Kamil Perry
Cheese is a beloved dairy product enjoyed by many around the world. With so many different types of cheese to choose from, it can be challenging to determine which cheese is the best. Some popular contenders include Mozzarella, Cheddar, Swiss Cheese, Parmigiano Reggiano, Gruyère, Burrata, and Comte. Each cheese boasts distinct characteristics, such as texture, flavour, and aroma, that contribute to its appeal. Personal preferences play a significant role in determining the best-tasting cheese, as individuals may favour specific qualities or have cultural connections to certain varieties. In addition, the region of origin and production methods can also influence a cheese's style and taste, making it a complex and diverse culinary delight.
| Characteristics | Values |
|---|---|
| Taste | Salty, boozy, cured porky, earthy, nutty, fruity, savory, tangy, buttery, creamy, floral, pungent, garlicky, sweet, milky, acidic, intense |
| Texture | Dry, grainy, brittle, creamy, elastic, smooth, crumbly, thick, coarse, funky, complex, rich, sharp |
| Type of milk | Cow's milk, sheep's milk, goat's milk, buffalo milk |
| Colour | Pale orange, brick-red, white |
| Country of origin | France, Italy, Greece, Switzerland, Canada, USA, India |
| Region | Jura, Burgundy, Champagne, California, Quebec, Parma, Modena, Reggio Emilia, Southern Italy |
| Brand | Sargento, Tillamook, Kraft, Klare Melk, Beemster, La Fromagerie du Presbytère |
| Variety | Thick-cut, shredded, sliced, fresh, aged, young, soft, hard, raw |
| Food pairings | Apples, pears, candied nuts, dark chocolate, rye bread, beef, veal, pork, Cabernet, Gewurztraminer, fig jam, dried fruits, nuts, baguette, potatoes, steak, prosciutto, grilled vegetables, balsamic, chicken, tomatoes, basil, olive oil, Lambrusco, Valpolicella, Chablis, Sancerre, Champagne |
Explore related products
What You'll Learn
- Mozzarella: mild, milky, and elastic, it's a great choice for pizza and lasagna
- Cheddar: a versatile, salty, and creamy cheese, perfect for mac and cheese
- Parmesan: a nutty, fruity, and complex Italian staple, also known as the King of Cheese
- Feta: a salty, tangy, pungent Greek cheese made from sheep's milk
- Brie de Meaux: a French raw milk cheese with a strong, garlicky flavor
Mozzarella: mild, milky, and elastic, it's a great choice for pizza and lasagna
Mozzarella is a mild, milky, and elastic cheese that is a great choice for pizza and lasagna. While it may not have a strong flavour, it adds a wonderful texture to these dishes. Mozzarella is a stretched curd cheese that originated in Italy, and the fresher the mozzarella, the better it tastes.
Mozzarella is often mass-produced, which can result in a blander taste. This type of mozzarella is typically made from cow's milk and is designed to melt easily without becoming watery, making it ideal for use in cooking. However, it is important to note that even mass-produced mozzarella can be delicious, with a thick, coarsely cut variety that can be eaten straight from the bag as a snack.
On the other hand, fresh Italian mozzarella, preferably made from buffalo milk, has a completely different taste profile. It is richer, creamier, and almost savoury. It can be enjoyed on its own or with a drizzle of olive oil and a pinch of salt, cracked black pepper, or balsamic vinegar. While buffalo mozzarella can also be used on pizza, it is best added in small pieces after the pizza is baked, as cooking it can make it tough.
Mozzarella di Bufala Campana, made from water buffalo milk, is slightly harder to find and more expensive than regular mozzarella. The flavour is a little bolder and sweeter, with a slight grassiness that comes from the buffalo milk. Another variety, smoked mozzarella, has an edible brown rind and a smoky flavour that varies in intensity depending on the brand.
Mozzarella is a versatile cheese that can be used in a variety of dishes, from pizza and lasagna to salads and sandwiches. Its mild flavour and elastic texture make it a popular choice for melting and stretching, adding a delightful mouthfeel to any dish.
