Andy Montoya
The world of cheese is incredibly diverse, with a multitude of varieties, flavours, and textures to explore. From the creamy and mild cheddar, a worldwide favourite with origins in Somerset, England, to the exotic Dutch Gouda with its smooth and buttery flavour, each type of cheese boasts a unique profile that delights connoisseurs and home cooks alike. The appearance of cheese can vary just as much as its taste, ranging from the pale yellow of Gouda to the white mould rind of Brie, a versatile French cheese that is commonly paired with fruits, baguettes, and nuts, or baked and wrapped in puff pastry. Some cheeses, like Italy's Mascarpone, are thick and creamy, while others, like cottage cheese, are fresh and mild with a creamy texture. Whether it's a hard-aged classic or a soft, melt-in-your-mouth variety, cheese offers endless pairing possibilities and culinary applications.
| Characteristics | Values |
|---|---|
| Country of Origin | France, Italy, England, Netherlands, Himalayas |
| Main Ingredient | Cow's milk, goat's milk |
| Texture | Creamy, smooth, soft, semi-soft, hard, crumbly, thick, grainy |
| Colour | White, pale yellow, orange-brown, mild yellow, red |
| Flavour | Buttery, nutty, tangy, earthy, mild, complex, smoky, zesty |
| Mould Content | White mould rind, red mould |
| Accompaniments | Fruits, baguettes, nuts, honey, jam, wine, crackers, bagels |
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French Brie
The colour of Brie is pale with a slight greyish tinge under a white rind of mould, which is typically eaten and contributes to the cheese's overall flavour. The rind's taste largely depends on the ingredients used and the manufacturing environment. Brie is similar to Camembert, another famous French cheese, but differs in its higher butterfat content, ranging from 60% to 75%.
The process of making Brie is lengthy and intricate, requiring skill and expertise. It involves heating fresh cow's milk combined with a starter culture and rennet, causing the milk to thicken and form curds. These curds are then cut, drained, and placed into moulds, after which the cheese is salted and sprayed with a mould to initiate the ageing process.
There are several types of French Brie cheeses, with the two most notable ones being Brie de Meaux and Brie de Melun, both of which are protected under Appellation d'Origine Contrôlée (AOC) guidelines. Brie de Meaux, also known as the "Queen's cheese", has a long history dating back to Roman times. It is produced in the town of Meaux in the Brie region of northern France and has a diameter of 36-37 cm with a weight of about 2.8 kg. On the other hand, Brie de Melun, also known as "Old Brie" or "black brie", has a stronger flavour and a more pungent smell. It is smaller than Brie de Meaux, weighing around 1.5 kg with a diameter of 27 cm.
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Italian Mascarpone
Mascarpone is also used in a variety of sweet dishes, such as cannoli cake and can be whipped and flavoured in various ways. For example, it can be mixed with sugar, vanilla, and rum to create a dessert to be spread on toast and topped with fresh fruit. It can also be made into a chocolate version by adding cocoa powder and chocolate.
Mascarpone is very easy to make at home, requiring only a few ingredients and a few minutes of stirring. The basic recipe involves heating cream and adding lemon juice or another form of acid, then letting the mixture thicken in the fridge. Some recipes use lower heat and shorter cooking times to create a softer version of the cheese.
When making dishes with mascarpone, it is important to ensure the cheese is very cold, as warm mascarpone will split and curdle. It is best served within a few hours of being made, but it can be kept in the refrigerator for up to two days.
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Dutch Gouda
The process of making Gouda involves curdling cultured milk, draining some of the whey, and then adding water to the batch—a technique known as "washing the curd." This step gives Gouda its characteristic sweetness by reducing the amount of lactose and lactic acid in the cheese. The curds, making up about 10% of the mixture, are then pressed into circular moulds, soaked in a brine solution, and dried for several days. Finally, the cheese is coated with a yellow wax or plastic-like layer to prevent it from drying out and is then aged, which hardens the cheese and enhances its flavour.
The flavour of Gouda varies with age. Young, factory-produced Gouda has a mild, nutty, and lightly fudgy taste, while mature farmhouse Gouda boasts a fruity tang with a sweet finish. If aged for over two years, Gouda can take on an almost butterscotch flavour. Gouda's texture is influenced by its moisture content, with higher moisture levels resulting in softer, creamier cheese, and lower moisture levels yielding stiffer cheese that may develop a crystalline structure over time.
In the Netherlands, cubes of Gouda are often enjoyed as a snack, served with Dutch mustard or topped with sugar or apple butter. They also pair well with beer in the traditional Dutch Brown Bars. While the term "Gouda" is not exclusive to Dutch cheese, the varieties "Boerenkaas", "Noord-Hollandse Gouda", and "Gouda Holland" are protected geographical indications in the European Union, ensuring the authenticity and origin of these specific Gouda cheeses.
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French Neufchatel
French Neufchâtel is a type of cheese that originates from France and is hard to come by outside of the country. It is named after the maritime commune of Neufchâtel-en-Bray in Normandy, where it is believed to have originated in the 6th century, making it the oldest known cheese in France. The cheese is produced using raw cow's milk, which is unpasteurized, and it has a lower fat content compared to other cheeses. French Neufchâtel is an unripened cheese with a tangy flavour and a grainy texture similar to Italian ricotta cheese. When left to ripen, it develops a soft, edible rind, similar to Brie or Camembert cheese.
French Neufchâtel is often found in the shape of a heart, and it has an AOC certification, which stands for "Appellation d'Origine Contrôlée" or "Controlled Designation of Origin". This means that the product is certified as true Neufchâtel from approved regions in France, similar to the regulations for Champagne and Prosecco. The cheese is produced using traditional methods, and its unique flavour and texture come from the use of raw milk and the absence of pasteurization or the addition of cream.
The production process of French Neufchâtel differs from that of cream cheese, which is a similar cheese that has become popular in the United States. Cream cheese has a higher fat content due to the addition of cream to the mixture, and it is produced using pasteurized milk, which gives it a smoother, softer texture. Cream cheese also undergoes a different production process, including the addition of lactic acid and stabilizers, resulting in a fresh cheese with a longer shelf life.
French Neufchâtel, on the other hand, has a more delicate texture and a tangier flavour. It is a versatile cheese that can complement both sweet and savoury dishes. While it may be harder to find outside of France, it is a unique and delicious cheese worth seeking out for those who appreciate fine cheeses. Its long history, traditional production methods, and distinctive flavour make it a beloved part of French cuisine.
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English Cheddar
Cheddar is the most popular cheese in the United Kingdom, making up 51% of the country's cheese consumption. It is also the second-most popular cheese in the United States, where it is outsold only by mozzarella.
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge, on the edge of the village, contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. The term "cheddar" refers not only to a style of cheese but also to the process used to make it. The process was modernised and standardised by the Somerset dairyman Joseph Harding, who has been dubbed "the father of cheddar".
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Frequently asked questions
Cheese comes in many different forms, textures, and colors, from white to blue.
Mozzarella, burrata, and stracciatella are all related cheeses that are white in color. Halloumi, a semi-hard brined cheese, is another example of a white cheese.
Some well-known blue cheeses include Gorgonzola and Stilton, which are typically aged and have a strong flavor.
Yes, some cheeses have a yellow to red color, such as Red Leicester, which is achieved by adding annatto.
Sakura cheese from Japan is made from raw sheep's milk and has a natural crust similar to Camembert. It is lined with an edible cherry leaf, adding a fruity scent and a unique balance of sweetness, acidity, and saltiness. Brie de Meaux, produced near Paris, is a soft and creamy cheese with rich nut and mushroom flavors.
