{"id":2159,"date":"2024-01-08T04:26:59","date_gmt":"2024-01-08T04:26:59","guid":{"rendered":"https:\/\/www.sutyo.com\/9-best-cheeses-youll-want-to-buy-at-whole-foods\/"},"modified":"2024-01-08T04:26:59","modified_gmt":"2024-01-08T04:26:59","slug":"9-best-cheeses-youll-want-to-buy-at-whole-foods","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/9-best-cheeses-youll-want-to-buy-at-whole-foods\/","title":{"rendered":"9 Best Cheeses You\u2019ll Want to Buy at Whole Foods"},"content":{"rendered":"
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In the 2011 movie \u201cBridesmaids,\u201d Kristen Wiig\u2019s character refers to \u201cbuying cheese from the nice part of the store\u201d as a means of creating a sophisticated French spread for her best friend\u2019s bridal shower. If you\u2019ve ever been to a Whole Foods Market<\/a>, you\u2019ll know that the whole place qualifies as the \u201cnice part of the store,\u201d and that distinction very much extends to its cheese collection. In areas where there is no dedicated retail outfit for cheese, Whole Foods Market often functions as an artisan cheese shop for its community.<\/p>\n

And it\u2019s no wonder, as Whole Foods employs an expert, global cheese buyer to curate its cheese collection. Cathy Strange<\/a> is the Vice President of Specialty Product and has been with Whole Foods since 1990. She brings a wealth of cheese credentials to the operation: as a member of several professional cheese and culinary societies, she has been a judge at domestic and international cheese competitions such as the U.S. Cheese Championship and the World Cheese Awards. <\/p>\n

Let it be a testament to Strange\u2019s cheese program at Whole Foods that paring this list down to a manageable number of selections was an effort unto itself. (The semi-affectionate nickname \u201cWhole Paycheck\u201d can easily apply to just the cheese case for aficionados.) Whole Foods works directly with farmers and cheesemakers to stock their cases, and each Whole Foods includes local and seasonal selections, so not every cheese on this list may be available nationwide. Let it stand as a benchmark, however, for the level of quality represented overall. Besides reliable stalwart cheeses such as manchego, gruyere, and gouda, here are 9 cheeses you\u2019ll want to buy at Whole Foods. <\/p>\n

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Cypress Grove Midnight Moon<\/strong><\/a><\/h2>\n

Admittedly, Cypress Grove cheeses aren\u2019t especially hard to come by, but Midnight Moon was the first \u201cnice part of the market\u201d cheese I ever tried, and it blew my mind open. Made in a gouda style with goat cheese and aged a minimum of 6 months, Midnight Moon has an off-white, dense paste that tastes of nuts, brown butter, and sea-salt caramel, with just the slightest tang from the goat\u2019s milk, and the occasional crystalline crunch. If you\u2019re also a fan of Cypress Grove generally, as of my recent NYC Whole Foods shopping experience, they also carry Lamb Chopper<\/a> and Humboldt Fog<\/a>.<\/p>\n

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Luigi Guffanti Robiola, 2 Milks <\/strong><\/a><\/h2>\n

Robiola is Italy\u2019s solution if your cheese plates are experiencing French brie fatigue. A square, soft-ripened cheese from the Piedmont region of northern Italy, robiolas are typically made with flavorful spring and summer milk<\/a> from any grazing animal. Guffanti\u2019s due latti<\/em>, or \u201c2 milks,\u201d is made with both cow\u2019s and sheep\u2019s milk, and aged for just a handful of weeks, resulting in a full-flavored, but approachable and supple, bloomy-rind cheese. Also available at Whole Foods from the Piedmont\/robiola family is the mottled little cheesecake called La Tur<\/a>.<\/p>\n

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Roth Buttermilk Blue<\/strong><\/a><\/h2>\n

I say this about a lot of blue cheeses, (because I really want everyone to love them,) but Roth Buttermilk Blue is an excellent conversion blue: creamy and mellow enough to convince the blue-averse of its worth, tangy and interesting for die-hard blue fans. Made by the Roth dairy in Wisconsin, Roth Buttermilk Blue is a raw cow\u2019s milk, young blue cheese with only 2 months of aging before it hits the shelves. Other blues that caught my eye at Whole Foods were Point Reyes Original Blue<\/a> and Cambozola<\/a>.<\/p>\n

