Patrick Oconnell
The best-tasting cheeses depend on individual preferences, but some popular varieties include cheddar, mozzarella, gouda, cottage cheese, parmesan, and blue cheese. Regional specialties, such as Époisses from France and burrata from Italy, are also sought after for their unique flavours and textures. Other factors influencing taste include the type of milk used, production methods, and terroir, which refers to the specific geographical characteristics of a region that impart distinct qualities to its cheeses. Ultimately, the best cheese is a subjective matter, and taste tests often reveal strong personal preferences for specific brands and varieties.
| Characteristics | Values |
|---|---|
| Mozzarella | Thick, coarsely cut ribbons; melts well; salty |
| Swiss | Earthy, funky, creamy, salty, complex; dry, chewy texture |
| Cheddar | Rich, creamy, salty; flavour crystals |
| Smoked Gouda | Rich, authentic, campfire smokiness, real-cheese consistency |
| Blue Cheese | Stinky, pricier |
| String Cheese | Waxy, pliable, full-fat flavour |
| Cottage Cheese | Creamy, salty, tangy, fresh |
| Brie de Meaux AOC | Savoury, garlicky, rich, condensed flavour; smells like slowly overcooked broccoli |
| Camembert de Normandie AOC | Savoury, garlicky, rich, condensed flavour; smells like slowly overcooked broccoli |
| Époisses | Salty, boozy, cured porky; stinky |
| Burrata | Moist, thin exterior skins, milky |
| Parmesan | Protected by Italy's Denominazione di Origine Protetta |
| Danablu | Mild, slightly acidic; pairs with apples, pears, candied nuts, dark chocolate, rye bread |
| Fresh Cheese | Unaged, unripened, rindless, bright white, mild, slightly acidic |
| Provolone | Buttery, sharp, smooth, silky, firm; great melting cheese |
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What You'll Learn
Mozzarella: thick-cut, fresh, or smoked
Mozzarella is a fresh cheese made from buffalo milk in Southern Italy, while in America, it is made with cow's milk. It is a type of cheese that does not undergo any aging process at all. Mozzarella is best enjoyed when it is fresh and has a high moisture content.
Thick-cut mozzarella, as the name suggests, features thick, coarsely cut mozzarella ribbons rather than the usual thin strands. This variety offers a more substantial snack option and melts beautifully, making it perfect for dishes that require melted cheese. The thick shreds also provide a satisfying texture when used in sandwiches or on their own as a snack.
Fresh mozzarella is a must-try for those who prefer their cheese unaged and unprocessed. It has a mild, slightly acidic flavour and a creamy texture. Fresh mozzarella is versatile and can be enjoyed as-is or used in recipes like caprese salad, where its freshness shines.
Smoked mozzarella, on the other hand, offers a unique twist on the classic. Smoking mozzarella imparts a distinct flavour and aroma, adding depth and complexity to the cheese. Smoked mozzarella is perfect for those who enjoy more intense flavours in their cheese. It can be used in dishes like pizza or pasta, where its smoky notes enhance the overall flavour profile.
Mozzarella is a versatile cheese that can be enjoyed in various forms and preparations. Whether thick-cut, fresh, or smoked, mozzarella offers a delightful cheese experience that can elevate a simple dish or be enjoyed on its own.
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Cheddar: sharp, salty, and creamy
Cheddar is a firm favourite for many, and it's easy to see why. This cheese is rich, creamy, and salty, with delicious little flavour crystals made up of amino acids. It's a versatile cheese that can be shredded, sliced, or crumbled, adding a sharp, savoury kick to any dish.
A good sharp cheddar has a depth of flavour that can elevate a simple dish into something special. The sharpness comes from the aging process, where the cheese develops a more intense flavour and a firmer texture. This type of cheddar is perfect for those who enjoy a bold, pronounced taste.
Cheddar is a great melting cheese, making it ideal for grilled cheese sandwiches, tacos, and chilli. It also pairs well with other strong flavours, such as in a classic grilled cheese and tomato soup combination. For wine lovers, a sharp cheddar goes well with a full-bodied red, such as a Cabernet or Shiraz.
For those who prefer a milder taste, a young cheddar has a softer, smoother texture and a more subtle flavour. This type of cheddar is excellent for those who want a creamy, salty note without overwhelming other elements of a dish. Young cheddar is fantastic on a cheese board, served with crackers, bread, and chutney, or melted into a toasty grilled cheese sandwich.
Cheddar is a versatile and delicious cheese that can cater to a range of tastes, from those who enjoy a subtle, salty creaminess to those seeking a bold, sharp flavour sensation.
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Blue cheese: stinky but delicious
Blue cheese is an acquired taste, and some may never acquire it. It is sharp, salty, pungent, and incredibly delicious. It is made from ewe's milk, goat's milk, or cow's milk, and is highly recognised as one of the world's finest cheeses. The mould that grows as the cheese matures is called Penicillium roqueforti, from the same family that the antibiotic penicillin is made from. The mould occurs naturally in caves, and some cheesemakers still produce blue cheese in these caves.
