Patrick Oconnell
Hard cheeses are generally robust in flavour and have a long shelf life due to their low moisture content. They are produced from the milk of farm animals, such as cows, sheep, or goats, and are combined with salt, live cultures, and an enzyme called rennet. Some of the best-tasting hard cheeses include Cheddar, Gruyere, Parmesan, Pecorino Romano, and Beaufort. These cheeses offer a variety of health benefits, such as high protein and calcium content, and can be enjoyed as a snack or used in cooking.
| Characteristics | Values |
|---|---|
| Taste | Salty, nutty, tangy, sharp, bold, complex, sweet, grassy, flowery, meaty, umami |
| Texture | Firm, crumbly, dry, dusty, dense, smooth, moist, gritty |
| Type | Semi-hard, hard, clothbound |
| Colour | Pale, straw, white, off-white, yellow, creamy |
| Shape | Cylindrical, wheel |
| Weight | 44-77 pounds |
| Rind | Thin, natural, edible |
| Source of milk | Sheep, cow, goat |
| Region | England, Greece, Italy (Lazio, Sardinia, Tuscany), France (Beaufortain, Tarentaise, Maurienne valleys in the Savoie area), Southeastern Europe |
| Age | Minimum of 3-5 months, 12 months |
| Nutritional content | High protein, calcium, vitamin K2, phosphorus, probiotics, antioxidants, low lactose, low sodium, low calories |
| Health benefits | Improved gut health, better immunity, decreased inflammation, stronger bones, reduced respiratory infections |
| Recipes | Salads, scrambled eggs, pasta, lasagna, creamy dips, caprese salad, sandwiches, burgers, grated over pasta, paired with fruits, nuts, wines |
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What You'll Learn
- Aged cheddar: a complex flavour, with crystallised protein pockets for a unique texture
- Pecorino Romano: a bold, tangy flavour, with a salty kick
- Parmesan: gritty texture, salty and nutty, with a complex flavour
- Clothbound cheddars: a drier, crumblier texture than standard cheddar
- Cornish Yarg: a good level of moisture, resulting in a wonderful texture
Aged cheddar: a complex flavour, with crystallised protein pockets for a unique texture
Aged cheddar is a variety of the classic English semi-hard cheese, which is made from cow's milk. It has a rich, complex flavour that gets stronger with age, ranging from mild to extra sharp. The ageing process also results in the formation of crystallised protein pockets, giving the cheese a unique, crunchy texture.
Aged cheddars, such as Pitchfork Cheddar, are often clothbound, which means they are wrapped and aged in cloth, and then rubbed in lard. This allows the cheese to breathe and lose moisture, resulting in a drier texture and more complex flavour as a rind forms on the surface. This rind encourages mould growth, which imparts flavour into the cheese.
Aged cheddars are versatile and can be used in many dishes. They are delicious in sandwiches, on burgers, or grated over pasta. They also pair well with fruits, nuts, and wines.
When it comes to nutrition, cheddar is a healthy choice. It is rich in protein and calcium, and a good source of vitamin K2, which is important for heart and bone health. Vitamin K2 helps prevent calcium buildup in arteries and veins, reducing the risk of blockages and heart disease. Cheddar is also high in the amino acid leucine, which stimulates muscle synthesis and increases muscle protein manufacture, making it a great snack for muscle recovery after exercise.
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Pecorino Romano: a bold, tangy flavour, with a salty kick
Pecorino Romano is a hard Italian cheese with a bold, tangy flavour and a salty kick. It is made from sheep's milk, specifically from the Sardinian breed of sheep, and is one of the oldest types of cheese, with roots going back to 300 BC. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, and 'romano' means 'of Rome'.
Pecorino Romano is produced in the Italian regions of Lazio, Tuscany, and Sardinia, and is recognised and protected by the laws of the European Union. It is made according to the original recipe, using traditional methods. The cheese is typically aged for a minimum of five months, during which time it develops its characteristic hard texture and sharp, tangy flavour. The longer the cheese is aged, the more intense its flavour becomes.
Pecorino Romano has a firm texture and a pale straw to white colour. It is often used in Italian dishes, grated over pasta or other dishes, adding a rich, savoury flavour. Its distinctive flavour makes it a preferred choice for some Italian pasta dishes such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti alla cacio e pepe.
Pecorino Romano is a premium cheese, renowned for its rich butterfat content. It is crafted with high-quality, pasture-raised, grass-fed sheep's milk, which is typically skimmed to ensure a specific fat content. The milk is heated to a specific temperature, and rennet is added. The cheese is then salted, either by rubbing salt on the surface or by immersion in a saltwater brine, which helps to preserve it and develop its unique flavour.
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Parmesan: gritty texture, salty and nutty, with a complex flavour
Parmesan is a hard Italian cheese with a gritty, granular texture and a strong umami taste. It is made with unpasteurised grass-fed cow's milk, brined and aged for an average of two years. The longer the ageing period, the richer the flavour. The cheese is salty, tangy and nutty, with a complex flavour profile that can be described as fruity, rich and bold. Parmesan is a staple in Italian cuisine and is often used as a topping for pasta, polenta, risotto, soups and salads. It can also be used as an ingredient in pasta sauces or baked into Parmesan crackers.