The Perfect Asiago Cheese Substitutes for Your Dish
You may want to see also
Cheddar: a versatile, salty, and creamy cheese, perfect for mac and cheese
Cheddar cheese is a versatile, salty, and creamy cheese with a robust flavour. It is the world's most popular cheese, with a firm texture and an off-white or orange hue. Cheddar is made from cow's milk, which is pasteurized or not, depending on the variety. The milk is heated to about 86°F, and then a starter culture of bacteria is added to convert the lactose into lactic acid. An enzyme called rennet is then added to coagulate the milk and separate it into curds and whey. The curds are cooked at a higher temperature, drained of excess whey, and then stacked and turned into a large mass of cheese. This process, called "cheddaring," gives cheddar its distinctive texture and flavour. The cheese is then salted, pressed into moulds, and aged for at least three months to develop its flavour and aroma.
Cheddar's sharpness can range from mild to extra sharp and evolves with age. The natural colour of cheddar is off-white, but some varieties are dyed with natural or artificial colourings to give them an orange hue. This tradition dates back to the 17th century when English cheesemakers added annatto, a plant extract, to improve the appearance and consistency of their cheese. Annatto also added a slightly nutty flavour to the cheese.
Cheddar is a beloved favourite in the United States and the United Kingdom, where many award-winning cheddars are produced. It is a versatile cheese that can be enjoyed as a quick snack with crackers or cooked into dishes like mac and cheese or grilled cheese sandwiches. Cheddar is the perfect cheese for mac and cheese due to its creamy texture and sharp flavour. When melted, it creates a rich and indulgent sauce that coats the pasta perfectly.
Cheddar cheese is also a nutritious choice, as it is a good source of protein, calcium, and vitamin K2. It can be added to charcuterie plates, vegetable dishes, burgers, and eggs to boost both flavour and nutritional value. Whether shredded, sliced, or melted, cheddar cheese is a delicious and versatile ingredient that elevates any dish, making it the perfect cheese for mac and cheese and many other recipes.
Soft Cheeses: The Creamy Delights
You may want to see also
Parmesan: a nutty, fruity, and complex Italian staple, also known as the King of Cheese
Parmigiano Reggiano, commonly known as Parmesan, is a staple of Italian cuisine and is often referred to as the "King of Cheese". This cheese has a complex flavour profile, with a notable savory, nutty, and fruity taste. Its nutty aroma and unique flavour make it a versatile ingredient in the kitchen, beloved by chefs and home cooks alike.
Parmigiano Reggiano is a hard cheese with a granular texture, and its production is protected by Italy's Denominazione di Origine Protetta (DOP) regulations. This means that true Parmigiano Reggiano can only be produced in specific regions of Italy, including Parma, Modena, and Reggio Emilia. The cheese is crafted from cow's milk and aged for at least 12 months, resulting in its distinctive flavour and texture.
The complex flavour of Parmesan makes it an excellent table cheese, enjoyed on its own or with a variety of accompaniments. Its savoury and nutty notes pair well with fruits, nuts, and honey, while its fruity aspect can be enhanced by pairings with jams or dried fruits. Parmesan is also a popular cooking cheese, adding depth of flavour to pasta dishes, risottos, and the classic carbonara. Its ability to enhance the taste of other ingredients makes it a true staple in Italian cuisine.
While pre-shredded Parmesan is convenient and still packs a punch in terms of flavour, the full experience of Parmigiano Reggiano is best enjoyed by purchasing a block of the cheese. When buying a block, look for the words "Parmigiano Reggiano" on the rind to ensure you are getting the true Italian product. The cheese will have a natural crust, and the interior will be a pale yellow colour, with a granular texture that varies from crumbly to slightly gritty, depending on its age.
Parmesan, or Parmigiano Reggiano, is a cheese that truly deserves its title as the "King of Cheese". Its versatility, unique flavour, and ability to elevate dishes have made it a beloved ingredient worldwide, and it is a staple that every cheese lover should experience.
