin Cheese

Boursin is a fresh cheese, so it should always be stored in the refrigerator to maintain its texture and flavour. Once opened, Boursin should be tightly wrapped or kept in an airtight container. When serving Boursin, allow it to sit at room temperature for about 15-20 minutes before serving. This allows it to soften and reach its peak creaminess.

Boursin can last up to two weeks in the fridge after being opened. However, it’s usually so delicious that it gets eaten much sooner!

Conclusion

Boursin cheese is more than just a spread—it’s a gourmet ingredient that can transform simple dishes into extraordinary creations. Its creamy texture and bold flavours make it a must-have in any cheese lover’s kitchen. Whether you’re preparing an elegant dinner or a casual snack, Boursin brings a touch of French culinary artistry to your table.

So, the next time you’re at the grocery store, pick up a round of Boursin and let your culinary imagination run wild!

The post Boursin: France’s Most Popular Flavoured Cheese Spread appeared first on Cheese Atlas.

Pepper Jack

Cheese Atlas — Wed, 18 Jan 2023 01:14:36 +0000

Without a doubt, Pepper Jack is one of America’s favourite flavoured cheeses. Read on to learn more about this pressed cheese and discover its connection to Monterey Jack.

Where does Pepper Jack come from?

The origins of Pepper Jack cheese can be traced back to the early 20th century, when Monterey Jack was first created in Monterey, California. Monterey Jack is a pressed uncooked cheese that is made from cow’s milk. It quickly became a popular cheese in the United States. And soon after, variations of the cheese began to appear. As a matter of fact, Pepper Jack was one of the earliest variations of Monterey Jack. And it quickly gained popularity due to its unique flavour.

How is Pepper Jack made?

Cheesemakers around the USA make Pepper Jack by adapting the original Monterey Jack recipe to include spicy peppers. Presently, makers use a range of different peppers just jalapeno is the most popular option. Overall, they age their cheese for a period of 2-3 months. As a result, the cheese develops a semi-hard texture and its flavours meld together harmoniously.

How to serve Pepper Jack

Unsurprisingly, Pepper Jack’s creamy texture is perfect for melting and its mild flavour allows it to be paired with a wide variety of foods. Indeed, you can use this cheese as a topping for burgers, sandwiches, pizzas. Moreover, you can also add it to Macaroni & Cheese, omelettes and quesadillas to add a bit of heat.

Finally, the cheese can also be used in cooking, where it can be used in soups and sauces. One popular recipe is Pepper Jack cheese dip, which is made by mixing Pepper Jack with cream cheese and spicy peppers. Moreover, this dip is perfect for parties and can be served with chips or crackers.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Pepper Jack appeared first on Cheese Atlas.

Danbo

Cheese Atlas — Sat, 16 Jul 2022 07:16:46 +0000

Caraway seeds are a common flavour additive to cheese in Denmark. And caraway cheeses don’t get much better than Danbo.

Where does Danbo come from?

Danbo is a pressed uncooked, aged cheese made from cow’s milk near Vejle, Denmark. Actually, it is one of Denmark’s most popular cheeses. When caraway seeds are added to the cheese, it is known as “King Christian” cheese, named after King Christian IX, who ruled Denmark during the late 19th and early 20th centuries.

How is Danbo made?

This popular Danish cheese is made in a square shape and is matured for a minimum of four weeks. During maturation, the cheesemaker regularly washes the rind of the cheese to develop a distinct aroma.

Overall, the cheese’s flavour ranges from mild to slightly acidic, with buttery and nutty notes. Some local cheesemakers mature their cheese for up to 12 months. At this age, the aroma becomes much more robust, as does the flavour.

How to serve Danbo

While Danbo can be served as a table cheese, the locals most often slice it and enjoy it with crackers or in a rye sandwich with radish and red onions.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Danbo appeared first on Cheese Atlas.

Meredith Dairy Goat Cheese: Australian Original

Cheese Atlas — Fri, 22 Apr 2022 22:52:24 +0000

Could Meredith Dairy Goat Cheese really be Australia’s first original cheese? Read on to learn about this hugely popular marinated cheese, and the farm where it is made.

Where is Meredith Dairy?

Located between Ballarat and Geelong, the small town of Meredith is home to one of Australia’s most famous dairies. Undoubtedly, Meredith Dairy is the largest farm of its kind in Australia.

