Flavours vary depending on the type of milk used, the cheesemaker’s recipe, the microflora and the age of the cheese. Cheese can be used in cooking in innumerable ways. There is always a cheese to match each flavour, and each type of cheese can be used to create delicious combinations.
Basic techniques: stuffing, grating, grilling, gratinating, puréeing, marinating, deep frying, ice cream, mousse, injecting.
Taste combinations: shellfish and crustaceans, white fish, beef, bacon, chicken, potato, onion, mushroom, cauliflower, apricots, almond, pineapple, fig, apple, grape, walnut, pear, clove, nutmeg, juniper berry, sage.