Cheese Blintzes: Where to Find the Best
You may want to see also
Explore related products
$2.87
Feta: a salty, tangy, pungent Greek cheese made from sheep's milk
Feta is a salty, tangy, and pungent Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It is a popular cheese with a complex flavour profile, ranging from intensely salty to pungent and peppery, to subtle and creamy. Feta is a key component of Greek cuisine, often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It is also used in pastries, notably the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie).
Feta has a long history, dating back to the 8th century BC in Greece. It is mentioned in Homer's Odyssey, where Polyphemus, a shepherd, is described as making and dry-storing cheese in wicker racks. Today, feta is produced using whole sheep's milk or a blend of sheep and goat's milk, with a maximum of 30% goat milk. The milk may be pasteurized or raw, but most producers now use pasteurized milk. High-quality feta has a creamy texture and aromas of ewe's milk, butter, and yoghurt.
The flavour of feta can vary depending on the region and the diet of the animals producing the milk. For example, on the island of Lesvos, where the sheep graze on pasture sprayed with seawater, feta tends to be strong and salty. In Thessaloniki, where the sheep feed on lush green grasses, the cheese takes on earthy and sharp flavours. Feta from France and Bulgaria tends to be more sheep-heavy, resulting in a creamier and milder flavour.
Feta is a Protected Designation of Origin (PDO) product within the European Union, which means it must follow strict standards in terms of milk composition, the ageing process, and region of production. In Greece, feta is considered an essential part of everyday life, and it is widely available in specialty stores and grocery stores. When shopping for feta, it is important to look for PDO-certified cheese to ensure you are getting the authentic product.
Feta cheese is also notable for its health benefits. It is a good source of calcium and phosphorus, and it contains beneficial probiotics. As a sheep dairy product, feta contains conjugated linoleic acid (CLA), which is a type of fat found in the milk of grass-fed sheep. However, it is important to note that feta is high in salt content, containing over 400 mg of sodium per 100 calories.
Keep Your Cheese Fresh: Best Storage Methods
You may want to see also
Brie de Meaux: a French raw milk cheese with a strong, garlicky flavor
Brie de Meaux is a French raw milk cheese with a strong, garlicky flavour. It is a soft, unctuous cheese with a delicate white rind and a straw-yellow interior. The cheese is made with raw cow's milk in the Brie region of France and has been a designated AOC product since 1980. Its name comes from the town of Meaux in this region.
Brie de Meaux has a rich, sweet, and buttery flavour with hints of truffle and almonds. It is known for its exceptional flavour and texture, which has earned it the nickname "Le Roi des Fromages," or "The King of Cheeses." The cheese is aged for fewer than 60 days and, as a result, cannot be found in the United States. Its production is limited to specific departments in France, including Seine-et-Marne, Loiret, Meuse, and Aube.
The process of making Brie de Meaux involves placing the fermented milk in a tank for 16 hours and then transferring it to a bowl for curding for an hour. The curd is then cut into small cubes and moulded by hand into thin layers using a brie shovel. The temperature is adjusted over several hours to evacuate the whey, and the cheese is then drained on mats made of reeds. The next day, the cheese is salted and left in a curing room for two days.
The cheese has a very pale yellow centre when ripe, which becomes gooey and more flavoursome with maturity. It pairs well with honey, chutneys, and Fourseed Sourdough Crackers. A whole Brie de Meaux weighs approximately 3.2 kg, and between 21-25 litres of milk are used to produce one.
Best Cheeses for Ham Sliders: A Tasty Trio
You may want to see also
Frequently asked questions
While this is subjective, some of the best-rated cheeses in the world include Graviera Naxou, Burrata, Mozzarella di Bufala Campana, Saint-Félicien, and Queijo Serra da Estrela.
Parmigiano Reggiano, also known as the "King of Cheese", is a staple in Italian cuisine and can be used as a table cheese or a cooking cheese. Other good cooking cheeses include Pecorino Romano, Swiss Cheese, and Provolone.
Sharp cheddar, Swiss Cheese, and Provolone are all good snacking cheeses.
When choosing a cheese, it's important to consider its terroir, or the region in which it was produced. Other factors to consider include whether the milk is pasteurized, the smell of the cheese, and its flavor.
