Pasteurisation is defined as the process of delicately heating milk to cleanse it of undesirable microbes whilst preserving as much of the milk’s natural character as possible. It was named after the 19th-century French scientist Louis Pasteur, whose research has redefined global food safety standards. In today’s contemporary era, pasteurisation is regarded as one of the most defining features that distinguishes one premium cheese type from another. Whilst some artisanal cheeses are conceived from pasteurised milk to offer consistency, safety, and a refined flavour, others remain intentionally unpasteurised cheese to preserve their wild, potent, and terroir-inspired complexity.

Within artisanal cheese farms, the preference between pasteurised cheese and unpasteurised cheese is often guided by culture, tradition, local regulations, and the desired flavour profile of the final cheese. The realisation is a rich diversity of offerings, from soft, fresh pasteurised cheeses suitable for everyday boards, to distinct raw milk cheese varieties revered for their depth and heritaged authenticity.

The decision to pasteurise or not has a profound influence on a cheese’s character. Pasteurised cheeses often reveal a smooth, delicate, and inviting texture along with a milder taste, suited for those beginning their journey into fine cheese. By contrast, unpasteurised cheeses develop significantly more nuanced aromas and intense flavours, reflecting the distinct microbial life of the region where they were made. Such is particularly relevant and true for French cheese traditions, where unpasteurised milk cheeses, or French fromage au lait cru, endures as a foundation of artisanal production.

For instance, various blue cheeses acquire intensity when formed from unpasteurised milk, revealing amplified notes and a more pronounced aroma. The pasteurisation of milk does not diminish quality, but rather offers a different expression, perspective, and interpretation of the same pure ingredient, one that is polished, refined, and consistent across diverse seasons.

The Cheeseroom embraces both worlds, curating a selection of pasteurised and unpasteurised varieties of artisanal cheeses to fulfill the expectations of every discerning palate. Within our cheese room, guests are invited to explore cheeses that exude refinement, pasteurised options that radiate in curated pairings, alongside assertive raw-milk selections that embody the instinctive spirit of traditional cheesemaking.

The spectrum of our selection enables us to compose cheese boards and boards of cheese that harmonise familiarity with exploration, inspiring our guests toward unions that embrace and captivate. Each cheese platter is attentively assembled, ensuring that pasteurised cheeses complement their unpasteurised counterparts and that every morsel reveals a different facet of texture and taste.

Ageing, formally regarded in the world of cheesemaking as affinage, is the controlled process by which cheeses mature, developing unique textures, aromas, and flavours over time. Under the guided observance of cheese masters in a regulated environment, often within cellars, cheeses are turned, brushed, and observed with precision. This process is not merely about waiting; it is a discipline that allows the natural enzymes and cultures present in the milk to transcend the cheese into something more complex and expressive. Artistically, ageing is the devotion of traditional cheese making traditions, honouring the masterpiece yet to be revealed.

Within traditional cheese farms, the process of ageing commences the moment milk transforms into curds, and every judgment, from salting to rind treatment, forms the eventual character of the cheese. The stages of maturation are what grant the expansive array of cheese types found across the world, from young and gentle to assertive and crystalline.

The process of maturation can be thought of as a progression, with each stage revealing a new expression of the cheese:

Three Months: Youthful and tender, these cheeses are soft, creamy, and mild, often characterised by a fresh and lactic aroma. 

Six Months: More structure begins to form, with firmer textures and a flavour that exhibits juvenile complexity.

Twelve Months: Balanced and entirely formed, these cheeses offer depth, earthy notes, and a rounded mouthfeel.

Eighteen to Twenty-Four Months: Typically considered the pinnacle of the maturation process, these cheeses are robust, often revealing a crystalline structure, and deeply savoury.

In our cheese room, the varied stages of maturity are celebrated through our curated assortments, allowing guests to experience cheese as a journey through wait, savouring the stillness of time, honouring the patience of craftsmen. When composing our signature cheese boards in Dubai, our butlers often balance younger varieties with our mature selections, granting a dynamic tasting endeavor.

The degree of maturation not only determines the intensity of flavours but also dictates the pairing decisions. Young, mild cheeses commonly pair masterfully with delicate wines, fresh fruits, and subtle crackers, whilst cheeses aged for an elongated period of time flourish with the accompaniment of full-bodied reds, dried fruits, and artisanal preserves.

At The Cheeseroom, our platters often juxtapose cheeses of different stages of maturation, creating a harmonious contrast on a singular board of cheese. Aged cheeses, along with their savoury depth, are frequent companions of our cured meats, accentuating their richness and complexity, forging a memorable culinary experience.

Artisanal cheese is as diverse as its culinary companion (wine), with a palette of flavours defined by milk type, culture, ageing, and craftsmanship. The comprehension of its complex taste profiles allows connoisseurs and enthusiasts to select with deliberation and orchestrate boards that are as symmetrical as they are articulate. Within our vault of cheeses, our selection is categorised by seven key cheese taste profiles, a spectrum that facilitates choice whilst preserving the nuance of individual character.

Gentle and welcoming, cheeses characterised by mild features and flavours offer a smooth and delicate essence, rendering them ideal for quotidian enjoyment. They form the foundation of many cheese platters, providing a versatile commencement for pairings with fresh fruits, crackers, and complementary jams. Notable examples of mild and creamy cheeses include young Cheddar cheese, young Gouda cheese, Havarti cheese, Monterey Jack cheese, and Mozarella cheese, along with fresh cheeses such as cream cheese and Ricotta.

