Andy Montoya
With thousands of types of cheese in the world, choosing a favourite can be difficult. From soft cheeses like Brie and cream cheese to hard cheeses like Cheddar and Parmesan, there's a lot to consider when deciding which cheese to eat or cook with. Whether you're looking for a cheese to snack on, one that will elevate your cooking, or the perfect cheese for a cheese board, there are many factors to take into account, such as texture, origin, and flavour.
| Characteristics | Values |
|---|---|
| Milk | Cow, goat, sheep |
| Texture | Soft, semi-soft, semi-firm, hard, crumbly, moist, creamy, smooth, fuzzy, wrinkly, tender |
| Flavour | Mild, tangy, salty, sweet, nutty, grassy, briny, lemony, milky-rich, savory, condensed |
| Aroma | Glass of cold, fresh milk, clean deep sea, warm croissants |
| Colour | Brown |
| Type | Blue, brie, spreadable, cream, goat, cow, soft-ripened, hard, Colby, Edam, Gjetost, Gouda, Cheshire, ricotta, stracciatella, burrata, camembert, cheddar |
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What You'll Learn
Milk type: cow, goat, sheep, or buffalo
Cow
Cow's milk is the default type of milk used in cheese, so you will have a wide range of options to choose from. If you're looking for a goat's milk alternative to a cow's milk cheese, consider that goat's milk cheese tends to be sweeter and more delicate, with a slight citrus tang.
Goat
Goat's milk cheese, or chèvre, is white and crumbly and often features in beet salads. Le Chevrot is a mould/yeast-ripened goat cheese with a beautiful almond milk colour and a wrinkly, brain-like rind. Its flavour is sweet and mellow, with nutty undertones. French goat's milk cheeses tend to be buttery and rich, while those from the Loire and Poitou regions have piquant, animal flavours.
Sheep
Sheep's milk has nearly twice the fat and protein of cow or goat's milk, giving it a distinct thick fattiness. Sheep's milk cheese tends to be opulent and tangy, ranging from subtle and approachable with a hint of sweetness, to intensely gamey. Brebisrousse is a French sheep's milk cheese that is slick and sweet but briny, with a meatiness that makes it interesting. Manchego, from Spain, is another well-known sheep's milk cheese that is quite snackable and approachable.
Buffalo
Buffalo milk dairy products are rare in the US, but they are worth seeking out. They tend to be mildly flavoured and rich, with a sliceable texture. Italian producer Quattro Portoni makes a range of buffalo milk products, including the Moringhello di Bufala, a small, semi-firm, tomme-like cheese that is tart, rich, and mild, with a dry edible rind and a dense, chalky, yet smooth texture.
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Texture: soft, semi-soft, semi-firm, or hard
When choosing a cheese, it's important to consider how you want to use it. Are you making a pizza, slicing it for a sandwich, cubing it for a cheese board, or sprinkling it over a salad?
Soft
Soft cheeses have a higher moisture content and no rinds. They are sometimes described as "fresh" cheese because they are unaged. Common soft cheeses include mascarpone, mozzarella, feta, and chèvre. Soft cheeses can be spread on crackers or crumbled over salads, scrambled eggs, or homemade pizza.
Semi-soft
Semi-soft cheeses are also sometimes described as fresh because they are not aged for very long. They usually have a softer and edible rind due to a mold that forms during the short aging process. Common semi-soft cheeses include Fontal, Muenster, Havarti, and Provolone. Semi-soft cheeses are ideal for sandwiches and cheese boards, and they stand out when melted.
Semi-hard
Semi-hard cheeses are aged just enough that they are not spreadable but can be shredded or sliced. Common semi-hard cheeses include cheddar, Swiss, Gouda, Havarti, and Asiago. Semi-hard cheeses are incredibly versatile and can be used for sandwiches, cheese boards, macaroni, and grilled cheese.
Hard
Hard cheeses are made by removing most of the whey from the curds and applying pressure to them. They are then left to develop their own unique edible rind or are given a wax rind. Common hard cheeses include Gruyere, Kashkaval, and Parmesan. Since hard cheeses are aged longer, they tend to have a richer, more aromatic, and complex flavor profile. They are ideal for grating or thinly slicing and pairing with jams or grated on top of finished dishes.
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Flavour: mild, tangy, salty, nutty, or sweet
If you like mild flavours, you may enjoy fresh cheeses such as mozzarella, burrata, ricotta, or Camembert. Mozzarella, a Southern Italian cheese, is mild and milky with a hint of acid. Burrata is a variation of mozzarella that is filled with scraps and shreds of mozzarella and sometimes soaked in cream. Ricotta is a mild, smooth, and spreadable cheese. Fresh Camembert is mild, hard, and crumbly, but it becomes smoother with a runny interior as it ages. Brie is another mild cheese with a creamy texture.
For those who prefer tangy flavours, feta and cottage cheese are good options. Feta, a Greek cheese, is salty and tangy, and its flavour is derived from being pickled in a brine. Cottage cheese has a similar tangy taste and a creamy texture.
