Randy Chandler
With hundreds of varieties of cheese available, choosing the best kind is a challenging task. Some of the most popular types of cheese include mozzarella, cheddar, parmesan, and feta. Mozzarella, for example, is a soft white cheese with high moisture content, while cheddar is a semi-hard cheese that can be white, off-white, or yellow, with a flavour that ranges from mild to extra sharp. Parmesan, on the other hand, is a hard, aged cheese with a gritty texture and nutty flavour, and feta is a tangy, salty white cheese that originated in Greece.
While these cheeses are widely consumed, there are many other varieties that are considered superior in terms of taste and quality. For instance, the French Camembert Le Bocage is described as earthy, nutty, and similar to Brie, while the Italian Parmigiano Reggiano is known for its sharp and complex nutty and fruity taste. The French cheese Époisses de Bourgogne, or Époisses, is said to have a strong, funky sausage-like smell and a salty, boozy, and meaty flavour.
Ultimately, the best kind of cheese is subjective and depends on individual preferences. Some people prefer the convenience and versatility of widely available cheeses like mozzarella and cheddar, while others seek out more unique and complex flavours offered by lesser-known varieties.
| Characteristics | Values |
|---|---|
| Country of Origin | France, Italy, Greece, Switzerland, England, Netherlands, Ireland, Spain, Norway, US |
| Flavor | Sharp, nutty, fruity, salty, tangy, sweet, earthy, mild, sour cream, grassy, milky, creamy, buttery, floral, metallic, sharp metallic, burnt caramel, almond, hazelnut, apricot, garlicky, vegetal, truffly, meaty, funky, sausagey, porky, boozy, cured, cured porky, cured meaty, cured porky, cured sausagey |
| Texture | Soft, semi-soft, semi-elastic, semi-hard, Hard, grainy, gritty, crumbly, flaky, moist, creamy, smooth, dense, firm, springy, buttery, sticky, stretchy, chewy, flaky, dry, elastic, soupy, grainy, tight, pasty, silken, spoonable, brainy, wrinkly, briny, lactic, supple, crystalline, velvety, belly fat, fatty, crumbly, moist, tender |
| Best For | Grating, pasta, risotto, classic carbonara, grilled or boiled potatoes, vegetables, meat, steaks, salads, bread, pizza, sandwiches, charcuterie boards, sauces, dips, breakfast bowls, pancakes, waffles, blue cheese pasta, cheese boards, burgers, cheese platters, cheese plates, quiche, soufflé, omelette, gratins, fondues, grilled cheese sandwiches, mac and cheese, casseroles, cheese sauces, cheese fondue, quesadillas, pies, gratins, desserts, cheesecakes, toppings for desserts |
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What You'll Learn
- Mozzarella: soft, white cheese with high moisture content, lower in sodium and calories
- Blue Cheese: made from cow's, goat's or sheep's milk, cured with cultures from the mold Penicillium
- Feta: soft, salty, white cheese, originally from Greece, made from sheep's or goat's milk
- Cottage Cheese: soft, white cheese made from loose curds of cow's milk, high in protein
- Cheddar: semi-hard cheese from England, made from cow's milk, ranging from mild to extra sharp
Mozzarella: soft, white cheese with high moisture content, lower in sodium and calories
Mozzarella is a soft, white cheese with a high moisture content. It originated in Italy and is usually made from Italian buffalo or cow's milk.
Mozzarella is lower in sodium and calories than most other cheeses. This makes it a healthier option for those watching their salt or calorie intake. It also contains bacteria that act as probiotics, which may improve gut health, promote immunity, and decrease inflammation.
Mozzarella is a very versatile cheese. It can be melted, shredded, sliced, or grated and used in a variety of dishes. It is a popular topping for pizzas and is a key ingredient in the classic caprese salad, where it is paired with fresh tomatoes, basil, and balsamic vinegar. It can also be added to sandwiches, salads, casseroles, and dips.
Mozzarella is a mild cheese with a subtle saltiness and a hint of tanginess. It has a smooth, supple texture and a mellow, milky aroma. When heated, it melts beautifully, creating a stretchy, gooey texture that is perfect for comfort foods like lasagna and grilled cheese.
When buying mozzarella, look for a firm block with a springy texture. The cheese should be white in color and have a slightly salty, creamy flavor.
Mozzarella is best stored in the refrigerator, where it will stay fresh for a few days. To extend its shelf life, you can wrap it tightly or place it in an airtight container.
Mozzarella is a popular choice for those who enjoy a mild, versatile cheese. Its high moisture content and meltability make it ideal for a variety of dishes, and its lower sodium and calorie content make it a healthier option compared to other cheeses.
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Blue Cheese: made from cow's, goat's or sheep's milk, cured with cultures from the mold Penicillium
Blue cheese is a type of cheese that is made from cow's, goat's, or sheep's milk. It is cured with cultures from the mould Penicillium, which creates its distinctive blue or grey veins and spots. This mould also gives the cheese a bold, tangy flavour and a strong aroma.