At their sustainable farm, Sandy and Julie Cameron raise and milk both goats and sheep. And, of course, they make amazing cheese using only the freshest of milk.

Furthermore, they use the farm’s grain to feed the dairy animals, and the straw for bedding. In addition to this, they take sustainability to the next level by feeding cheese whey back to the cattle and use animal manure as fertiliser in the soil.

The story of Meredith Dairy

Actually, the couple both grew up on farms and had always wanted to be farmers. Coming from careers as a vet and an intensive care nurse, Sandy and Julie made a life-altering change. In 1991, they left their jobs to work full time on their farm in Meredith.

At the time, traditional farming was in turmoil and there was a lot of uncertainty with the price of wool and other commodities. In order to survive, the Camerons had to be innovative and stand out from the competition. Hence was born the idea of milking sheep and goats to make cheese and yoghurts.

The inspiration behind Meredith Dairy Goat Cheese

In fact, Sandy and Julie Cameron first came across this recipe in an Iranian desert village in 1972 when they were travelling the overland route to India.

Because Sandy felt unwell in the middle of the desert, they were dropped off in a doctor’s hut in a small village. After treating him, the doctor took them to show how the locals made a goat cheese similar to Persian Feta. Decades later, this provided the inspiration they needed when they started to make cheese back home.

How Meredith Dairy Goat Cheese is made

Without a doubt, it all begins with the freshest of goat’s milk from their own farm of course. When the milk is still warm, they add dry rennet paste and leave it to coagulate overnight.

By the morning, the curd has formed and can be transferred to a cheese cloth for draining. This allows the cheesemaker to separate the solids from the liquid whey.

After a few hours, they press the formed cheese to further drain moisture. At this stage, Sandy adds salt to preserve and dry the cheese. And garlic to stop mould formation. Finally, they cut the cheese into cubes and submerge them in olive oil to protect from air.

What Meredith Dairy Goat Cheese tastes like

Be prepared for a sensory explosion! This soft marinated goat cheese is beautifully presented in a glass jar. Even though the cubes of cheese are pristine white, the rich olive oil they are immersed in imparts a golden hue.

In your mouth, the tiny morsels of cheese feel velvety and creamy. The garlic, herbs and pepper in the marinade add a certain spiciness to the aroma of the cheese.

And, finally, Meredith Dairy Goat Cheese has a refreshing citrus tang and soft, spreadable texture

How to serve marinated Goat Cheese

This wondrous Australian goat cheese is delicious in salads, soups and sandwiches and on warm crusty bread.

Our recommendation here is to keep it simple. Serve on a baguette, with extra virgin olive oil and a dusting of dukkah!

If you’re into cooking with cheese, Meredith Dairy Goat Cheese is an excellent addition to your next omelette, pizza or even pasta dish.

The post Meredith Dairy Goat Cheese: Australian Original appeared first on Cheese Atlas.

Appenzeller: Switzerland’s Most Flavoursome Cheese

Cheese Atlas — Fri, 25 Feb 2022 04:24:36 +0000

Appenzeller is a pressed cooked mountain cheese that comes from the Swiss Alps. In fact, it is often referred to as Switzerland’s tastiest cheese.

Silver Appenzeller – Emmi USA – Source

What is Appenzeller?

Appenzeller is a pressed cooked cheese that finds it roots in the Alpstein region of the Swiss Appenzell Alps. Switzerland is renowned worldwide for its incredible range of raw milk, mountain cheeses. And they don’t get any more flavoursome than this particular traditional cheese.

The Alpstein terroir

There are many elements that contribute to the unique aroma, texture and flavour of this cheese. The Alpstein terroir owes it particularities to the unpredictable weather and crystal clear waters that trickle down into its lush pastures.

Moreover, the fresh air allows endless varieties of grass, herbs and flowers to flourish on the mountainside.

Made with raw milk

Brown Swiss Cow – Britannica – Source

Local cheesemakers exclusively use the raw milk of local Brown Swiss cows to make this flavoursome Swiss cheese.

Furthermore, the cows graze outdoors throughout the summer months. During winter, the farmers feed them rich hay and silage is prohibited. As a result, their milk celebrates the exceptional terroir of Alpstein.

How is Appenzeller made?

