DANISH FONTINA
What the experts say: Inspired by the classic Italian cheese made from cow’s milk, it is aged less than the Italian variety and is therefore semi-soft in texture. A popular sandwich cheese because of its mild flavor, it can also be used in fondue .
What the Street editors say: The smooth fontina paired well with sweeter items like honey and peach jam, but was not a friendly accompaniment to sour options like dried cherries.
GOAT CHEESE
What the experts say: This soft and spreadable cheese made from goat’s milk is used in pizza or pasta. It is complemented well by herbs and spices and is leaner than cow’s milk.
What the Street editors say: This versatile cheese was tart enough to complement the saltiness of black olives cured in olive oil and also went well with more sugary pairings such as peach jam and red grapes. Basically, it was good with everything.
ARMENIAN STRING CHEESE
What the experts say: Domestically produced in the U.S., it is reminiscent of fresh mozzarella, but with a sweeter flavor and drier texture. Its braided appearance makes it an aesthetically pleasing addition to any appetizer platter. Great by itself, it’s also good on sandwiches.
What the Street editors say: The peppercorns ingrained in the cheese were a little bothersome, but the cheese was mild enough to go well with the honey and the grapes.
DANISH BLEU CHEESE
What the experts say: As a semi-soft and creamy cheese made from cow’s milk, this bleu variety emulates a roquefort-style cheese with its sharp, salty taste. It is often used in salads and goes well with fruit (specifically strawberries, pears and peaches) as a dessert cheese.
What the Street editors say: Don’t pair it with olives! The salty tastes of the two clash when together. However, the pear and bleu cheese combination was by far the most popular on the table, and the jam and dried cherry pairings weren’t too bad either. We suggest trying honey with this cheese — not because it’s good, but because you’ve never tasted anything like it.
PARMESAN CHEESE
What the experts say: You pretty much already know the drill: this hard, fatty and granular cheese is fantastic with pasta and risotto and is tasty when soaked in balsamic vinegar.
What the Street editors say: We liked it all by itself. The textures clashed when paired with grapes, but overall the cheese went well with sweet flavors like that of the peach jam.
