Cheese Basics: 3 Cheeses that Belong in your Kitchen, Plate, and Life!

With more than 600 cheeses to behold at your Fairway Market, cheese boredom never, ever has to happen. We love getting fancy schmancy with cheese and trying funky finds from around the world and close to home…and yet, these beloved go-to’s never fail to hit the spot. These are cheese classics for very good reason.

Gruyere

This nutty, smooth, rich hard cheese has been around since the 13th century—talk about classic. It was born in Switzerland’s Fribourg region, an Alpine crossroads where Celts, the Helvetians, and the Romans, met and shared their cheesemaking traditions. It’s wonderfully complex and well-rounded–just inhale notes of caramelized apples, toasted hazelnuts, and brown butter.

This is the quintessential fondue cheese, as it’s a superstar melter. Let gruyere get ooey and gooey in a grilled cheese sandwich, use it to top baked potatoes, and fold it into grownup mac n’ cheese. Or serve with a light, bright red wine, your favorite crusty bread, and a bowl of roasted nuts.

Fairway Fresh Mozzarella

You haven’t truly tasted mozzarella until you’ve eaten it fresh out of the cheesemakers hands, minutes old.  The flavor: unfathomably fresh and milky-sweet. The texture: light, ethereal, melt-in-your-mouth.

Mozz is mozz until you’ve tried the really, really good stuff. And here, good means fresh. With ensuing hours and days, mozzarella is still fine, but it loses a bit of its splendor. We know this  at Fairway, which is why we go through all the trouble to make batch after batch after batch of mozzarella, all day, every day. Watch as our own curd is transformed before your eyes into the most delicious, freshest, most handmade ‘fior di latte’ on the planet. Pillow-soft and perfect, you’ll never go back to whatever quotidian mozzarella sufficed before.

You don’t have to do much with Fairway mozzarella, or anything at all. But if you’re moved to anoint it in some of our world-famous olive oil and grind a few turns of fresh pepper on top, you’d be wise. It’s also wonderful shredded with your fingers and laced in artisanal pasta and ribbons of basil. Or sliced and stacked with heirloom tomatoes, or grilled eggplant. Or layered in lasagna, or proudly displayed atop bruschetta.

Smoked Gouda

Gouda, or “how-da” as the locals say, is a Dutch cheese named after the charming city of Gouda. It is one of the most popular cheeses in the world! If you love savory, smoky flavor, smoked gouda will make you happy. The famous cow’s milk wheels get smoked in ancient brick ovens over flaming hot hickory chip embers.

The result is a tangy, rich, and smoky flavor that makes a great fellow to dark, toasty beers, dark chocolate, and roasted nuts. Make a mean grilled cheese with smoked gouda, bacon, and apple. Top turkey burgers with smoked gouda, or grate into a frittata or grits. Yum.

 

 

 

 

 

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