Cheese Exploration: Discovering The World's Diverse Cheeses

Cheese is one of the most popular types of dairy foods in the world. There are over 1,800 varieties of cheese worldwide, though one source places the number at over 2,000. These cheeses vary in texture, flavour, colour, and type of milk used to create them.

Cheeses can be categorised in many ways, but the US Dairy Association groups them into seven categories: hard, semi-hard, soft and fresh, soft-ripened, pasta filata or stretched curd, blue, processed, and brined.

Cheese was first created as a means of preserving milk, and people have been making it for over 8,000 years. While there is no conclusive evidence of where cheesemaking originated, it had spread to Europe before Roman times.

Fresh cheeses: unaged, high moisture content, soft and creamy texture, mild flavour

Fresh cheeses are soft, creamy, and mild in flavour. They are ready to eat on the same day as the cheese-making process is finished, and they have a short shelf life. They are usually sold in tubs or plastic packaging and can be found in grocery stores or specialty cheese shops.

Fresh cheeses have a high moisture content, ranging from 55% to 80%. This gives them their soft and creamy texture, and also means they do not age well. Freezing can extend their shelf life, but it can also negatively impact the texture of the cheese, making it grainy.

• Cottage Cheese is an unaged, soft, white curd-type cheese made from skim milk. It can be eaten as is, seasoned, flavoured, or used as an ingredient in cooking.
• Cream Cheese is a smooth, spreadable, unripened cheese with a mildly tangy taste. It is usually white and unflavoured, but it also comes in different colours and flavours.
• Curd Cheese is an English fresh cheese made from skim milk. It has a slight sour tang and is not aged. It is often used as an ingredient in baking.
• Fromage Blanc is a French cheese that looks and spreads like cream cheese. It can be used as a topping, an ingredient in cooking, or eaten on its own with some sugar.
• Fromage Frais is a French cheese that looks like Greek yoghurt and has a spoonable texture. It can be plain or flavoured, often with herbs, and used as a spread for bread.
• Mascarpone is a pale cream-coloured soft, spreadable cream cheese made from cow's milk cream. It has a light taste with a slight tang and a rich, silky texture. It is often used to make very rich sauces.
• Mató is an unsalted fresh Spanish cheese made from goat's or cow's milk. It is meant to be eaten on the same day that it is made.
• Neufchâtel is a soft, spreadable cheese made from whole milk. It is similar to a combination of cream cheese and Brie. It has a slight tang and is often made in a heart shape.
• Paneer is a soft, fresh white cheese made in India. It does not melt but will brown when cooked. It has a bland flavour but absorbs other flavours well.
• Panela is a fresh, Mexican cheese made from pasteurised cow's milk. It is white with a mild taste and a creamy, soft, and slightly spongy texture. It has no rind.
• Pot Cheese is a soft, fresh cheese that is basically a higher-fat, slightly salty pressed dry cottage cheese with large curds. It has a neutral taste.
• Queso Blanco is a fresh Mexican cheese made from skimmed cow's milk. It is white, creamy, and crumbly, and it does not melt when heated.
• Queso Fresco is a soft, crumbly Mexican fresh cheese. It softens when heated but does not melt, and it is often crumbled over dishes or used as a stuffing.
• Queso Quesadilla is a smooth, white and creamy cheese made from cow's milk. It melts very well, making it very popular in quesadillas.
• Requesón is a Mexican fresh cheese. It is white and lumpy, with a creamy and slightly tart, slightly salty taste. It is good for stuffing food such as enchiladas.
• Ricotta is a soft fresh cheese that is frequently used as an ingredient in dishes such as savoury pies or stuffed pasta.
• Yoghurt Cheese is thick and spreadable like cream cheese, but it has a tart kick to it.
• Zufi Cheese is a type of ricotta. It is creamy and white, and is used as a spread.

Soft cheeses: complex flavour, creamy texture, often with an edible rind

Soft cheeses are known for their creamy texture and complex flavours. They are ripened for one to two weeks and have a high moisture and fat content, which creates a pudding-like paste, especially when served at room temperature. Soft cheeses are enveloped in a thin, almost translucent rind, which can range in colour and texture from pillowy to wrinkly, grey to blue, and fuzzy to fluffy.