Blue cheese is very nutritious and is a good source of calcium, which is necessary for optimal bone health. Adding blue cheese to your diet may help prevent bone-related health issues, such as osteoporosis. It also contains bacteria that act as probiotics, which may improve gut health and boost immunity.
Blue cheese is quite versatile and can be used in a variety of dishes. It tastes great on top of burgers and pizzas or in salads, especially those with spinach, nuts, and apples or pears. It also pairs well with beef, poultry, and fish.
When it comes to wine, blues are best served with sweeter dessert or sparkling wines to balance out their strong and salty flavours.
Blue cheese is typically made from cow's milk, but it can also be crafted from goat's or sheep's milk, as seen in the Amish recipe from Sunshine Farms. Goat's and sheep's milk blue cheeses are less common, as most melting cheeses on the market are made from cow's milk due to its higher moisture content. However, high-moisture goat cheddar or gouda can also melt well.
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Feta: soft, salty, white cheese, originally from Greece, made from sheep's or goat's milk
While it's a matter of personal preference, Feta is certainly a strong contender for the best cheese. A soft, salty, white cheese, Feta is originally from Greece and is typically made from sheep's or goat's milk.
Feta has a rich history, with the oldest known reference to a sheep's milk cheese appearing in Homer's 8th-century B.C. poem, "The Odyssey". The name "feta" means "slice" in Greek, likely referring to how the cheese was cut for storage in barrels.
Feta is traditionally made from 100% sheep's milk, but some varieties may also contain up to 30% goat's milk. In the European Union (EU), feta is protected by the Protected Designation of Origin (PDO) indication, ensuring that any product labelled as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk.
The process of making feta involves adding lactic acid bacteria to milk to initiate fermentation, and then adding rennet enzymes to separate the solid milk curds from the whey. The curds are then cut into small blocks and placed into molds. After 24 hours, the feta blocks are removed from the molds, salted, and placed into containers for aging. A few days later, they are transferred into containers with a liquid salty brine, where they continue to age for at least two months.
Feta has a tangy and salty taste, with a nutty smell and a slightly grainy texture. It is often sold in block-like shapes and is commonly crumbled over salads, added to eggs, or whipped into a dip to be eaten with fresh vegetables.
In terms of nutrition, feta is a good source of protein and calcium. It is also rich in conjugated linoleic acid (CLA), a fatty acid that has been associated with reduced body fat and other beneficial changes in body composition.
So, if you're looking for a delicious and versatile cheese with a rich history and some potential health benefits, Feta is definitely worth considering as one of the best cheeses out there!
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Cottage Cheese: soft, white cheese made from loose curds of cow's milk, high in protein
While the notion of the "best" kind of cheese is subjective, cottage cheese is certainly a strong contender. This soft, white cheese is made from the loose curds of cow's milk and is particularly high in protein.
Cottage cheese is a versatile, nutritious, and healthy cheese. It is a great source of protein, B vitamins, and minerals such as calcium, selenium, and phosphorus. It is also a good option for those who are lactose intolerant, as it contains less lactose than aged cheeses like Parmesan, Cheddar, or Swiss cheese. With only 4.3 grams of carbohydrates and no added sugar, it is an excellent choice for managing blood sugar levels.
Cottage cheese is also a popular choice for those looking to lose weight or build muscle. Its high protein content helps increase feelings of fullness, leading to reduced calorie intake and weight loss. Additionally, the protein in cottage cheese is mostly casein, which is slowly absorbed by the body, making it ideal for consuming before bed to increase metabolism and muscle synthesis overnight.
Cottage cheese has a very mild flavour compared to aged cheeses, as it does not undergo an ageing or ripening process to develop its flavour. It is available in different curd sizes and can be purchased in creamed, whipped, lactose-free, reduced sodium, or sodium-free varieties. It can be enjoyed on its own or as an ingredient in various recipes, such as pancakes, waffles, salads, dips, smoothies, and baked goods.
Overall, cottage cheese is a nutritious and delicious option that can be incorporated into a healthy, balanced diet.
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Cheddar: semi-hard cheese from England, made from cow's milk, ranging from mild to extra sharp
Cheddar is a semi-hard cheese from England, made from cow's milk and matured for several months. Its flavour depends on the variety, ranging from mild to extra sharp. Cheddar is a popular cheese, second only to mozzarella in the US.
Cheddar has a rich nutritional profile, being a good source of protein, calcium, and vitamin K2. Vitamin K2 is important for preventing calcium buildup in arteries and veins, thus playing a role in maintaining heart health.
Cheddar can be added to charcuterie plates, vegetable dishes, burgers, and eggs. It is a versatile cheese that can be used in many dishes, from mac and cheese to sauces and nacho cheese.
Cheddar is a classic cheese for good reason, and its sharp flavour can enhance many dishes.
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