By: Charles Curlett ’25
Every Tuesday afternoon at 12:10, while most students are stuck in their routine, run-of-the-mill clubs, a spirited group gathers in Mr. Stine’s classroom for a unique and flavorful activity. Welcome to Cheese Club, where students sample cheeses from around the globe and expand their palates.
Led by the legendary Conrad Pratt, Cheese Club has transformed Mr. Stine’s room into a weekly sanctuary for culinary exploration.
The club operates with a simple yet effective format. Each meeting features two carefully selected varieties of cheese designed to provide contrasting experiences. Members sample the cheeses, discuss their flavors and textures, and then rate them on a scale of 1 to 5. Without further ado, here are the top three highest-ranking cheeses of 2024:
3. French Brie
Brie is a soft cow’s milk cheese named after the French region where it originated. It features a pale, creamy interior and a white, edible rind made from mold. When ripe, Brie boasts a buttery, rich flavor and a smooth, runny texture, making it ideal for spreading.
2. Parmesan Reggiano
Parmigiano Reggiano is a hard, granular cheese from Italy’s Emilia-Romagna region. Aged for at least 12 months—and often up to 36 months for added complexity—it’s made from unpasteurized cow’s milk. This cheese is prized for its rich, sharp, nutty taste and slight crystal formations that provide a delightful texture.
1. Cranberry Cinnamon Goat Cheese
This artisanal cheese combines tangy fresh chèvre with sweet dried cranberries and warming cinnamon spice. The base cheese is soft and creamy, showcasing the bright, tart flavor characteristic of goat’s milk. Cranberries add bursts of sweetness and a chewy texture, while cinnamon provides a subtle warmth that enhances both the tanginess and the sweetness, making it a perfect choice for fall and winter.
Cheese Club meets every Tuesday at 12:10 PM in Mr. Stine’s room. New members are always welcome—no cheese expertise required!
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