Randy Chandler
Cheese is a beloved dairy product enjoyed in countless varieties and recipes across the world. There are dozens of different types of cheese, each with its own unique shape, flavour, texture, and stink factor. Some cheeses are soft, like Brie and cream cheese, while others are hard, like Cheddar and Parmesan. Blue cheese, for example, is known for its spidery blue veins, which are created by the introduction of a highly desired mould growth. Other cheeses, like Colby, may look like Cheddar but have a softer texture and less tangy taste.
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What You'll Learn
Soft vs hard cheese
Soft and hard cheeses differ in various ways, including texture, flavour, and production methods. Soft cheeses, such as Brie, Camembert, and Neufchatel, are characterised by their high moisture content, ranging from 55% to 80% of their dry weight. They are typically formed by gently moving the curds into a container, allowing them to drain slowly over several hours. This slow drainage results in a softer texture. During the ageing process, soft-ripened cheeses like Brie and Camembert are exposed to mould, contributing to their smooth and gooey textures, as well as more intense flavours. Washed-rind cheeses, such as Limburger, are another type of soft cheese that is periodically cured in a solution of saltwater brine or mould-bearing agents.
In contrast, hard cheeses like Parmesan, Cheddar, and Grana Padano have a lower moisture content, typically between 25% and 45% of their dry weight. To achieve this, the curds for hard cheeses are cut into smaller pieces to release more whey, and then heated and pressed to remove excess liquid. Hard cheeses are packed tightly into forms, often wheels, and aged for extended periods, sometimes years, resulting in a firm and granular texture. The longer ageing process also contributes to the development of richer flavours in hard cheeses, which can include buttery, salty, umami, floral, nutty, and sweet notes.
Semi-soft and semi-hard cheeses represent a middle ground between soft and hard varieties. Semi-soft cheeses, such as mozzarella, Havarti, and Munster, have a moisture content between 42% and 55% of their dry weight. They are known for their smooth and creamy interior and often have a washed rind. Many blue cheeses fall into the semi-soft category. Semi-hard cheeses, including Cheddar, Cheshire, and Gloucester, have a moisture content ranging from 45% to 50% of their dry weight. These cheeses are also packed into forms and pressed but are not subjected to the same level of pressure as hard cheeses.
The texture of cheese, whether soft or hard, is largely determined by the amount of water present. Soft cheeses have a higher moisture content, while hard cheeses have undergone more rigorous processes to remove moisture, resulting in their firmer texture. Additionally, the fat content of the cheese can influence its softness, as fat interferes with the protein network that provides structure.
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Blue cheese
The process of making blue cheese typically involves the following steps: pasteurising raw milk, coagulating the milk with rennet, cutting and draining the curds, adding the mould, circulating oxygen by piercing the cheese, salting, and finally, ageing the cheese. The type of milk used can vary, with Americans typically using cow's milk, while Spanish and French cheesemakers often opt for goat or sheep milk.
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Fresh cheese
One variety of fresh cheese is feta, which is brined to give it a salty, tangy flavour. Feta is typically made with sheep or goat milk but can also be made with cow's milk. It has a crumbly texture and is often stored in brine to extend its shelf life and add extra flavour.
Another type of fresh cheese is mozzarella, also known as "pasta filata" cheese. The curds for mozzarella are heated and stretched, giving it a stretchy, sliceable texture. Fresh mozzarella is stored in water and has a creamy texture, while a drier form is sold wrapped in plastic. Both have a mild, milky flavour.
Burrata is another example of a fresh cheese. It has a creamy centre encased in a soft shell, creating a clash of textures and a decadent, mellow flavour. Burrata is often paired with tomatoes, olive oil, basil, and honeydew.
Other varieties of fresh cheese include cream cheese, cottage cheese, queso fresco, ricotta, mascarpone, and quark. Fresh cheeses can be spread over stovetop dishes or added to salads, providing a versatile and satisfying flavour.
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Aged cheese
The ageing process also affects the appearance of the cheese. As the cheese loses moisture, it becomes firmer and more compact. This can lead to the formation of tyrosine crystals, which give the cheese a slightly crunchy texture. The exterior of the cheese may also be treated in various ways to influence the ageing process. Surface-ripening techniques, such as washes or brines, can be used to create a rind on the cheese, which helps to keep moisture in and oxygen out. Different types of rind will be used depending on the desired outcome. Alternatively, interior ripening involves wrapping the exterior of the cheese in cloth to prevent a rind from forming and encourage ripening from the inside out.
The type of cheese also plays a role in determining the ideal ageing process. For example, cheddar cheese can be aged to add a sharper, nuttier flavour and a crumbly, slightly crunchy texture. Parmesan cheese is another example of a hard cheese that benefits from extended ageing, developing a rich, salty flavour and gritty texture. On the other hand, soft cheeses like Camembert or Brie should not be aged for longer than a month, as their high water content can lead to off-flavours and a strong ammonia taste if aged for too long.
The ageing process is an important step in cheesemaking, allowing the cheese to develop its full flavour and texture. Aged cheeses are highly valued in the culinary world for their rich, complex flavours and firmer textures. They are often paired with fruits, meats, and other delicacies to create exquisite dishes and cheese boards. Proper storage is crucial for aged cheeses to preserve their quality and taste, and they generally have a longer shelf life than non-aged cheeses.
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Grated cheese
When purchasing grated cheese, it is commonly found in shaker containers or deli cups for convenience and ease of use. However, some people prefer to grate their own cheese at home, as it is believed to result in a better quality product with a more pronounced aroma. Grating cheese at home also allows for greater flexibility in the size and shape of the cheese gratings.
The process of grating cheese by hand typically involves using a cheese grater to create small strips, flakes, or chips. These pieces are then sprinkled or distributed over food, adding flavour without overwhelming the dish. The size of the grater used can vary, resulting in different textures, from fine grains to small sprinkle-like pieces.
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Frequently asked questions
Blue cheese has spidery blue veins created by the introduction of a highly desired mould growth. The blue veins are created by piercing the cheese with needles to create more cavities for the mould to grow.
Fresh cheese is usually crumbly and soft, similar in texture to rustic cottage cheese or feta. Common examples include cottage cheese, queso fresco, and ricotta.
Hard cheeses like Parmesan have a long shelf life and a hard, gritty texture. They melt at a higher temperature compared to soft cheeses.
