Patrick Oconnell
Cheese is a beloved dairy product with countless varieties and recipes enjoyed worldwide. There are thousands of types of cheese, with France alone boasting over 1,000 distinct varieties. The type of milk used, temperature, humidity, bacterial cultures, processing, and aging are some of the factors that determine a cheese's style, texture, and flavour. Cheeses can be categorized in various ways, such as by origin, production method, or texture. Some common categories include fresh, soft, semi-soft, semi-hard, hard, and blue cheese. Each type of cheese has unique characteristics and uses, contributing to its popularity in different dishes and cultures around the globe.
| Characteristics | Values |
|---|---|
| Number of cheese types | Thousands |
| Classification | Fresh, soft, semi-soft, semi-hard, hard, blue, pasta filata, processed |
| Texture | Hard, crumbly, smooth, creamy, grainy, flaky, dense, dry, soft, moist, crumbly, runny, rubbery, chewy, elastic |
| Flavor | Rich, buttery, tangy, salty, sharp, sweet, nutty, earthy, pungent, metallic, caramel, mild |
| Color | White, orange, pumpkin orange, yellow, red |
| Milk type | Cow, sheep, goat |
| Origin | Europe, Central Asia, Middle East, Mongolia, Germany, Netherlands, Poland, Switzerland, UK, France, Italy, US |
| Production | Pasteurization, butterfat content, bacteria, mold, processing, aging, flavoring agents |
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What You'll Learn
Mozzarella, a smooth and gooey Italian cheese
Mozzarella is a smooth and gooey Italian cheese, made by stretching curds of cheese until they are elastic enough to be kneaded and shaped. This process is known as pasta filata or stretched-curd and is also used to make other cheeses like Halloumi and Provolone.
Mozzarella is a fresh cheese, which means it is young and has not been allowed to ripen or mature. Fresh cheeses tend to have a short shelf life due to their high moisture content, and their taste is often described as milky or lactic. Other examples of fresh cheeses include feta, goat's cheese, and cream cheese.
Mozzarella is believed to have originated in Poland, with a similar cheese being produced in Neolithic times in north-central Poland. Today, it is commonly associated with Italy and is a popular ingredient in many Italian dishes, such as pizza and lasagne. It is also a key component of the classic Italian dish, Caprese salad, where thick slices of fresh mozzarella are paired with ripe tomatoes and fresh basil.
When making mozzarella, the curds are stretched and then rolled into balls, which are then soaked in brine or water to keep them moist. This results in the cheese's characteristic smooth, gooey texture. The flavour of mozzarella is mild and creamy, with a slight tang, and it is often described as having a milky taste.
Mozzarella is a very versatile cheese and can be used in a variety of dishes. It melts easily due to its high moisture content, making it ideal for pizzas, grilled cheese sandwiches, and baked pasta dishes. It can also be sliced and served fresh in salads or on charcuterie boards, where it pairs well with ingredients like tomatoes, basil, and balsamic vinegar.
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Blue cheese, including the crumbly and soft Gorgonzola
Blue cheese is a form of soft-ripened cheese that has either been inoculated with mould or allowed to develop it naturally. It often has a higher salt content to help preserve it and prevent the growth of bad bacteria.
Gorgonzola is a famously pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the 9th century in the town of Gorgonzola, Milan, from which it takes its name. It is available in two primary variations: Dolce, which has a more delicate flavour and buttery consistency, and Piccante, which has a more pungent flavour and a firm, crumbly texture. Gorgonzola is often added to salads, either straight or as part of a blue cheese dressing, and is also used as a topping for steak, melted into risotto, or served with polenta. It is also used as an ingredient in pizza quattro formaggi ('four cheese pizza').
Blue cheese, including Gorgonzola, is often paired with a rich, full-bodied red wine, such as malbec, zinfandel, or port.
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Swiss cheese, with its distinctive holes and light colour
Swiss cheese is a term used to refer to several varieties of cheese, including the American version of Swiss Emmental, also known as Emmentaler. This variety is characterised by its shiny, pale yellow colour and a firmer texture compared to other types of cheese. Swiss cheese is often distinguished by the holes in it, known as "eyes", which develop during the maturation process. These holes can vary in size, with larger holes indicating a more pronounced flavour.
The name "Emmentaler" comes from the Emme Valley in the German-speaking canton of Bern in Switzerland, where it has been made from raw cow's milk since the 12th century. Weighing up to 265 pounds per wheel, Emmentaler is easily recognisable due to its large eyes. In addition to its distinctive holes, Emmentaler has a sweet and tangy flavour and melts well, making it a versatile ingredient in various dishes.
