Patrick Oconnell
There are nearly 2,000 types of cheese in the world, with 750 different types of cheese made in the UK alone. Some common types of cheese include cheddar, mozzarella, brie, feta, gouda, camembert, blue cheese, parmesan, and Swiss cheese. The US is the world's number 1 cheese producer, with Wisconsin ranking fourth in the world in total cheese production. Some of the most popular cheeses in the world include cheddar, mozzarella, gouda, Monterey Jack, and Danish Estrom.
| Characteristics | Values |
|---|---|
| Texture | Soft, semi-soft, semi-hard, or hard |
| Origin | Cheddar originated in the village of Cheddar in Somerset, England |
| Milk Source | Cow, goat, sheep, buffalo, or other animals |
| Production Method | Raw milk, pasteurized, aged, or fresh |
| Common Types | Cheddar, mozzarella, brie, feta, gouda, camembert, blue cheese, parmesan, Swiss cheese |
| Serving Suggestions | Grated, block, shredded, melted |
| Taste | Mild, milky, creamy, nutty, savoury, earthy, vegetal, rustic, intense |
| Colour | Signature colour |
| Uses | Pizza, sandwiches, grilled cheese, salads, Italian delicacies |
| Substitutes | English or Irish cheddar, smoked gouda, mozzarella di bufala campana |
| Pairings | Buttery white Burgundy wine |
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What You'll Learn
- Cheddar: the world's most widely consumed cheese, originating from England and the village of Cheddar in Somerset
- Mozzarella: a soft, fresh, and unripened cheese made from buffalo or cow's milk
- Danish Estrom: a semi-soft and slightly smelly sliceable cheese that's a favourite in the San Francisco Bay Area
- Parmesan: a hard cheese that can be enjoyed in many ways, from grated to block cheese
- Gouda: a speciality cheese with a signature colour and creamy taste
Cheddar: the world's most widely consumed cheese, originating from England and the village of Cheddar in Somerset
Cheddar cheese is the world's most widely consumed cheese, with a firm texture and a sharp taste. It originates from the village of Cheddar in Somerset, England. The name "cheddar" is not protected under European Union or UK law, so the cheese can be made anywhere. However, the name "West Country Farmhouse Cheddar" has a protected designation of origin (PDO) and can only be produced in Somerset, Devon, Dorset, and Cornwall using milk sourced from those counties.
Cheddar cheese is made from cow's milk, which is pasteurized or not depending on the variety. The milk is then heated to about 86°F (30°C), and a starter culture of bacteria is added to convert the lactose into lactic acid, lowering the pH and making the milk more acidic. An enzyme called rennet is then added, which coagulates the milk and separates it into solid curds and liquid whey. The whey is drained off, and the curds are cut into small pieces and cooked at a higher temperature of about 104°F (40°C) to expel more whey and firm up the curds.
This process of cooking and stacking the curds is called "cheddaring," which gives cheddar its characteristic texture and flavour. The curds are then salted, pressed into molds, and aged in a cool and humid environment for at least three months to up to two years or more, depending on the desired maturity. During aging, the cheese develops its distinctive flavour, aroma, and natural rind. Some cheddars are also coated with wax or cloth to protect them from moisture loss.
Cheddar cheese has a long history and is believed to have originated in the village of Cheddar in Somerset, England. It was introduced to North America by Joseph Harding and his wife, and his sons were responsible for bringing cheddar production to Australia and New Zealand. By the turn of the 20th century, cheddar production had also boomed in Canada, with 1,242 cheddar factories in Ontario. Today, cheddar cheese is produced all over the world, and its style and quality vary greatly.
Cheddar's popularity can be attributed to several factors, including its delicious flavour resulting from high-quality milk, expert techniques, and the cheddaring process. It is also versatile, with mild to sharp flavours, and has a good melting texture. Additionally, it is relatively inexpensive compared to other cheeses due to its widespread production and competition. Cheddar's convenience as a cheese that can be consumed straight from the refrigerator also contributes to its popularity.
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Mozzarella: a soft, fresh, and unripened cheese made from buffalo or cow's milk
Mozzarella is a soft, fresh, and unripened cheese made from buffalo or cow's milk. It is a very popular cheese, especially well-known for its shredded form, which is a favourite topping for pizza. Mozzarella is also a key ingredient in many Italian dishes and salads, often paired with fresh tomatoes. In its native Italy, it is enjoyed in its fresh sliced form, as well as in the form of pearls and balls. Mozzarella is also a popular snack food for children, who enjoy it as string cheese.
Mozzarella is made all over the world, but the variety made from buffalo milk in central and southern Italy, called Mozzarella di Bufala Campana, is widely considered the best. This variety has a high moisture content, which makes it especially delicious when eaten fresh. While it is best consumed the day after it is made, it can be stored in brine for up to a week. There are also low-moisture varieties available, which are better suited for cooking.
The name "mozzarella" comes from the Italian word "mozzare", which means "to lop off". This is a reference to the pasta filata, or "pulled curd" process, used in the making of the cheese.
Mozzarella is a soft cheese, which means it has a high moisture content. Soft cheeses are usually fresh and have a short shelf life. They are typically made from cow's milk, although other milk sources such as buffalo, goat, and sheep are also used. Soft cheeses are usually mild in flavour and have a creamy texture. They are excellent melting cheeses, making them a popular choice for grilled cheese sandwiches and Mexican dishes.
