A Guide To Navigating Chalk & Cheese at B.I.G.

Buying the right cheese can be a simple process for those of us who already have an idea of what we’re cooking. Making a bolognaise for dinner? You’re probably already looking forward to grating as much parmesan over it before cleaning the plate. Making pizza? Mozzarella.

It’s good to keep things simple.

However, there is a lot to gain from understanding fermented, nature-made foods like cheese. With a little knowledge of the finer details, you may find that your next visit to our in-house cheesemonger may be a wholesome and rewarding experience.

Started From The Bottom Now Gruyere

Think about it – the cheese you see in-store is the final product of an arduous process of fermentation and aging, which all began as milk squeezed from the udders of cows, goats, buffalos, or sheep. The entire milk-to-cheese story is quite a mind-curdling phenomenon, so let’s just focus on the final product. Different cheeses contain varying levels of proteins and butterfat, giving them a touch of acidity (goats cheese) to richer, creamier flavours (cow, sheep, and buffalo cheeses).  

Bear in mind that what you see is a living thing, the cream of the crop (quite literally) of the miraculous handiwork of live bacteria. It certainly suffices to say that tasting it deserves respect and involvement.

The best way to get to know cheese is to actually ask for a taste at the cheesemonger. Beyond the finer details, just enjoy it and figure out which ones tickle your fancy. Sample a range of cheeses in order to broaden your perspective and make comparisons.  

Texture Details Please

You don’t have to memorize names like Brie de Meaux, or Brillat-Savarin (phew). Simply use these guidelines below and ask our staff for recommendations.

Note: some cheeses fall under more than one category eg. semi-hard Gouda, hard Gouda –  it’s just a matter of their cheesemaker’s individual manufacturing method.