Bushra Griffith
Cheese is a versatile ingredient used in cuisines worldwide. Different types of cheese are made from varying milk sources, methods, and aging times and processes. The natural environment in which the animal producing the milk lives also affects the taste of the cheese. Cheeses are typically classified into six categories based on texture: blue cheese, fresh, soft, semi-soft, semi-hard, and hard. For example, soft cheeses like Brie and cream cheese have higher moisture content, while harder cheeses like cheddar and Parmesan are densely packed into cheese moulds. Blue cheese, such as Gorgonzola, is characterised by blue veins created by the addition of mould during the cheese-making process. Fresh cheeses like ricotta and mozzarella are mild in flavour and often used in fillings or served fresh. Semi-soft cheeses like Havarti have a buttery aroma and taste, while semi-hard cheeses like Gouda can be grated, sliced, cubed, or melted. Harder cheeses like Emmentaler, or Swiss cheese, are ideal for melting in baked goods, toasties, and burgers. Ultimately, the best cheese for a dish depends on personal preference, and experimenting with different varieties can help determine one's taste.
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What You'll Learn
How to use soft cheeses like Brie, Camembert, and cream cheese
Soft cheeses like Brie, Camembert, and cream cheese are incredibly versatile and can be used in a variety of dishes. Here are some ways to use these cheeses:
Brie
Brie is a soft cheese with a crust that helps it hold its shape. When melted, it becomes gooey and is perfect for dipping. It has a buttery and creamy taste with subtle earthy notes. It is commonly served on cheese boards or with fruits like apples and pears, and crackers. It can also be baked and pairs well with honey and wine. Brie can also be used in salads and sandwiches, providing a soft and creamy texture.
Camembert
Camembert is similar to Brie but has a slightly more pungent and earthy flavour. It has a thicker rind and lower fat content, giving it a lighter feel. Like Brie, it can be served on cheese boards with fruits and nuts, melted in sandwiches, or baked. It is often baked whole with garlic and rosemary or spread on bread. Camembert can also be paired with cider, fruit, or charcuterie. When baked, it can be drizzled with a sweetener and served with apples or pears. It can also be crumbled into salads or served with pasta.
Cream Cheese
Cream cheese is a dense and smooth variety with a zesty tang. It is commonly used as a spread on bagels and toast and can be a substitute for Brie in some recipes, although it may lack the complex flavours of aged Brie. Cream cheese is versatile and can be paired with dry white wines, light reds, or even Prosecco.
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How to use semi-soft cheeses like Havarti and mozzarella
Semi-soft cheeses like Havarti and mozzarella have a high moisture content, ranging from 36% to 55% of their dry weight, giving them a smooth, creamy texture. They are versatile and can be used in a variety of dishes, both hot and cold. Here are some ways to use these cheeses:
Havarti
Havarti is a Danish cow's milk cheese with a mild, buttery flavour and a smooth, creamy texture. It often has small, irregular holes throughout. It is a versatile cheese that can be sliced, grilled, or melted. Here are some specific ways to use Havarti:
- On sandwiches or burgers: Try melting Havarti on a burger or simply adding a slice to your favourite sandwich.
- In sauces: Havarti melts well and can be a great addition to sauces, adding a creamy texture and mild flavour.
- As a topping: Use grated or sliced Havarti as a topping on dishes like pasta or potatoes for a creamy, cheesy finish.
- On a cheese board: Havarti pairs well with fruits, nuts, and crackers, making it a great addition to any cheese board.
- In salads: Crumble or grate Havarti over a salad for a creamy, buttery flavour.
- In hot dishes: Havarti works well in grilled cheese sandwiches, casseroles, and other hot dishes due to its melting properties.
Mozzarella
Mozzarella is a semi-soft Italian cheese made from cow's milk or water buffalo milk. It has a mild, milky flavour and a slightly elastic texture. Here are some ways to use mozzarella:
- On pizza: Mozzarella is the classic topping for pizza, adding a stretchy, cheesy element that melts beautifully.
- In pasta dishes: Shredded or melted mozzarella can be added to pasta dishes like lasagna, baked ziti, or stuffed shells.
- In salads: Fresh mozzarella, with its soft, creamy texture, is commonly used in salads like caprese.
- As a filling: Mozzarella can be used as a filling for dishes like lasagna, chicken parmesan, or stuffed peppers.
- On sandwiches: Sliced mozzarella can be added to sandwiches, grilled or cold.
- In sauces: Melted mozzarella can be added to sauces for a creamy, cheesy finish.
- As a snack: Mozzarella sticks or fried mozzarella balls are a popular snack, offering a crispy, chewy texture.
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How to use semi-hard cheeses like Gouda and Cheddar
Semi-hard cheeses like Gouda and Cheddar are versatile and can be used in a variety of dishes. Here are some ways to use these cheeses:
Gouda
Gouda cheese, a popular variety from the Netherlands, is known for its rich, nutty flavor and dense, springy texture. Young Gouda has a creamy, mild taste, making it perfect for sandwiches, snacks, and grilled cheese sandwiches. Its buttery sweetness and melting ability make it ideal for casseroles, dips, and fondues. When grated, it adds a rich flavor to dishes. As Gouda ages, its texture becomes harder and crumblier, and its flavor intensifies, making it a great option for cheese boards. It can also be used in cheese sauces, such as for mac and cheese, or as a substitute for cheddar in quiches.