The quality and taste of Parmesan can vary depending on the brand, the ageing process and the additives used. When choosing grated Parmesan, it is advisable to opt for freshly grated options or purchase a block of Parmesan and grate it yourself. This ensures the best texture and flavour, allowing the cheese to melt smoothly and retain its characteristic nuttiness. Parmigiano-Reggiano is the full Italian name for Parmesan and is protected by law in Europe, making it illegal to use the name to describe imitation cheeses.
Parmesan is a healthy addition to your diet, especially for those who are sensitive to lactose. It has a lower lactose content than other cheeses and is rich in protein and calcium. It is also a good source of vitamin K2, which is important for healthy bones and teeth.
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Clothbound cheddars: a drier, crumblier texture than standard cheddar
Clothbound cheddars are a variety of English-style cheddars with a drier, crumblier texture than standard cheddars. They are made by Cabot Creamery and matured by The Cellars at Jasper Hill. The young cheese is coated in lard and wrapped in an additional layer of cloth, which helps it develop a complex natural rind. During maturation, the cheese is constantly brushed, turned, and monitored for quality. This process gives the cheese its signature tang and caramel nuttiness, with a rustic crystalline texture that becomes creamy on the palate. The flavour is deeply savoury and slightly tangy, with a caramel sweetness to the finish. It pairs well with charcuterie, apple jelly, or rich chestnut honey, and drinks such as off-dry sparkling apple cider, hoppy ale, or an oaked Cabernet Sauvignon.
Clothbound cheddars are made from cow's milk and are rich in protein and calcium, making them a healthy choice. Cheddar is also a good source of vitamin K2, which is important for healthy bones and teeth and plays a role in preventing calcium from being deposited in arteries and veins, reducing the risk of heart disease. The amino acid leucine found in cheddar stimulates muscle synthesis, increasing muscle protein manufacture both at rest and during recovery from exercise.
The Cabot Clothbound by Jasper Hill Farm has won awards for its flavour, including the American Cheese Society's 2006 Best in Show. It is made with raw milk, salt, calf rennet, and starter cultures. The cheese is cut by hand and vacuum-sealed in 1 lb packages with variable dimensions. The exterior rind and bright hues from the natural aging process are normal for this cheese.
Overall, clothbound cheddars offer a unique taste and texture experience, combining a savoury-sweet balance of flavours with a creamy, crystalline mouthfeel. With their health benefits and versatility in pairing options, they make a delicious addition to any cheese platter or recipe.
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Cornish Yarg: a good level of moisture, resulting in a wonderful texture
Cheese is a beloved dairy product made by combining milk with salt, live cultures, and an acid or enzyme called rennet. There are thousands of different types of cheese, each with its own unique characteristics and flavour profiles. One such variety is Cornish Yarg, a semi-hard cheese that stands out for its intriguing production method and delightful texture.
Cornish Yarg is a cheese with a story. It originated in Cornwall, England, and its unique name comes from spelling "Gray" backward, honouring the enterprising farmers Alan and Jenny Gray. They discovered a 17th-century recipe for a nettle-wrapped semi-hard cheese in their attic, believed to date back to the 13th century. This ancient recipe was brought to life in the 1980s by cheesemakers in Cornwall, sparking a British cheesemaking renaissance.
Cornish Yarg is crafted using pasteurised cow's milk sourced from neighbouring farms. After undergoing pressing and brining processes, each cheese is carefully coated by hand with nettles, which form an edible, mouldy rind during maturation. This natural rind contributes to the cheese's distinctive texture. Under the nettle coating, the cheese is creamy and soft, while the centre has a slightly crumbly texture reminiscent of Caerphilly cheese.
The level of moisture in Cornish Yarg is essential to its texture. Unlike drier hard cheeses, Cornish Yarg strikes a balance, resulting in a wonderful texture that is neither too dry nor too moist. This moisture content also influences the cheese's flavour, contributing to its overall appeal. The cheese's texture varies as you move from the outer layers to the core, creating a dynamic sensory experience with each bite.
Cornish Yarg's texture is a testament to the cheesemakers' craftsmanship and attention to detail. By mastering the art of moisture control during production, they have created a cheese that delights aficionados and novices alike. Its texture is a key component of its allure, making it a cheese worth savouring and sharing with those who appreciate the finer aspects of cheese.
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Frequently asked questions
Parmesan, a hard, aged cheese with a gritty texture and salty, nutty flavour, is loaded with nutrients and may promote bone health. Pecorino Romano, made from sheep's milk in Italy, has a firm texture and sharp, tangy flavour. It is perfect for grating over pasta.
Cheddar, a semi-hard cheese, is rich in protein and calcium and is a good source of vitamin K2, which is important for heart and bone health. Clothbound cheddars, such as Pitchfork Cheddar, have a drier and more complex flavour than standard cheddar. Beaufort, a hard cheese from the French Alps, is made with raw cow's milk and has a unique flavour with grassy and flowery notes.
Yes, Montasio, a semi-hard cheese aged for at least three months, has a unique taste and is very versatile. It can be used in cooking, on a cheese board, or as a snack. Gouda, another semi-hard cheese, is rich in calcium and vitamin K2, and may help lower blood pressure.
Yes, feta, a soft, salty white cheese originally from Greece, is typically made from sheep's or goat's milk. Sheep's milk feta has a tangy and sharp taste, while goat's milk feta is milder. It is often packaged in brine to preserve freshness, so it may be high in sodium, but it is lower in calories than many other cheeses.