Switzerland itself produces over 450 varieties of cheese, with cow's milk being used in about 99% of its cheese production. The remaining share is made up of sheep's milk and goat's milk. Swiss cheesemaking has a long history, dating back to around 2500 BC when dairy farming was first introduced to the region. Over time, Swiss cheesemaking has evolved, incorporating the use of rennet in the 15th century, which led to the development of the hard cheeses that Switzerland is renowned for today.
One of the oldest Swiss cheeses is Sbrinz, which has been made in central Switzerland for more than two millennia. This cheese is produced using only full-fat cow's milk, resulting in a dense paste with a fudgy texture. Another ancient Swiss cheese is Tête de Moine, which has been made in the Jura region of western Switzerland for over 800 years. Unlike most other cheeses, Tête de Moine is cut horizontally instead of into wedges, and it is known for its full-bodied and spicy flavour.
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Cream cheese, made by adding cream to milk
Cream cheese is a soft, mild-tasting fresh cheese made by adding cream to milk. It is usually consumed fresh and has a higher fat content than other cheeses. The addition of cream to milk increases the fat content, resulting in a rich and creamy texture. Cream cheese is often spreadable and used as a topping or filling, such as on bagels or in cheesecakes.
To make cream cheese, milk and cream are combined and heated to a specific temperature range to kill the bacteria. This process involves reaching the isoelectric point, where half of the ionizable surface amino acids of the proteins are positively charged, and half are negatively charged. Accurate timing is crucial to prevent variations in flavour and texture, which can lead to inferior or unsalable cheese.
The addition of stabilizers, such as guar or carob gums, helps to prolong the shelf life of cream cheese by preventing fat and water separation. Commercial production may also include thickeners, gelling agents, and emulsifiers like xanthan gum or gelatin. Salt is added to enhance flavour, and in some cases, lactic acid is introduced to lower the pH and form curds.
Cream cheese is versatile and can be used in both sweet and savoury dishes. It is a common ingredient in frostings, dips, toppings, desserts, and baked goods. The standard cream cheese in the US contains at least 33% fat, while in Britain, it should have a minimum fat content of 45-65%. Cream cheese is a popular choice for sandwiches and bagels and is often paired with lox, capers, and other ingredients.
Cream cheese is relatively easy to make at home, and recipes may include additional ingredients like lemon juice or vinegar to coagulate the milk and form curds. However, commercial manufacturing of cream cheese is more challenging due to the need for consistent and reliable production methods.
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Cheddar, a classic hard cheese
Cheddar is a versatile cheese that can be used in a variety of dishes, from comfort foods like macaroni and cheese to more sophisticated fare like salads or omelettes. It can also be enjoyed on its own, paired with a glass of wine. The taste of cheddar ranges from mild to sharp, and it becomes drier and more crumbly as it ages.
Cheddar is just one of the thousands of types of cheese in the world, each with its own unique characteristics. These can include texture, with varieties ranging from soft and creamy to hard and crumbly, and flavour, which can be influenced by factors such as the type of milk used, the animal's diet, and the presence of bacteria or mould.
For example, blue cheese, a rich and creamy variety, is known for its pungent and perfumed flavour, which is achieved by introducing a highly desired type of mould. This is usually done by injecting a Penicillium culture or promoting oxidation through the packing of curds. Another type of cheese, Alpine cheese, is recognised by the holes that can form during the maturing process, although not all varieties have them. These holes are created by the formation of bubbles when the curds are cooked and pressed together.
Cheese is a beloved dairy product with a long history, and its production involves several steps, including curdling, coagulation, separation, shaping, and aging. With so many varieties to choose from, there is a cheese for every dish and every taste.
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Frequently asked questions
Yes, there is a type of cheese called Gouda. It is a creamy, yellow cow's milk cheese that originates from the Netherlands. It is one of the most popular and produced cheeses worldwide.
Yes, Parmesan cheese, or Parmigiano-Reggiano, is a popular and well-known cheese from Italy. It has a rich, nutty flavour and a firm, crumbly texture.
Yes, Kasseri is a semi-hard to hard, pale yellow cheese made from pasteurised or unpasteurised sheep milk, and sometimes goat's milk. It is a traditional cheese from Greece and Turkey.
Yes, Cheddar is a type of cheese. If you're looking for something similar to Cheddar, you could try Red Leicester, Gouda, Edam, Colby, Manchego, or Havarti.
