Apart from their mutual fabulousness, these two cheeses don’t have much in common. One is German, the other Swiss. One is creamy, one is firm. The German cheese is a new creation, the other a venerable classic, from centuries-old methods that hardly budge. But both are examples of masterful cheesemaking, standard bearers for their style. Tasting the greats is how you develop your palate, so I hope you’ll seek out one or both of these impressive imports.
Read moreSuperstar New Cheeses from Europe
“How many cheeses do you have to eat to become a cheese expert?” someone asked me recently. As if there’s a checklist. I’m not counting, but I did add several remarkable new cheeses to my life list last week. I led a tasting of “New Arrivals from Europe,” including the beauty pictured above, and I was blown away by these newcomers.
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