Sliced-to-Order

Cheese & Charcuterie

MORE THAN 300 TYPES OF CHEESE PERSONALLY SELECTED BY OUR CHEESEMONGERS.

We carry the best cheeses from all over the world, which are hand-cut in store by our cheese specialists. Ask us for a taste! We also offer an expanded charcuterie selection with an emphasis on Italian specialties, as well as pâtés and terrines, caviar and smoked fish. Our department also has a wide variety of crackers, honeys, candied fruits and nuts, preserves, and salts to pair with your favorite selections.

Fresh, No Rind
Smooth and tart or tangy
Ricotta, fresh Mozzarella, fresh Goat cheese (chèvre)

Soft, Ripe
Soft and creamy with a fluffy, edible rind
Brie, Camembert, Humboldt Fog

Semi-Soft
Often earthy, most are good for melting
Port Salut, Halloumi, Havarti, any of the Jack cheeses

Firm
Dense and dry but still smooth
English Cheddar, Irish Cheddar, Gruyére, Manchego

Hard
Aged, very dry, crumbles easily
Parmigiano-Reggiano, Aged Gouda

Blue
Sharp and pungent, with blue veins or blue tint
Roquefort, Gorgonzola


Taste & Learn

Our cheese selection is constantly changing, so there’s something new to discover on every grocery run. We asked our cheesemonger Scott to recommend some of his favorite selections right now. Scott is a Certified Cheese Professional and member of the American Cheese Society.

Cambozola

A triple-cream, brie-style blue cheese made from pasteurized cow’s milk in the German region Allgäu. Think of Cambozola as a combination of a French soft-ripened triple cream Camembert cheese and Italian Gorgonzola (the cheese is injected with same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort and Stilton). Serve on crackers or bread with fresh or dried figs and roasted walnuts.

Cavern Reserve Gruyére

This exceptional Swiss cheese made from rich, unpasteurized, Alpine cow’s milk, is naturally aged in a mountain cave in Ursy for a fuller, deeper flavor. Serve with rustic bread and fresh or dried figs or fig preserves.

Drunken Goat

This semi-firm pasteurized goat cheese from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine (Mourvedre grapes), giving the rind a vivid violet hue. Mild, sweet and fruity, it has a smooth, creamy, semi-firm texture. Also known as Queso de Cabra al Vino.

Beemster Extra Aged Gouda

A rich Dutch cheese made from pasteurized cow’s milk. It is matured for no less than 26 months in Beemster’s historic warehouses, which helps it develop its deep golden hue, granular texture and distinct flavors. A great dessert cheese paired with port wine.

Manchego

This Spanish favorite is sweet, nutty and buttery, with some sheepy notes. Robust but not strong. Its texture is dry and compact. Customarily served with fruit paste (Membrillo), Spanish almonds and Jamón Serrano (ham).

Storage 

The ideal temperature range for storing most cheese is between 35 and 45 degrees, preferably in the bottom vegetable bin of your refrigerator. Wrap cheeses separately, especially pungent blues, washed rinds and milder cheeses, since they will pick up each other’s smells and flavors. Harder format cheeses like Excalibur (an English aged cheddar), Rembrandt (a Dutch aged gouda) and Parmigiano-Reggiano (a hard, mature granular-style) can be stored at room temperature until they are cut. These harder format cheeses are perfect for picnic baskets because they can withstand warmer temperatures.

Making A Cheese Board

Pulling a cheese plate together is easy if you follow a few basic rules. Tell your Rouses cheesemonger how many people you’re expecting and how many choices you want to offer. It’s always better to go for quality over quantity, and choose a variety of textures and flavors.

  • PLATING Make the plate at least one hour before the party. Cheese is always best served at room temperature. Separate strong-smelling cheeses, like Gorgonzola and Stilton. Label each cheese, and set out a separate knife for each cheese. Offer a selection of breads and crackers, preserves, honey, and chutneys, seasonal and dried fruits, and nuts.
  • TASTING You always want to start with milder cheese and work your way up to the blues, and you may choose to work your way from soft to hard cheese.
  • PAIRING Pairing wine and cheese? There are no “rules” here; it’s all about what you like.

 


Making A Charcuterie Plate

Charcuterie (prounounced shar-kood-eree) is a common antipasti in Italy. When building your charcuterie plate, use a mixture of cooked and dry-cured meats and cheeses. Provide something briny and tangy like pickled vegetables, olives or peperoncini, which pair well with bold meats. Add spreadable chutneys, candied fruit, fresh fruit or sweet jams to balance the dry and salty meat and cheese. Include softer options like pâté, terrines and rillettes (shredded, cooked pork mixed with pork fat) as counterpoints to harder sausages, and mustard as an accompaniment. Serve with crusty bread, crackers, crostini or breadsticks.

Olive & Antipasti Bars

Mix and match as many as a dozen olives and Mediterranean specialties.