Kamil Perry
Cheese is an essential ingredient in gourmet salads, adding flavour, texture, and richness. The right cheese can elevate a salad's taste and appeal. Whether you prefer a soft and creamy cheese or a sharp and tangy one, there is a cheese type for every palate. From crumbly classics like blue cheese and feta to shaved Parm, and from mild buffalo mozzarella to tangy goat cheese, the options are endless.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, Shredded, Creamy, Soft, Sharp, Tangy, Smooth, Chunky, Mild, Bold, Thick, Rich, Salty, Funky, Peppery, Fresh |
| Taste | Tangy, Salty, Funky, Cheesy, Creamy, Sweet, Toasty, Nutty, Peppery, Fresh, Mildly Tangy |
| Type | Goat Cheese, Blue Cheese, Feta, Parmesan, Roquefort, Gorgonzola, Mozzarella, Swiss, Cheddar, Queso Fresco, Cottage Cheese, St. Maure, Chèvre |
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What You'll Learn
Blue cheese: tangy, salty, funky, and a little goes a long way
Blue cheese is a distinctive, unique cheese with a bold and varied flavour profile. It is celebrated and debated by food lovers around the world. Blue cheese is tangy, salty, funky, and a little goes a long way.
The first thing to note about blue cheese is its strong, complex smell. It is famous for its pungency, which can be off-putting to some. The smell is a good indicator of the flavour, which is initially tangy and sharp, then develops into a creamy, slightly earthy taste. The longer the cheese is aged, the sharper the flavour. The flavour can range from mildly earthy to robustly spicy, depending on the variety and production method.
The type of milk used is an important differentiator among blue cheeses. American blue cheeses tend to be made with cow's milk, while Spanish or French cheesemakers often use goat or sheep milk. The strain of blue mould used is also significant; for example, the p. glaucum strain has a softer, sweeter flavour than p. roqueforti. The saltiness of blue cheese is a defining characteristic, and this can be balanced by the sweetness of fruits such as pears, apples, figs, and grapes. A drizzle of honey can also complement the tangy profile of blue cheese.
Blue cheese is an excellent addition to salads, where a small amount can add a punch of flavour. It can also be enjoyed on sourdough bread or crackers, paired with a small amount of good bread, or melted into a warm cream sauce for pasta. Some people enjoy blue cheese with ham, walnuts, or pecans, and it can be paired with wine or port.
While blue cheese is not for everyone, its bold and unique flavours offer a world of taste to be explored and enjoyed.
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Goat's cheese: classically tangy, grassy, and creamy
Goat cheese, also known as chèvre, is a versatile classic with a distinctive tangy, grassy, and creamy flavour. It is a popular choice for salads due to its crumbly texture and tangy, earthy taste. Its relatively low lactose content also makes it a suitable option for those with lactose intolerance.
Younger chèvre cheeses tend to be milder and slightly creamier, while aged varieties offer a more intense flavour with nutty and sweet undertones. The aged variants also develop a rind, with harder versions displaying natural or waxed rinds.
Goat cheese is known for its versatility, with flavours ranging from tart to earthy and nutty. It can be white, coated with ash, or wrapped in grape leaves, and its texture can vary from crumbly to creamy. The creaminess of goat cheese is especially notable, with even crumbly versions retaining some creaminess. This makes it a perfect pairing with the bubbles in brut, prosecco, or champagne.
Goat cheese is a popular ingredient in salads, pizzas, and other dishes worldwide. When used in salads, it adds flavour, texture, and richness. It is often crumbled or cubed, providing a contrasting texture to the greens and a rich, rounded counterpoint to the acidity of the dressing.
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Parmesan: nutty, grainy, and rich
Parmesan is a versatile cheese that can be added to almost any salad. Its distinct grainy texture and rich, nutty flavour make it a wonderful addition to a variety of dishes.
When adding Parmesan to a salad, it is best to shave it over the greens. This ensures that the cheese has a nice presence in the dish and is generous by the forkful. Shaving the cheese also prevents it from integrating with the dressing and becoming overwhelming. Grated Parmesan, on the other hand, is perfect for Caesar dressing.
Parmesan pairs well with a variety of ingredients. For example, it can be shaved over grilled asparagus with an anchovy-laced Dijon vinaigrette, pulling together the bright, funky flavours of the vegetables. It is also delicious in a classic butter lettuce salad, where it balances out the bitterness of the endive and the peppery radishes, while complementing the bacon and croutons.
