Frederic Melton
Cheese is a beloved food for many, with its versatile nature lending itself to a variety of dishes, from pizza to grilled cheese sandwiches. However, not everyone is a fan of this dairy product, with some people even experiencing disgust at the mere sight or smell of cheese. For those who fall into this camp, the idea of learning to like cheese might seem absurd. But for those willing to give it a go, there are some strategies to consider. From experimenting with different types of cheese and their unique textures, flavours, and styles to pairing cheese with complementary foods like fruits, nuts, or eggs, there are ways to make the experience more palatable. Understanding the science behind why some people dislike cheese can also be helpful, as it involves reward pathways in the brain reminding you not to eat it. So, if you're brave enough to venture into the world of cheese, arm yourself with knowledge, an open mind, and perhaps a glass of wine to enhance the experience.
| Characteristics | Values |
|---|---|
| Variety of cheese | Worldwide, there is an incredible variety of cheese with different flavors, textures, and styles. |
| Eating cheese | Eat cheese from mildest to strongest. Use a different knife for different types of cheese. |
| Consistency, taste, and smell | Affected by processing or aging, which impacts the presence and activity of bacteria. |
| Taste | Depends on the ingredients used and how the cheese was made. |
| Pairing | Pair cheese with fresh fruit, nuts, scrambled eggs, french fries, mashed potatoes, and wine. |
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What You'll Learn
Start with mild cheeses and work up to stronger ones
If you're trying to get someone to like cheese, it's a good idea to start with mild cheeses and work up to stronger ones. This is because if you start with a sharp cheese, your taste buds will be overwhelmed, and you might miss out on the underlying flavors of any mild cheese you eat afterward.
Soft and creamy cheeses tend to be milder than hard ones. Some examples of mild cheeses include brie, goat cheese, and cheddar. You can pair these cheeses with fresh fruit, like apples, apricots, figs, and dates, or with nuts like almonds, hazelnuts, and pecans. If you want to cook with mild cheeses, you can add them to scrambled eggs, french fries, or mashed potatoes.
As you work your way up to stronger cheeses, you can experiment with adding grated or shredded cheese to your meals to make them more savory and give them extra texture. You can also try different cheeses with wine, but make sure to follow the proper etiquette for formal and informal occasions.
Remember to use a different knife for each type of cheese to avoid mixing flavors.
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Pair cheese with fruits, nuts, or wine
Pairing cheese with fruits, nuts, or wine is a great way to enhance flavours and create a balanced culinary experience. It is a fashionable and fancy culinary practice that creates an attractive and colourful presentation. Here are some tips to keep in mind when pairing cheese with fruits, nuts, or wine:
Pairing Cheese with Fruits
When pairing cheese with fruits, it is important to balance flavours and textures to achieve a complementary pairing. Fresh fruit, such as grapes, apple slices, pear slices, and berries, goes well with fresh cheese, which is soft and high in moisture, such as ricotta or chèvre. Sweet, succulent fruits work wonderfully with rich and savoury cheeses, and the flavour contrast brings out the best in both. For example, the tartness of blueberries pairs well with the salty and tangy taste of feta cheese. The sweetness of fruits like peaches complements the smooth, buttery, and nutty flavour of aged gouda cheese.
Pairing Cheese with Nuts
Nuts can add texture and flavour to a cheese platter. Fresh or candied nuts can be paired with cheese to create a complementary combination. For instance, the classic pairing of quince paste with manchego cheese adds a range of flavours and textures that complement each other.
Pairing Cheese with Wine
When pairing cheese with wine, consider the intensity and complementary flavours. Bold wines like bourbon can stand up to strong cheeses, especially those with caramel and sweet notes, resulting in a dessert-like pairing. Grassy cheddars offer a pleasant contrast to a smoky Scotch. Aged sheep cheeses, Gouda, and strong blue cheese pair well with peaty and spicy whiskies.