Cheddar
Cheddar cheese, a classic variety, has a firm texture and strong notes of butter and hazelnut. Young cheddar is smooth and creamy, while aged cheddar becomes more granular and develops a sharper, lingering flavor. Cheddar is excellent for grating and slicing, and it can be used in a variety of dishes, including casseroles, burgers, and pizzas, where it is often paired with mozzarella. When melted, it adds a gooey texture to sandwiches and quiches. It can also be used in cheese sauces, such as for broccoli cheddar soup. Aged cheddar pairs well with wine, enhancing the tasting experience.
Pairings
Both Gouda and Cheddar pair well with certain foods and beverages. Gouda goes well with a slightly bitter beer or a deep red wine, while Cheddar complements dry red wine, zesty pear, and roasted nuts.
Grilled cheese sandwiches, a popular dish for both cheeses, can be enhanced by pairing them with a light white wine or a simple pilsner beer.
Gouda and Cheddar's melting abilities also make them suitable for fondues, where they can be enjoyed with fresh fruit and crusty bread.
Gouda and Cheddar's versatility extends beyond these suggestions, as they are beloved cheeses that can enhance a variety of dishes and culinary experiences.
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How to use hard cheeses like Parmesan and Emmentaler
Parmesan is a hard cheese with a granular texture and a signature umami flavour. It is made from unpasteurised cow's milk and is typically aged for at least 12 months, with some varieties aged for longer, intensifying the flavour. It is a versatile cheese that can be used in a variety of dishes, but it is primarily used in Italian cuisine. Finely grated Parmesan is commonly used to top pasta dishes, salads, and soups. It can also be shaved over salads or pasta and pairs well with fruits, breadsticks, cured meats, and wine.
If you're looking for substitutes, there are several hard cheeses that can be used in place of Parmesan. Grana Padano, for example, is an Italian cheese made from unpasteurised cow's milk that is similar to Parmesan in taste and texture. Asiago is another Italian cheese that can be used as a substitute; it is made from cow's milk, has a firm and salty texture, and is perfect for grating. However, it melts faster and has a smoother, less crumbly texture than Parmesan. Pecorino, made from sheep's milk, is another famous hard cheese that can be used as a substitute, although it has a sharper, unique flavour due to the use of sheep's milk.
Emmentaler, also known as Emmental or Emmenthal, is a semi-hard to medium-hard Swiss cow's milk cheese with a nutty, buttery, and mildly sweet flavour. It is known for its distinctive holes, which are formed during the maturation process as a result of the activity of propionic bacteria. Emmentaler is a versatile cheese that can be used in a variety of dishes. It melts well and is often used in cheese fondue, sauces, and grilled cheese sandwiches. It can also be used as a substitute for melting cheeses such as Gruyère, raclette, or fontina. When purchasing Emmentaler, look for varieties with the AOP designation, which indicates that it was produced in Switzerland according to traditional methods and has a more authentic flavour. The aging process also affects the flavour, with longer-aged varieties like Réserve Emmenthal and cave-aged Emmenthal having stronger, more complex flavours.
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How to use blue cheeses like Gorgonzola, Roquefort, and Stilton
Blue cheeses like Gorgonzola, Roquefort, and Stilton have distinct origins, dairy types, and tastes. Here's how to use each of them:
Gorgonzola
Gorgonzola is a blue cheese made from penicillium roqueforti and unskimmed cow's milk, or a combination of cow's and goat's milk. It originated in Gorgonzola, a small Italian city outside of Milan, and is now mainly produced in the Lombardy and Piedmont regions. The texture of Gorgonzola varies from soft and crumbly to firm, with long blue-green veins throughout. It has a strong, tangy, and slightly sweet flavor profile. Gorgonzola can be used as a milder and creamier alternative to blue cheese in various recipes. It pairs well with fruits like pears and figs on charcuterie boards and also enhances salads, pastas, and simple dishes like pear and Gorgonzola ravioli.
Roquefort
Roquefort is a renowned French blue cheese made from sheep's milk. It has a robust, tangy, slightly salty, and earthy flavor with a creamy texture interspersed with crumbly bits. Roquefort shines when paired with sweet and crunchy elements like apricots, dates, toasted nuts, and fresh vegetables. It is excellent when melted into sauces or fondues, especially with mushrooms, creating a creamy blend packed with umami.
Stilton
Stilton is an English blue cheese made from pasteurized cow's milk and Penicillium roqueforti. It is produced in Derbyshire, Nottinghamshire, or Leicestershire in the UK. Stilton is slightly firmer and less pungent than Gorgonzola and Roquefort, with a semi-soft and moist texture. It has a fruity and savory flavor that pairs beautifully with sweet elements like honey, dried fruits, nuts, and port wine. It is also an excellent companion to whiskies, especially rye. Stilton can be used to elevate dishes like a rarebit with sweet onion jam, creating a flavor-packed combination.
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