Category: Food pairing tips & tricks

When you’re at home making your own pizza, it seems like a no-brainer to sprinkle it with mozzarella cheese, right? It is the agreed upon best cheese for pizza, after all. And although mozzarella tastes delicious, when you are your own pizza chef you might as well shake things up a bit and try out something new. We need to find the small joys while we are still spending most of our time at home riding out this pandemic! The next time you have your own pizza night in, consider a more unique approach to your meal. Spicing up your pizza with less traditional cheeses will introduce an entirely new dish to your regular rotation and create a fun memory with your family.

You really can’t go wrong when experimenting with different cheeses to decorate your pizza. Each cheese has its own unique flavor and texture, and there are tons of toppings to choose from that will complement your choice accordingly. Even if you do make mozzarella your base cheese, you can add some other cheeses to jazz things up.

Consider the following cheeses to sprinkle on your Italian dish the next time you have your own at-home fancy pizza night.

The 5 Best Cheeses to Sprinkle on Your Next Pizza

Cheddar

Cheddar cheese is sharp, strong, and known for its intense flavor. This extremely versatile cheese pairs well with both intense and subtle flavors. Cheddar cheese is a great option for adding some flair to your pizza and elevating its overall flavor. Top a cheddar cheese pizza with mild, yet flavorful toppings like mushrooms, green peppers, and onions to let that sharpness shine.

Smoky Pepper Rubbed Fontal

This is a secondary cheese that can be added after the pizza is established with a base cheese like mozzarella. This intense cheese is sure to be a flavor explosion and is the perfect choice for a date night where you can bond over trying something new and exciting. The smoky pepper rub is especially tasty if you are a fan of grilling your pizza. The smoky pepper rubbed fontal is perfect to pair with smoked sausage, jalapeno peppers, and garlic aioli if you enjoy bold flavors. Pizza should be a party in your mouth, and this cheese will make you want to celebrate.

Gouda

Much like the smoky fontal, gouda is perfect for those looking to add fun toppings. Gouda is great for adding meats like grilled chicken and pork or barbeque sauce to your ‘za. This cheese creates a delicious, smoky flavor that is perfect for outdoor grilling, or a pizza cooked in a fire burning oven to enhance that smokiness even more. Gouda is an adaptable cheese that can be combined with most other cheeses and toppings —so you really can’t go wrong with this classic!

Asiago

Given its Italian roots, this popular cheese works in almost any Italian dish, from pasta to salad and of course, pizza. Asiago is perfect for those who are fans of Parmesan but want a sweeter, smoother, and nuttier cheese. Asiago is delicious, but not overwhelming in flavor, making it a strong addition to your pizza masterpiece. Try combining it with both mozzarella and Parmesan, our fifth and final pick.

Parmesan

Parmesan is the next best thing when it comes to pizza. Rivaling mozzarella, this cheese is well-known, tasty, and versatile. The best part is, due to its popularity you probably have some Parm sitting around in your fridge in some form or another. This is the perfect cheese to sprinkle over your pizza in any form, from grated to shredded. Parmesan always adds a nice pop of texture and nuttiness to any dish, especially pizza.

At the end of the day, you really can’t go wrong in choosing the best cheese for pizza. Whether you prefer for a soft cheese that will melt in the oven as it bakes, or a sharper cheese that’s sure to add a kick to your pizza, it would be hard to make a mistake. Pizza is delicious and it’s hard to screw it up, so have some fun!

Want more ideas for putting together impressive cheese dishes? Download our eBook to make a fabulous cheese board in just 9 easy steps.

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We’ve all seen pictures of elaborate charcuterie boards online (hello Pinterest and food bloggers!). These deliciously arranged boards that are often curated for professional websites, and maybe even your best friend’s Instagram, can make the idea of creating your own feel intimidating. But luckily, putting together a visually appealing yet simple charcuterie board, that is equally as delicious, is well within reach.

