Dessert Cheese Options

This list of different dessert cheeses are here for anyone who wants a nice, light finish to their dinner. In fact, the high protein content of these types of cheeses helps the body digest your entire dinner more effectively. Talk about taste and function taking a ride together!

Roquefort

Roquefort

One of the best of the moldy cheeses, it has a slightly acidic, tangy, salty taste with warm, cream, softer undertones holding it up. It is quite luxurious and tends to be served at only the more luxurious restaurants.

Try pairing it with rose confit jelly or, for a cheaper pairing, a light berry jam, such as light raspberry or a gentle orange-strawberry blend. The luxurious blue cheese with the lighter berry sauces and jellies is truly spectacular.

Brillat-Savarin

This ultra creamy, cheesecake-like pick is one the sweetest of the buttermilk dessert cheeses. It often comes wrapped in fruit (try the Papaya flavor on a flat rye cracker!) and it mixes well with dry, fresh, and jellied fruit, as long as it doesn't in contact with too much heavy berry flavor. Keep it around the tropical fruit and, for a dramatic contrast, dip it alongside a tangy citrus choice of jelly.

The plain (non-fruit) version of this triple-creamy cheese is the Brillat-Savarin-Affine. If you like warm, earthy tones with your dessert cheese, try the plain variety with pecans, toasted and seasoned almonds, or even some warm pumpkin or butternut squash. Serve the cheese cold with the warm vine vegetables, which should only be sweetened with a touch of honey, cinnamon, and plenty of salt and pepper.

Winnimere from Jasper Hill

This soupy cheese comes in a round rind with a peel back top. You can spoon it out and pour it onto bread, crackers, warm squash, and dried fruit. It has more of a savory taste to it, like bacon and butter all mixed up together, with deeper notes of dark chocolate in the background.

Because Jasper Hill has made Winnimere cheese so decadent, it's a good thing that it has to be spooned out from a purely liquid form. There's a bit too much flavor to try to eat it as a side or dessert. Spoon light layers onto rye and sesame seed crackers, smooth it around on top to keep it from running, and bite into the flavor combination.

Winnimere pairs well with crusty rye toast, dark berry sauces, and heavy marmalade, as well as halved hazelnuts and almond flavored brie cheese.

Danish Blue Cheese

Danablu, or more commonly, Danish Blue Cheese, is more of a savory sponge cheese. What does this mean? It means that it is smelly as all get out (and not in a good way), it almost repulsive to approach, but when eaten with any kind of sweet jelly or berry pie, it is one of the best flavor combination in the world.

In other words, the key to eating Danish Blue Cheese is to have something sweet to counteract its savory, smoky undertones and to ALWAYS eat it with these complimentary flavors. Just hold your breath when you take a bite and the overwhelming unpleasant smell will not overtake you. It is well worth the effort to obtain and try this with the right sweet jam or berry pie because it famous the world over for how well the sweetness soaks into and then pops out the nature of this cheese with contrast.

Danish Blue Cheese

A Traditional Block or Roll of Chevre

Chevre is one of the more popular (and recognizable) dessert cheeses out there. It can come in a variety of flavors and flavor combinations, but as a dessert cheese, it is always pure class on its own. It has a nice, light, tangy flavor with just a touch of salty aftertaste, just enough to make you want to try another bite. And what should you pair with it?

As with all things sweet and savory, salty and creamy, Chevre goes perfectly with dark chocolate, smooth dark chocolate ganache, or a blended mocha coffee hard chocolate candy. The sweet, smooth and deep notes of the dark chocolate pair well with the light, airy, tangy overtones of the Chevre cheese. Use it well and remember to eat it with a berry spritzer or a deep, sweet, berry wine.

Aged Gouda (like Old Dutch Master)

Aged, crispy, hard Gouda is one of those cheeses that you smell and it immediately reminds you of what old Renaissance Italy must have tasted like. It's imperative that you not pair it with anything bread or cracker related because that is putting hard and crusty together with more hard and crusty. It would dry your mouth out immediately. Instead, try cold, juicy grapes or chilled grape jelly with Gouda served at room temperature. The contrast of flavors, textures and temperatures will be a party to your taste.

Gouda is highly versatile when it comes to pairing with a variety of meats and even making dessert cheese a savory affair. Try some salmon mousse and sweet cream cheese dolloped on a hard, crisp slice of Gouda. The experience is mesmerizing.

Pleasant Ridge Reserve

If you've ever thought that you'd like dessert cheese from happy cows who are munching on sweet clover, wildflowers, and fresh spring grass, then Pleasant Ridge Reserve is a great cheese to try. It has the wild, sweet flavor of luxuriously pasture fed cows and it retains this even through a fairly rustic but time honored hard cheese tradition.

It's not too hard, but still quite firm, and it goes great with peaches, peach preserves, blackberry jelly, and light orange sauce. It tastes American-made which is a huge plus for those of us who remember homemade cheese on the farm.

Dessert cheese can be a splendid affair. You just have to give it a try and have a variety of fresh fruit, marmalade, wine, and nuts available to pair it with and try contrasts out on. Enjoy your dessert and feel fabulous on a healthier treat!

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