Creamy Cheese: Exploring The World Of Rich, Soft Cheeses

There are thousands of types of cheese in the world, each with its own unique characteristics. While some cheeses are hard and nutty, perfect for grating over pasta, others are soft and creamy, ideal for spreading on a cracker or adding to a sandwich. Creamy cheeses tend to have a higher moisture content, resulting in a softer texture. Some popular creamy cheeses include brie, camembert, mascarpone, ricotta, and blue cheese. These cheeses can be used in a variety of dishes, from charcuterie boards to baked goods, and can be paired with different wines to enhance their flavour.

Characteristics	Values
Type	Soft, semi-soft, semi-hard, hard
Texture	Creamy, thick, homogenous, spreadable, smooth, silky, sticky, crumbly, moist, fluffy, elastic, thick and spoonable, lumpy, soft and supple, rubbery and pliant, sharp and pungent, grainy, flaky, dense, dry, crackly, rough, brittle, firm, crunchy
Taste	Mild, milky, slightly acidic, rich, salty, tangy, sweet, nutty, earthy, sharp, bold, spicy, funky, peppery, grassy, pungent, piquant, buttery, salty, intense, funky, bright, tangy, a little sweet
Milk Type	Cow, sheep, goat, buffalo
Colour	White, orange, red-orange, dark orange
Rind	Edible, outer, bloomy, coarse, red-orange, translucent, thin, fuzzy, blue, grey, wrinkly, fluffy, fuzzy, pillowy, wrinkly
Wine Pairing	Beaujolais, Riesling, Champagne, Chardonnay, Cotes du Rhones, Gewurztraminer, Chenin Blanc, Chablis, Sancerre, Moscato, Lambrusco, Chianti, Pinot Grigio, Merlot, Lager, Stout, Pinot Noir, Nebbiolo, Barbera, Vin Santa, Cabernet Sauvignon, Languedoc, Malbec, Zinfandel, Pinot Grigio, Sauvignon Blanc, Shiraz, Chardonnay, Merlot, Sangiovese, Chianti, Nebbiolo, Pinot Noir, Chardonnay, Prosecco, Cabernet Sauvignon, Languedoc, Malbec
Beer Pairing	American-style IPAs, Pilsner, Mild Lager, IPA, Porter, Stout, Belgian Ale, Lager, Stout
Accompaniments	Green apples, pears, fig jam, honey, raspberries, cherries, pecans, turkey, cranberries, dried apricots, fresh strawberries, cantaloupe, apples, chocolate, candied pecans, baguette, slices of baguette, fig jam, dried fruits, nuts, slices of baguette, marcona almonds, apples, prosciutto, honey, fennel, pear, pecans, dark chocolate, dried fruit, honey, radishes, black olives, spring onions, cherries, apples, walnuts, mustard, bacon, onion, dill crackers, hearty bread, peaches, apricots, cherries, melons, figs, raisins, walnuts, rustic bread, dill, tomatoes, beef, mushrooms, beef, apples, pears, spinach, mustard, turkey, ham, beef, toasted bread, dried plums, figs, grapes, cherries, olives, roasted red peppers, giardiniera, cauliflower, potatoes, carrots, crusty bread, bacon, tomatoes, Muenster, Havarti, Provolone, dark chocolate, grapes, green apples, honey, prosciutto, nuts, figs, grapes, <co: 4>candied pecans</co: 4

Soft cheese

Brie, often referred to as the "Queen of Cheeses", is a popular soft cheese originating from Seine-et-Marne in Northern France. It is known for its light, buttery, and slightly salty taste, with a smooth, creamy texture. Brie is a versatile cheese that can be enjoyed on a charcuterie board, in a salad, or melted in a panini. When served at room temperature, Brie becomes wonderfully runny, adding to its creamy appeal.

