Do you eat and serve dessert cheeses? Many Americans love cheese, but most of us donâ€™t usually consider serving it as a dessert course.

This tradition has long been honored in Europe, and the practice is finally gaining traction here in the United States, especially in fine restaurants. Dessert cheeses make a simple yet elegant way to top off a great meal, just before dessert, after dessert, or as dessert. They can be paired with a wine, fresh fruit, coffee, jams, or honey. Some of the dessert cheeses come studded or encrusted with sweet spices, berries, or tropical fruits. Some cheeses, like Gouda, can stand alone as a dessert course. Most cheeses are high in fat, but theyâ€™re also good sources of protein, calcium, folate, vitamin A, and vitamin B12. Cheese can be part of a healthy diet, as long as you don't over-indulge. Below are some tips for dessert cheeses.

The following cheeses make wonderful dessert selections. They come with fruits, nuts, honey, chocolate, berries, or spices already added - except for the Gouda, which is sweet and mild on its own. Chocolate goat cheese,White Stilton with pear and apple, White Stilton studded with mango and ginger, Super-aged gouda, Chevre encrusted with blueberries, Cranberry chevre with cinnamon, Cheese torte with nuts and honey, Wensleydale with cranberries. Cheeses should be served at room temperature. Hard cheeses might take an hour or longer to reach the correct serving temperature, while soft cheeses might take only thirty minutes or so. When you offer cheeses for dessert, include toasted baguettes, raisin bread, or sweet brown bread. Nuts are another nice addition, including walnuts, pine nuts, almonds, roasted chestnuts, and toasted pecans.

Another idea is to make a cheese try for dessert. Include three or four cheeses, ranging from sweet to savory. Add several fruits, along with honey, nuts, and bread slices. Buying and Storing Tips You can find a huge selection of wonderful cheeses online, in specialty shops, and in gourmet and ethnic foods markets. You might also be able to locate some locally produced cheeses in farmersâ€™ markets. A selection of common cheeses can be found in your local grocery store, of course. If you purchase pre-packaged cheese, make sure the package is not torn or perforated. Be sure to check the expiration date, too. If the cheese isn't pre-packaged, smell the cheese. If it has an amonia smell, don't buy it. To store your hard, semi-hard, and semi-soft cheese, remove it from its plastic wrapper as soon as you get it home. Cheese needs to breathe, and plastic can suffocate it.

Wrap the cheese in cheese paper, parchment paper, or waxed paper, just like you would wrap a gift. Then place the cheese loosely in a plastic bag. Smelly cheeses like Limberger should be double wrapped to keep the odor from permeating the fridge. These types of cheeses should be stored in the warmest part of the refrigerator. After the cheese has been cut, rub the surface with canola oil. For grey, white, and washed rind cheeses, rub only the cut face with oil. Donâ€™t rub the blue at all. If mold begins to form, donâ€™t discard the cheese! Just wipe it off with a damp paper towel and re-rub the cheese with clean oil. Hard and semi-hard natural cheeses will last for several months in the refrigerator. Soft or fresh cheeses like feta and ricotta should be stored in their original containers. If mold begins to form, throw the cheese away.

These types of cheeses have a shorter refrigerator life. Freezing cheeses doesnâ€™t work well. It can be done safely, but the cheese will lose some of its flavor and much of its texture. If you must freeze your cheese, use the thawed product for cooking only.

Soft/Fresh Cheeses

Mild, rich and creamy, soft/fresh cheeses like Mascarpone, Ricotta and Feta are great for using as a spread or dip. Pairing them with sweet treats like honey and maple syrup is a delicious contrast for these salty cheeses. Fruity, floral wines pair well with their creaminess as does the earthy flavor of green tea.

Soft-Ripened Cheeses

Soft-ripened cheeses are snowy-white and delicious at room temperature or served warm out of the oven. These cheeses, including Brie and Camembert, have an earthy, creamy flavor that pairs well with fruits like melon and berries as well as sun-dried tomatoes. Sparkling wine, Pinot Noir and beer infused with fruit, such as a cherry lager, also complement this style of cheese.

Blue-Veined Cheeses

Blue and Gorgonzola, two well-loved Blue-veined cheeses, are known for their crumbly texture and distinct flavor. Sweet and nutty accompaniments such as fruit, almonds, and spices such as ginger help balance the saltiness of these cheeses. Spicy gin, flavored beers and red wines are bold beverages that bring out Blue-Veined cheeses' intense flavors.

Semi-Soft Cheeses

Semi-soft cheeses are a smorgasbord of flavor â€“ ranging from mild and buttery to earthy and pungent. Favorites such as Fontina, Havarti, Muenster and Monterey Jack pair well with roasted vegetables like mushrooms and asparagus as well as with sweets that include poached fruit and sugared hazelnuts. Try them with a fruity wine or good lager for the perfect sidekick.

Hispanic-Style Cheeses

Hispanic-style cheeses such as Asadero and Queso Quesadilla are rapidly gaining in popularity. Their creamy texture and tangy flavor go well with sweet accompaniments like clementines and toasted almonds as well as savory delights like spicy salsas and olives. Drink with Spanish favorites like sangria and margaritas or with a good pilsner beer for optimum flavor.

Semi-Hard Cheeses

With a wide variety of flavor profiles, Semi-Hard Cheeses are often a favorite. Cheddar, a Wisconsin classic, is rich and nutty, making it perfectly suited for foods such as fruits, including cranberries and apples. Swiss and Gruyere, two favorite Alpine-style cheeses, taste delicious with spicy pestos or rich chocolate. Cheeses such as Gouda and Edam are smooth and buttery, making them suited for the flavors of spicy nuts and peppers. Sparkling ciders and wines along with pale ales, and stout beers blend well with the diverse flavor of Semi-hard cheeses.

Hard Cheeses

Hard cheeses like Asiago, Parmesan and Romano are best matched with foods that pack an intense flavor punch. Spiced nuts, grilled vegetables, tangy vinegars and cured meats all bring out the sweet, nutty and buttery flavors of these cheeses. Paired with fruity wines like Riesling and Prosecco, Hard cheeses are definitely hard to resist.

Step One

Gather Your Ingredients.

1 quart heavy cream

1 vanilla bean, split and scraped

1 cup vanilla sugar, divided

6 large egg yolks

2 quarts hot water

Step Two

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

Step Three

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Step Four

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.

Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.

Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Step Five

PROPANE GAS TORCH SAFETY:

Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.