World’s top chefs say these are their favourite cheeses
Salty, creamy, stinky, and delicious: the best under-the-radar picks for your board
You don’t have to forsake Stilton, manchego or Camembert. But if you want to spice up your cheese plate or impress a host, we have a few suggestions to help you get creative.
Bloomberg asked top chefs from around the world to pick out their favourite under-the-radar cheeses. Here’s what they had to say.
Coupole
Country: US
Chef: Eric Ripert (Le Bernardin, New York)
Why: This American original with a distinctive, snow-covered dome shape is an aged goat cheese from Vermont Creamery. “It has a lot of flavour and a great creamy texture,” says Ripert, who was born in France. “It is full of personality. It is wonderful to see that America is producing cheese as delicious as those in Europe.” Best of all, it’s relatively easy to find at places like Whole Foods.
Claousou
Country: France
Why: This unpasteurised ewe’s milk cheese from Cévennes comes wrapped in spruce bark. “It’s a bit like a Brie, with a light, smoky taste,” says Osborn, who serves it on his cheese board. “When ripe, it is absolutely delicious, very special. People in Hong Kong generally don’t like really strong cheeses or blue cheeses, but Claousou is subtle and elegant and smooth.”
Manouri
Country: Greece