Regarded as wise, sharp, and mature cheeses present a piquant edge to the palate along with a pronounced savoury quality, often the manifestation of time. Their intensity accentuates through rich accompaniments and an inherent complement for bold wines. Cheddar stands as the quintessential example, its flavour deepening and sharpening with age, while other mature hard cheeses such as Asiago and Parmesan cheese likewise offer bold, complex expressions. When curating a cheese platter, our butlers balance our sharp cheeses with milder counterparts to create contrast and dimension.

Sweet flavour profiles reveal hints of caramel, hazelnuts, and browned butter, beloved by guests seeking depth with the absence of sharpness. Classic examples include well-aged Gouda cheese (also known as Old Gouda), prized for its crystalline texture and balanced sweetness. Swiss varieties such as Gruyère and Jarlsberg are also renowned for their honeyed, nutty character, while cheeses like Havarti or aged Parmesan cheese can develop buttery or crystalline sweetness along with nutty undertones.

Infused with herbs, spices, and other natural flavourings, these cheeses deliver a spirited contrast. They represent an ideal selection for guests who savour intricate flavours and an element of intrigue on their cheese board, adding visual interest and flavour depth. Varieties such as Pepper Jack cheese, Jalapeño Cheddar cheese, or Chipotle Gouda cheese exemplify this style, while other cheeses may be enriched with herbs, whisky, or truffle, incorporating bold accents directly into the cheesemaking process.

Revealing their veined form, truffled cheeses represent the epitome of culinary refinement, intertwining truffles’ earthy scent with delicate bases. Truffle cheeses are often reserved for grand occasions and pair with discretion with effervescent wines, refining a charcuterie board or festive gathering. Notable examples include truffle Gouda cheese, Brie cheese, Pecorino cheese, and Cheddar cheese, enriched with flakes, powder, or oil of the truffle, as well as goat’s cheese, burrata cheese, and distinguished specialties such as Sottocenere al Tartufo cheese and Moliterno al Tartufo cheese.

Smoked cheeses exude a unique fragrance, realised through traditional and natural smoking methods. Their hearty character renders them ideal companions for halal charcuteries, olives, and farmhouse breads, introducing layered complexity to cheese platter suggestions and creative board compositions. Esteemed varieties include Smoked Gouda cheese, Provolone cheese, Cheddar cheese, and Mozzarella cheese, as well as regional specialties such as Spain’s San Simón da Costa cheese and Germany’s Rauchkäse cheese.

Memorable for its everlasting impression, blue cheeses are distinguished by their signature marbled veining, developed during ageing. They bring forth a bold salinity with sharpness that can be tempered with honey or sweet preserves. Numerous French cheese fromage traditions excel in unpasteurised blues, yielding some of the world’s most iconic and lauded cheeses. Celebrated forms include Gorgonzola cheese from Italy, Roquefort cheese from France, Stilton cheese from England, Cabrales cheese from Spain, and Denmark’s Danish Blue cheese, each with its own distinct flavour and texture, alongside creamy styles such as Cambozola cheese or the pungent Fourme d’Ambert cheese.

At The Cheeseroom, our knowledgeable butlers draw from these profiles as a compass to curating cheese boards that offer equilibrium with an element of intrigue. Within the sanctuary of our cheese room, guests are invited to explore beyond the familiar, venturing through combinations that reflect their personal palate and introducing them to emerging preferences.

The appreciation of cheese is constituted by an equivalent degree of experience and knowledge. Within The Cheeseroom, we articulate the sophistication of pasteurisation, the cheese ageing process, and taste profiles into an encounter of pure pleasure for our guests. Each encounter in our cheese room represents an occasion that offers more than a selection, a narration that accompanies you through culture, traditions, textures, and flavors that endure across generations.

The curation of our signature cheese platters is founded on craftsmanship and the convergence of refinement with exploration. Our mature selections are set beside youthful, delicate cheeses, blue varieties contrast with the mild and creamy typologies, and the arrangement of accompaniments are hand-selected to accentuate the characteristics of the board in harmonious accord. Whether you are in the pursuit of inspiration for cheese platter suggestions or assembling an artisanal cheese board in Dubai, our butlers grant a composition that embodies the essence of thoughtful pairings and craftsmanship.

In such a manner, The Cheeseroom transcends knowledge into an experience far greater than the acquisition of appreciation, but one of pleasure. 

The artistry of pasteurisation, ageing, and taste profiles reigns far greater than a methodological element in the realm of cheese, but rather the principles of appreciating fine creations. Collectively, they dictate the character, aroma, and complexity of every selection, guiding connoisseurs and artisanal cheese enthusiasts alike toward intentional choices.

The Cheeseroom distills this knowledge into an artfully unveiled culinary ceremony, bestowing our esteemed guests an invitation to explore our cheese types from across the world in an enclave that homages refinement with pleasure. Whether you are seeking the polished finishing of pasteurised varieties, the distinct character of raw-milk cheeses, or the emblematic balance for your next cheese board, our expert butlers ensure that every recommendation reflects craftsmanship and fulfills your most sophisticated culinary desires.

Explore our curated selection of bespoke platters.