Another classic soft cheese is Camembert, which hails from Normandy, France. It offers an earthy and grassy flavour profile with a velvety, thick, and sticky texture. Camembert is a great choice for a cheese board, baked dishes, or as an ingredient in sandwiches.

Moving to the United States, we find Trader Joe's Triple Creme Brie, a decadent and luscious version of the French classic. Its super creamy texture and mild flavour make it a crowd favourite.

For those seeking a more unique option, Humboldt Fog, a soft-ripened goat's milk cheese from California, presents a clean, creamy, and floral taste with a smooth yet slightly crumbly texture. This cheese pairs well with a variety of sweet and savoury accompaniments, making it a versatile choice for cheese plates or recipes.

In addition to these well-known varieties, there are countless other soft cheeses to explore, each with its own distinct characteristics and flavour profiles. From Eastern Europe to Southwestern England, the world of soft cheeses offers a delightful journey for cheese enthusiasts.

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Blue cheese

The process of making blue cheese involves adding enzymes and a special blend of cultures to encourage the growth of the blue mould. The mould imparts a mildly pungent odour, similar to Stilton, and a salty taste. Blue cheese is often described as having a bold, complex flavour with a tangy, creamy consistency.

There are several varieties of blue cheese, including Danish Blue, Roquefort, Gorgonzola Dolce DOP, Smokey Blue, Bayley Hazen Blue, Stilton, Fourme d'Ambert, and Whey Blue. Each variety has its own distinct characteristics, but they all share the common feature of blue veining.

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Fresh cheese

Some examples of fresh cheese include:

Feta: Feta is brined, which gives it a salty, tangy flavour. It is typically made with sheep or goat milk but can also be made with cow's milk. It is crumbly and slightly drier in texture than other fresh cheeses.
Mozzarella: Arguably the most famous of the fresh cheeses, mozzarella is typically made from either cow's milk or buffalo milk. It is known for its stretchiness and meltability. It is springy and dense, accompanied by a light aroma of rich cream.
Burrata: Burrata is similar to mozzarella but is stuffed with mozzarella scraps that have been dressed with cream. It has a creamy centre and a soft shell.
Ricotta: Ricotta is a fluffy, creamy, and spreadable cheese with a slightly sweet, milky flavour. It is potentially the easiest cheese to make from scratch.
Cream cheese: Cream cheese is a dense, homogeneous cheese ideal for spreads, fillings, and dips. It is also used for cheesecakes and other custardy desserts.
Mascarpone: Mascarpone is a thickened and drained cream with a slightly sweet flavour.
Goat cheese: Goat cheese has a distinctive flavour and a smooth consistency that can range from creamy to lightly chalky. It is extremely versatile and can be used for salads, deep-fried dishes, baked pastries, and spreads.

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Semi-soft cheese

There are two distinct styles of semi-soft cheeses: dry-rind and washed-rind. Washed-rind cheeses, also known as surface-ripened, are treated with a bacterial smear and then washed with a solution to encourage the growth of the smear. They ripen from the outside in. On the other hand, dry-rind cheeses are cured without any surface treatment. Dry-rind versions tend to be mild and buttery, while washed-rind cheeses have a more premium, gourmet appeal.

Some examples of semi-soft cheeses include Limburger, Havarti, and Jarlsberg.

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Semi-hard cheese

Gouda is another popular semi-hard cheese. It is made using milk from sheep, cows, or goats, and has a sweet and nutty flavour, often with a light and mild aroma. As Gouda ages, its flavour becomes more piquant and its texture crystallises. Gouda pairs well with a slightly bitter beer or a deep red wine.

Gruyère is a traditional semi-hard cheese that acquires its flavours from rich cow's milk. Younger variants are denser, while older variants are flakier and more granular in texture. Gruyère has full-bodied, fruity tones that slowly become more nutty and earthy, with a mild finish. It pairs well with berry jam, sliced pear, and grapes.

Other examples of semi-hard cheeses include Havarti, Emmental, Manchego, and Jarlsberg.