When it comes to cheese, “sharp” can refer to intense, strong, funky, focused and distinct flavor profiles. Most cheese eaters have their own sense of it, yet there is no agreed-upon definition, even from the USDA. From supermarket names such as Cracker Barrel, Cabot and Tillamook to artisanal producers like Hook, Buonatavola and Point Reyes, cheese columnist David Gibbons goes through a range of sharp options—Cheddar, Provolone, Pecorino Romano, blue cheese and more—to help define this elusive but delicious descriptor. Read on for the full report and 11 recommended cheeses, with tasting notes!
Member-Only Content
Premium Subscription
Join today and get immediate access to this article, and to our entire database of more than
450,000
wine ratings. It only takes moments—but it will help you drink better all year long.
Start Free 30-day Trial
Already a member?
Sign In
Try Winespectator.com Free for 30 Days!
Full access to our database of more than 425,000 wine ratings
Early access to reviews on our editors’ favorite just-rated wines
Wine and food pairing tool,
chefs’ pairing recommendations
Best value wines and winery intel
Subscribe today
Dining and Cooking