You’re standing in the dairy aisle. It's overwhelming. Most people just grab the same block of cheddar they’ve bought for a decade, but if you actually look at the "R" section, you’re hitting the jackpot of culinary history. We’re talking about everything from the fluffy clouds of Ricotta to the pungent, blue-veined punch of Roquefort. Honestly, though, most of us are using them wrong.
Cheese is weird. It’s controlled spoilage.
Take Ricotta. Most Americans think it’s just that grainy stuff in the lasagna tub. Wrong. Authentic Italian Ricotta isn't even technically cheese by some strict legal definitions because it’s made from whey—the liquid leftover from making other cheeses. It’s "recooked." When you get a fresh batch from a local creamery, it’s sweet, creamy, and spreadable. It shouldn't be gritty. If your Ricotta feels like sand, it’s likely over-processed or contains too many stabilizers like carrageenan or gums.
The Roquefort Rule: Why Your "Blue" Might Be a Lie
If we're talking about heavy hitters, Roquefort is the king. It’s one of the oldest known cheeses, and the French take it so seriously they passed laws about it back in 1925. To be called Roquefort, it must be aged in the natural Combalou caves in Roquefort-sur-Soulzon.
It’s sheep’s milk. That’s the secret.
Most blue cheeses you find at the grocery store are cow's milk (like Gorgonzola or Danish Blue). Sheep’s milk has a higher fat content, which gives Roquefort that signature "melt-in-your-mouth" texture that offsets the sharp, peppery bite of the Penicillium roqueforti mold.
💡 You might also like: Human DNA Found in Hot Dogs: What Really Happened and Why You Shouldn’t Panic
Did you know the mold actually comes from rye bread? Historically, cheesemakers left loaves of rye in the caves for weeks until they were consumed by mold. They’d then dry and grind the bread into a powder to sprinkle into the curds. Modern labs do this now, but the biological origin remains the same. It’s a fungus party in a cave.
Beyond the Basics: The "R" Cheeses You’re Missing
We can’t just stop at the big two. There is a whole world of texture here.
- Reblochon: This one is controversial. It’s a raw-milk cheese from the Savoie region of France. If you’re in the US, you technically can't get the real-deal young Reblochon because of FDA regulations on raw milk aged less than 60 days. It’s the soul of Tartiflette—a potato, bacon, and onion dish that defines Alpine comfort food. It smells like a locker room but tastes like buttery heaven.
- Raclette: It’s more of an event than a food. You melt it. You scrape it. You dump it on boiled potatoes. The name literally comes from the French word racler, meaning "to scrape." If you aren't using a specific Raclette grill or a very hot broiler, you're missing the point of the rind's crispiness.
- Romano: Specifically, Pecorino Romano. People confuse this with Parmesan all the time. Please don't. Romano is sheep’s milk; it’s saltier, funkier, and much more aggressive. If a recipe calls for Romano and you use Parm, the flavor profile shifts from "sharp and tangy" to "mellow and nutty." It changes the whole vibe of a Cacio e Pepe.
Why Quality Varies So Much
Ever wonder why some Robbiola costs $5 and some costs $25? It’s the milk blend. Robbiola, hailing from the Langhe region of Italy, can be pure cow's milk, but the premium stuff (Robbiola di Roccaverano) is often a mix of goat and sheep milk.
The complexity of flavor in a mixed-milk cheese is exponentially higher. You get the creaminess of cow, the tang of goat, and the rich, fatty finish of sheep.
The Science of the "R" Aroma
It’s all about the brevibacterium linens or specific molds. When you smell a Taleggio (wait, that’s a T, let's stick to R), like a Red Hawk from Cowgirl Creamery, you’re smelling a "washed rind."
📖 Related: The Gospel of Matthew: What Most People Get Wrong About the First Book of the New Testament
They bathe the cheese in brine or booze.
This creates an environment where specific bacteria thrive, creating those stinky, feet-like aromas. But here’s the kicker: the interior is usually mild and buttery. The smell is a protective layer. It’s a biological shield.
How to Actually Store These Things
Stop using plastic wrap. Seriously.
Cheese is a living thing. It needs to breathe. When you suffocate Roquefort in Saran wrap, the trapped moisture encourages the wrong kind of bacteria to grow, and you end up with a slimy, ammonia-scented mess. Use parchment paper or specialized cheese bags.
If you bought a wedge of Robiola or a soft Ricotta Salata, treat it like a delicate piece of produce. Keep it in the crisper drawer where the humidity is slightly higher, but don't let it sit in a puddle.
👉 See also: God Willing and the Creek Don't Rise: The True Story Behind the Phrase Most People Get Wrong
Pairing Like a Pro
If you’re serving Roquefort, pair it with something sweet. A Sauternes wine or even a simple dollop of honey. The sugar cuts through the salt and the metallic tang of the blue mold.
For Ricotta, stop thinking savory. Fresh ricotta with orange zest, cracked black pepper, and a drizzle of high-quality olive oil is a dessert that will change your life.
The Regional Rivalry
There's a lot of ego in the "R" cheese world. Italians will fight you over the authenticity of Ricotta Forte—a fermented, pungent version of ricotta that tastes almost like blue cheese. It’s an acquired taste, mostly found in Puglia. It’s basically the "black coffee" of the cheese world; you either love the intensity or you think it's gone bad.
Then there’s Ragusano. It’s a Sicilian DOP cheese made from the milk of Modicana cows. It’s one of the few "pulled curd" (pasta filata) cheeses that isn't soft like mozzarella. It’s aged until it’s hard, spicy, and smoky.
Actionable Steps for Your Next Cheese Board
To elevate your next gathering or just your Tuesday night snack, follow these specific "R" cheese rules:
- Temperature Check: Take your Roquefort or Reblochon out of the fridge at least 60 minutes before eating. Cold mutes the fats. You want the fats to be soft enough to coat your tongue.
- The "R" Contrast: Build a mini-board using only R-cheeses to see the spectrum. Pair a fluffy Ricotta (soft/fresh), a Red Hawk (stinky/washed rind), and a Roquefort (blue/salty).
- Check the Label: If you’re buying Romano, look for the word "Pecorino." If it doesn't say Pecorino, it's likely a cow's milk imitation that won't have the same bite.
- Save the Whey: If you buy high-end Ricotta that has a bit of liquid, don't drain it down the sink. Use it in your pancake batter or bread dough for a subtle tang and better rise.
- Crumble, Don't Slice: Blue cheeses like Roquefort have a delicate structure. Using a flat knife usually just smashes the veins. Use a wire cutter or simply crumble it with your hands to keep the texture intact.
Buying better cheese isn't about being fancy. It's about respecting the chemistry and the history of what's on your plate. Start with one "R" you've never tried—maybe a Rasol or a Raschera—and skip the pre-shredded bag. Your palate will thank you.