With just a few basic pairing rules to serve as your compass, it can actually be pretty easy to put together your own photo-worthy board. Use these tips to kickstart your creativity and make your next charcuterie board truly unique — and Instagram worthy! Hint: the key is to choose quality meats and cheeses that vary in both flavor and texture.

Tips for Putting Together a Delicious and Simple Charcuterie Board

Step 1: Start with the Cheese

You can’t have a charcuterie board without one of its main components — the cheese! There are hundreds of different types of cheese available, so finding the perfect variety is often overwhelming. The best approach to take is to focus on good cheese that also tastes delicious. Quality takes precedence over price, so feel free to scour your local supermarkets for fresh options. A good rule of thumb, especially if you are hosting a party, is to showcase:

1. A crowd favorite cheese everyone is familiar with so they can enjoy what they know they love if taking a risk isn’t something they’re up for.
2. A wildcard cheese most people likely haven’t tried for those who are feeling adventurous (and to make you look like you have some serious cheese knowledge).
3. A healthy mix of hard, creamy, sharp, and mild to give the tasting experience a healthy blend of textures and flavors.

You can’t go wrong with Asiago, Parmesan, and Romano cheese for hard options, and Mascarpone, Brie, and goat cheese for your soft options. These fan favorites are sure to please and pair well with most charcuterie meats. For your wild card, try something that’s bursting with unique flavor like a rubbed fontal or our unique Copper Kettle Parmesan.

Step 2: Bring in the Meats

Next, you’ll want to find the perfect meats to complement your cheese selections. Pairing meats and cheese are fairly simple, and simple charcuterie boards are a great way to experiment with what you like. Here is a simple breakdown of the meats that pair well with some of the cheeses listed above:

• Asiago and Salami
• Parmesan and Prosciutto
• Romano and Capicola
• Mascarpone and Pepperoni
• Brie and Sopressa
• Goat Cheese and Cured Sausage

Of course, these selections are only jumping off points to get you started on your charcuterie creation journey. Feel free to experiment with different pairings and see what works for you. A few additional tips for creating your own pairings though:

1. If the meat is spicy, salty, or smoky, go for a milder cheese to highlight and balance those strong flavor profiles. While similar profiles pair well together when it comes to pairing cheese with drinks like wine and beer, that same concept can prove too overwhelming to the palate with meats and cheeses.
2. Try to go for contrast with your textures as well. A soft, smooth cheese paired with an equally soft, fatty meat is going to result in a lackluster tasting experience.

Step 3: Add on the Extras

After you’ve established the main characters of your simple charcuterie board, it’s time to bring in the supporting actors. These accompaniments can range anywhere from various nuts and crackers, to honey, jam, or dark chocolate, M&Ms, or even pickles. You can really elevate the flavor of your cheese by adding various textures and a combination of sweet and salty flavor elements.

You can really have some fun trying different things here. For appearance purposes, sprinkle these supplementary flavors throughout the board, placing them in between your meats and cheese in order to separate the two visually and add some color.

If you want some more detailed recommendations on adding extras to your board, grab our Creating the Perfect Cheese Board eBook here.

P.S. Don’t Forget the Drinks

Wine and charcuterie boards go together like milk and cookies, so go the extra mile and grab a few bottles! After your board is complete and ready for presentation, you’ll want to pair it with the perfect wine. Since the possibilities are endless, you can keep it simple by sticking with universal wines that complement most cheeses. If you are a white wine drinker, you can’t go wrong with either Chardonnay or Sauvignon Blanc. The Sauvignon Blanc is especially delicious when paired alongside goat cheese or cheddar thanks to the high acidity and sharpness of both.

If you’re more of a red wine drinker, Merlot and Pinot Noir are standard crowd pleasers. Both of these wines are traditionally very fruity and can act in place of your jam or dried figs if you choose not to include those on your board. And if wine isn’t your thing at all, go with beer!

