Because we have already eaten too many miserable cheese boards, those that bring a lot of butter, a lot of edam, just a little piece of blue cheese and the rest pure stuffed with nuts, crackers and some grapes. Let’s stop with this scourge and set up at home – always to the extent of our possibilities, that’s clear – a cheese tasting as God intended. That is, with cheese, wine and a piece of bread. Nothing more, but nothing less. If you are interested in continuing with the idea, come and read.
A cheese of French origin and that in that country is made with raw cow’s milk. It is soft and pasty, pale yellow in color and very smooth on the palate. It has a white rind, produced by the fungus Penicillium candidum, but it is also edible.
To the extent that the cheese matures more, it becomes less soft and a little more intense, especially in its aromas. In any case, it is a soft cheese, which for the same reason goes very well with light wines such as Pinot Noir or Syrah.
In this case, the recommendation goes with a first and last name because I am referring to the Boladero brand sheep cheese, produced in Coyhaique, but —fortunately— very easy to find in Santiago stores and in some supermarket chains throughout the country.
It is a cheese made exclusively with sheep’s milk, so it has a distinctive taste and aroma: soft but at the same time penetrating, with rather citrus aromatic notes and a light but pleasant acidity on the palate. Precisely, in order not to cover up these delicate characteristics that it possesses, it is advisable to drink it with a smooth wine, which can be perfectly white and, why not, an exquisite semillon.
Originally from Greece (but currently produced all over the world, including in Chile), this is another cheese based on sheep’s milk, and its peculiarity is that it is cured submerged in brine. For this reason, it has a very soft texture and a quite salty taste. It works very well mixed in tomato and cucumber-based salads, although it also goes wonderfully with roasted beets.
And of course, to lower its salt level, it is highly recommended to accompany it with a smooth and practically astringent wine. For example, a País Viejo from the Bouchon vineyard.
Yet another sheep cheese, although in this case it corresponds to a Spanish denomination of origin, specifically from the La Mancha region.
We are talking here about a type of cheese with a hard rind and a firm interior, although slightly floury and with a rich, very slight acidity. Given its complexity, it is good to eat it with a simple and fresh wine, such as a mixture of carignan and country.
Until about fifteen or twenty years ago, those of us who were not from the Coquimbo region could only get goat cheese on Route 5 North, near Ovalle, all with very informal means and even with health risks.
Fortunately, the current supply of this type of cheese is more than extensive. There is goat cheese for all tastes and pockets. However, the more mature ones tend to offer a range of more acidic and complex flavors and aromas, very pleasant to complement —for example— with a glass of Riesling.
It is one of the most famous cheeses in the world and for some time it has been available in Chile in its original version (and not just in its many bad imitations).
Originally from the Aveyron region, it is produced based on curdled sheep’s milk and has a designation of origin since 1925. It is a soft, pasty blue cheese, but with a strong aroma and taste, with very intense mineral and spicy notes. This being the case, it is worth accompanying it with a complex wine that can withstand all that power. For example, a good syrah.
Not very well known in Chile yet, luckily it is becoming easier to get in the trade. This Alpine cheese has a French designation of origin, and can only bear its name those that are produced in that region and with raw milk from only two types of cow.
It is characterized by its slightly floral aroma and a penetrating but soft taste, also of flowers and with some nuts. It goes very well with a soft white wine, such as Pinot Gris.
A French cheese “don”. With a hard shell (which is not eaten) but with a soft, almost creamy interior and a strong aroma of mushrooms and earth. Its flavor, also intense, encompasses notes of the same, but also has some citrus, which creates a truly exquisite combination.
It is made in France, in the Auvergne-Rhône-Alpes region, with raw cow’s milk, and goes very well with any good sauvignon blanc.
This is a sheep cheese, we could say modern, since it has been made for about twenty years in the French Pyrenees, although with a lighter style than other cheeses produced with this same type of milk.
In fact, it is always made with pasteurized milk (something not so common in European countries), it is cured for just over two months and it is packaged in such a way that it does not generate fungi on the outside. The result is a rather firm sheep’s cheese, with a somewhat strong aroma, but with an extremely mild aftertaste, quite sweet for a sheep’s cheese. It is enjoyed very well with some fortified wine.
*The prices of the products in this article are updated as of April 26, 2022. Values and their availability may change.