The unique flavour and aroma of blue cheese come from the breakdown of milk fats and the metabolism of blue mould, which reduces fatty acids to form chemical compounds called ketones. One of these ketones, 2-Pentanone, may be what gives blue cheese its bad reputation. Many people who dislike blue cheese may have had limited exposure to the variety of blues in the cheese universe, and perhaps an initial negative experience with a blue cheese that was too strong.
Blue cheese is safe to eat, but it can go bad just like any other cheese. Fresh blue cheese has a strong scent, but this changes as it starts to spoil. If the cheese smells like ammonia, it is likely spoiled. The creamy part of the cheese should be white, beige, or yellow, and if it has turned pink, brown, green, or blue, the cheese has likely gone bad.
Despite its pungent smell and sharp taste, blue cheese is a favourite for many. At the World Cheese Awards in Bergamo, Italy, the cheese that most impressed the judges was a blue cheese: the Rogue River Blue from Oregon's Rogue Creamery. This blue cheese is swaddled in grape leaves soaked in a pear liqueur, and it was the first cheese from North America to win the award.
For those new to blue cheese, Fourme d'Ambert is a great choice as it is not as strong as other varieties. It has a strong, fruity aroma and a smooth, rich, and creamy texture, with characteristic flavours of butter and cream.
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Parmesan: the best for pasta
Parmesan is a classic cheese that is widely used on pasta. It is a hard cow's milk cheese with a nutty, slightly salty flavour. Its mild flavour makes it accessible to those who are new to fancy cheese. It is a staple in Italian restaurants and is used by most people worldwide.
While Parmesan is a popular choice, there are other cheeses that can be used on pasta. Pecorino Romano, for example, is a sheep's milk cheese from the Lazio region of Italy. It is hard, salty, sharp, and used for grating. It has a unique, bold flavour that some consider to be an upgrade from Parmesan. Another option is mozzarella, which is commonly used in Japan and Australia. Smoked mozzarella, in particular, can add a unique flavour to pasta. Other alternatives include feta, goat cheese, provolone, and fontina.
When it comes to choosing the best cheese for pasta, it ultimately depends on personal preference. While Parmesan is a versatile and well-loved option, there are many other types of cheese that can enhance the flavour of pasta dishes.
For those who are looking to explore different cheeses, it is worth mentioning that the texture and flavour of cheese can vary depending on how it is prepared. Freshly grated cheese, for example, often tastes better than powdered cheese. Additionally, mixing different types of cheese can create unique flavour combinations. For instance, mixing Pecorino Romano with mozzarella can add a secret flavour that enhances pizza and pasta dishes.
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Camembert: excellent when baked
Camembert is a famous French cheese with a soft and buttery texture, similar to its more popular cousin, Brie. It is often served melted, and baking is widely considered to be the best way to serve it. Baked Camembert is a quick and easy dish that is perfect for dunking bread into, or as a dip for crackers and veggie sticks. It is also an excellent appetiser for any occasion, being simple to make and tasting delicious.
The cheese gets gooey and stretchy when baked, with warmth bringing out the nutty and earthy notes in the cheese. It is also a great way to get your family involved in the kitchen. The soft rind on Camembert is edible, but you can choose to discard it if you prefer not to eat it. Scoring the top of the cheese is necessary to prevent it from bursting and to help it maintain its form. It is also important to use a proper dish, preferably a cast-iron skillet, to prevent a cheesy puddle!
There are many recipes for baking Camembert, but a popular one includes baking the cheese with honey and garlic. Thyme and garlic baked Camembert is also a gorgeous and decadent appetiser. The cheese is sliced in a crosshatch pattern, and then everything is tucked into the cheese and baked. It is usually served with crostini or garlic bread, or any kind of buttered and toasted bread.
Some brands sell Camembert packaged in its own box for baking, but if yours hasn't, you can use a little Camembert ramekin, or wrap the cheese in baking paper or tin foil to make a tight parcel. It is important to note that Camembert does not lend itself to freezing well, as it can dry out and the texture will alter.
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Frequently asked questions
A rich, creamy, and salty cheddar with flavour crystals is the best-tasted cheddar from our taste test.
Farmstyle Thick Cut Mozzarella cheese is one of the best-tasting mozzarellas. It comes as thick, coarsely cut ribbons that melt beautifully.
The best cottage cheese will have small curds, and be creamy, salty, and tangy. It should taste fresh, almost like it was made from scratch on a farm.
Point Reyes Original Blue Cheese is one of the best-tasting blue cheeses, although it is on the pricier side.
Époisses is a French cheese with a strong smell and a delicious taste. It is salty, boozy, and a little like cured pork.