The bottom line is, don’t let the presentation of a fancy board discourage you from creating your own delicious and simple charcuterie board. With just a few key elements to keep in mind and a little bit of creative vision, making your own amazing board is easy, fun, and a favorite at any event.

Want a little more guidance and a little less DIY for creating your next board? We break down everything you need to know in our downloadable eBook, “Creating the Perfect Cheese Board in 9 Easy Steps.”

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Parmesan cheese is incredibly versatile and irrefutably delicious — most of us know that. It’s tasty on its own, or when tossed into your favorite pasta dish. While this popular household cheese has been around for hundreds of years and is likely sitting in your fridge in some form or another, there’s a lot you may not know about it. For example, did you know that Parmesan cheese that hails from a specific region in Italy is actually called Parmigiano-Reggiano? Or that it actually has pretty low lactose levels compared to some cheese similar to Parmesan?

If you can’t get enough of this salty dairy product and want to learn more about it, read on for some fun facts about this beloved cheese. You’ll be a Parm aficionado in no time.

How Parmesan is Made (and Eaten!)

Parmesan cheese is traditionally made from cow’s milk and is aged at least 12 months. Whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd. Our Copper Kettle cheese is aged for a longer period (16 months) in the copper vats to create a distinctly sweet tasting experience through the natural fermentation of cow’s milk. Cello Copper Kettle is the only domestic Parmesan that incorporates this traditional use of a copper vat into the cheese making process.

The texture of Parmesan makes it the perfect cheese to form into chisels that are ideal for combining with nuts and M&Ms for a snack similar to trail mix — or even to munch on alone! Shaved (or grated) Parmesan is probably your cheese of choice for sprinkling on top of salads and pasta dishes, but you might be surprised to know it also makes for a rich, flavorful macaroni and cheese. The most popular go-to for this dish is often cheddar, but we find that Parmesan’s sharpness levels up the indulgence. And speaking of indulgence, ditch the boring, traditional American in your next grilled cheese and use shaved Parmesan instead. Try this recipe with chocolate for a fun surprise treat for the kids.

Is Parmesan Cheese Halal?

We have mentioned previously that Parmesan cheese is low in lactose, so let’s explore another diet restriction. Is Parmesan cheese halal? The simple answer is…sort of. In the traditional sense, Parmesan cheese is made using rennet. Rennet is a natural enzyme found in the stomach of young mammals that helps them digest their mother’s milk. Since rennet is a restricted, or haram, ingredient in a Muslim’s diet, traditionally made Parmesan is not halal. However, a lot of cheese producers are re-thinking the process of cheese making to keep up with the changing times. There are several methods of producing completely strict vegetarian and vegan-friendly cheeses, which in turn would make those particular kinds of cheeses halal. Additionally, Cello Cheese uses microbial rennet, also commonly known as “vegetarian rennet,” in all of our cheeses so that those on a vegetarian diet (and those who need to consider halal) can safely and confidently enjoy Parmesan.

Keep it Cool: Refrigerating your Parm

As a general rule, all soft cheeses should be refrigerated at all times, whether it’s open or not. However, harder cheeses, like Parmesan, do not require refrigeration. But as a rule of thumb, it’s always best to refrigerate (or freeze) your cheeses after opening them so you can get the most longevity. Should you choose to keep it out of the fridge, plan on using it within three to seven days. However, if you pop it in the fridge it can last up to about six weeks, and even longer if the package is not opened. Just remember to extract as much oxygen from the bag or container that you store it in. The less oxygen it contains, the longer it will last.

Okay, But What if My Parmesan Molds?

Let’s say you do refrigerate your Parmesan, but something doesn’t go quite right and it grows a bit of mold. Well, we have some good news! Since mold can’t penetrate very far into harder cheeses like Parmesan, it’s safe to cut the moldy part out and eat the rest of the cheese. Be sure to cut out the mold as well as roughly an inch along each side of the moldy area. Keep the knife out of the mold so you don’t contaminate the other areas, then toss that mold in the garbage and enjoy your cheese!

