Randy Chandler
Choosing a good cheese can be a daunting task, especially with the countless options available. The best approach is to sample a wide variety and develop an understanding of the six basic types of cheese. Cheese is made from the same four ingredients – milk, salt, culture, and enzyme – but different combinations and processes yield distinct flavours and textures. For instance, hard cheeses like Parmesan are ideal for grating, while semi-hard cheeses like Cheddar and Swiss are versatile and suitable for sandwiches. Soft cheeses like Mozzarella and Burrata are best enjoyed fresh, and blue-veined cheeses have a bold, tangy flavour. Personal preference is key, so feel free to experiment and seek recommendations from knowledgeable cheesemongers.
| Characteristics | Values |
|---|---|
| Type of milk used | Cow, sheep, goat |
| Texture | Soft, semi-soft, semi-firm, firm, hard |
| Taste | Nutty, sharp, tangy, salty, sweet, mild, bold |
| Aroma | Fruity, nutty, buttery |
| Colour | Cream, pumpkin orange, white |
| Origin | Italy, France, Greece, Cyprus, Switzerland, US, England |
| Age | Semi-hard cheese is aged for at least 12 months |
| Use case | Grating, melting, cooking, snacking, sandwich |
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What You'll Learn
Know the basic types of cheese
The basic types of cheese can be categorized into six groups. Firstly, there are soft cheeses, such as mozzarella, burrata, and cottage cheese. These cheeses are typically white in colour and have a high moisture content. They are often used in dishes like pizzas and salads, or served with accompaniments like crusty bread and fresh produce.
Secondly, semi-soft cheeses include Bel Paese, Brick, and Monterey Jack. These cheeses have a mild flavour and a smooth, creamy texture. They melt well, making them suitable for cooking, sandwiches, and snacks.
Thirdly, semi-firm cheeses like Asiago, Cheddar, and Jarlsberg fall into the middle ground between soft and hard cheeses. They offer a range of flavours, from nutty to sharp, and are versatile in their use, appearing on cheese boards or in sandwiches.
Fourthly, hard cheeses are those that have been matured for at least 12 months, such as Comté, Pecorino, and Parmesan. These cheeses are excellent for grating over pasta dishes or using as a garnish. They have a more intense flavour and a harder, more granular texture.
Fifthly, blue cheese is a distinct type characterised by its blue or grey veins and spots, created by the mould used in production. It has a bold, tangy flavour and is known for its high calcium content.
Lastly, cooked cheeses like Emmentaler (Emmental) and Halloumi are famous exports from Switzerland and Cyprus, respectively. These cheeses have a firm texture and are known for their holes, with Halloumi having a high melting point that makes it suitable for grilling or frying.
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Consider the flavour profile
When choosing a cheese, it's important to consider its flavour profile, which is largely determined by the type of milk used and the production process. For instance, cow's milk cheeses tend to have a nutty, sharp, or tangy flavour, like Asiago, Bel Paese, and Brick. Goat's milk cheeses, such as chèvre, tend to be milder and less tangy, while sheep's milk cheeses like feta have a stronger, tangier, and saltier taste.
The production process also influences the flavour. For example, the age of a cheese affects its flavour, with older cheeses often having a more intense, granular, and sharper taste. The environment in which a cheese is produced and aged can also impact its flavour. Some cheeses, like Comté, develop toffee-like flavours as they age, while others, like blue cheese, have a bold, tangy flavour due to the mould used in production.
Personal preference plays a significant role in choosing a cheese based on its flavour profile. While some people enjoy strong, sharp flavours, others may prefer milder, less salty options. Sampling different cheeses is a great way to discover your preferences. Creating a tasting board with small amounts of various cheeses can help you explore and decide which flavour profiles you enjoy the most.
Additionally, consider the intended use of the cheese. Different cheeses work better in different dishes. For example, a cheese that melts well, like Brick or Havarti, is ideal for cooking or sandwiches. On the other hand, a hard or semi-hard cheese like cheddar or Swiss is perfect for grating. If you're looking for a cheese to star on your next cheese board, you might opt for a cheese with a unique or intense flavour, like Asiago or blue cheese.
When choosing a cheese based on flavour, it's also important to be aware of potential defects. A cheese that tastes overly salty or off may be defective. However, a skilled buyer can look for cheeses that showcase the wonderful milky, smooth, and sweet cream flavours that indicate high quality.
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Assess the quality
When it comes to choosing a good cheese, assessing the quality is a crucial step. While flavour is a matter of personal preference, it can also be an indicator of quality. A skilled buyer should be cautious of cheeses that are affected by light or oxygen, as these factors can cause oxidation, leading to degradation of fats and proteins, resulting in discolouration, off-flavours, and unpleasant odours.
Cheese experts suggest that a pure, smooth, and sweet cream flavour is a sign of high-quality cheese. The texture and appearance of the cheese can also provide clues about its quality. For example, hard cheeses with an abundance of amino acid crystals indicate a longer maturation period and a more intense flavour. The colour of cheddar, for instance, can range from cream to pumpkin orange depending on its age.
