Green Cheese: Exploring The World's Cheesiest Delights

Green cheese is a term used to refer to fresh cheese that has not been thoroughly dried or aged. It is usually white in colour and round in shape. The Oxford English Dictionary references the term from the year 1542, where it is described as cheese that is new or under-ripened, rather than referring to its colour. While most cheeses with a greenish tint get their colour from mould or added herbs, green cheese gets its name from its newness, with whey not yet fully pressed out. The term green cheese has also been used in popular sayings and legends, such as the Moon is made of green cheese, which compares the appearance of a round, green cheese to the full moon.

Explore related products

Snowdonia Green Thunder, 7ounce

$37.99

Amazon Brand, Aplenty Irish Grass Fed Cheddar, 7 Oz

$4.79

Kerrygold Grass-fed Dubliner Irish Cheese Slices, 6 OZ

$8.49

Emmi Single Source Emmentaler

$21.99

Green Island Danish Crumbly Blue Cheese - Whole Wheel (6 pound)

$43.53

Mimolette - 18 Months (1 lb cut portion)

$27.4

Green cheese is a fresh, new or under-ripened cheese

Green cheese is a term used to refer to fresh, new, or under-ripened cheese. The Oxford English Dictionary defines green cheese as the first of four sorts of cheese, described as "not called 'green' because of its colour but for its newness or under-ripened state, for the whey is not half pressed out of it yet". This term was first used in the 14th century and has been referenced in literature since the 16th century.

The phrase "the Moon is made of green cheese" is a common saying that refers to the visual similarity between a round, green cheese and the full Moon. It is often misinterpreted as implying that the Moon is green, which is not the case. John Maynard Keynes, in his 1936 book "The General Theory of Employment, Interest and Money", made a comparison between green cheese and the moon.

There are also several varieties of cheese that are green or pale green in colour, such as Cherni Vit from Bulgaria, Schabziger from Switzerland, and Y Fenni from Wales. Some cheeses have a greenish tint due to the presence of mould or added herbs.

In Scotland, the phrase "ye cannae see green cheese" is a popular expression meaning you want something just because someone else has it. This phrase is used to scold children who ask for things their friends have, even if they don't need or particularly want them.

Additionally, a recipe for "peasant cheese" or "fresh green cheese" can be found online, which involves heating milk on low heat, adding apple cider vinegar, straining the mixture through a muslin cloth, and then mixing with salt and olive oil to achieve the desired flavour and texture.

Green cheese can be made at home

Green cheese is a fresh cheese that has not been thoroughly dried or aged. It is usually white or pale green in colour, and its green tinge is often due to the addition of herbs or mould.

There are several varieties of green cheese, including Cherni Vit from Bulgaria, Schabziger from Switzerland, and Y Fenni from Wales.

If you want to try making green cheese at home, here is a recipe for a simple "peasant cheese" or "fresh green cheese".

Ingredients:

• Milk
• 1/4 cup apple cider vinegar for every litre of milk (lemon juice can be substituted)
• Salt
• Olive oil

Steps:

• Heat the milk on low heat until it just starts to simmer.
• Remove from heat and add the apple cider vinegar.
• Stir gently and let the mixture sit for 10 minutes.
• Strain through a muslin cloth, wrap, and squeeze out as much whey as possible.
• Hang and allow to drain for approximately one hour.
• Unwrap the cheese and mix with a little salt and olive oil until the desired flavour and texture are reached.
• The cheese can also be flavoured with herbs such as rosemary, basil, or garlic.

This cheese does not keep for more than a week, but if you have a source of milk, you can make a fresh batch regularly.

If you're feeling more adventurous, you can try making Edam or Gouda cheese at home. Both are pressed, brined, and waxed for aging, and they mature in about 6 weeks.

• Sanitize all equipment.
• Warm 10 litres of whole milk (about 3.8% fat) to 31°C (88°F), stirring gently while bringing it to temperature.
• Turn off the heat and sprinkle 1/8 teaspoon of Mesophilic culture (MO30) over the surface of the milk.
• Allow the culture to rehydrate for 2 minutes, then stir thoroughly in an up-and-down motion without breaking the surface of the milk.
• Cover and let the mixture rest for 30 minutes at 31°C (88°F).
• Add 2.5ml (1/2 teaspoon) of Calcium Chloride, diluted in 1/4 cup of non-chlorinated water, and mix well.
• Add 2.5ml (1/2 teaspoon) of liquid rennet IMCU 190, diluted in 1/4 cup of non-chlorinated water, to the milk and mix thoroughly using the same up-and-down motion for no more than 2 minutes.
• Cover and let the mixture set for 40 minutes.
• Check for a clean break. If necessary, leave for another 5 minutes and then check again.
• Cut the curd into 1.25 cm (1/2 inch) cubes and let stand for 5 minutes to heal.
• Turn on the heat to low and slowly warm the curds to 33°C (92°F) over 20 minutes, stirring slowly and constantly. Do not heat too quickly.
• Allow the curds to settle for 5 minutes.
• Drain off the whey into a second clean pot, reserving the whey, to expose the curds.
• Replace the whey with an equal amount of warm water (about 50°C/122°F) to bring the curds to 37°C (99°F).
• Stir continuously for 30 minutes, maintaining the target temperature.
• Let the curds settle and begin to mat together.
• Drain into a cheesecloth-lined colander and allow to drain for 1 minute.
• Bundle the curd-filled cheesecloth and transfer to a cheese mould.
• Fold the cheesecloth over the top and put the follower on top.
• Place the mould in a cheese press and press at 12kg (22 lbs) for 30 minutes.
• Meanwhile, warm the reserved whey to 50°C (122°F).
• Remove the cheese from the press, gently unwrap, and immerse in the hot whey for 20 minutes, turning once to ensure even exposure.
• Remove the cheese and wrap in cheesecloth, then place back in the cheese mould.
• Cover with the excess cheesecloth, replace the follower, and press at 22.5 kg (50 lbs) for 6 hours.
• Remove from the press, turn, rewrap in cheesecloth, and press again at 22.5 kg (50 lbs) for 7 hours.
• Remove the cheese from the press and unwrap.
• Place in a saturated brine solution (18%) for 12 hours, turning over once at the 6-hour mark.
• Remove from the brine and air dry on a cheese mat at room temperature for 2-3 days, turning a couple of times daily until touch dry.
• Coat the cheese in 2 layers of cheese wax.
• Ripen at 12°C (54°F) and 85% humidity, turning weekly for even ripening.

