SO WHO CUT THE CHEESE?

STELLA'S HOT PICKS

Soft cheeses           (Brie)

• Brie- soft and mellow, an elegant buttery flavor. (France).
  Serve at room temp or heated, spread on crackers or crusty
  french bread, with FRESH fruit
   
• Camembert- soft, creamy and rich, mild or pungent (France).
  Goes well with melons, grapes, berries, tomatoes. Heat and
  spread on crackers or bread.
   
• Feta- soft and crumbly, sharp and tangy goat cheese (Greece).
  Serve with salads, chicken, seafood, salami and olives.
   

Semi-soft cheeses   (Pepper Jack)

• Havarti- soft and buttery, with an intense flavor (Denmark)
  Serve with pears, grapes, olives, dark bread, breadsticks
   
• Monterey jack & Pepper jack (flecked with jalapenos)
  Excellent with melons, grapes, olives and pickled vegetables

Blue-veined cheeses    (Stilton)

• Stilton- soft and crumbly, assertive flavor (England).
  Works well for dessert, salads, fruit and crackers
   
• Gorgonzola- earthy, pungent and crumbly (Italy).
  A great addition to dressings, salads and spreads, also serve
  with pears, sweet crackers and fruit breads
   
• Roquefort- also crumbly, sharper taste than blue (France).
  Good in desserts and salads; serve with fruit and crackers.
   

Firm/hard cheeses    (Asiago)

• Jarlsberg-firm cheese with a mild, nutty flavor (Norway).
  Great for sandwiches or with fruits and bread.
   
• Gruyere- firm, earthy, buttery flavor (Switzerland, France).
  Accompanies deli meats well, or apples, melons; Melt it in
  soups, sauces or fondue.
   
• Gouda- Firm and buttery, with a sharp taste (Holland).
  Great with apples, pears, melons, peaches, dark bread
   
• Asiago- Hard, sharp rich taste, crumbly texture (Italy).
  Great with apples, pears, grapes and pasta, or melt it
  in rice or potato dishes.