{"id":28788,"date":"2016-10-31T11:38:36","date_gmt":"2016-10-31T15:38:36","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28788"},"modified":"2021-08-24T16:55:44","modified_gmt":"2021-08-24T20:55:44","slug":"2015-best-semi-soft-stretchy-cheeses","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2015-best-semi-soft-stretchy-cheeses\/","title":{"rendered":"2015 Best Cheeses of the Year: Semi-Soft, Stretchy 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\u2014the 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\u2019Or<\/a>); soft, dollopy cheeses (fromage blanc, ricotta<\/a>, and mascarpone<\/a>, for example); semi-soft, fudgy cheeses<\/a> (most blues and block cheddars); semi-soft, spreadable cheeses<\/a> (fresh ch\u00e8vre<\/a>, Camembert<\/a>, and cream cheese); semi-firm, supple cheeses<\/a> (Abondance<\/a>, Jarlsberg<\/a>, and young gouda<\/a>); semi-firm, crumbly cheeses<\/a> (think ricotta salata, cotija<\/a>, 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-Soft, Stretchy Cheeses.<\/strong> This is cheese you can stretch with your fingers or that seems like it might bounce if dropped. Unlike gooey cheeses, which cna start off slightly firm when young but may age into gooeyness, stretchy cheeses maintain their elasticity even as they age. Examples include mozzarella<\/a>, cheese curds<\/a>, and halloumi<\/a>.<\/p>\n

\"Crave

Crave Brothers Fresh Mozzarella Ovoline<\/em><\/p><\/div>\n

Cherry Bocconcini<\/h2>\n
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