Cheese Types: A Guide To Your Cheesy Self

Are you a sophisticated Époisses or a bold Roquefort? A cheese personality quiz is a playful way to discover your cheesy counterpart. Your cheese doppelgänger could be based on your personality traits, characteristics, animal origins, texture, health benefits, or even your favourite pizza. For instance, if you're the life of the party, you might be a mozzarella, but if you're packed with personality and a tad salty, feta could be your spirit cheese. So, get ready to surrender to the fondue of fun and determine your cheese soulmate!

Mozzarella: a classic Italian cheese

Mozzarella is a semi-soft, non-aged cheese with a smooth, creamy texture and a mild, sweet flavour. It is one of the most widely used cheeses in the world, and its use has spread far beyond its Italian roots.

Mozzarella is traditionally made from Italian buffalo's milk, which gives it an ultra-creamy texture and a subtle, delectable flavour. The cheese gets its name from the Italian 'mozzare', which refers to the way the curd is stretched and sectioned into balls. The cheese is made using the ''pasta filata' method, where the milk is incubated with a whey starter containing thermophilic bacteria, then rennet is added to form curds. The curds are then heated in water or whey until they form strings, and the cheese becomes elastic in texture. The curds are then stretched and kneaded until smooth, and formed into balls.

Mozzarella is usually available in ball shapes of various sizes, but it can also be bought in blocks, cubes or shavings. Fresh mozzarella is best eaten within hours of being made, and should be eaten at room temperature to fully enjoy its subtle flavour. It is typically served the day after it is made, and can be stored in brine for up to a week.

Mozzarella is a very versatile cheese and is used in many recipes. It is most commonly associated with pizza and pasta dishes, but it is also used in salads, such as the classic Italian Caprese salad, which combines fresh mozzarella, tomatoes and basil. It is also used in sandwiches, paninis, and as a topping for bruschetta and crostini.

Mozzarella is also available smoked, and is sometimes made with cow's milk, or a blend of cow's and buffalo's milk. Cow's milk mozzarella is usually called 'fior di latte' and is often the type found in supermarkets. Sheep's milk mozzarella is sometimes called 'mozzarella pecorella' or 'mozzapecora', and is found in some parts of Italy, including Sardinia, Abruzzo and Lazio. Goat's milk mozzarella is also available, but there are fewer producers.

Cheddar: a popular English snack

Cheddar is a type of cheese that is widely consumed in England and has become a favourite snack for many. It is known for its rich flavour and versatility, making it a popular choice for both snacking and cooking. Cheddar is a hard cheese that originates from the village of Cheddar in Somerset, England. The cheese has a firm texture and a sharp, tangy taste that ranges from mild to strong, depending on its maturity.

Cheddar cheese is typically made from cow's milk and undergoes a process of cheddaring, where the curds are stacked and turned to drain excess whey and develop the desired acidity. This method gives cheddar its distinctive texture and flavour. The cheese is then pressed into blocks or cylinders and aged for several months to develop its full flavour.

Cheddar cheese has a long history in English cuisine and has become an iconic part of British culture. It is widely available in supermarkets and specialty cheese shops across the country. Cheddar is often enjoyed as a snack on its own or paired with crackers, fruits, and chutneys. It is also commonly used in grilled cheese sandwiches, added to soups and salads, or melted on top of dishes like potatoes or vegetables.

The versatility of cheddar cheese makes it a popular ingredient in a variety of recipes. It can be used in both hot and cold dishes, adding flavour and texture. Many recipes call for mature cheddar, which has a stronger flavour and a more crumbly texture, making it ideal for adding a punch of flavour to dishes. Mild cheddar, on the other hand, is often preferred for melting and creating creamy sauces.

In conclusion, cheddar cheese is a beloved English snack that offers a range of flavours and textures to suit different tastes. Its versatility in cooking and snacking makes it a popular choice for people of all ages, solidifying its place as a staple in English cuisine. Whether enjoyed on its own or incorporated into recipes, cheddar continues to be a favourite among cheese enthusiasts in England and beyond.

Parmesan: nutty, crumbly, Italian

Parmesan, or Parmigiano-Reggiano, is a hard, salty, savoury cheese with a granular texture. It is often described as nutty and fruity, with umami undertones. The cheese is typically aged for at least 12 months, with some varieties aged for up to six years. The longer the ageing process, the more intense the flavour becomes.

Parmesan is made from unpasteurised cow's milk, salt, and rennet (an enzyme from an animal's stomach). It is produced in large wheels with a hard rind, and the cheese we buy is usually a small wedge cut from the wheel.

Parmesan is a versatile ingredient, often grated over pasta, salads, pizza, risotto, soups, and vegetables. It is also used in sauces like the classic Italian Alfredo.

The cheese is produced in the northern Italian regions of Parma, Reggio Emilia, Modena, Bologna, and Mantua. It is believed to have been first made by Benedictine and Cistercian monks in the 13th century.

When serving Parmesan, it is best to bring it to room temperature. It can be grated over dishes, or cut into small chunks and served with fruits, nuts, and preserves on a cheese platter.

Gouda: mild, creamy Dutch cheese

Gouda is a mild, creamy, and popular Dutch cheese. It is one of the most widely produced and consumed cheeses in the world, accounting for 50 to 60% of global cheese consumption. Gouda is named after the city of Gouda in South Holland, where the cheese was historically traded, although it was produced by farmers in the surrounding polders (artificial stretches of land reclaimed from the water).

Gouda is made from cow's milk, typically pasteurised, although some varieties are made from sheep's or goat's milk. It is a type of uncooked pressed cheese, and its distinctive orange rind is due to the coating of paraffin wax, which was originally used by Dutch exporters to prevent weight loss during transport. The cheese has a solid and springy texture, and its colour ranges from pale ivory to light yellow, and over time, to a richer golden hue.

The taste of Gouda varies depending on its age, from mild and creamy to harsh and acidic. Young Gouda is milder, creamier, and suitable for melting, while aged Gouda develops a more intense, complex flavour and is excellent for grating. The ageing process can range from a few weeks to several years, and the cheese becomes harder and develops tiny protein crystals as it matures.

Gouda is a versatile cheese that can be enjoyed in many dishes. It is often used as a snacking cheese, melted on sandwiches or burgers, or grated over pasta. It pairs well with a variety of wines and crackers, and its sweet and nutty flavour is always welcome on a cheese plate.

In the Netherlands, cubes of Gouda are commonly served as a snack with Dutch mustard or beer in traditional Dutch Brown Bars. The cheese is also used in dishes such as potato, bacon, and Gouda gratin, and cold sandwiches with ham or chicken and other cheeses such as Emmental.

Feta: tangy, salty Greek cheese

Feta is a tangy, salty Greek cheese with a soft, crumbly texture. It is typically matured in brine and made from sheep's milk or a mixture of sheep's and goat's milk. The more goat's milk used, the springier and crumblier the texture.

Feta is a popular choice for salads, sandwiches and pasta dishes. It is also used in cooked dishes such as casseroles, pastries and stews.

Feta is a good source of calcium, protein, vitamin B12 and riboflavin. However, it is high in sodium, so it should be consumed in moderation.

When selecting feta cheese, opt for varieties made from high-quality milk with a crumbly texture and a creamy mouthfeel. It is important to store feta cheese properly in the refrigerator to maintain its freshness.

Frequently asked questions