Frederic Melton
Cheese is a beloved dairy product that comes in countless varieties and textures. From soft cheeses like Brie and cream cheese to hard varieties like cheddar and Parmesan, there's a type of cheese for every taste and dish. Harder cheeses tend to have lower moisture content and are densely packed into cheese moulds, while softer cheeses have higher moisture content. Some examples of dense cheeses include Emmental, also known as Swiss cheese, which has a velvety, dense, and springy texture, and Edam, a cheese with a creamy, nutty, and salty taste and a springy and dense texture. Interestingly, cheese has a similar density to 312 stainless steel, though it is not as dense as steel.
| Characteristics | Values |
|---|---|
| Density | 1g/ml |
| Texture | Brittle, buttery, chalky, chewy, close, compact, creamy, crumbly, crystalline, dense, dry, elastic, firm, flaky, fluffy, gooey, grainy, oily, open, runny, semi-firm, smooth, soft, soft-ripened, spreadable, springy, sticky, stringy, supple |
| Type | Soft, semi-soft, semi-hard, hard |
| Examples | Blue, Camembert, Cheddar, Colby, Colby Jack, Cotija, Cream Cheese, Emmental, Farmer's Cheese, Feta, Fresh, Goat Cheese, Gouda, Havarti, Mozzarella, Parmesan, Swiss |
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What You'll Learn
Hard cheeses like Parmesan and Cheddar
Cheddar is a versatile cheese that can be used in dishes such as sandwiches, paninis, casseroles, cheese puffs, and mac and cheese. It is also a popular ingredient in sweet desserts like apple pie. Cheddar pairs well with wines such as Zinfandel, Pinot Noir, or Cabernet, or beers like Porter, Mead, or Amber Ale.
On the other hand, Parmesan is a hard, granular cheese with a nutty, savoury flavour. It is often used as a topping or ingredient in dishes like pasta, salads, and soups. Parmesan is made from cow's milk and has a high melting point, making it ideal for grating over dishes.
Both Parmesan and Cheddar are rich in nutrients. Cheddar, for instance, is a good source of vitamin K2, which helps prevent calcium buildup in arteries and veins, thus reducing the risk of heart disease. Parmesan, meanwhile, is known for its high protein and calcium content.
In conclusion, hard cheeses like Parmesan and Cheddar offer a range of culinary applications and health benefits due to their dense, low-moisture texture and lengthy ageing process, making them popular ingredients in various dishes.
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Soft cheeses like Brie and Cream Cheese
Soft cheeses, such as Brie and Cream Cheese, are characterised by their high moisture content, which gives them a softer, more spreadable texture compared to harder cheeses. Brie, for example, has a rich, buttery flavour and a soft, creamy texture that becomes runny as it ages. Similarly, Cream Cheese is soft and spreadable, often used as a topping or dip. These cheeses tend to be milder in flavour and are excellent choices for those who prefer a smoother, less tangy taste.
Goat cheese, or Chevre, is another example of a soft cheese with a tangy flavour and a spreadable texture. It is usually made from goat's milk and is available in various forms, including logs and crumbles. Goat cheese is also a good option for those who have difficulty digesting cow's milk, as it is lower in lactose and contains different proteins.
Mozzarella is another well-known soft cheese with a high moisture content, giving it a soft and creamy texture. It is often used in dishes such as caprese salad, where it pairs deliciously with fresh tomatoes, basil, and balsamic vinegar. Mozzarella is also notable for being lower in sodium and calories compared to other cheeses.
Semi-soft cheeses, such as Havarti, occupy a middle ground in terms of texture. They are lightly pressed into their moulds, resulting in a slightly firmer texture than soft cheeses while still retaining a creamy interior. Havarti, in particular, has a sweet and sharp flavour with notes of cultured butter and a smooth, supple, elastic texture. It is an excellent melting cheese and is commonly used in recipes like cheese puffs, sandwiches, and mac and cheese.
While Cheddar is typically classified as a hard cheese, it still possesses a soft yet crumbly texture that works well in dishes like sandwiches, paninis, and casseroles. Its texture becomes drier and more crumbly as it ages, and it is a popular choice for adding flavour to various dishes, including the classic macaroni and cheese.
