13 melhores queijos para tábua de charcutaria

If you're looking to amp up your charcuterie board game, you've come to the right place. We've scoured the cheese aisle to bring you the 15 best cheeses for a charcuterie board.

From soft and creamy brie to nutty and flavorful gouda, we've got you covered. So get your boards ready, it's time to take your charcuterie skills to the next level!

Descubra os 15 melhores queijos para uma tábua de Charcutaria

1. Brie

Brie é um queijo macio e cremoso, favorito de muitas pessoas. Muitas vezes é servido como parte de um tábua de charcutaria along with other cheeses, cured meats and raw vegetables. Brie has a slightly salty flavor with a mild, creamy texture that pairs well with a variety of other foods and wines. It's mild aroma and flavor makes it a popular choice for those who are just beginning to explore the world of cheese. Brie can be enjoyed on its own or melted into recipes for an even creamier texture. Whether you're serving it as part of a charcuterie board or incorporating it into your favorite dish, Brie is sure to please!

2. Gouda

Gouda is a type of cheese that originates from the Netherlands. It is a semi-hard yellow cheese with a buttery and nutty flavor. Gouda can be served with fruit, crackers, on sandwiches, and even melted on meals like hamburgers, macaroni and cheese, and more. Gouda is usually made from cow's milk, although it can also be made from sheep or goat's milk. The name “Gouda” comes from the Dutch city of Gouda, where the cheese was first produced over 700 years ago. Today, Gouda is exported all over the world and is one of the most popular types of cheese.

3. Cheddar

Cheddar is a hard, off-white or orange cheese named after the village of Cheddar in Somerset, England. It is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. Cheddar is also widely used in a variety of dishes, including macaroni and cheese, grilled cheese sandwiches, and nachos. It can also be used as a topping for salads, soups, and omelets. Cheddar is aged for several months or up to several years and produces a strong flavor that many people find appealing. It is an excellent source of calcium and protein, making it a great addition to any diet.

4. Manchego

Manchego é um queijo duro e envelhecido da região de La Mancha, na Espanha. É feito com leite de ovelha Manchega e envelhece pelo menos dois meses, mas pode envelhecer até um ano. Possui textura firme e cremosa e sabor de nozes levemente acentuado. O manchego é mais comumente usado em sanduíches ou como lanche, mas também pode ser servido ralado em saladas ou massas. Está amplamente disponível em lojas especializadas em queijos e em alguns supermercados.

5. Feta

Feta is a traditional Greek cheese, made from sheep's milk or a combination of sheep and goat's milk. It is a crumbly, salty cheese with a tangy flavor that pairs perfectly with charcuterie boards. Feta is a great addition to any charcuterie board, as it adds a unique flavor profile and texture. Its saltiness also helps to balance out the flavors and textures of the other meats and cheeses on the board. Feta can be enjoyed as-is or added to salads, pizzas, omelets, and much more.

6. Gorgonzola

Gorgonzola is a type of Italian blue cheese that is creamy and tangy. It is a great addition to any charcuterie board, as it pairs well with cured meats, some fruits and nuts, and crusty crackers. Gorgonzola has a very distinct flavor that can be enjoyed alone or melted into sauces or pasta dishes. It's also an excellent cheese for adding to salads for a salty and savory kick. With its unique flavor, Gorgonzola can be the star of any charcuterie board, adding a depth of flavor that no other cheese can provide.

7. Camembert

Camembert é um queijo macio e cremoso que é um dos queijos mais populares em todo o mundo. Muitas vezes é servido em tábua de charcutaria, pois combina bem com carnes curadas e outros acompanhamentos, como azeitonas, picles e nozes. O camembert tem um sabor rico e cremoso que o torna um excelente complemento para qualquer tábua de queijos ou pasta de charcutaria. Pode ser apreciado sozinho, derretido com torradas ou acompanhado de biscoitos crocantes. O camembert é um ótimo complemento para qualquer tábua de charcutaria e com certeza fará as delícias de seus convidados.

8. Roqueforte

Roquefort is a type of blue cheese that is made from sheep's milk in the South of France. It is a great addition to any charcuterie board. It has a sharp, salty flavor and crumbly texture that pairs well with meats and crackers. Roquefort can be enjoyed in salads, sandwiches, stuffing's, and even sauces. It is also a great accompaniment to wine and other alcoholic beverages. Its unique flavor can make any charcuterie board more exciting and delicious.

9. Edam

Edam is a semi-hard cheese originating from the Netherlands. It is made from cow's milk and has a unique flavor profile with notes of butterscotch and nuts. Edam pairs wonderfully on a charcuterie board with its mild flavor that won't overpower the other components of the board. It's also an excellent source of protein, calcium, and phosphorus, making it a healthy addition to any snack. Edam is becoming increasingly popular in the United States, so it's easy to find in grocery stores or online. Try adding some Edam to your next charcuterie board and enjoy its distinctive flavor!

10. Queijo de Cabra

O queijo de cabra é um queijo delicioso e versátil que pode ser utilizado em diversos pratos. Possui um sabor distinto e levemente picante que confere profundidade a saladas, sanduíches, pizzas e muito mais. É uma grande fonte de cálcio e proteína, tornando-se uma escolha saudável e nutritiva para todos. O queijo de cabra também é fácil de trabalhar e assume os sabores de tudo o que é combinado, sendo um ótimo complemento para muitas receitas. Seja como aperitivo, acompanhamento ou prato principal, o queijo de cabra pode ser um ótimo complemento para a sua refeição.

11. Queijo azul

Blue cheese is a delicious and unique type of cheese that is known for its distinct flavor and aroma. It is made from cow's milk, sheep's milk, or goat's milk that has been aged and inoculated with spores of the mold Penicillium roquefortii or Penicillium glaucum. This gives blue cheese its characteristic blue or green veins and its pungent, sharp flavor. Blue cheese is commonly used in salads, sauces, and as a topping for burgers and steak. It can also be added to soups, pasta dishes, and omelets. Blue cheese can be enjoyed in many different ways and adds a unique flavor to any dish.

12. Provolone

Provolone is an Italian cheese made from cow's milk. It is a semi-hard cheese with a mild to sharp flavor, depending on how long it has been aged. It has a smooth texture and a pale yellow color. Provolone is most commonly used for grating, slicing, and melting in recipes. It is also popular as an ingredient in sandwiches, salads, and pizzas. Provolone can be used as a substitute for other cheeses like cheddar or mozzarella. The flavor of the cheese can be enhanced by adding herbs and spices like oregano or garlic.

13. Ásiago

Asiago é um tipo de queijo italiano produzido principalmente nas regiões de Veneto e Trentino-Alto Adige, no norte da Itália. É um queijo duro e picante que se caracteriza pelo sabor a nozes e ligeiramente salgado. Asiago pode ser consumido sozinho ou usado para dar sabor a outros pratos. Muitas vezes é ralado e usado como cobertura para pratos de massa, saladas e sopas. Também combina bem com carnes curadas e azeitonas. Asiago é um ótimo complemento para qualquer refeição e acrescenta um sabor único a qualquer prato.