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The eight types of cheese you should always have in the fridge

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My refrigerator is full of dairy products. It currently comes with whole milk, half-and-half, heavy whipping cream, two types of yogurt (store-bought Greek and a homemade recipe I’m tweaking), sour cream, butter, and all of my various cheeses. (I usually have some labneh there too, but I just ran out.) The cheeses are in a category of their own. At any given time, I need at least eight.

I don’t need eight specific cheeses, but I need at least one cheese from each of the following categories. (If you follow me on Twitter, you may have seen me tweets that I need seven cheeses, but someone pointed out I lacked cream cheese.) These are the cheeses I need to keep me full and functioning. They are tailored to my particular lifestyle and desires, but I think everyone could benefit from identifying and categorizing their specific cheese needs.

My cheese needs are as follows:

  • Snack cheese: These are my string cheeses, my Babybells, my sticks and pre-wrapped Tillamook “snack portions” that I stuff in my mouth as a pre-lift snack, or in those moments when I feel peckish, but I don’t know what to eat.
  • Cheese cooking: This is cheese that is mixed and melted in dishes. It is usually bagged and pre-shredded, but Velveeta also counts.
  • Salad cheese: Ah, my crumbs. This is usually a pre-crumbled blue cheese, although it can be a nice feta, and sometimes there’s an overlap with our next category (final cheese).
  • Finished cheeses: This is the cheese you use finish a dish. It is usually “good” and full of flavour, like Parmigiano Reggiano, Pecorino Romano and cotija. Finishing cheese can sometimes double as salad cheese.
  • Cheese sandwich: These are (of course) sliced ​​cheeses that go on sandwiches. I usually have two: Dubliner (one block or pre-sliced) and deli white american (both honor my heritage in their own way).
  • Hangry cheese: This is just cottage cheese. It satisfies a more urgent need than snack cheese, as it can be shoveled into my mouth.
  • Cheese cream: She is in a category of her own.
  • Treat the cheese: It’s usually a small serving of something aged and speckled with crystals (I’m really into aged gouda right now), but sometimes it’s a specimen of super gooey washed rind. I usually eat it with a really good apple.

That’s just me, and while I value my opinions, I’d love to hear yours. How many cheeses do you keep in the fridge? How many do you need to work? How many do you have want? Tell me your cheese categories, your cheese desires, yours cheese dreams. Identify your cheese needs, then request that they be met.