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Semi-soft cheeses like Havarti
Semi-soft cheeses, like Havarti, are a variety of cheeses that fall between soft cheeses like Brie and cream cheese, and harder varieties like Cheddar and Parmesan. They are known for their smooth, buttery, and sweet flavour, and softer, more luxurious feel in the mouth. Havarti, for instance, is a simple, wash-rind cheese with added cream, which makes it softer. It pairs well with a fruity wine, pilsner, and iced tea.
Semi-soft cheeses are versatile and can be used in a variety of dishes. For example, Monterey Jack, a semi-soft cheese, is often blended with Colby cheese to make Colby-Jack, which is used in grilled sandwiches, cooked vegetables, and other warm dishes because of its melting properties. Similarly, semi-soft cheeses like Havarti can be used in grilled dishes or as a topping for vegetables.
The density of semi-soft cheeses is likely similar to that of other cheeses, which is around 1g/ml. This is in contrast to the density of steel, which is around 8g/ml. While the density of semi-soft cheeses may vary slightly depending on the specific type and ingredients used, they are generally softer and less dense than hard cheeses.
In terms of texture, semi-soft cheeses are smoother and less crumbly than hard cheeses, but more firm and compact than soft cheeses. They are easy to slice and often have small eyes or holes. The texture of semi-soft cheeses can vary depending on the production process and the addition of ingredients like cream. For example, Havarti's added cream contributes to its softer texture.
Semi-soft cheeses are a great option for those who want a cheese that is not too hard or too soft, offering a balance between flavour and texture. They are perfect for melting and can add a creamy, buttery element to dishes. When choosing a semi-soft cheese, consider the specific characteristics of each variety, such as flavour, texture, and melting properties, to find the one that best suits your culinary needs.
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Semi-hard cheeses like Gouda
Semi-hard cheeses, like Gouda, are firm in texture but not as dry and crumbly as hard cheeses. They are dense and consistent, usually made by compressing curds into a solid and draining them of any remaining whey. Semi-hard cheeses are often coated in wax, like Gouda, Edam, and Jarlsberg, to avoid the need for brine. They are typically aged for one to six months, resulting in a relatively mild taste and aroma.
Gouda, a popular Dutch cheese, has a smooth texture and a rich flavour that evolves as it ages. Young Gouda is known for its creamy and mild taste, while aged Gouda develops a harder, crumblier texture with a nuttier, richer flavour. The cheese can be grated over dishes or enjoyed on a cheese board. Gouda is made from the milk of sheep, cows, or goats, and its colour ranges from lightly beige to darker shades, depending on the nutrients in the pastures where the cows graze.
Gouda's flavour profile is sweet and nutty, often with a light and mild aroma. As it matures, the flavour intensifies, becoming more piquant, and the texture crystallises. It pairs well with a slightly bitter beer or a deep red wine. Gouda is a versatile cheese that can be enjoyed at any stage of ageing, and its younger versions are a great introduction to the world of cheese.
Semi-hard cheeses, including Gouda, showcase their best characteristics when served with fresh fruit or deep red wine. They are a beloved classic, with a perfect balance of moisture and dryness, providing a firm, slightly springy texture and a blend of savoury and tangy flavours. These cheeses are easy to slice thinly and are a delightful addition to any cheese board or dish.
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Blue cheese
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its particular properties. The first phase of production involves the culturing of suitable spore-rich inocula and fermentation for maximum flavor. This is achieved by preparing a Penicillium roqueforti inoculum, which can be done through multiple methods. All methods, however, involve the use of a freeze-dried Penicillium roqueforti culture.
After the cheese is freshly made, there is little to no blue cheese flavor development. A fermentation period of 60-90 days is typically needed before the flavor is considered acceptable for marketing. During this ripening period, the temperature and humidity in the room are carefully monitored to ensure the cheese does not spoil and develops its optimal flavor and texture. The ripening temperature is usually around eight to ten degrees Celsius, with a relative humidity of 85-95%.
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Frequently asked questions
Some dense foods that are similar to cheese in texture or appearance include natto and caramel.
Some dense materials that are commonly known include lead, steel, iron, gold, and platinum.
The densest material on Earth is the metallic element osmium, which packs 22 grams into 1 cubic centimetre.
The densest known object in the universe is a neutron star, which has densities ranging between 3.7 x 10^17 to 5.9 x 10^17 kilogram per meter cube.
