Cheese With A Nutty Flavor: What Varieties To Try?

There are many cheeses with a nutty flavor, and the descriptor nutty is one of the most commonly used and hardest to define. In general, nutty cheeses are firmer, longer-aged cow or sheep's milk wheels. Some examples of nutty cheeses are Gruyere, Comte, and Cheddar.

Harder, longer-aged cow or sheep's milk cheeses

One example of a nutty cow's milk cheese is Gouda, a mild, nutty cheese from Holland that pairs well with most beers and red wines. Another nutty cow's milk cheese is Gruyère, a Swiss or French cheese with a rich and nutty flavor that melts well.

When it comes to sheep's milk cheeses, Manchego, a firm, rich-flavored cheese from Spain, is often described as nutty. Basque sheep cheeses, such as P'tit Basque and Ossau Iraty, are also known for their nutty flavor and are smoother and less granular than Manchego. For a sharper, nuttier option, try an aged Comté, a French cheese that becomes nuttier with age.

Softer, ripened Brie

When it comes to pairing Brie with drinks, Champagne is considered the classic choice. However, it also goes well with fruit-forward, quality red wines and high-quality white wines.

If you're looking for similar cheeses to softer, ripened Brie, there are a few options to consider:

• Camembert: This classic, creamy, and spreadable cow's milk cheese has a white rind and a milky, tangy flavour. Those from Normandy and other parts of France are typically of higher quality.
• Scamorza: A soft, mild, and slightly nutty cow's milk cheese from Italy that is similar to mozzarella.
• Bel Paese: A mild, creamy cheese from northern Italy that melts well and is suitable for both snacks and desserts. It pairs well with light white wines like Orvieto, Soave, Chenin Blanc, and Sauvignon Blanc.

Remember that the perception of "nutty" can vary from person to person, so it's always a good idea to sample different cheeses to find the ones that match your palate.

Dutch, French, and Swiss hard cheeses

There are several Dutch, French, and Swiss hard cheeses with nutty flavors. Here is a detailed description of some of them:

Dutch Cheeses

Gouda is a classic Dutch cheese with a mild, nutty flavor. It is made from cow's milk and pairs well with most beers and red wines. Its texture is firm, and it has a long shelf life. Another Dutch cheese with nutty flavors is Leyden, a mild, tangy, and spiced cheese with caraway and cumin seeds. It goes well with lager beers and light-bodied or fruity red and white wines.

French Cheeses

Mimolette, a hard and sharp cheese from France, is known for its brilliant orange color. Its flavor can range from Parmesan-like when young to a hazelnut taste when aged. Abbaye de Belloc, a hard cheese made from raw sheep's milk, has a gray rind and a dense, fatty texture. Its flavor has been likened to caramelized brown sugar, and it is a good pairing with red wine.

Comté, or Gruyère de Comté, is a versatile French cheese made from unpasteurized cow's milk. It has a fruity, smoky, salty, and sweet flavor. It can be served cubed, melted, folded with eggs, or grated, making it a popular choice for various dishes.

Swiss Cheeses

Swiss cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character. They include well-known varieties such as Emmental, Gruyère, and Appenzeller. Swiss-type cheeses are "cooked," meaning they are made using thermophilic lactic fermentation starters and high temperatures. They are then pressed to expel excess moisture, resulting in a firm but elastic texture. When melted, they become gooey and stretchy.

While Swiss cheeses can have large holes, most varieties have few or no holes. Their flavor is generally not sharp, acidic, or salty but rather nutty and buttery. Some examples of Swiss cheeses with nutty flavors include Gruyère, a cow's milk cheese with a rich and nutty flavor, and Sbrinz, a hard cow's milk cheese with a nutty and rich flavor.

Cheddar

The nutty flavour in Cheddar is particularly desirable and is more pronounced in older cheeses. In 2004, scientists from North Carolina State University in the US discovered that the presence of the chemical compound, Strecker aldehydes, contributes to the nutty flavour in Cheddar cheese. The study found that adding Strecker aldehydes to older Cheddar cheese models aged for nine months or more increased the perception of the nutty flavour.

A subsequent study in 2006 investigated the influence of a malty Lactococcus lactis adjunct culture on nutty flavour development in Cheddar cheese. The study found that cheeses made with the adjunct culture showed more rapid and intense nutty flavour development than control cheeses. The findings from this study provide a simple methodology for cheese manufacturers to obtain a consistent nutty flavour in Cheddar cheese.

Gruyère

The process of making Gruyère involves heating raw cow's milk to 34 °C in a copper vat and then curdling it by adding liquid rennet. The curd is cut into pea-sized pieces, stirred, and cooked at varying temperatures to release whey. After the whey is strained, the curds are placed into moulds, salted in brine, and smeared with bacteria. The cheese is then ripened for two months at room temperature, turning every few days to ensure even moisture distribution. Gruyère can be cured for 3 to 10 months, with longer curing resulting in a more intense flavour.

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