Hey chefs,

Today in culinary school was cheese day — and what a delicious day it was. I’ve always loved cheese (who doesn’t?), but I never truly appreciated just how complex and versatile it can be until now. Cheese isn’t just something you melt on pasta or sprinkle on pizza — it’s a living, evolving ingredient with texture, aroma, and character shaped by time, milk, and microbes.

We spent the day tasting and pairing cheeses, exploring how different styles interact with food. Some were buttery and mild, others sharp and nutty, and a few had that wonderfully funky, cave-aged aroma that makes you pause and savor. It amazed me how dramatically flavor shifts depending on the type of milk used or how long it’s aged.

One of my biggest takeaways was just how elevating the right cheese can be in cooking. Instead of always reaching for cheddar or mozzarella, you can transform a dish simply by choosing a cheese that adds contrast or depth. Here are some ideas to help you branch out and use cheese like a chef:

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Fresh Cheeses (Ricotta, Mozzarella, Burrata, Chevre)

Soft and mild, these cheeses are all about creaminess and freshness.

Use them for: topping crostini, enriching pasta fillings, or finishing salads. Try swapping your shredded mozzarella for fresh mozzarella on pizza or adding a spoonful of ricotta to your pancakes or lasagna layers for extra richness.

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Bloomy Rind Cheeses (Brie, Camembert)

Creamy inside with a delicate edible rind, these cheeses melt beautifully.

Use them for: baked appetizers, stuffed chicken breasts, or even grilled cheese sandwiches for grown-ups. The earthy flavor of Brie pairs perfectly with apples, pears, or cranberry jam.

Pair with: sparkling wine, crisp fruit, or roasted nuts.

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Washed Rind Cheeses (Taleggio, Epoisses, Limburger)

These are the bold, aromatic cheeses that smell stronger than they taste.

Use them for: risottos, creamy sauces, or melted over roasted vegetables. They bring umami depth to simple dishes and pair beautifully with a light beer or dry cider.

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Semi-Firm Cheeses (Gouda, Havarti, Fontina, Gruyère)

Smooth, buttery, and versatile — these are your everyday workhorses.

Use them for: mac and cheese, soups, or sandwiches. Swap cheddar for Gruyère next time you make grilled cheese or French onion soup — it melts beautifully and adds a nutty, sophisticated edge.

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Aged or Hard Cheeses (Parmesan, Manchego, Aged Cheddar, Pecorino Romano)

Crumbly, salty, and bursting with umami.

Use them for: finishing dishes — a shower of shaved Parmesan or Pecorino over soup, roasted vegetables, or pasta adds instant complexity. Try Manchego with roasted peppers or tomatoes for a Spanish twist.

Pair with: bold wines, dark chocolate, or a drizzle of balsamic reduction.

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Blue Cheeses (Gorgonzola, Roquefort, Stilton)

Salty, tangy, and full of character.

Use them for: creamy dressings, crumbled over steak or burgers, or melted into mashed potatoes. The key is balance — pair their strong flavor with sweet or acidic components like pears, honey, or vinaigrettes.

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Cheese day reminded me that cheese is one of the most powerful flavor tools in a chef’s kitchen. It can add richness, balance salt, introduce acidity, or bring that savory, crave-worthy finish known as umami.

If you’re looking to elevate your cooking, start experimenting with new cheeses one dish at a time.

• Try Gruyère instead of cheddar in your next mac and cheese.
  
• Add a crumble of feta to roasted vegetables instead of Parmesan.
  
• Spread goat cheese on crostini with roasted grapes or drizzle honey over burrata with fresh basil.
  

Each choice adds a new layer of flavor, and before long, you’ll be pairing cheese like a pro.

So, next time you reach for the cheese drawer, skip the default — and give your dish something to smile about.