Brie, known as the "Queen of Cheeses", is a soft cheese with a light, buttery, and slightly salty taste. It has a smooth, creamy texture and an edible bloomy outer rind. Brie is often served at room temperature with crackers or bread and can almost be spread. It is a great dessert by itself or in recipes like Whipped Brie-Stuffed Strawberries.

Camembert is a French cheese similar to Brie, but with a more intense flavour and a less spreadable texture. It is often served with crackers and jam. The cheese improves with age, becoming softer and more flavourful.

Boursin is a triple-crème cheese with a smooth, buttery texture and a rich, delicate, sweet flavour. It is covered with garlic and herbs or black pepper and does not have a rind.

Chaource is a French cheese made from cow's milk. It comes in two forms: a young, tangy, and slightly drier version, and an aged, complex, and buttery cheese with notes of nuts and mushrooms. Its centre is fudgy and oozy at room temperature.

Boursault is a triple-crème cheese with a mild flavour, a slight acidity, and a hint of mushrooms. It has a smooth, buttery interior and a white penicillin mould rind with pinkish tones.

Neufchâtel is a soft, mould-ripened cheese from Normandy, France, that likely originated as early as the 6th century. It has a firm, white, edible rind and a grainy texture. It has a sharper taste than Brie or Camembert.

Munster is a round, soft French cheese with a pungent smell and tangy flavour. It has a smooth, creamy, fine-textured, and golden interior and an orange rind that is not edible.

Vacherie Mont d'Or, also known as Vacherin du Haut-Doubs, is an unpasteurised soft French cheese. It has a pale yellow, creamy pâte and a golden, slightly reddish rind. It continues to ripen in the wooden box in which it is sold.

Semi-soft cheeses: pliable, moderate moisture, mild, nutty flavour

Semi-soft cheeses are a delightful middle ground between soft and hard cheeses. They are pliable, with a moderate moisture content, and a slightly firmer texture compared to soft cheeses. They are known for their mild, nutty flavour and are excellent for snacking, as ingredients in sandwiches and salads, and for melting in cooked dishes.

Abbaye de Cîteaux, a semi-soft, washed-rind cheese with a distinctive orange colour and a creamy interior, is one such cheese. It is made from cow's milk and is known for its delicate and slightly pungent aroma. Its production follows traditional methods that have been passed down through generations of monks. The wheels of cheese are washed regularly with brine, which contributes to the development of its characteristic rind and flavour profile.

Ädelost, a blue-veined Swedish cheese, is another semi-soft cheese. It is made from cow's milk and has a rich, sharp, and slightly tangy flavour profile. The blue veins running through the cheese create a beautiful contrast against the pale yellow interior. It is often enjoyed crumbled over salads, melted in sauces, or spread on bread and crackers.

Ami du Chambertin, a semi-soft cheese that originates from the Burgundy region in France, is named after the famous Chambertin vineyard. It has a creamy, supple, and slightly elastic texture with a delicate, tangy flavour. As the cheese ages, it becomes richer and more complex in taste. It is often enjoyed on its own, accompanied by fresh bread or crackers, or paired with fruity wines such as Pinot Noir.

Arômes au Gène du Marc is a unique French farmhouse cheese hailing from the Lyonnais region. It is produced several months after the last of the vintage in wine-growing regions, as it is made by blending cow's milk with the grape residues, skins, and seeds left behind after the pressing of grapes during the winemaking process. This cheese has a complex flavour profile, combining the creamy and tangy qualities of cow's milk with the nuanced and aromatic notes derived from the grape residues.

Appenzeller is a Swiss semi-soft to hard cheese with a rich history and a distinct flavour. It is produced from raw cow's milk collected from local dairy farms and undergoes a meticulous and controlled production method. The cheese is soaked in a secret mixture known as the "herbal brine", which typically contains a blend of wine, cider, herbs, and spices, contributing to its distinctive flavour and aroma. It has a firm texture and a deep, nutty flavour.

Bel Paese, a semi-soft cheese that originated in Italy, combines the traditional Italian flavours with the characteristics of other European cheeses. It is made from cow's milk and has a mild and buttery flavour with a subtle tang. It is known for its versatility and is often enjoyed on its own or used in various culinary preparations.

