Sharp, Salty Cheeses: A Flavorful Adventure

Salt is one of the four main ingredients in every cheese, but some cheeses have more salt than others. Salt is added to cheese for several reasons, including to stop bacteria from growing, to improve texture, and to enhance flavour. If you're looking for a cheese with a sharp, salty taste, you might want to try Pecorino Romano, which is known for its salty and peppery flavour. Other salty cheeses include Halloumi, Feta, Manchego, and Parmesan.

Feta is a Greek cheese, traditionally made from sheep's or goat's milk

There are several varieties of cheese that have a sharp, salty taste. One notable example is feta, a Greek cheese traditionally made from sheep's or goat's milk. Feta has a firm to crumbly texture and a sharp, tangy, and salty flavour. It is often brined in a salt solution, contributing to its salty taste.

Feta cheese is a popular ingredient in Greek cuisine and is commonly used in salads and pasta dishes. Its sharp and salty flavour adds a distinctive taste to these dishes. In Greece, feta is traditionally produced using sheep's or goat's milk, giving it a unique flavour and texture.

Over time, the production of feta cheese has expanded beyond Greece, and it is now widely made in the United States as well. However, in the US, feta is often made using cow's milk, resulting in a slightly different flavour and texture compared to its traditional counterpart.

The sharp and salty taste of feta cheese is attributed to the presence of salt, which is one of the main ingredients in cheese-making. Salt plays multiple roles in cheese production, including inhibiting bacterial growth, improving texture, aiding in the formation of the rind, and enhancing flavour.

While feta is known for its salty flavour, it is important to note that the level of saltiness can vary depending on the specific brand or producer. Some manufacturers may use different techniques or ingredients that can influence the salt content in the final product. Therefore, it is always a good idea to check the nutrition labels to determine the exact salt content of the cheese.

In summary, feta cheese, traditionally made in Greece with sheep's or goat's milk, is characterised by its sharp, salty taste. Its saltiness is enhanced by the brining process, and it serves as a versatile ingredient in various dishes, particularly salads and pasta.

Pecorino Romano is a salty, peppery Italian sheep's milk cheese

Salt is one of the four main ingredients in all cheeses, along with milk, cultures, and rennet. Salt is added to cheese for several reasons: to stop bacteria from growing, to improve texture, to help create the rind, and to enhance flavour. It is also a natural preservative.

One cheese with a notably salty flavour is Pecorino Romano. "Pecorino" is the Italian term for all sheep's milk cheeses made in Italy, and "Romano" refers to the fact that this cheese comes from the region that includes Rome (although it is also made in Sardinia). Pecorino Romano has a distinctively salty and peppery flavour, and it is often used to add flavour to pasta and salads. A little goes a long way. Note that American-produced Romano cheeses are produced from cow's milk and are not as full-flavoured.

If you're looking for other salty cheeses, you might try Halloumi, Feta, Manchego, Irish Cheddar, Parmesan, or Asiago. These cheeses are all notably saltier than other varieties.

On the other hand, if you're looking to reduce your sodium intake, you may want to avoid salty cheeses altogether. In that case, you could try cottage cheese, ricotta, cream cheese, fresh mozzarella, Swiss cheese, or Parmesan (in moderation).

Halloumi is a salty sheep/goat's milk cheese from Cyprus, often eaten fried with lemon juice

Halloumi is a unique cheese with a strong, salty taste. It is made from a combination of sheep and goat's milk, which gives it a distinct flavour. Native to Cyprus, Halloumi is often fried and served with a squeeze of lemon juice to balance its salty profile.

Halloumi has a high salt content due to the traditional cheesemaking process, which involves brining the cheese in a salt solution or mixing salt directly into the curd. This saltiness is a defining characteristic of Halloumi and is part of what makes it so beloved by those who enjoy it.

The method of serving Halloumi fried is also traditional. Frying the cheese creates a delicious contrast between the crispy exterior and the soft, slightly squeaky interior. The addition of lemon juice not only enhances the flavour but also cuts through the richness of the fried cheese, making it a more refreshing and balanced dish.

Halloumi is a very versatile cheese that can be used in a variety of dishes. It can be grilled, added to salads, or even served as a meze or appetiser. Its high melting point makes it ideal for grilling or frying, as it retains its shape and develops a pleasingly crispy texture.

For those looking to reduce their sodium intake, it may be wise to limit the consumption of Halloumi, as well as other salty cheeses such as blues, feta, and processed cheeses. However, for those who enjoy salty flavours, Halloumi is a delightful option that can be enjoyed in a variety of ways, with its traditional preparation being frying and serving with lemon juice.

Blue cheese is a pungent variety with distinctive blue veins

Blue cheese is known for its assertive and sharp taste, often described as salty. This saltiness is a result of the cheesemaking process, where salt plays a crucial role. Salt is added to cheese in several ways: it can be brined in a salt solution, mixed directly into the curd, or applied to the exterior of the cheese. This enhances the flavour, improves texture, and acts as a preservative.

While blue cheese is recognised for its pungency, there are various types that fall under this category, each with unique characteristics. One example is Gorgonzola, an Italian blue cheese with a rich and slightly pungent flavour that intensifies with age. It pairs well with fruits like apples and pears on a cheese board or can be crumbled over potatoes. Another variety is Roquefort, a French blue cheese made from sheep's milk. It has a creamy texture and a pungent, slightly salty taste, making it ideal for salad dressings and desserts.

Maytag Blue, an American blue cheese from Iowa, offers a salty and subtly peppery flavour. Its soft and crumbly texture makes it a perfect addition to salads. Stilton, an English blue cheese, boasts a creamy yet crumbly texture that pairs excellently with port or dry red wine. These examples showcase the diverse flavours and uses of different blue cheeses.

When it comes to cheese, personal preference plays a significant role in determining which varieties are enjoyed. Blue cheese, with its strong flavour and aroma, is often a polarising choice. Some individuals relish its bold character, while others may find it too intense. Nonetheless, blue cheese remains a distinctive and intriguing option for those seeking a sharp and salty taste experience.

Cheshire is an English, dense, crumbly cow's milk cheese with a tangy, lightly salty flavour

Salt is one of the four main ingredients in every cheese, with the other three being milk, cultures, and rennet. Salt is added to cheese for several reasons, such as to prevent bacteria growth, improve texture, and enhance flavour. While some cheeses are lower in sodium, such as cottage cheese, ricotta, and cream cheese, others are known for their sharp, salty taste.

One such cheese is Cheshire, an English, dense, and crumbly cow's milk cheese with a tangy and lightly salty flavour. The colour of Cheshire cheese can range from white to light orange, and it is also available as a blue cheese. The blue veins amidst the yellow-orange colour make it a striking addition to a cheese board.

Other salty cheeses include Feta, which is brined in a salt solution, and Halloumi, a sheep/goat's milk cheese from Cyprus that is typically fried and drizzled with lemon juice. Irish cheddars also tend to be saltier than the Wisconsin style that most Americans are used to.

If you're looking for a salty cheese to add to your next dish or cheese board, consider Cheshire or one of the other salty cheeses mentioned above.

Frequently asked questions