Cheese is one of the most versatile foods, enjoyed in endless ways across the globe. But have you ever wondered how flavoured cheeses came to be? From ancient preservation techniques to modern gourmet innovations, flavoured cheese tells a story of creativity and tradition. Dive into this flavourful journey and discover what makes these cheeses so irresistible.
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What is a flavoured cheese?
Flavoured cheese is cheese that incorporates additional ingredients to enhance or transform its natural taste. These ingredients—ranging from herbs and spices to fruits, nuts, and even alcohol—are carefully chosen to complement the cheese’s texture and profile.
Cheesemakers can flavour cheese during or after production:
- During production: Spices, herbs, or chopped fruits are mixed into the curds, spreading flavours evenly.
- After production: Cheeses are coated, soaked, or rubbed with flavouring agents like wine, smoke, or paprika.
Flavoured cheeses create new taste experiences while preserving the cheese’s unique texture. They can be subtle or bold, appealing to a wide variety of palates.
A brief history of flavoured cheese
The history of flavoured cheese is as old as cheesemaking itself. Ancient cheesemakers in the Mediterranean added herbs, honey, and spices for preservation and taste. Caraway seeds, still popular today, were a staple in early European cheeses to aid digestion.
In medieval Europe, monasteries experimented with flavouring cheeses using local ingredients like garlic and wine. These flavoured cheeses became prized delicacies, often reserved for special occasions or as signs of hospitality.
By the 16th century, fruit-flavoured cheeses emerged in England. Dried fruits were added for sweetness, a tradition that continues with cheeses like White Stilton with apricots.
In the modern era, flavoured cheeses have grown in popularity thanks to the artisanal cheese movement. Innovative combinations—such as coffee-rubbed Barely Buzzed or whisky-infused Cheddar—showcase the creativity of today’s cheesemakers.
Which types of cheese work best with flavouring?
Flavouring can enhance most cheeses, but certain types lend themselves particularly well to added ingredients. A cheese’s texture, flavour profile, and production method often determine how successfully it pairs with herbs, spices, fruits, and other flavourings.
Soft and fresh Cheeses
Soft and fresh cheeses, such as cream cheese, goat cheese and Ricotta, are excellent for flavouring. Their mild and creamy base acts as a blank canvas, allowing additional ingredients to shine.
- Why they work: These cheeses have subtle flavours, making them ideal for bold ingredients like garlic, herbs or fruit. Their spreadable texture also allows for even distribution of flavours.
- Examples:
- Garlic & Herb infused Boursin.
- Goat cheese with cranberries or blueberries.
Semi-soft cheeses
Semi-soft cheeses like Havarti, Monterey Jack and Wensleydale are also great for flavouring. Their smooth, pliable texture absorbs spices, herbs and liquids well.
- Why they work: These cheeses balance mildness with enough body to hold up to bold flavours without becoming overwhelmed.
- Examples:
- Caraway Kümmelkäse
- Havarti with dill
- Wensleydale & Cranberry.
- Pepper Jack with jalapeños.
Hard cheeses
Hard cheeses, such as Cheddar and Parmesan, are versatile for flavouring, particularly when aged. These cheeses often take on the flavour of their added ingredients without losing their identity.
- Why they work: Their rich, nutty profiles pair beautifully with strong additions like chillies, nuts or alcohol. Flavouring also highlights their natural complexity.
- Examples:
- Barely Buzzed is a coffee flavoured Cheddar.
- Parmesan with truffle.
Blue cheeses
Blue cheeses, such as Stilton and Gorgonzola, are unique in their ability to pair with sweet flavours. Their pungent, tangy profiles create a striking contrast with fruits and honey.
- Why they work: The bold, salty taste of blue cheese complements delicate sweetness and adds complexity.
- Examples:
- Rogue River Blue with pear brandy
- Gorgonzola with walnuts and honey.
Goat and sheep milk cheeses
Goat and sheep milk cheeses, whether soft or firm, are popular choices for flavouring. Their tangy and earthy notes blend seamlessly with spices, fruits or wine.
- Why they work: These cheeses have a unique character that pairs well with bold and acidic flavours.
- Examples:
- Murcia al Vino, soaked in red wine.
- Ibores, dusted with paprika.
Cheeses with bloomy rinds
Cheeses with natural bloomy rinds, such as Brie or Camembert, can also take on added flavours. Flavouring is often applied to the rind itself, infusing the cheese over time.
- Why they work: The rind serves as a barrier and flavour reservoir, allowing subtle infusions without overpowering the cheese.
- Examples:
- Brie with truffles.
- Camembert with calvados
Cheeses less suited for flavouring
While most cheeses work well with flavouring, highly aged or complex cheeses like Gruyère, Comté or aged Manchego are less frequently flavoured. Their natural flavours are already nuanced and may not benefit from additional ingredients.
Ultimately, the best cheeses for flavouring are those with a mild or balanced profile, allowing added ingredients to complement rather than clash.