Bel Paese's cousin, Butterkäse, is a semi-soft cheese that originated in Germany.

Firm cheeses: sliceable, intense flavour, ideal for cooking and baking

Firm cheeses are sliceable, intensely flavoured, and ideal for cooking and baking. They are often pressed for days to weeks to remove the whey and compact the curd, resulting in a strong flavour and low moisture content. This category includes Cheddar, Gruyere, and Parmesan.

Cheddar is a cow's milk cheese that is mild to sharp and creamy, with the superpower of melting perfectly on top of a burger. It originated in England in the 12th century and is now America's top-selling cheese, constituting 19% of all sales.

Gruyere is a firm cow's milk cheese named after the Swiss town of Gruyere. It is routinely used in fondue and French onion soup and is ideal for cooking and baking.

Parmesan is a hard Italian cheese developed in the 12th or 13th century. It is known for its strong aroma and sweet taste and is usually grated over pasta. Parmigiano Reggiano, a variety of Parmesan, must be aged for at least 12 months and is made in specific regions of Italy.

Other firm cheeses include Colby, Emmental, and Jarlsberg. These semi-hard cheeses are ideal for melting and can be used in a variety of cooked dishes.

Hard cheeses: aged, crumbly or granular texture, strong and robust flavour

Hard cheeses are packed tightly into forms (usually wheels) and aged for months or years until their moisture content is significantly less than half of their weight, leading to a firm and granular texture. Most of the whey is removed before pressing the curd.

Hard cheeses are often consumed in grated form, and include Grana Padano, Parmesan, or pecorino. The flavour of hard cheeses is often perceived to be richer.

Hard cheeses are typically crafted through a meticulous ageing process, during which the moisture content decreases, and the flavours intensify. The curds are pressed and compacted, leading to a firm and often crumbly texture. The maturation period of these cheeses is usually measured in years, not months. To ripen a cheese to such an extent, the cheesemaker must take extra care using the highest quality milk, starter cultures, and rennet. As cheeses mature, the proteins break down naturally and form a crystalline texture. These crunchy bits are one of the many pleasurable characteristics of full-flavoured hard cheese.

Hard cheeses hold a special place in the world of cheese, offering a diverse array of flavours and textures that have won over the taste buds across the globe for centuries. From a nutty Comté from France to the sharp Keens Extra Mature Cheddar from Somerset, hard cheeses also play a significant role in many classic dishes.

• Parmigiano-Reggiano: Known as the king of Italian cheeses, Parmigiano-Reggiano boasts a granular texture and a rich, nutty flavour. This iconic cheese is a versatile addition to various dishes.
• Pecorino Romano: Hailing from Italy and made from sheep's milk, Pecorino Romano is celebrated for its salty kick. A true classic in Italian cuisine, it adds depth to pasta dishes and salads.
• Cheddar: England's proud export and best-selling cheese, Cheddar is renowned for its sharp taste and smooth texture. Whether enjoyed on its own or melted in dishes, Cheddar remains a beloved cheese worldwide.
• Gruyère: Originating from Switzerland, Gruyère offers a delightful combination of sweetness and slight saltiness. It is a key ingredient in the famous Swiss dish, fondue.
• Manchego: Spain's star cheese, Manchego, is made from sheep's milk and features a distinctive flavour profile. Its rich and nutty taste makes it a standout choice for tapas and cheese platters.
• Emmental: This Swiss cheese is easily recognisable by its characteristic holes. Emmental boasts a mild, nutty flavour and is commonly used in sandwiches and fondues.
• Ribblesdale Mature: Yorkshire's own Goat Gouda, aged in the Netherlands to get an authentic gouda taste. A great alternative to hard cow's milk cheeses. Nutty with undertones of fruit.
• Comté: A beloved French hard cheese, Comté is known for its complex profile. With a delicate sweetness and nuttiness, it is a versatile ingredient in both sweet and savoury dishes.
• Gouda: Originating from the Netherlands, aged Gouda develops a hard and crumbly texture over time. Its robust flavour pairs well with fruits, nuts, and dark bread.
• Mimolette: A French cheese with a distinctive bright orange colour and brittle texture, Mimolette adds a unique visual and flavour element to cheese boards.

Frequently asked questions