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Brebirousse D\u2019Argental<\/strong><\/h2>\n

Tinted with annatto, brebirousse literally means \u201cred sheep,\u201d and tells you a lot of what you need to know about this cheese. The red-stained, bloomy rind hints at something earthier, like a washed-rind taleggio, but this cheese behaves more like a stronger, sheep\u2019s milk brie. Sheep\u2019s milk is both richer and fuller-flavored than cow\u2019s milk, so that orange rind isn\u2019t entirely false advertising: the resulting cheese is not only buttery, but savory and complex.<\/p>\n

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Uplands Cheese Pleasant Ridge Reserve<\/strong><\/a><\/h2>\n

Pleasant Ridge Reserve has the notable distinction of being the most-awarded American cheese. If that\u2019s not reason enough to buy, consider the tasting notes from the Uplands website: \u201crich and salty, with a long fruity finish.\u201d Yes. I want all of those things. This cheese is the United States\u2019 most successful answer to Alpine-style cheeses, and it is made only in the summer like the finest selections from that category\u2014taking its nuance and complexity from the grasses and legumes that cows are able to graze on in the summer. The \u201cfruity\u201d finish comes through with flavors of tropical fruit, even more, apparent in the sometimes available Extra-Aged Pleasant Ridge Reserve, where the protein crystals can taste like pineapple candy.<\/p>\n

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The Cellars at Jasper Hill Harbison<\/strong><\/a><\/h2>\n

Jasper Hill\u2019s spruce-wrapped, soft-ripened Harbison is a reason unto itself to have a party. When the top rind is cut away, what remains is a natural, scoopable fondue: a sweet, creamy paste balanced with flavors like citrus, mustard, and mushrooms. People I\u2019ve gifted Harbison to have described it as the best cheese they\u2019ve ever had, should you be shopping at Whole Foods and similarly in need of a gift.<\/p>\n

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Mitica Capricho de Cabra with Fine Herbs<\/strong><\/a><\/h2>\n

Fresh goat cheese, or ch\u00eavre, is a safe bet from most supermarkets, but Capricho de Cabra is a step above most selections in the category. Jumilla, Spain\u2019s murciana goats produce milk that is higher in both protein and fat content, making for an exceptionally rich, creamy, robust fresh cheese. The coating of fine herbs \u2014parsley, chives, chervil, and tarragon\u2014is also a terrific, continental touch.<\/p>\n

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Vermont Creamery St. Albans<\/strong><\/a><\/h2>\n

St. Albans is an American cheese by Vermont Creamery modelled after France\u2019s St. Marcellin\u2014a bloomy rind cheese so delicate and oozy in texture it requires a crock to hold it together. Hand-shaped and aged for a mere 11 days, Vermont Creamery also employs the necessary crock for St. Albans, which makes its immediate transfer from the fridge to the oven all the easier. <\/p>\n

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Columbia Cheese Alp Blossom<\/strong><\/a><\/h2>\n

While alpine-style Pleasant Ridge Reserve is the most awarded of American cheeses, the actually alpine Alp Blossom is the most decorated. Literally. This Austrian selection is labelled as \u201calpage,\u201d which refers to the opportunity for cows to graze on high-elevation wildflowers during the summer season, to produce the most flavorful milk from which Alp Blossom is made. To echo the bovine diet, the cheese is also decorated with a fetching coat of organic flowers and herbs.<\/p>\n

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For other curated lists of supermarket cheeses, see The 7 Best Cheeses You\u2019ll Want to Buy from Aldi<\/a>, and the 9 Best Cheeses You\u2019ll Want to Buy from Trader Joe\u2019s<\/a>. <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

In the 2011 movie \u201cBridesmaids,\u201d Kristen Wiig\u2019s character refers to \u201cbuying cheese from the nice part of the store\u201d as a means of creating a sophisticated French spread for her best friend\u2019s bridal shower. If you\u2019ve ever been to a Whole Foods Market, you\u2019ll know that the whole place qualifies as the \u201cnice part of … Okumaya devam et “9 Best Cheeses You\u2019ll Want to Buy at Whole Foods”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2159","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2159"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2159\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}