Substituting your Parmesan

If you know you love Parmesan (and really, who doesn’t?) but are looking to venture out and try something new, or just to expand your breadth of cheese knowledge by doing some taste testing comparison, there are plenty of cheeses that are similar in taste and texture to Parmesan. One of the most notable cheeses similar to Parmesan is Grana Padano. While Grana Padano may sound exotic and out of reach, it’s actually quite affordable. Much like its Parmesan counterpart, Grana Padano is required by law to be made in a specific region of Italy. However, Grana Padano’s region is much larger and contains more producers, creating an abundance of cheese for you to enjoy. Grana has a similar, nutty flavor that Parmesan has, but is a bit of a softer cheese.

If Grana Padano isn’t really your thing, try Pieve. They share extremely similar flavor profiles, and it’s considered the closest in taste to Parmesan. The biggest difference between the two kinds of cheese is the amount of aging. Piave doesn’t typically need as long since it’s a bit softer. This alternative may taste a little sweeter than Parmesan but is still hard enough to grate into your favorite dish or to enjoy on its own.

Pecorino Vs. Parmesan

Another classic comparison to Parmesan that you may have heard of is Pecorino. Pecorino Romano is hard and nutty, making it very close in taste and texture to our Parmesan pal. So what exactly is the difference between the two?

The main contributing factor is the milk. Parmesan is made from cow’s milk (imported for Parmigiano-Reggiano), while Pecorino is made from imported sheep’s milk, which contains more fat. But don’t confuse Pecorino Romano with Romano, which is made from domestic cow’s milk. If you’re feeling confused, hop over to this article for a more detailed breakdown of the differences, which mostly revolve around PDO status and where the milk is from.

You’ll find that both Pecorino Romano and Romano have a much saltier flavor profile than Parmesan. So while it is similar in taste, if you plan on substituting any kind of Romano for Parmesan in a dish, make sure to use less than what the recipe calls for as it can often overwhelm the overall taste of the food.

Now that you’re a master of Parmesan, you are well on your way to becoming the most entertaining guest (or host!) at any dinner party. To level up your cheese connoisseur status even more, grab our guide to creating the best cheese board ever.

Make Your Own Cheese Board

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Much like our Italian counterpart, Parmesan, Asiago cheese belongs to the coveted DOP, or the Denominazione di Origine Protetta. While this particular style may be harder to find, there is no need to worry. Our favorite savory cheese is available in many (and we mean many) different varieties. In fact, it might be one of the most versatile cheeses on the market, both in production and consumption.

Because this cheese features so much variety the everyday cheese lover might know they like Asiago but not really be able to describe exactly what it tastes like. Asiago is actually considered one of the best cheeses to use for cooking due to its mild but noticeable flavor. You can think of most of the varieties as the sweeter, smoother cousin of Parmesan.

This cheese has been around for over a thousand years, and you’ve probably seen it in every grocery store, every bagel shop, and sprinkled on half of your dishes. But how much do you actually know about Asiago?

Breaking Down the Basics

Asiago is a semi-hard cow’s milk cheese that originated in Italy. Depending on how long this versatile cheese is aged, it can assume a variety of textures. Whether you prefer your cheese nice and smooth or enjoy a more crumbly texture, Asiago is the cheese every cheese lover can indulge in. As mentioned above, traditional Asiago is produced in the Veneto region of Italy, in the town of Asiago. It is actually the most widely used cheese in the DOP region to this day.