Mozzarella is a very versatile cheese and its mild, milky flavour and soft texture make it a favourite among children and adults alike. Its popularity has made it a common cheese worldwide, with varieties now being produced in Poland and Mongolia that are similar to the Italian original.
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Danish Estrom: a semi-soft and slightly smelly sliceable cheese that's a favourite in the San Francisco Bay Area
Danish Estrom, a semi-soft and slightly smelly sliceable cheese, is a favourite in the San Francisco Bay Area. It is said to be so popular due to the European immigrants in the region. Danish Estrom is often sold out and difficult to locate, with vendors facing timely delivery issues.
Cheese is classified based on texture, origin, milk source, and production method. Danish Estrom, as a semi-soft cheese, falls between soft and hard cheeses in terms of texture. It is produced using cow's milk, which is the most popular milk source for cheese, along with goat and sheep milk.
Cow's milk is used in the production of several other popular cheeses, such as cheddar, which originated in England. Cheddar is one of the most consumed cheeses worldwide, especially in Great Britain, Canada, Australia, and New Zealand. However, it is the second most popular cheese in the United States.
Mozzarella is another popular cheese made from cow's milk. It is a soft, fresh, and unripened cheese that originated from the Italian word "mozzarre," meaning "to lop off," referring to its pulled curd process. While mozzarella is made worldwide, the prized variety, mozzarella di bufala campana, comes from central-southern Italy.
In addition to these well-known cheeses, there are numerous regional and artisanal varieties found worldwide, contributing to the vast diversity of flavours and textures in the cheese universe.
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Parmesan: a hard cheese that can be enjoyed in many ways, from grated to block cheese
Parmesan, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk. It is typically aged for at least 12 months, with a minimum of 10 months in the United States, and has a strong flavour. Parmesan is a versatile cheese that can be enjoyed in many ways.
One of the most common uses of Parmesan is as a grated cheese. Its firm texture and granular structure make it ideal for grating over pasta dishes, salads, and soups. Grated Parmesan adds a salty, nutty flavour to these dishes and is a popular topping in Italian cuisine. Freshly grated Parmesan is preferred over pre-grated options as it has a superior flavour and texture.
When purchasing Parmesan for grating, it is recommended to buy a whole piece and grate it yourself as needed. Authentic Parmigiano-Reggiano is typically wrapped in paper and can be stored in the fridge in a glass or plastic container. While it is more expensive, the flavour and quality of authentic Parmesan are considered superior to imitation varieties.
In addition to grating, Parmesan can also be enjoyed as a block cheese. It can be cut into cubes or slices and served as part of a cheese platter or charcuterie board. Block Parmesan can be paired with various foods, such as fruits, nuts, and crackers. It can also be melted and used in recipes, adding a savoury, umami flavour to dishes.
Outside of Europe, the term "Parmesan" may refer to locally produced imitations of the traditional Italian cheese. These imitations often do not meet the strict production requirements and standards of the original Parmigiano-Reggiano. However, some artisanal cheesemakers and large cheese producers sell decent-quality Parmesan, and it is worth exploring different options to find the one that suits your taste and budget.
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Gouda: a speciality cheese with a signature colour and creamy taste
Gouda is a speciality cheese with a signature colour and creamy taste. It is a semi-hard, yellow cow's milk cheese that originates from the Netherlands. The name comes from the city of Gouda, South Holland, where it was historically traded.
Gouda is one of the most popular and produced cheeses worldwide. The term "Gouda" is used as a general classification for cheeses produced in the traditional Dutch manner. It has a solid and springy texture, with a distinctive taste from the brine solution it is soaked in. Young Gouda has a smooth, creamy texture and a pale ivory to light yellow colour, while older varieties develop a richer golden hue and a firmer, crumbly texture.
The flavour of Gouda varies with age, with young varieties described as having a mildly sweet and nutty flavour, while more mature farmhouse Goudas have a fruity tang with a sweet finish. Aged Gouda develops a firmer texture and can take on a butterscotch flavour if aged over two years. The cheese is often labelled by age, with the youngest varieties, such as "jong" and "jong belegen", having a smooth and mild flavour, while more mature varieties like "belegen" and "extra belegen" have a fuller, more complex flavour.
Gouda is a versatile cheese that can be used in a variety of dishes. It is commonly served as a snack with mustard in the Netherlands, but it can also be melted into casseroles, shredded over salads or sandwiches, or sliced for a cheese board. It pairs well with a variety of wines and crackers, particularly Chardonnay, which complements the cheese's creamy texture.
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Frequently asked questions
There are nearly 2,000 types of cheese in the world, so it's hard to pick the 'best' one. However, some of the most common and popular cheeses include cheddar, mozzarella, camembert, feta, gouda, parmesan, and Swiss cheese.
Cheddar is a classic and one of the most popular cheeses in the world. It originated in the village of Cheddar in Somerset, England, and is now the top-selling cheese in Great Britain, Canada, Australia, and New Zealand. Cheddar is typically made with cow's milk, but varieties made with sheep's or goat's milk are also available. It has a mild flavour when sold as a mild cheddar at three months, but the flavour becomes more intense as it ages, with "extra mature" cheddars aged for 15 months or more.
While the cheeses listed above are some of the most popular and commonly available, there are thousands of other varieties to explore, including regional and artisanal cheeses. For example, if you're looking for something similar to cheddar, you could try an English or Irish cheddar, or smoked gouda. If you're a fan of mozzarella, you could try Mongolian cheese, which is said to be similar to a cross between mozzarella and unsalted feta.