How to serve flavoured cheeses
Flavoured cheeses bring exciting taste experiences to the table, but how you serve them can make all the difference. From pairings to presentation, here are some tips to showcase these unique cheeses:
Pairing flavoured cheeses
Flavoured cheeses work well with specific accompaniments that enhance their added ingredients. Here are some classic pairings:
- Herb-infused cheeses: Pair with crusty bread or water crackers to highlight delicate flavours. Serve alongside crisp white wines or herbal teas.
- Spiced cheeses: Match bold flavours like paprika or chilli with sweet chutneys, figs or honey for balance. A malty ale or smoky whisky complements these cheeses beautifully.
- Fruit-flavoured cheeses: Pair with fresh fruit, nuts, or lightly toasted brioche. Sweet dessert wines like Moscato or Port are excellent choices.
- Alcohol-infused cheeses: Serve with the same drink used for flavouring, such as whisky or wine, for a cohesive experience.
Cheeseboard ideas
Flavoured cheeses make stunning centrepieces on cheeseboards. To create a balanced spread:
- Include 3–5 flavoured cheeses with varying textures (e.g., a creamy Brie with truffles, a smoked Gouda and a Gorgonzola with walnuts).
- Add neutral sides like plain crackers or baguette slices to avoid overwhelming the palate.
- Complement with accompaniments that echo or contrast the cheese’s flavours, such as fresh herbs for herb cheeses or chocolate for coffee-rubbed cheeses.
Serving temperatures
Flavoured cheeses taste best at the right temperature:
- Soft cheeses: Let them sit at room temperature for 30–45 minutes before serving to enhance their creaminess.
- Hard cheeses: Allow them to warm slightly to release their full flavour profile.
Presentation tips
Flavoured cheeses often have striking appearances, such as vibrant spice coatings or fruit-studded interiors. Showcase their beauty by:
- Pre-slicing hard cheeses into wedges or cubes for easy serving.
- Leaving soft cheeses whole with a cheese knife nearby, encouraging guests to cut their portions.
- Using slate or wooden boards to contrast colourful cheeses and create a rustic, inviting look.
Flavoured cheeses are versatile and can elevate any gathering with their variety and charm. Pair thoughtfully, serve at the right temperature, and let their bold flavours shine!
Can you cook with flavoured cheeses?
Absolutely! Flavoured cheeses can add a unique twist to your favourite recipes. Their infused ingredients enhance dishes with minimal effort, making them a versatile choice for cooking. However, certain factors should be considered when using flavoured cheeses in the kitchen.
When to use flavoured cheeses in cooking
Flavoured cheeses work best in recipes where their added ingredients complement or enhance the dish. They’re ideal for:
- Sauces: Use herb-infused Havarti or garlic Boursin in creamy pasta sauces. Their flavours blend smoothly without needing extra seasoning.
- Baking: Incorporate fruit-flavoured cheeses like White Stilton with apricots into scones or cheesecakes for a sweet touch.
- Gratins: Add a smoked cheese, such as smoked Gouda, to potato gratins or mac and cheese for a rich, smoky flavour.
- Stuffing: Use spiced cheeses like paprika-coated Ibores in stuffed peppers or mushrooms for a punch of flavour.
- Pizzas and flatbreads: Sprinkle chilli-infused Cheddar or truffle Brie over dough for a gourmet flair.
Cooking tips for flavoured cheeses
To get the best results, keep these tips in mind:
- Meltability: Soft or semi-soft flavoured cheeses like Gouda or Havarti melt smoothly, making them perfect for sauces or toppings. Harder cheeses, like coffee-infused Cheddar, may take longer to melt but provide intense flavour.
- Balancing flavours: Flavoured cheeses already have strong profiles, so adjust other seasonings in your recipe to avoid overpowering the dish.
- Avoid high heat: High temperatures can mute delicate flavours, such as herbs or truffles. Use gentle heat when cooking to preserve their essence.
- Add last: For dishes like soups or casseroles, stir in flavoured cheeses at the end of cooking to maintain their taste.
What to avoid
Some flavoured cheeses may not work well in certain dishes:
- Sweet cheeses: Avoid adding fruit-flavoured cheeses to savoury dishes unless the pairing is intentional, such as cranberry Wensleydale in a salad.
- Highly aromatic cheeses: Strong flavours like coffee-rubbed cheeses may not suit every recipe. Use them sparingly in cooking to avoid overwhelming the dish.
Cooking with flavoured cheeses is a delightful way to elevate everyday meals. Experiment with different varieties and let their distinctive profiles inspire your next culinary creation!
Conclusion
Flavoured cheeses add excitement to any table, showcasing how versatile and creative cheese can be. From historical roots to modern innovations, they delight palates and inspire pairings. Next time you’re shopping for cheese, why not try something new? Explore flavoured cheeses and elevate your meals or cheeseboards.
Let us know your favourite flavoured cheese in the comments below!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