If you're seeking a salty cheese, feta, kashkaval, and Bleu d'Auvergne are worth trying. Kashkaval, a popular cheese in Eastern Europe, has a sharp and salty taste with notes of olive oil. Bleu d'Auvergne, a French cheese, also has a salty flavour balanced with a mild taste.
If you're interested in nutty flavours, Asiagocheese may be a good choice. Asiago comes in two forms: fresh and mature. Fresh Asiago is milder and smoother, while mature Asiago has a more pronounced nutty flavour and a crumbly texture.
Finally, for those who enjoy sweet flavours, Bocconcini mozzarella and Swiss cheese, or Emmental, are excellent choices. Bocconcini mozzarella is a sweet and buttery variation of mozzarella. Swiss cheese, or Emmental, is known for its sweet and tangy flavour and its distinctive holes formed during the cheese-making process.
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Origin: France, Italy, the US, or Norway
France is known for its wide range of cheeses, with estimates suggesting there are between 1,000 and 1,600 distinct types of French cheese. French cheeses are often categorised into eight groups, or 'les huit familles de fromage'. Many French cheeses are protected by the Common Agricultural Policy of the European Union, which ensures that their origin is recognised. Some popular French cheeses include Brie, Camembert, and Roquefort.
Italy boasts the largest variety of cheeses of any nation, with over 2,500 traditional varieties. Lombardy, in particular, is known for its diverse range of cheeses, including Granone Lodigiano, the ancestor of all Italian granular cheeses, as well as mascarpone and Gorgonzola blue cheese. Other Italian cheeses include mozzarella, ricotta, and Parmigiano Reggiano. Italy's cheese production volume places it third in the European Union, behind France and Germany.
Norway is renowned for its dairy produce, with its lush meadows and clear, cold waters providing ideal conditions. Norwegian cheeses offer a range of unique flavours and culinary experiences. For example, Gamalost, or "old cheese," is a traditional Norwegian cheese made from skimmed cow's milk. It has a strong, sharp taste and a crumbly texture. Another Norwegian delicacy is Geitost, or Brown Goat Cheese, which is made from goat's milk whey and has a distinctive brown colour and caramel-like flavour. Norvegia, a cheese that pairs well with light and fruity wines, is another popular choice.
The US is also a notable cheese producer, with a variety of options available. One well-known American cheese is Monterey Jack, which is a semi-hard cheese with a mild flavour. It is often used in Mexican dishes, such as chiles rellenos and quesadillas. Cream cheese is another popular American cheese, known for its soft and spreadable texture. It is commonly used on bagels and sandwiches or in cheesecakes for a sweet twist.
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Serving suggestions: cheese board, melted, or baked
There are many ways to serve and enjoy cheese, and the best method often depends on the type of cheese you are working with. Here are some serving suggestions to consider:
Cheese Board
A cheese board is a great way to showcase a variety of cheeses and is perfect for entertaining or as an appetiser. When curating a cheese board, consider including cheeses with different textures and flavours. For example, soft and creamy cheeses like Brie or Camembert, which are crowd favourites, pair well with harder cheeses like Colby or Gouda. Blue cheese is also a popular choice for cheese boards, offering a strong flavour that can stand out among milder options. If you're feeling adventurous, you could try some aged sheep cheeses from the French Pyrénées, which have a subtle complexity with a sweet nuttiness. Don't forget to serve your cheese board at room temperature to allow the flavours of the cheeses to shine.
Melted
Some cheeses are ideal for melting and can be used to create delicious, indulgent dishes. Cheeses like mozzarella and its more decadent cousin, burrata, are perfect for melting and can be used in dishes like lasagna or on pizza. These cheeses have a soft, stretchy texture when melted, creating a satisfying, indulgent mouthfeel. You can also try wrapping Brie or Camembert in a pastry crust and serving them warm—a simple yet impressive dish.
Baked
Baking is another excellent way to enjoy cheese, and some cheeses are specifically designed to be cooked. For example, Gjetost, a brown, semi-firm cheese from Norway, is cooked until caramelised, resulting in a smooth, sweet, and fudge-like flavour. Baking can also be used to transform fresh cheeses like ricotta. When baked, ricotta takes on a slightly firmer texture while remaining creamy, making it ideal for stuffed shells or casseroles.
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Frequently asked questions
You could try Ricotta, a fresh and mild-flavoured cheese with a smooth, spreadable consistency. Colby is another mild-flavoured cow's milk cheese with a mellow and semisoft texture.
Brie and Camembert are popular choices for those who like rich and creamy cheeses. They are mild, cow's milk cheeses that are best served warm and wrapped in pastry crust. Burrata is another option, similar to mozzarella but with a creamy filling.
Brie de Meaux and Camembert de Normandie are regionally protected French cheeses with an intense flavour. They are known for their strong, garlicky taste and smell. Aged sheep cheeses from the French Pyrénées are also known for their strong, complex flavours.
Gjetost, a brown, semifirm cheese from Norway, has a sweet and smooth texture with a vaguely fudge-like flavour. Some aged sheep cheeses from the French Pyrénées are also known for their sweet and gentle flavours.
