As with beef, wine and wisdom, aging is thought to create better cheese. But while they might not have the impressive reputation of more complex aged cheeses, fresh versions, such as chèvre (French-style goat cheese), mozzarella and feta, have loads of charm, variety and versatility.
For the full article, check out the new issue of Wine Spectator, on newsstands June 8, 2010.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash