Frederic Melton
Learning to like cheese is a fun and engaging process, and with so many varieties to choose from, it's easy to find something for every taste. From soft and creamy cheeses like mascarpone and goat cheese to hard and crumbly varieties like Cheshire and Manchego, there's a wide range of textures and flavours to explore. To truly appreciate cheese, it's worth studying its nuances, such as the impact of factors like pH and acidity levels on texture, or the role of milk type and ageing in flavour development. The best way to learn is by tasting, and with a little knowledge, anyone can become a confident connoisseur, able to create the perfect cheese board and pair cheeses with complementary drinks.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3 |
| Texture | Soft, semi-soft/semi-hard, firm/hard |
| Milk type | Cow, sheep, goat |
| Flavour | Light and tangy, pungent, aged and nutty |
| Meat pairing | Thin muscle meat (e.g. prosciutto), hard texture meat (e.g. dry salami) |
| Accompaniments | Honey, jams, marmalades, olives, almonds, dried fruits, crackers |
| Tasting | Smell the cheese before tasting, inspect the rind and texture |
| Learning | Study the language of cheese, learn to taste like a professional |
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What You'll Learn
Learn the different types of cheese
There are over 2,000 varieties of cheese in the world, and they're all distinct in flavour and texture. The type of milk used, the pH and acidity levels, and the cheesemaking process all influence the final product.
Cheeses can be broadly categorized into eight types: blue, hard, pasta filata, processed, semi-hard, semi-soft, soft, and fresh, and soft-ripened.
Blue cheese, for example, is made from sheep's milk and has a strong flavour and a crumbly texture. Well-known varieties include the crumbly English Cheshire, and the Italian Gorgonzola, which is creamy and sharp.
Hard cheeses are those that are grating cheeses, like Cotija, a salty Mexican cheese, and Parmesan, which has a stronger flavour when made with cow's milk.
Pasta filata cheeses are stretched curd cheeses like fresh mozzarella, which is soft and mild, and Fior di Latte.
Processed cheeses are those that are a blend of other cheeses, like American cheese, which is a blend of cheddar and Colby, and Colby Jack, which is a blend of Colby and Monterey Jack.
Semi-hard cheeses are pale yellow to white, with a sweetish taste. They can be smoked or unsmoked, and are often used in sandwiches.
Semi-soft cheeses include Edam, which is mild, tangy, and salty, and Colby, which is softer and less tangy than cheddar.
Soft cheeses are those that are easily spreadable, like mascarpone, and have a higher moisture content. They include soft, creamy cheeses like Brie, which is made with cow's milk and has a rich, buttery flavour, and Camembert, which is denser and bolder in flavour.
Fresh cheeses are those that are made and consumed quickly, like cottage cheese, which is mild and milky, and cream cheese, which is a staple in many American homes.
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Understand the science behind cheese
Cheese is a versatile food that is incorporated into many cuisines and can be consumed directly or used as an ingredient in cooking. The process of making cheese involves microbial fermentation, where microbes break down the proteins and sugars in milk. This fermentation is essential for preserving milk as cheese, allowing it to be consumed months or even years later. The magic of cheese happens with just four main ingredients: milk, salt, rennet (or another coagulant), and microbes.
The variety of microbes used in cheesemaking, including bacteria, yeast, and filamentous fungi (moulds), gives rise to the diverse range of cheeses available. Lactic acid bacteria are often called starter cultures. The cheesemaking process involves the addition of beneficial bacteria to freshly formed curds, which help the cheese mature. However, the final microbial mix of the cheese often differs significantly from the starter culture. This is because the microbes that colonize cheese come from many places. Some are intentionally added to the milk, while others drift there from the environment and the cheesemakers themselves.
The variety of microbes in cheese is also affected by the environment, such as temperature, humidity, and the shape and texture of the cheese. Different microbes prefer different surfaces to grow on. For example, blue mould likes crags and crevices, while Geotrichum likes flat surfaces. The pH and acidity levels from the cheesemaking process, as well as individual choices made by the cheesemaker, also impact the texture of the cheese.
Scientists can sample cheeses from all over the world and extract the DNA of the microbes within to identify which organisms are present. This allows them to understand the complex microbial ecosystems that give rise to the wide range of flavours and textures in cheese.
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Learn how to taste cheese
Learning how to taste cheese in a structured way will give you a deeper appreciation of the cheese and the ability to confidently describe it using a professional vocabulary. Here is a step-by-step guide to help you learn how to taste cheese like a professional:
Preparation
Before you start tasting, it's important to set yourself up correctly. Cheese tasting sheets can be a valuable tool to guide you through the standardised method of tasting. They will help you to record your observations and thoughts during the process.
Pre-taste assessment
The pre-taste assessment involves using your senses of sight, smell, and touch to inspect the cheese. Look at the cheese and take note of its appearance, such as whether it has an inorganic outer covered in wax or an organic outer with charcoal or leaves. Feel the texture of the cheese, which can range from soft like fresh goat's curd to hard like aged gouda.