The question of what Asiago tastes like can sometimes have a variety of answers depending on the type — hence this cheese’s versatility. Some of the varieties of Italian Asiago include Asiago Pressato, which is pressed Asiago made with milk from the lower-lying areas of the region. This is the one you’ll see in the grocery stores with the large holes throughout the cheese. Asiago d’Allevo has a firmer texture and a straw color, while Mezzano Asiago exudes a more fragrant and sweet taste and Asiago Vecchio boasts a sharper flavor and more granular texture from being aged much longer. Cello’s Asiago is aged for ten months to create the ideal sharpness and smoothness for snacking and cooking.

How Asiago is Made

Asiago is usually made from a mixture of whole and skim milk. They are both heated, then rennet is added (we use microbial rennet at Cello to make our cheeses vegetarian friendly), and the curds are formed. In alignment with traditional Italian Asiago, we also never add lipase, an enzyme often used when making cheese. By leaving out lipase, you get the benefits of a cleaner taste and less of that well-known “stinky” cheese aroma.

The curds are then kneaded then cooked at an even higher temperature. If fresh Asiago is being made, salt is added, and then it is pressed before drying for a couple days. It then soaks in a brine for an additional two days before dry-aging for roughly one month. If it’s aged Asiago, the curds are placed in molds and turned several times, which drains off the whey. Then, the cheese is either soaked in brine or rubbed with salt. This cheese can be aged anywhere from two months to a couple of years. After that, cheese lovers everywhere can enjoy!

Pregnancy Approved Cheese

When we say cheese lovers everywhere, we really mean it. Those who are expecting a child in the near future are in luck when it comes to enjoying Asiago. When you become pregnant, your diet is restricted, and the list of foods to avoid is extensive and often overwhelming. While there are definitely certain cheeses you should avoid, Asiago is not one of them. The main deterrent for cheese consumption during pregnancy is the risk of contracting listeriosis, a dangerous infection. Those with compromised or weakened immune systems, such as pregnant women, are more susceptible to listeriosis.

So what does all of this mean? It may sound frightening, but there is an easy trick to remember so you can avoid having to stress over everything you eat with cheese on it. Harder cheeses, such as Parmesan, Romano, and yes, our dear friend Asiago, have much lower moisture contents. Meaning, they don’t provide sufficient conditions for the listeria bacteria to grow in. So if you’re pregnant and hankering for some cheese, go get yourself some Asiago and snack away!

Pairing Your Asiago

Asiago’s well-rounded tasting notes and range of types make it perfect for lots of pairing options. If you’re looking for an ideal wine to pair with this cheese, try tasting it alongside a full-bodied Zinfandel to bring out some of the cheese’s tartness. For those who aren’t huge wine drinkers, pair this luscious cheese with an IPA to let the hops shine or a Saison for a smoother companion to buttery Asiago.

For food pairings, this age-old cheese pairs well with dishes from its roots. Any kind of pasta or Italian dish is usually complemented well with an Asiago sprinkling. We also love to lean into the subtlety of our Asiago by enjoying it with some vanilla ice cream or crackers. The options are endless!

For more ideas on using Asiago and crackers together on your next cheese board, download our eBook here.

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We all know that cheese is superior among most foods, and is definitely top-tier among dairy products. But like all great things in this world, cheese is not built to last. You may have heard that, due to its highly perishable nature, cheese should typically be enjoyed shortly after opening it. Plus, it definitely should not be consumed if left out at room temperature for a long period of time. What you may not know is that it is actually possible to freeze some of your favorite cheeses— you can even freeze grated cheese! This allows you to extend the shelf-life and enjoy it for a longer period of time.

There are a few key elements you should consider before tossing your cheddar in the freezer and calling it a day. With proper care, and knowing these few simple tips, you can enjoy your favorite food for months after you purchase it.

Which Cheeses Can You Freeze?

First and foremost, it’s important to identify which cheeses are actually freezable. Unfortunately, this isn’t an effective method for preserving all cheeses. Technically speaking, any cheese is able to be frozen, but softer cheeses like cream cheese, mascarpone, and brie will really suffer from freezing after opening. Freezing these cheeses causes a severe lack of flavor, and it should be a crime to have to experience cheese that loses its luster.

