Patrick Oconnell
There are five basic tastes: sweet, sour, salty, bitter, and umami. While the first four are well-known, umami is a more elusive taste that has gained recognition in recent years. Umami, a Japanese word, is often used by foodies to describe a rich, savory taste. Certain cheeses, such as cottage cheese, feta, and parmesan, can exhibit these basic tastes in different combinations, resulting in a wide range of flavor profiles. For instance, cottage cheese is known for its mild, salty, and creamy characteristics, making it a versatile ingredient that can be paired with various dishes. On the other hand, feta has a stronger, saltier taste, while parmesan offers a nutty, granular experience. Understanding these basic tastes and how they interplay in different cheeses can help us make informed choices about our food preferences and culinary creations.
| Characteristics | Values |
|---|---|
| Taste | Sweet, sour, bitter, salty, umami |
| Savory | Closest to umami, not sweet, can be salty, bitter, sour |
| Umami | Savory taste, rich |
| Spicy | Can be spicy |
| Texture | Creamy, crumbly, granular, sticky, dry |
Explore related products
What You'll Learn
- Sweet: Havarti, a Danish cheese, has a sweet and sharp taste. Gruyere, a Swiss cheese, is also sweet
- Sour: Some cheeses can smell like sour cream, but this doesn't necessarily mean they've gone bad
- Bitter: Cheese can become bitter with age or if too much rennet is added
- Salty: Salty cheeses include Edam, a Dutch cheese, and Gruyere, a Swiss cheese
- Savory: Mexican cheese is a savory addition to tacos and enchiladas. Cheddar, a popular English cheese, has a savory flavor
Sweet: Havarti, a Danish cheese, has a sweet and sharp taste. Gruyere, a Swiss cheese, is also sweet
Sweet flavours are often overlooked in cheese, but they are an important part of the taste profile of many varieties. Two cheeses that are known for their sweet notes are Havarti and Gruyere.
Havarti, a Danish cheese, has a sweet and sharp taste. It is a semi-soft cheese with a creamy texture and small irregular holes. It was initially created in Denmark in the late 1800s by a woman named Hanne Nielson and has since become a staple in Danish cuisine. The creaminess of Havarti means that it stands up well to spice and it can be used in recipes that call for chillies. It also pairs well with the heat of horseradish. The cheese is very versatile and can be used in both sweet and savoury dishes. When served on a cheeseboard, it is often accompanied by fresh fruits and honey, as well as savory crackers and cured meats.
Gruyere, a Swiss cheese, is also sweet. It is a firm, delicate, nutty cheese with a rich, creamy texture. Gruyere is generally aged for six months or longer and is made from whole cow's milk. The flavour varies depending on the age of the cheese, with younger Gruyere exhibiting more creaminess and nuttiness, and older Gruyere taking on a more earthy and complex flavour. Gruyere is a wonderful melting cheese, making it ideal for fondues and dips. Its high water-to-oil ratio means that it melts evenly instead of separating into pools of fat. This quality makes it perfect for classic French dishes like the croque monsieur and French onion soup. Gruyere is also a great addition to a cheese board, as its salty-nutty flavour is universally appealing.
Menonita Cheese: A Unique, Nutty, and Creamy Taste Experience
You may want to see also
Sour: Some cheeses can smell like sour cream, but this doesn't necessarily mean they've gone bad
While many people associate the word "cheese" with a strong, pungent odour, the taste of cheese is far more nuanced and complex. Indeed, cheese can encompass several basic tastes, including salty, sweet, sour, bitter, and umami.
Sour flavours are particularly interesting when it comes to cheese. Some cheeses can have a strong sour smell, similar to sour cream, that may be off-putting to some. However, this doesn't necessarily indicate that the cheese has gone bad. In fact, some cheeses are known for their sour aroma and taste, and are perfectly safe to consume.
The sourness in cheese is often a result of the fermentation process, where bacteria convert milk sugars into lactic acid. This process not only adds flavour but also contributes to the texture and longevity of the cheese. Different bacteria and fermentation methods can create a wide range of sour flavours, from mild and tangy to sharp and pungent.
Cheeses that are described as "sour" can vary greatly in terms of their overall flavour profile. For example, a young, fresh cheese like cottage cheese might have a mild lactic sourness, while a more mature cheese like blue cheese can have a more intense, pungent sourness. The type of milk, the production method, and the ageing process can all influence the final flavour.
When it comes to pairing sour cheeses with other foods, consider balancing the sourness with other flavours. Sweet fruits, jams, or honey can complement the sourness, while crunchy nuts or crackers can provide a textural contrast. Sour cheeses can also be used in cooking to add depth of flavour to various dishes, from salads to pasta bakes.
Provolone and Mozzarella: What's the Difference?
You may want to see also
Bitter: Cheese can become bitter with age or if too much rennet is added
The taste of cheese is a complex topic, and while some cheeses are known for their salty or sour notes, others can become bitter over time. Age plays a crucial role in the development of bitterness in cheese. As cheese matures, its flavour profile can change, and this includes the emergence of bitter notes. This process is not necessarily undesirable, as it can lead to a more complex and lasting flavour. However, if too much rennet is added during the cheese-making process, it can also result in bitterness.