Local artisans have been making Appenzeller for more than 700 years. Presently, 45 small dairies make around 200 tonnes of Appenzeller every year. Compared to some other Swiss cheeses, this is actually a small amount.

After adding rennet to the milk, the cheesemaker transfer the curd to round moulds for pressing. Afterwards, they place the wheels in a salt water bath for up to 36 hours.

You can watch the entire production process in the video above.

How is Appenzeller matured?

Wheels of cheese – Appenzeller – Source

Surprisingly, the cheesemaker continues to look after the wheels for another 4-5 weeks in their own cellars. During this time, they regularly treat the cheese with a salt water mixture which gradually forms the natural rind.

The secret herbal wash

After 5 weeks, the wheels are transferred an official Affineur from the Appenzeller Cheese Dealers Association (AKHV). This is where the real magic happens.

Over the next 2-7 months, the affineur washes the cheese in a herbal solution once to twice a week. This solution is rich in herbs, roots, blossoms, seeds and rinds.

The exact recipe for this solution is a closely guarded secret. As a matter of fact, there are only two people currently in the whole world who are privy to the recipe.

The many colours of Appenzeller

Appenzeller is released to the market at various stages of maturation. Actually, the Silver label is released at 3 months, Gold at 4-5 months, Black at 6 months and, finally, Purple at 9 months.

In addition to the different ages, there is also a White label (3 months and extra cream) and a Green label (made with organic milk).

What does Appenzeller taste like?

Due to the intense herbal wash, Appenzeller has quite a unique flavour. As the cheese ages, its flavour intensifies and gets more complex. Hence, at 3 months, a Silver label will be mild and savoury with hints of herbs and flowers. Also, its texture is supple and creamy.

On the other hand, at 9 months, the Purple label has intense flavours of herbs and spices. And its paste is firmer and dotted with scrumptious cheese crystals.

Cooking with Appenzeller

Unsurprisingly, Appenzeller is a very popular cheese for cooking in Switzerland and around the world.

Some great recipes that celebrate the cheese’s flavour include Quiche, Tarte Flambée, Farmer’s Rosti and Appenzell-style Stuffed Veal Cutlets.

How to serve Appenzeller

Wine Pairing – Emmi USA – Source

Appenzeller pairs beautifully with a fresh Riesling or even a hard cider. If you prefer red wine, choose a fruity variety such as a Pinot Noir or a Rhône. Add some sliced apple and pear to your plate, and you will be set.

If you are wanting to serve Appenzeller on a cheese platter, round it up with a soft cheese like Brie de Meaux and a mild blue such as Cashel Blue.

Substitutes for Appenzeller

Can’t get your hands on this spectacular Swiss cheese? Try Gruyère or Emmentaler for a slightly milder flavour. Or a Swiss Raclette for cooking.

The post Appenzeller: Switzerland’s Most Flavoursome Cheese appeared first on Cheese Atlas.

Ibores

Cheese Atlas — Sat, 20 Jun 2020 01:02:25 +0000

Rubbed by hand in Extremadura

Ibores is a semi-hard cheese made using raw goat’s milk from the Extremadura region in Western Spain.

Extramadura is considered as one of the country’s most ruggedly beautiful and undeveloped regions, and goats are mainly free to roam, grazing on native shrubs, herbs, and grasses.

In Spain, the PDO stamp dictates that only milk from Serrana, Verata and Retinta goats can be used. Moreover, cheesemakers must ensure that the milk is clear of any preservatives and antibiotics.

An age-old tradition

In the beginning, the cheesemaker add natural rennet to the fresh goat’s milk. Once the curds are formed, they cut them into 10-20 mm pieces and transfer to a cylindrical mould. Afterwards, they press the wheels, dry salt them and let them mature for at least 60 days.

At this time, the affineur rubs each wheel by hand with olive oil, pimenton (a sweet paprika) or a combination of the two. As a result, the cheese develops a rusty crimson rind and an earthy, slightly spicy aroma.

Underneath the rind, its pâte is ivory coloured with the occasional eye. The aroma is quite strong and earthy while the flavour is clean with some acidic and spicy bite and a goaty finish.

How to pair Ibores

Overall, this gorgeous semi-hard cheese from Spain pairs exquisitely with a Pouilly Fume and some of the more oaky Chardonnays through to spicy reds.