The Edam cheese will be ready to eat in 2 months but can be matured longer for a stronger flavour.

And here is a recipe for making Gouda cheese at home:

• Sanitize all equipment.
• Heat 10 litres of full-cream cow's milk, preferably pasteurised/unhomogenised, to 29°C/85°F

The Moon is made of green cheese is a common reference

The phrase "the Moon is made of green cheese" is a common reference to the similarity in appearance between a typical round, green cheese and the full Moon. The phrase is often used sarcastically to imply that a person is gullible or ignorant, suggesting that if they believe something, they will believe anything.

The notion that the Moon is made of cheese has been around for millennia, although it is doubtful that anyone ever truly believed it. The earliest known record of this idea appears in a medieval Slavic fable about a fox and a wolf. In the story, a fox convinces a hungry wolf that the moon's reflection on a pond is a block of cheese floating on the water, and the wolf must drink all the water to get it. The wolf ends up drinking too much and bursting, leaving the fox victorious.

The phrase "the Moon is made of green cheese" was first recorded in John Heywood's book of proverbs, published in 1546. In this context, "green" refers to the youthfulness or newness of the cheese, rather than its colour. Despite the popularity of this phrase, it is unlikely that Heywood actually believed the Moon was made of cheese.

Over the following century, the phrase became commonly used to refer to human gullibility. For example, in 1638, English natural philosopher John Wilkins wrote, "You may... soon persuade some country peasants that the moon is made of green cheese."

The idea that the Moon is made of green cheese has persisted in popular culture, with references in various children's programmes and even a NASA April Fool's joke in 2002, where they claimed to have "proven" the Moon was made of cheese.

Explore related products

Ski Queen, Gjetost Cheese, 8.8 Ounce

$21.89 $22.99

Singleton's, Sage Derby Cheese (2x1 pound)

$54.99

Ashley Chase Estate Seaside Cheddar

$13.49

Jarlsberg (1 pound) by Gourmet-Food

$30

ISTARA, Petit Basque

$23.99

Manchego - Pound Cut (1 pound)

$40.99

Ye cannae see green cheese is a Scottish saying

"Ye cannae see green cheese" is a popular saying in Scotland. The phrase is used to describe someone who is jealous when another person has something they want. It is often used by parents to scold their children for being demanding. The saying is also used to describe someone who is greedy and always wants the same things as others.

The phrase is thought to originate from the idea that "green cheese" refers to cheese that is new or under-ripened, rather than the colour of the cheese itself. This meaning of "green" as "new" is also seen in the term "greenhorn", which refers to an inexperienced person.

There are several varieties of cheese that are green or pale green in colour, usually due to the addition of herbs or mould. These include Cherni Vit (Bulgarian), Schabziger (Swiss), and Y Fenni (Welsh).

The saying, "Ye cannae see green cheese" is similar to other phrases used in other parts of the United Kingdom and Ireland. For example, in the West Frisian language, the phrase "Bûter en brea en griene tsiis, hwa't dat net sizze kin is gjin oprjuchte Frys" translates to "Butter and bread and green cheese, who can't say that is no true Frisian." This phrase also refers to the desire to have what others have.

Cherni Vit, Schabziger and Y Fenni are green cheeses

Cherni Vit, Schabziger, and Y Fenni are examples of green cheeses. Green cheese is a term used to describe fresh cheese that has not been thoroughly dried or aged, and is usually white and round. While the term does not refer to the colour of the cheese, some cheeses do have a greenish tint, often from mould or added herbs.

Cherni Vit is a Bulgarian sheep's milk cheese produced exclusively in the village of Cherni Vit in Teteven Municipality, Lovech Province. The cheese is silvery white on the inside and covered by a naturally formed green mould crust. The mould forms due to the specific conditions in the region and the technology of production. The cheese is very soft, with a dense, hot taste and a rich aroma.

Schabziger, or sapsago, is a traditional Swiss cheese made from skimmed cow's milk and blue fenugreek, also known as blue melilot. The milk and melilot sap are heated, and an acid is added to cause curdling. The resulting cheese is hard and green, with a strong flavour and aroma. Schabziger is usually grated or mixed with butter to make an herb spread for bread or sandwiches.

Y Fenni is a Welsh cheese made from cheddar spiked with beer and wholegrain mustard. It is a creamy cheese that melts well, making it a good addition to toasted sourdough. Y Fenni is produced in Wales with Welsh produce and is a popular staple of the cheeseboard.

These three cheeses showcase the variety of green cheeses available, each with its unique characteristics, production methods, and flavours.

Frequently asked questions