Frederic Melton
Cheese is a beloved food for many, but not all cheeses are created equal. The taste of cheese can be influenced by various factors, such as the type of milk used, the aging process, and the addition of spices or other ingredients. When making cheese at home, using non-homogenized or cream-on-top milk will result in the best flavour, although standard homogenized milk can also work. To enhance the flavour of store-bought cheese, it is recommended to serve it at room temperature to allow the aroma and flavour compounds to be fully appreciated. Additionally, adding ingredients such as salt, mustard, or spices can elevate the taste of cheese, especially when used in dishes like macaroni and cheese. For a successful cheese tasting, it is important to serve cheese at room temperature, provide a variety of accompaniments to complement the cheese, and pay attention to the aroma, flavour, and mouthfeel of each variety.
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What You'll Learn
Use good quality, full-flavoured cheese
When it comes to cheese, quality is key. Opting for a good quality, full-flavoured cheese will elevate your culinary creations and enhance your cheese tasting experiences. Here are some insights to guide you in selecting and savouring exceptional cheese:
Selecting Quality Cheese:
- Cheese Shops and Speciality Suppliers: Seek out dedicated cheese shops or speciality suppliers, either locally or online. These sources are more likely to offer a diverse range of high-quality cheeses with distinctive flavours.
- Full-Flavoured Varieties: Choose cheese varieties known for their robust and complex flavours. Aged cheeses, such as Gruyère, extra sharp cheddar, or blue cheese, develop deeper flavours over time. These cheeses can lend a kick to your dishes or provide a more nuanced tasting experience.
- Freshness and Ingredients: Prioritize fresh cheese whenever possible. The shorter the time between production and consumption, the better the flavour and texture. Additionally, consider the type of milk used in cheese production. Non-homogenized or cream-on-top milk often yields superior results, although standard homogenized whole milk can also produce great-tasting cheese.
Enhancing Flavour and Taste:
- Temperature Matters: Allow your cheese to reach room temperature before serving or tasting. Cold temperatures mute the flavour and can negatively impact the texture. Removing the chill allows the cheese to release its aroma and flavour compounds more readily, enhancing your sensory experience.
- Complementary Pairings: Introduce complementary flavours to accentuate the characteristics of your cheese. Offer a selection of neutral crackers to provide a textural contrast without overwhelming the cheese's flavour. You can also add accompaniments that align with the five basic tastes: sweet, sour, salty, bitter, and umami. For instance, pair your cheese with a sweet fruit jam, sour cornichons, salty salami, umami-rich sun-dried tomatoes, or a bitter IPA beer.
- Tasting Techniques: When tasting cheese, use short, explosive sniffs to engage your aroma receptors and identify the most intense aromas. During tasting, use your tongue to push the cheese against the roof of your mouth to fully appreciate its texture and flavour. Cleanse your palate with room-temperature water between different cheese samples.
By selecting good quality, full-flavoured cheese and employing thoughtful tasting techniques, you can unlock a world of delicious flavours and elevate your cheese-related experiences.
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Serve cheese at room temperature
While refrigeration is essential for preserving cheese, cold temperatures can mute its flavour and negatively impact its texture. Therefore, it is best to serve cheese at room temperature or slightly below room temperature to maximise its flavour and texture. Cheese curds, for example, are best consumed at room temperature; Wisconsin natives swear by room-temperature, squeaky cheese curds. Other cheeses that are best enjoyed at room temperature include those with a naturally creamy texture, such as brie and camembert.
When serving cheese at room temperature, it is important to ensure that the cheese does not dry out. Additionally, it is recommended to set the cheese out for about an hour before serving, as it allows the cheese to warm up gradually. Cold cheese holds on to its aroma and flavour compounds, making them harder to perceive and appreciate.
To enhance your cheese-tasting experience, serve the cheese with complementary flavours. For instance, a sweet fruit jam, pickled cornichons for a sour taste, a salty salami, sun-dried tomatoes for umami, and a bitter IPA or amaro. It is also a good idea to have water available to cleanse the palate between tastings.
When examining the taste of the cheese, pay attention to its aroma, flavour, and mouthfeel. Use your tongue to push the cheese against the roof of your mouth to experience different textures and flavours.
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Add complementary ingredients
When it comes to making cheese taste better, it's important to consider the complementary ingredients you can add to enhance its flavour. Here are some ideas to make your cheese taste good:
Salt
Salt is a flavour enhancer and can bring out the natural taste of cheese. It is particularly useful when paired with cheddar cheese, as it accentuates the sharpness associated with this variety.