Cheeses with holes in them, such as Swiss, should also be kept out of the freezer. These pockets can cause even more of a freezer and thaw cycle, potentially ruining your cheese completely. These particular varieties are best enjoyed fresh and should be consumed shortly after opening them! And if you’re anything like us, consuming an entire roll of goat cheese in one sitting won’t be difficult at all.

How to Properly Freeze Cheese

While you now know some cheeses are off-limits for freezing, all hope is not lost. In fact, there are tons of cheeses that are able to be frozen after opening and stay fresh for weeks, and even months in some cases. You should have excellent luck if you freeze Parmesan, fontal, or any grated cheese, to name a few.

The key to successfully freezing your cheese is to extract as much oxygen from the food as possible. A great way to achieve this is through separating the cheese. For example, if you freeze fontal, try cutting it up into small pieces, and wrap it very tightly in a cling wrap, or toss it into a freezer bag. If it’s frozen in a large block, it can lose moisture and become crumbly. By eliminating an oxygen intake as much as possible, you’ll reduce the chances of the cheese turning.

This is also why freezing grated or shredded cheese is a good option. By separating it into small pieces, it reduces the chances of freezer burn that could result in freezing a whole block. With careful preservation, your cheese can stay fresh for up to six months (although you’ll maintain the most flavor if you thaw and enjoy within the first two months).

Know the Rules for Freezing Cheese

There are a few specific things to keep in mind if you plan to freeze your cheese. Regardless of the cheese you are freezing, most kinds should be consumed 3-6 months after purchase. When freezing your cheese, your best bet is to freeze unopened cheese that’s still in its original packaging, even if it comes in a block. However, with the tips above, it’s definitely possible to freeze already opened cheese. Since cheese tends to lose its flavor over time, using these frozen cheeses to cook with rather than straight-up snacking on them is a better route. Once you pull them out of the freezer and thaw them, make sure to use the cheese within a couple weeks.

Freezing cheese is a great way to reduce the amount of food waste if you end up purchasing too much. But remember, these frozen cheeses are best if used in cooking dishes to complement other flavors. The taste of that cheese alone can start to fade over time. Keep in mind that not all frozen cheeses are created equally, so don’t freeze grated cheese or shredded cheese, or any cheese just because you can. So if you open up a cheese that won’t freeze well, either find a friend or finish off that wheel yourself — we know you can!

Whether you are trying to freeze grated cheese, shredded cheese, slices, or even blocks and wedges, Cello is here to help you do it confidently. We have a full breakdown of the cheese freezing process in part two of this freezy, cheesy series.

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If you are lactose intolerant, you may have heard the rumor that Parmesan cheese is lactose free, making it safe for you to eat. We’re here to deliver the good news that the rumors are true! Or rather, it is true that Parmesan contains such a low amount of lactose it does not usually affect those who are lactose intolerant.

The younger the cheese, the more lactose it contains. Creamier cheeses, like ricotta and cottage cheese, are high in lactose because they are so fresh. Cheese lovers with an intolerance to lactose should probably stick to levels of around 2% or lower (for reference, 1% cow’s milk usually has around 5% lactose). It’s also important to remember that every lactose intolerant individual has a different tolerance level for dairy products. Some people cannot handle any lactose at all, so even these low-level cheeses may not be safe for them. If you need to avoid dairy completely, we recommend only eating cheese made from non-dairy milk. It is important to know what level of dairy is safe for you, and you should avoid it completely if you are unsure.

For the lactose intolerant cheese-lovers out there, several different types of cheese contain low enough lactose levels to make them safe for you to eat. The even better news is, Parmesan is not the only cheese that has negligible amounts of lactose. So instead of only answering the common question, “is Parmesan cheese lactose free?” — we’re going to go even further by giving you some other cheese you can turn to if you are lactose intolerant. As a general rule, fresh and unripened cheeses contain more lactose. Hard, aged cheeses frequently contain less lactose because the lactose in the curd changes to lactic acid during aging. That’s why, due to our extensive aging process, Cello’s Parmesan, Asiago, and Romano cheeses are naturally lactose free — so you can cheese confidently and safely when you choose Cello.