Tasting
When you finally taste the cheese, there are two main stages to follow. Firstly, chew the cheese slowly and breathe through your nose to identify the simple flavours. Simple flavours are categorised as bitter, sweet, acid, salty, and savoury. For example, sweetness can come from fruit or milk. Secondly, try to identify other aromas such as dairy, fruit or floral, vegetable or leafy, mineral or chemical. While these aromas don't determine the quality of the cheese, you will start to recognise common profiles as you taste more cheeses.
After you have completed the tasting process, take the time to draw your conclusions and reflect on your overall impression of the cheese. This will help you to develop your cheese palate and improve your ability to describe and appreciate different cheeses.
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Learn how to create the perfect cheese board
To create the perfect cheese board, you'll want to include a variety of cheeses with different textures and flavours. Here are some tips to help you get started:
Choosing the Right Cheeses
Start by selecting three different types of cheese that vary in flavour and texture. Here are some options to consider:
- Firm or semi-firm cheeses: Aged white cheddar, Gouda, Edam, Gruyère, Dubliner, or Manchego.
- Spreadable or soft cheeses: Brie, Camembert, or soft goat cheese.
- Something funky: Strong blue cheese, such as Gorgonzola, Stilton, or Roquefort.
Adding Texture and Flavour
Once you've chosen your cheeses, enhance your cheese board with a variety of accompaniments to add texture and flavour. Consider including:
- Something sweet: Honey, jam, or dried and fresh fruits like grapes, apples, or pears.
- Something crunchy: Nuts, crispy chickpeas, or crackers.
- Something salty: Olives or cornichons.
Presentation and Preparation
When it comes to presentation, don't be afraid to get creative! Here are some tips:
- Use a plain cutting board or serving platter that is large enough to fit all your cheeses and accompaniments comfortably.
- Place some small bowls on the board to hold dips, honey, or other smaller items.
- If you're serving the cheese board as an appetizer, plan for 2-3 oz of cheese per person. If you have a lot of accompaniments, people will likely eat less cheese.
- For the best flavour, let the cheeses come to room temperature by setting them out for about 30 minutes before serving.
Getting Creative
Feel free to experiment with different combinations and inclusions. Here are some ideas:
- Seasonal touches: In the fall, garnish with concord grapes or other seasonal fruits. In the winter, add dried fruits like cranberries for a festive touch.
- Chocolate delights: Include dark chocolate pieces for a sweet and indulgent surprise.
- Savoury delights: Try roasted Brussels sprouts drizzled with honey or balsamic glaze, or charcuterie for a heartier option.
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Learn how to pair cheese with drinks
Learning to pair cheese with drinks is an important skill for any aspiring cheese enthusiast. The key to a perfect cheese board is not just choosing great cheese, but also picking the right drinks to complement the cheeses on offer. Here are some tips to help you learn how to pair cheese with drinks:
Flavour Matching
Pairing "like" flavours creates a harmony of tastes. Mild drinks go with mild cheeses, while strong drinks complement strong cheeses. Match nutty flavour notes with one another, or pair fruitier cheeses with fruits and jams. For example, try pairing mild brie with a red-berry-flavoured drink like a Belgian cherry or raspberry beer.
Contrasting Flavours
Opposites attract, just like similarities. An example of contrasting flavours is salty and sweet, or sour and savoury. A bold spiced cheese can be paired with a sweet honey and a tart Granny Smith apple slice to bring the pairing together.
Texture Variety
Consider the texture of the cheese when pairing with drinks. Soft cheeses have a higher moisture content and are often spreadable, while hard cheeses are drier and crumbly. Hard cheeses are the easiest to pair with drinks, as they generally suit medium-bodied red wines.
Regional Pairing
Pairing cheese with drinks from the same region is a safe bet. For instance, a classic British territorial cheese board goes well with ales and ciders, while a spring goat's cheese board is excellent with a chilled Sancerre.
Intensity Journey
Create a progression of flavours by starting with lighter, easy-drinking options and gradually increasing the intensity. For example, you can start with a crisp, dry white wine, move on to a rustic red wine, and finish with a dessert wine.
Remember, there is no one-size-fits-all approach to pairing cheese with drinks. The ultimate goal is to create a delicious tasting experience, so feel free to experiment and find combinations that appeal to your palate.
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Frequently asked questions
Learning to like cheese is all about trying different varieties and understanding the nuances of each type. From soft and creamy cheeses like mascarpone and goat cheese to pungent washed-rind cheeses like Époisses, there's a wide range of flavours and textures to explore.
When tasting cheese, it's important to use multiple senses. Inspect the rind and texture, smell the cheese, and then taste it. This structured approach will help you identify key characteristics like flavour, texture, and quality.
There are no rules when it comes to creating a cheese board! It's a personal choice, so feel free to experiment. However, a traditional three-cheese platter often includes a soft cheese, a hard cheese, and a blue cheese. You can also add meats and accoutrements like honey, jams, and crackers to elevate your platter.
There are many resources available for learning about cheese, such as online courses, books, and YouTube channels. The Academy of Cheese, for example, offers courses that teach you how to taste cheese like a professional, communicate confidently about cheese, and create the perfect cheese board.
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