These suggestions are based on flavour and texture combinations, but personal taste preferences may vary. Feel free to experiment with different combinations to find your favourite pairings!
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Add cheese to cooked foods like eggs, fries, or mashed potatoes
If you're trying to get someone to like cheese, a good strategy is to add it to cooked foods they may already enjoy, like eggs, fries, or mashed potatoes. This way, they can get accustomed to the taste of cheese without it being too overwhelming.
For example, you could suggest trying scrambled eggs with some grated cheddar cheese mixed in. The cheese will add a creamy texture and a savoury flavour to the eggs without being too overpowering. Alternatively, you could recommend sprinkling some shredded cheese on top of a plate of hot, crispy french fries. The cheese will melt slightly and create a delicious, gooey texture that complements the fries. If the person you're trying to convince is a fan of mashed potatoes, suggest adding some cubed cheese to the mash for a tasty, indulgent twist.
You can also experiment with different types of cheese to find a flavour profile that suits their taste. For example, a strong, mature cheddar will have a more pungent flavour, whereas a softer, milder cheese like mozzarella will have a gentler taste. Playing around with different combinations of cheese and cooked foods can help ease someone into liking cheese, or at least make it more bearable for them!
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Experiment with different textures and consistencies
There is a wide variety of cheese available worldwide, with different flavours, textures, and styles, which can be enjoyed in their own unique ways. The taste of cheese is primarily dependent on the ingredients used and how the cheese was made. Processing and ageing of cheese can affect its consistency, taste, and smell due to the presence and activity of bacteria.
Experimenting with different textures and consistencies can be an excellent way to develop a liking for cheese. Start with soft, creamy cheeses, which tend to be milder in flavour compared to harder cheeses. Eating cheese from mild to strong is a good way to appreciate the different flavours without overwhelming your taste buds. For example, a soft, creamy Brie can be a good starting point, spread on crackers or paired with fresh fruit like apples or apricots.
If you're cooking with cheese, try adding grated or shredded cheese to your meals to enhance their savouriness and add extra texture. Cheese can be a great addition to scrambled eggs, french fries, or mashed potatoes. You can also experiment with different forms of cheese, such as cheddar, goat cheese, or blue cheese, and appreciate their distinct flavours.
When serving cheese, it is recommended to use a separate knife for each type of cheese to avoid mixing flavours. Additionally, consider the formality of the event and how the cheese is served. At a formal event, small plates are usually provided, and it is customary to load the cheese onto your plate first before sampling the different varieties.
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Understand the science behind why some people dislike cheese
While cheese is a beloved staple in Western cultures, it sparks disgust in some people. In fact, a French study found that 11.5% of French people hate cheese—and the number may be even higher worldwide. So, what's the science behind this phenomenon?
One study conducted in France recruited 332 participants and asked them to rate 75 different foods, including 12 types of cheese. The researchers then selected 15 people who loved cheese and 15 who hated it, and divided them into "pro" and "anti" groups. The participants were then presented with various cheese smells and photos while their brains were scanned using an fMRI machine. Interestingly, the brain scans revealed that the reward circuit—the area of the brain associated with hunger and eating—was active in both the "pro" and "anti" groups when they smelled cheese. This suggests that the aversion to cheese may be driven by reward pathways in the brain reminding people not to eat it. In other words, the brain may be associating cheese with negative rewards, prompting people to avoid it.
Additionally, the study found that the ventral pallidum, the brain area associated with hunger, was not activated in the "anti" group. This suggests that the aversion to cheese may be so strong that it actually suppresses hunger and ruins the appetite. The study also found that cheese haters tended to decrease their respiratory volume when they saw and smelled cheese, indicating a physical aversion to the food.
Another factor that may contribute to cheese aversion is negative experiences with cheese, such as lactose intolerance or other adverse reactions. Social conditioning may also play a role, as people's tastes can be influenced by context and the people around them. For example, young children may initially be willing to try stinky cheese, but then develop an aversion to it as they associate it with something unpleasant, like poop.
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