{"id":28745,"date":"2016-10-19T14:20:54","date_gmt":"2016-10-19T18:20:54","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28745"},"modified":"2021-08-24T17:00:46","modified_gmt":"2021-08-24T21:00:46","slug":"2015-best-semi-firm-crumbly-cheeses","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2015-best-semi-firm-crumbly-cheeses\/","title":{"rendered":"2015 Best Cheeses of the Year: Semi-Firm, Crumbly Cheeses"},"content":{"rendered":"

Ladies and gentlemen, get your graters and planes ready: It\u2019s our Best Cheeses guide! In preparation for our upcoming 2016 Best Cheeses issue (on newsstands October 31!), we’ll be breaking down our expertly curated list of 75 oh-so-good wheels and wedges—the stuff of cheese dreams, really.<\/p>\n

What’s our process? First we reviewed top finishers from some of the world\u2019s most prestigious contests (held between September 2014 and August 2015): American Cheese Society Judging & Competition<\/a>, the World Cheese Awards<\/a>, the United States Championship Cheese Contest<\/a>, the International Cheese Awards<\/a>, the Canadian Cheese Grand Prix<\/a>, the British Cheese Awards<\/a>, the New Zealand Champions of Cheese Awards<\/a>, and the Australian Grand Dairy Awards<\/a>. Then we considered factors like style, flavor, provenance, appearance, and milk type to narrow the field and arrive at the year\u2019s Best Cheeses, arranged by texture<\/a>.<\/p>\n

We’ve already covered soft, gooey cheeses<\/a> (like \u00c9poisses<\/a> and Vacherin Mont d’Or<\/a>), semi-soft, fudgy cheeses<\/a> (most blues and block cheddars), semi-soft, spreadable cheeses<\/a> (fresh ch\u00e8vre<\/a>, Camembert<\/a>, and cream cheese), and Caerphilly<\/a>), firm, toothsome cheeses<\/a> (such as Comt\u00e9<\/a>, Gruy\u00e8re<\/a>, and aged block cheddars), and hard, flaky cheeses<\/a> (e.g. gouda<\/a> and clothbound cheddar<\/a>).<\/p>\n

Next up in our guide is Semi-Firm, Crumbly Cheeses.<\/strong>. This is cheese that is moist but dense and firm. Crumbly cheeses will break into pieces when squeezed but will never become soft at room temperature. A crumbly cheese will weep as it warms but maintain its crumbly texture. It may have a bit of spring to it, and can bounce back when pressed, but enough pressure will cause it to break along natural fault lines. A crumbly cheese will never be soft enough to spread. Examples include ricotta salata, cotija<\/a>, and Caerphilly<\/a>.<\/p>\n

\"gorwyddcaerphilly_lrg\"
Gorwydd Caerphilly<\/em><\/div>\n

Gorwydd Caerphilly<\/a><\/h2>\n
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