Mustard
Mustard is a common addition to cheese dishes, especially those featuring cheddar. It adds a "kick" and enhances the overall flavour without overpowering the cheese with a mustard flavour. You can use prepared mustard, but a concentrated mustard made from dry mustard and a small amount of water is a better option to avoid adding too much liquid.
Spices and Seasonings
Adding spices and seasonings can elevate the taste of cheese. Black pepper, nutmeg, and cayenne or hot pepper sauce can add a spicy kick to your cheese dishes.
Worcestershire Sauce
Worcestershire sauce adds an acidic tanginess that pairs well with cheese. It also has a "funk" that complements the cheese flavour.
Meat and Salami
Meats like salami can add a salty element to your cheese dishes, creating a delicious flavour combination.
Fruits and Jams
Sweet and fruity jams can be paired with cheese to highlight flavours that may otherwise go unnoticed.
Pickles
Pickled cornichons or other sour pickles can provide a tangy contrast to the creaminess of cheese.
Beers
Pairing cheese with a bitter beer can create an interesting flavour profile. For example, a salty gouda can transform the flavour of a bitter beer.
Onions and Garlic
Cooking onions and garlic with a roux can add depth of flavour to cheese sauces.
Herbs and Spices
Fresh or dried herbs and spices can be added to cheese to enhance its flavour. For example, thyme, rosemary, or chilli flakes could be used.
When adding complementary ingredients to your cheese, it's important to consider the type of cheese you're using and the flavour profile you want to achieve. Experimenting with different combinations can lead to some delicious discoveries!
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Use the right milk
Milk is the most integral ingredient in cheese, and choosing the right milk is essential to making cheese that tastes good. The type of milk used will significantly affect the resulting cheese. While most cheeses are made with whole milk, there are a few specific exceptions. Whole milk can be pasteurized milk from the grocery store or raw milk fresh from the farm.
When making cheese with store-bought milk, you will need to add Calcium Chloride to make up for the calcium lost during the pasteurization process. You will also need to let the milk sit for about 5-10 minutes longer after adding the rennet for the curds to fully set up.
Raw milk is best sourced directly from the farm as close to milking as possible. It should be used for cheese-making within about 2-3 days. Raw milk has its own collection of bacteria and enzymes that begin working as soon as conditions are right. Enzymes present in raw milk contribute to the complexity of flavor and enhance the flavor of the cheese as it ages. It is important to ensure that the milk is from healthy, well-treated animals.
Pasteurized milk is heated to a certain temperature for a certain amount of time. The pasteurization temperature and time can vary. For example, milk can be pasteurized at 145 degrees Fahrenheit for 30 minutes or at 161 degrees Fahrenheit for 15 seconds. Either of these methods will produce milk that can be safely and easily used to make cheese. However, ultra-pasteurized milk is not suitable for cheesemaking. Ultra-pasteurized milk has been heated to a very high temperature, which damages the protein structure of the milk and affects its flavor.
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Don't freeze your cheese
Cheese is best enjoyed fresh to maximise its flavour and texture. Freezing cheese can affect its texture and quality, so it is not recommended. When cheese is frozen, small ice crystals form on the inside, disrupting the internal structure of the cheese. This can cause the cheese to become drier and crumbly when thawed, as the ice crystals release water.
Freezing cheese is not a good way to preserve its delicate flavour and texture balance. Frozen cheeses may also be less meltable when stored for longer. For example, mozzarella that has been frozen for four weeks melts to a lesser extent than mozzarella frozen for one week.
Very dry, hard cheeses can be frozen with little to no change in texture, but there is not much benefit unless you are trying to stop them from ageing further. Hard cheeses keep just as well or better in the fridge. If you must freeze your cheese, it is suggested to only freeze cheese that will be cooked into other dishes.
To avoid freezing cheese, it is recommended to store it in a sealed container in the refrigerator. Cheese is best stored at a temperature that is slightly cooler than room temperature to maximise both its flavour and texture.
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Frequently asked questions
Try adding salt, mustard, and cayenne pepper to enhance the flavour. You could also try blending your cheap cheese with a small amount of more expensive cheese, to make it taste better without breaking the bank.
Cheese should be served at room temperature or slightly cooler. Cold temperatures mute the flavour of cheese and can negatively affect its texture.
Pickled cornichons, salami, sun-dried tomatoes, and a hoppy IPA or bitter amaro are all great options to bring out the flavour of the cheese. If you're making a sauce, try adding cream, butter, flour, and pepper.
Non-homogenized/cream-on-top milk is ideal for cheesemaking, but you can also use standard homogenized whole milk. Avoid ultra-pasteurized milk, as this kills the bacteria that makes the milk go sour.