For a heartier salad, Parmesan can be added to a roasted squash salad with nutty pepitas and a fresh apple vinaigrette. The cheese's complexity will be brought out by the other ingredients, creating a delicious and satisfying dish.
The versatility of Parmesan makes it a great choice for adding a rich, nutty flavour to a wide range of salads, from delicate greens to heartier, chunkier options.
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Feta: tangy and salty
Feta cheese is a staple in Greek cuisine and has become a beloved part of culinary cultures worldwide. It is a fermented product, with a crumbly texture and a tangy, salty taste. Its production involves adding rennet and casein to a vat filled with either pasteurised or raw sheep's milk, or a blend including goat's milk. The milk is left to coagulate and thicken, after which the curd is cut and placed in a mould to drain off excess whey. Once firm, it is cut again, salted, and set in barrels to absorb flavours and aromas for several days. The final step is maturation in brine for a few weeks.
Feta's tangy and salty flavour profile is influenced by the milk's origin and the cheese-making process. In Greece, sheep and goats feed on wild herbs, flowers, and grasses, including thyme, marjoram, and pine. This diet produces thick, aromatic milk with concentrated flavours in its tiny fat globules. The use of this milk gives feta its characteristic tanginess and saltiness.
The process of maturation in brine further enhances feta's tangy and salty characteristics. The cheese absorbs flavours from the brine, resulting in a unique bite and dryness akin to dry wine. The combination of brine maturation and the milk's natural flavours creates a zesty, sharp taste that sets feta apart from other cheeses.
Feta's tangy and salty attributes also depend on the specific bacteria present during fermentation, which can vary based on geographical location. These bacteria contribute to the cheese's strong odour and unique flavour, which some describe as having a vomit-like taste. While this may sound unappetising, it is a natural result of the fermentation process and the type of bacteria involved.
In summary, feta cheese is valued for its tangy and salty flavours, which are influenced by the milk's origin, the cheese-making process, maturation in brine, and the presence of specific bacteria. Its crumbly texture and sharp taste make it a popular addition to salads and various dishes, contributing to its global popularity.
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Swiss cheese: nutty, like hard Italian cheeses
Swiss cheese is renowned for its distinctive appearance, with its pale yellow hue and characteristic holes, known as "eyes". These holes are not merely aesthetic but play a crucial role in defining the cheese's unique texture, which balances between creamy and firm. This textural interplay between smoothness and small crystalline crunches adds depth to the overall sensory experience.
The flavour of Swiss cheese is equally distinctive, with a nutty taste that draws comparisons to hard Italian cheeses like Manchego. It also offers a mild sweetness, subtle tanginess, and a lingering bitterness. The cheese's aroma is mild yet distinctive, and its extended ageing process intensifies its flavours, contributing to its nuanced character.
The process of making Swiss cheese involves century-old techniques passed down through generations in Switzerland. The precise balance of curdling and draining the milk contributes to both the texture and taste of the final product. The ageing process, or "affinage", requires skilled monitoring of temperature, humidity, and time to ensure the cheese reaches its peak flavour and quality.
While some people enjoy the unique flavour and texture of Swiss cheese, others find it unappealing. Some describe it as pungent and overpowering, with an off-putting hardness and chewy texture. However, the cheese is beloved by many, especially on cheese boards and in culinary creations, where its richness can elevate the dining experience.
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Frequently asked questions
Salad cheese can vary in taste depending on the type of cheese used. Some popular cheeses used in salads include blue cheese, goat cheese, feta, and Parmesan. Blue cheese is known for its strong and tangy flavour, while goat cheese can be classically tangy and grassy, but still creamy. Feta is often made with sheep's milk and has a salty and tangy taste. Parmesan is loved for its rich and nutty flavour.
Tangy cheeses are a great way to add a punch of flavour to your salad. Some tangy cheeses that work well in salads include blue cheese, goat cheese, feta, and queso fresco. These cheeses can add a nice contrast to the greens and other ingredients in your salad.
If you're looking for a more mild-tasting cheese to use in your salad, you might want to try buffalo mozzarella, Swiss cheese, or cottage cheese. These cheeses have a creamy and mild flavour that can complement other ingredients in your salad without overwhelming them.