Another factor to consider is the type of milk used and its country of origin. For instance, mozzarella is traditionally made with Italian buffalo's or cow's milk, while feta is commonly made with sheep's milk or a blend of sheep's and goat's milk from Greece. The production methods and ingredients used can impact the nutrient content and flavour of the cheese.
Sampling different cheeses is an excellent way to discover new flavours and determine your preferences. Talking to knowledgeable cheesemongers and seeking their recommendations can also help you select high-quality cheeses. They can guide you through the various options and suggest cheeses that are tasting particularly good at that time.
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Think about the use case
When choosing a cheese, it's important to consider how you plan to use it. Different cheeses work better for different purposes, whether that's cooking, snacking, or putting together a cheese board.
If you're looking for a cheese to cook with, consider how it will be incorporated into your dish. For example, if you're making a grilled cheese sandwich, you'll want a cheese that melts well, like Brick, Havarti, or Monterey Jack. If you're looking to grate cheese over a dish, opt for a hard or semi-hard cheese like Asiago, Cheddar, or Parmesan. If you're making a fondue, go for a classic like Emmentaler or a nutty, fruity Alpine cheese like Comte or Jarlsberg.
For snacking, you'll want a cheese that has a good flavour and texture for eating on its own. Semi-soft cheeses like Bel Paese, Brick, or Havarti are great options. If you're looking for something a little harder, Asiago or Cheddar can be good choices, especially if you're pairing them with antipasto ingredients like olives and marinated vegetables.
When putting together a cheese board, you'll want a variety of cheeses with different flavours and textures. Include some softer, milder cheeses like Bel Paese or Havarti, as well as some harder, more assertive cheeses like aged Asiago or Comte. If you're feeling adventurous, you can add some unique cheeses like Burrata, a hollowed-out ball of mozzarella filled with scraps and shreds of mozzarella soaked in cream.
Remember, personal preference plays a big role in choosing a cheese. Don't be afraid to ask for recommendations from your local cheesemonger or grocery store attendant, and consider trying small amounts of different cheeses to discover new favourites.
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Be aware of health considerations
When choosing a cheese, it is important to be aware of health considerations. Cheese is a widely consumed dairy product and can be a good source of protein and calcium. Some cheeses may also provide additional health benefits, such as improving gut health, aiding weight loss, and reducing the risk of heart disease. However, it is worth noting that cheese can be high in sodium, fat, and calories, so it is important to monitor your intake, especially if you are on a low-sodium diet.
Some cheeses are more nutritious than others, so it is worth considering the type of cheese and its health benefits when making a choice. For example, blue cheese is a good source of calcium, which is necessary for optimal bone health. However, it is also high in sodium, so it should be consumed in moderation. Other cheeses that are high in calcium include feta, which is made from sheep's milk or a blend of sheep's and goat's milk, and goat cheese, which can be added to salads, pizzas, and eggs.
Mozzarella is another healthy option, as it is lower in sodium and calories compared to most other cheeses. It also contains bacteria that act as probiotics, promoting gut health. In addition, consider trying Havarti, a traditional Danish cheese with a buttery and tangy flavor. It melts nicely, making it a good choice for sandwiches and sauces, and its mild flavor can balance out more assertive cheeses on a cheese board.
If you are looking for a low-calorie option, feta cheese is a good choice. It is typically lower in calories than other cheeses, and a study found that consuming CLA-containing foods like feta may help reduce body fat. However, feta is often packaged in brine, which can make it high in sodium. When choosing a cheese, it is important to consider your personal preferences, taste, and health goals. Sampling different cheeses can be a great way to discover new favorites while also taking into account any specific health considerations.
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Frequently asked questions
There are countless varieties of cheese, so it can be overwhelming to choose one. The best approach is to sample a wide variety and develop an understanding of the different types of cheese. You can then decide which ones you like and don't like.
Some common types of cheese include cheddar, Swiss, Jarlsberg, Gruyere, Havarti, Gouda, Provolone, Monterey Jack, Mozzarella, Blue Cheese, Feta, Goat Cheese, Cottage Cheese, Halloumi, and Parmesan.
If you're cooking a particular dish, the recipe will usually specify which type of cheese to use. You can also consider the characteristics of the cheese and how it will complement the other ingredients. For example, a melting cheese like Monterey Jack or Havarti may work well in a sandwich, while a hard cheese like Parmesan or Pecorino might be better for grating over pasta.
Cheese is a good source of protein and calcium, and it may offer additional health benefits such as improved bone health and a reduced risk of heart disease. However, some cheeses can be high in sodium, fat, and calories, so it's important to monitor your intake and choose varieties that align with your dietary needs.
When choosing a cheese, consider the flavor and aroma. A good-quality cheese should have a pleasant taste and aroma, without being overly salty or affected by oxidation, which can lead to discoloration and an off-putting smell.
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