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Gin Herbalist

Cheese Atlas — Fri, 19 Jun 2020 23:11:47 +0000

Gin is cheese’s best friend

Gin Herbalist is a semi-hard cheese made by Grandvewe Cheeses in Tasmania using a recipe inspired by the famous Corsican cheese, Fleur du Maquis.

Like all the cheeses in their range, it is made using the milk of their own herd of Awassi ewes and Cardoon Thistle which is a vegetarian rennet.

Champions of a zero-waste approach

“Good for our sheep, good for the planet, good for you”

From the early days, Grandvewe Cheeses’s philosophy has driven their entire approach to farming and cheesemaking.

The Herbalist has allowed the team to take their zero-waste approach to the next level. Henceforth, they use the leftover whey from cheesemaking to make gin at the onsite micro-distillery. And, to complete the loop, they then roll the spent botanicals from gin making onto the outside of the cheese.

A young Herbalist is firm but moist and has fresh notes of citrus and yoghurt. As it ages, the rind becomes mottled with a grey-blue mould and the texture softens. Furthermore, the herbs on the outside impart floral and sweet characteristics to the cheese.

How to pair Gin Herbalist

Enjoy with a warm crusty baguette and Grandvewe Cheeses’s own Sheep Whey Gin.

This herbaceous cheese will also pair beautifully with a light red wine like Gamay or Grenache.

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Moyarra Myrtle

Cheese Atlas — Sat, 06 Jun 2020 09:50:49 +0000

Seductively luscious

Moyarra Myrtle is a fresh curd made by Prom Country Cheese in South Gippsland, Victoria.

Bronwyn and Burke Brandon make a range of artisanal cheeses at their small Moyarra farm. Nestled in idyllic rolling hills, the farm is home to their own herd of sheep. Subsequently, the couple use their milk as well as cow’s milk from a nearby farm to make cheese.

Infused with local sunflower oil

This particular fresh curd is a farmhouse cheese made with pasteurised sheep’s milk. Burke infuses local sunflower oil with a selection of herbs including lemon myrtle and mountain pepper berries.

Afterwards, he cuts the curd into small cubes and stores them in the marinated oil. The herbs and seeds impart elegant green and black specks onto the cheese.

Overall, the high fat content of the ewe’s milk creates an incredibly unctuous texture that will seductively coat your mouth. Moreover, it is mildly savoury on the palate with subtle citrus and peppery notes.

How to serve Moyarra Myrtle

It is very important to keep this cheese in the oil it is covered in right until you are ready to serve it. It is excellent when spread on a warm crusty baguette and is also a great substitute for feta in salads and various recipes.

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Briard à la Truffe: Truffled Brie Cheese

Cheese Atlas — Wed, 13 May 2020 00:44:27 +0000

Is there anything more decadent that a creamy soft cheese mixed with black truffle? Read on to learn about this French delicacy called Briard à la Truffe.

About Briard à la Truffe

Briard à la Truffe d’Eté is a soft cheese made by Fromagerie Rouzaire in the Île-de-France region in Central France.

Brie is an historic part of the modern Île-de-France region that has become synonymous with soft cheese in modern times. Moreover, the locals call themselves Briards and the Fin Briard cheese is one of their finest products.

The Rouzaire family

The Rouzaire family is synonymous with cheese in France. It first started with Louis and Blanche Rouzaire who opened up a cheese shop in Paris in 1938.

In the 1960’s, they expanded into affinage and, current boss, Marc Rouzaire is a third generation affineur.

How Briard à la Truffe is made

The Rouzaire family mature wheels of their Fin Briard for four weeks in an underground cellar and then slice them in half horizontally. Afterwards, they cover the bottom half with a mixture of black Périgord truffles, crème fraîche and Mascarpone.

Finally, the two pieces are put back together and the whole wheel is matured for a further month. This allows the formation of a homogenous rind around the cheese.

Tasting guide

Overall, the cheese’s aroma is dominated by the earthiness of the truffles. It will take you on a journey to the hazelnut and oak forests of Périgord.

Fin Briard has a rich buttery texture and the truffles infuse throughout perfectly to complement its delicate lactic flavours.

How to serve Briard à la Truffe

Enjoy with a warm crusty baguette and a glass of Sauvignon Blanc.

Enjoy on your Christmas cheese platter with a delicious Comté and Roquefort.

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