If you know that you can handle low levels of lactose, here are a few cheeses that typically fall into a safe lactose range of zero to two percent.

1. Muenster

Muenster is a mild, smooth cheese with an orange rind. It usually has a lactose level below one percent, making it safe for most lactose intolerant individuals.

It is important to note that Muenster is different from Munster. Muenster is an American cheese made from pasteurized cow’s milk, while Munster is a French cheese made from unpasteurized cow’s milk. While they are similar, they are not exactly the same, and Munster may have a higher lactose level.

2. Brie & Camembert

Brie and Camembert will usually have between zero and two percent lactose. The former’s creamy, earthy taste is partially due to its bloomy rind. Brie is extremely similar to Camembert cheese, though Brie has a higher fat content due to the addition of cream, which pushes it a little bit higher on the zero to two percent lactose range. Brie becomes the smoother, milder of the two cheeses thanks to the cream, and Camembert maintains more of that nutty, earthy flavor.

3. Cheddar

Cheddar is one of the most common cheeses available, and for good reason. With a variety of sharpness levels, you can find the right type of cheddar for your tastebuds or dish. Both mild and sharp kinds of cheddar have between zero and two percent lactose content. The character of cheddar cheese will differ depending on where it is produced, the color of the cheese, and how sharp the cheese is. Cheddar is a natural cheese that can vary between off-white and orange.

4. Provolone

Provolone is another popular cheese whose flavor varies depending on where it is produced. It is usually made from cow’s milk, resulting in a firm, grainy texture. Provolone is pale-yellow in color and sealed in a wax rind. While its exact characteristics can vary, Provolone is usually buttery and slightly sweet. Most Provolone has less than two percent lactose content, making it safe for lactose intolerant individuals.

5. Gouda

Gouda is a dense cheese made from cow’s milk with a nutty and sweet flavor. Although there all occasional exceptions, most Gouda falls between that zero and two percent lactose range. Gouda’s full-bodied, rich taste makes it popular as a melting cheese. Our lactose intolerant cheese-lovers do not have to worry about missing out on fondue if they use gouda as their dip!

6. Blue

Blue cheese is most known for its intense smell. Made from cultures of Penicillium, blue cheese has a distinct odor that makes it stand out from other cheeses. However, the aroma does not ruin the flavor. Blue cheese tends to be sharp and salty, and an average of around two percent lactose, even those with lactose intolerance can try this stinky cheese when the craving hits.

7. Swiss

Swiss is a generic name for a variety of cheeses, most of which fall within that safe lactose range of under 2 percent lactose. It usually has a mild, sweet, nutty flavor and is most known for the holes, called eyes, formed during maturation. The light yellow cheese is common and used in a wide range of dishes. There are some Swiss cheeses that can creep up toward about three percent lactose, so be sure to make Swiss a small indulgence rather than a regular part of your cheese diet.

8. Parmesan

Just like that, we’re back at the beginning. Is Parmesan lactose free, really? Most Parmesan cheese averages at right around that two percent threshold, depending on how long it has been aged.

You might be surprised to see how many cheeses aside from Parmesan are available to you as options since Parmesan is one that is so frequently referred to as the safe choice! Hopefully, this list will have helped you find some cheeses that are safe for you to eat when you ask yourself what cheeses are lactose free. If you are lactose intolerant, you do not have to cut cheese completely out of your life. Just do your homework, reference this list, and enjoy!

Now that you know which cheeses anyone who is lactose intolerant can enjoy, learn exactly how to pull together an impressive display in our eBook, Creating the Perfect Cheese Board in 9 Easy Steps.!