Cheese Varieties: A Comprehensive Guide To Cheeses

Cheese is a beloved dairy food that comes in thousands of varieties worldwide. It is typically made from cow's milk, but can also be made from the milk of other mammals, including sheep, goats, buffalo, reindeer, camels, and yaks.

Cheese can be categorised into several classes, including blue, hard, pasta filata, processed, semi-hard, semi-soft, soft, and fresh. It is a versatile food that can be eaten on its own, melted, fried, grilled, or used as an ingredient in dishes such as salads, sandwiches, and desserts.

Blue Cheese

The process of making blue cheese consists of six standard steps, with additional ingredients and processes required to give it its particular properties. Firstly, raw milk is pasteurized and then acidified by adding a starter culture to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is then added to further coagulate the milk, and the curds are cut to release the whey. The curds are then drained and formed into wheels, with the penicillium mold sprinkled over the cheese to encourage the growth of the blue veins. The cheese is then salted to prevent spoilage and left to age for 60 to 90 days.

There are many varieties of blue cheese, with early versions produced in France and Italy, and later versions evolving throughout Europe and North America. Some well-known types of blue cheese include Roquefort, considered the original blue cheese and made with sheep's milk in the south of France; Gorgonzola, an Italian cheese made with cow's milk; and Blue Stilton, a cow's milk cheese produced in the English Midlands. Other varieties include Danablu, a Danish cow's milk blue cheese; Fourme d'Ambert, a French blue cheese dating back to Roman times; and Bleu de Bresse, a newer variety of French blue cheese with a soft, creamy texture.

Cream Cheese

According to the United States Food and Drug Administration, standard cream cheese must contain at least 33% milk fat and have a moisture content of 55% or less. Cream cheese has a higher fat content than other cheeses, and its mild tanginess and silky smooth texture make it extremely versatile. It can be spread on a bagel, mixed into cookie dough or cake batter, or used as a base for creamy frosting.

Mozzarella

The process of making mozzarella involves coagulating the milk by adding rennet to form curds. The curds are then heated in warm water or whey until they form strings and become elastic. The curds are then stretched and kneaded until smooth, and shaped into balls or blocks. This technique is known as pasta filata and gives mozzarella its characteristic stringy texture.

Goat Cheese

Goat milk has a higher proportion of medium-chain fatty acids, such as caproic and caprylic acids, which contribute to the characteristic "goat" flavour of the cheese. These fatty acids are also easier to digest and are promoted as health food products. Goat's milk also has anti-inflammatory properties and is rich in probiotics, antioxidants, proteins, and lipids. It also contains vitamins A and K, phosphorus, thiamin, and niacin. Goat cheese is a good option for those who are lactose intolerant, as it has a relatively low lactose content.

Some popular types of goat cheese include:

• Chèvre: A versatile classic with many different flavours and textures.
• Goat Brie: A milder version of traditional Brie, with a subtle hint of citrus tang.
• Blue Goat Cheese: Made by mixing blue mould into the curds, this cheese has a sharper, earthier, and more pungent flavour than its cow counterpart.
• Cheddar Goat Cheese: A fruity and sharp variety of the traditional Cheddar, with a distinctive goaty tang.
• Goat Gouda: Sweet and delicious, with caramel overtones.
• Tomme Goat Cheese: A variety made only in France, though U.S. cheesemakers are beginning to create tomme-style goat cheese.

Brie

There are two types of Brie that are protected under AOC (appellation d'origine contrôlée) guidelines in France: Brie de Meaux and Brie de Melun. These plush, unpasteurised cheeses can only be given these names if they are made in the Brie region. Other regulated bries from this region include Brie de Nangis, Brie de Provins, Brie de Coulommiers, le Fougerus, and Brie de Montereau.

When storing brie, it should be kept in its original packaging in the refrigerator until ready to eat. It is recommended to allow the cheese to come to room temperature for the best flavour and texture, which takes about an hour. After opening, brie can be wrapped in wax paper and then tightly wrapped in plastic wrap or foil and stored for up to two weeks.

Frequently asked questions