How to Fall in Love With Cheese Again

The world agrees on very few things. Mozzarella, cheddar, gouda and brie, however, seem to be staples of the universal palate. Whether it’s India, Brazil, Russia or right here in the Lower 48 (aka the good ole’ USA) you can be pretty confident you’ll find those varieties anywhere.

But have you been to the supermarket lately? Holy cow, the options are befuddling. Mountains and mountains of products line the cheese aisle––it’s as if a dairy cloud from way on high persistently keeps the curds raining down. The average supermarket has dozens if not hundreds of options. 

In fact, if it seems like there are tons of options, it’s because there are. Right now there’s about a 1.3 billion pounds of cheese in backstock. (you read that right) Thanks to selective breeding, cows are more productive than ever. 

With so many different curds out there, it’s not unsurprising to feel somewhat overwhelmed and ambivalent by the sheer amount of gooey, crumbly, melty bovine by-products available. 

Cheese, however, is important. It’s not only an indulgence, sustenance and protein. It’s a key part of the good life. In fact, according to a large survey, cheese-lovers are more intimate and more contented. It’s true. 

Reconnecting your passion isn’t so much about having cheese boards, wine and figs ever-present at every meal. It’s about being free-spirited.

First off: it’s ok to have an affair. Not only is no one looking, it’s legal to try other cheeses! So, if you have been a bufala person but have had your fill on artisan pizzas, now is the time to look outward. Try havarti. Put some heat on your goat cheese. Take a look at Edam, too. It’s a versatile yet complex cheese that traces its roots to the Northern parts of the Netherlands that has broad enough appeal for the dairy laymen with enough texture to feel like you’re eating an adult cheese. 

Second thing you might want to consider: same cheese, different dish. Take a few shavings of gouda and place it on Indian food. (on chicken tandoori it’s an especially delicious addition that gives it wonderful richness and dimension) Same goes for Mexican, rather than opt for the cheese your local haunts offer up, try placing your own. 

Also, go for the good stuff. Whether your inclined to the pungent or the milder cheeses, quality is paramount. Just because you like simple flavor doesn’t mean it should be flat. Craftsmanship and pride matter. Better cheeses quite simply add an aura of celebration, whereas, the stringy cheese you find at your bodega...not so much. They may be fun when it’s 3am, but they unwittingly take your foodie spirit down a few pegs. 

Bottom line: Dictate what you do with your cheese, own it. People have made peanut butter, cheddar and bacon sandwiches and rave about its savory heavenliness. That means to say, there are no rules with cheese. 

After all, there are millions of varieties and millions of ways to mix it up. So as beguiling as the field of options may seem, it works to your advantage as well. Always know that if you ever feel like taking a break from cheese, there’s always a brand-new way to try it when you’re ready to come back, so go for it.