Cheese, like wine, can develop more intense and intricate flavours as it ages. This maturation process is often intentional, as it can enhance the cheese's flavour and make it more desirable. However, ageing cheese is a delicate balance, as the wrong conditions or excessive ageing can turn the cheese bitter or even rancid. Master cheesemakers carefully control the ageing environment, including temperature, humidity, and ventilation, to prevent the cheese from spoiling and to cultivate desirable flavours.
The addition of rennet is a critical step in the cheese-making process, as it causes milk to curdle and separate into solid curds and liquid whey. However, if too much rennet is added, it can affect the taste of the resulting cheese. Excess rennet can lead to a bitter flavour, making the cheese less palatable. Therefore, cheesemakers must carefully measure and control the amount of rennet added to ensure the desired outcome.
While bitterness in cheese is sometimes intentional and desirable, it can also be a sign of spoilage or improper cheese-making techniques. Bitter compounds can form in cheese due to various factors, including the type of milk used, bacterial cultures, and improper handling or storage conditions. Some cheeses, such as blue cheese, are known for their bitter notes, which are created by specific cultures and carefully controlled conditions. On the other hand, bitterness in fresh cheeses like mozzarella or ricotta is usually considered a flaw.
In conclusion, while bitterness in cheese can be a natural consequence of ageing or a deliberate choice in certain varieties, it can also indicate that something has gone awry during production or storage. Cheesemakers must be adept at managing the ageing process and the use of rennet to ensure that bitterness, when present, is a desirable trait that enhances the cheese's complexity rather than a detrimental flaw that diminishes its appeal.
The Parmesan Toenail Mystery: A Cheesy Odor Explained
You may want to see also
Explore related products
Salty: Salty cheeses include Edam, a Dutch cheese, and Gruyere, a Swiss cheese
The human palate can detect five basic tastes: sweet, sour, salty, bitter, and umami. Umami, a Japanese word, is a relatively recent addition to the list, having been identified in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University. It is often described as a "rich taste" or a "savory taste."
Cheese is one of the foods that exhibit the umami taste. However, different cheeses can also fall into the other basic taste categories. For example, salty cheeses include Edam, a Dutch cheese, and Gruyere, a Swiss cheese. Feta is also a salty cheese, although it is milder and less salty than cottage cheese. Cottage cheese has a subtle salty taste, which pairs well with sweet dishes like fruits and berries, as well as savory options like grilled chicken and vegetables.
Mozzarella, a popular choice for pizzas and salads, has a sticky and melted texture when heated, contributing to its savory profile. Parmesan, with its granular texture and nutty flavor, is another cheese that can enhance savory dishes, particularly when added to sauces.
Cheeses can also be bitter, with blue cheese being one of the most bitter varieties. The wide range of sour tastes in cheeses, from the mild sourness of cottage cheese to the more pronounced sourness of some varieties, showcases the versatility of this dairy product in terms of taste.
Unraveling the Unique Taste of Lorraine Cheese
You may want to see also
Savory: Mexican cheese is a savory addition to tacos and enchiladas. Cheddar, a popular English cheese, has a savory flavor
While there are five basic tastes, namely sweet, sour, salty, bitter, and umami, savory is not considered a taste but a flavor profile. It is described as "pleasing to the taste and smell" and is closest to umami, which is a Japanese word used by foodies in place of the word "rich." Umami is generally recognized as the meaty or brown taste that rounds out other flavors and taste sensations.
Cheese is often described as having an umami flavor, and Mexican cheese is a savory addition to tacos and enchiladas. This means that it has a rich taste that complements the other flavors in these dishes. Mexican cheese is often mild and creamy, with a slightly salty or tangy taste, similar to cottage cheese.
Cheddar, a popular English cheese, also has a savory flavor. It is often described as having a strong, sharp taste that can add depth to dishes such as grilled cheese sandwiches or macaroni and cheese. Cheddar can also be mild and creamy, especially when used as a melting cheese on burgers or in grilled cheese sandwiches.
In addition to Mexican and cheddar cheeses, other varieties such as feta, mozzarella, and Parmesan can also have savory flavors. Feta is a salty and crumbly cheese often used in salads and Mediterranean dishes. Mozzarella is a mild and creamy cheese that is perfect for melting and is commonly used in pizzas and salads. Parmesan has a granular texture and a nutty flavor, often used to add depth to sauces.
Jack Cheese: A Mild, Buttery Taste Experience
You may want to see also
Frequently asked questions
Cheese can have a variety of tastes depending on the type. For example, feta is salty and crumbly, cottage cheese is mild and creamy, and mozzarella is sticky and melts well. In general, cheese is considered to be an umami food, which is a savoury taste that is rich and meaty.
Sweet is one of the five basic tastes, along with sour, salty, bitter, and umami. Sweetness is a marker for sugars and carbohydrates, which replenish our energy stores. Savoury, or umami, is a taste that is rich and meaty, and often described as the opposite of sweet.
Savoury, or umami, foods include cheese, tomatoes, meat, asparagus, miso, soy sauce, and kombu (a Japanese seaweed broth).
![Goodles Shella Good Aged White Cheddar and Shells Pasta - Nutrient Packed with Real Cheese, Fiber, Protein, Prebiotics, Plants, & Vegetables | Non-GMO, Organic Ingredients [Shella Good, 6 oz. 1 Pack]](https://m.media-amazon.com/images/I/61jX4+c2NwL._AC_UL320_.jpg)
