What Are The Different Kinds of Cheese?
Cheese varieties are vast and diverse, differentiated primarily by type of milk, production methods, and aging processes, resulting in a spectrum of flavors, textures, and appearances; they can be broadly categorized into fresh, soft-ripened, semi-hard, hard, blue, and processed cheeses.
A World of Cheese: An Introduction
Cheese, a beloved culinary staple worldwide, boasts an incredible diversity that can be both exciting and overwhelming. Understanding the key characteristics that differentiate various cheese types is essential for appreciating the nuances of flavor and texture that each offers. From creamy, spreadable fresh cheeses to intensely flavored, aged hard cheeses, the journey through the world of cheese is a delightful exploration for both casual enthusiasts and seasoned gourmands. This exploration isn’t just about taste; it’s about understanding the art and science that goes into creating these delicious products.
Factors Defining Cheese Types
Several factors contribute to the vast array of cheese types available:
Milk Source: The type of milk used – cow, goat, sheep, buffalo, or even blends – significantly impacts the cheese’s flavor and texture. For example, goat’s milk cheeses often have a tangy, grassy flavor, while sheep’s milk cheeses are generally richer and creamier.
Production Methods: The cheesemaking process itself introduces variation. Factors like the addition of specific cultures, the temperature of the milk during production, and the way the curds are cut and stirred all influence the final product.
Aging Process: Aging, or ripening, is a crucial stage in cheesemaking. During this time, enzymes and microorganisms break down proteins and fats, developing complex flavors and textures. The duration and conditions of aging (temperature, humidity) dramatically alter the cheese’s characteristics.
Moisture Content: The amount of moisture retained in the cheese plays a significant role in its texture. Fresh cheeses have high moisture content, while hard cheeses are drier and more compact.
Key Cheese Categories: A Closer Look
We can broadly classify cheeses into several major categories:
Fresh Cheese: These cheeses are unaged and have a high moisture content. They are typically mild in flavor and have a soft, spreadable texture.
- Examples: Ricotta, Cream Cheese, Feta, Cottage Cheese, Mascarpone.
Soft-Ripened Cheese: These cheeses have a bloomy rind of mold, typically Penicillium candidum, which contributes to their creamy texture and mushroomy flavor.
- Examples: Brie, Camembert.
Semi-Hard Cheese: These cheeses are aged for a moderate period and have a firmer texture than soft cheeses. They melt well and are often used in cooking.
- Examples: Havarti, Monterey Jack, Gouda, Edam.
Hard Cheese: These cheeses are aged for extended periods, resulting in a dry, firm texture and intense flavor.
- Examples: Cheddar, Parmesan, Gruyere, Pecorino Romano.
Blue Cheese: These cheeses are characterized by the presence of blue or green veins of mold, typically Penicillium roqueforti or Penicillium glaucum. This mold imparts a distinct pungent flavor.
- Examples: Roquefort, Gorgonzola, Stilton.
Processed Cheese: These cheeses are made from a blend of cheeses, often with added emulsifiers, flavorings, and preservatives. They typically have a smooth, uniform texture and a mild flavor.
- Examples: American Cheese, Cheese Spreads.
Cheese Classification Table
| Cheese Type | Aging | Texture | Flavor | Examples |
|---|---|---|---|---|
| Fresh | None | Soft, Spreadable | Mild | Ricotta, Feta, Cottage Cheese, Mascarpone |
| Soft-Ripened | Short | Creamy, Soft | Mild to Strong | Brie, Camembert |
| Semi-Hard | Moderate | Firm, Melty | Medium | Havarti, Monterey Jack, Gouda, Edam |
| Hard | Long | Dry, Firm | Intense | Cheddar, Parmesan, Gruyere, Pecorino Romano |
| Blue | Moderate | Crumbly, Creamy | Pungent | Roquefort, Gorgonzola, Stilton |
| Processed | None | Smooth, Uniform | Mild | American Cheese, Cheese Spreads |
Enjoying Cheese: Tips and Pairings
The enjoyment of cheese can be significantly enhanced by understanding pairing principles.
Wine Pairings: Generally, milder cheeses pair well with lighter wines, while stronger cheeses require bolder wines.
Food Pairings: Cheese can be paired with a variety of foods, such as fruits, nuts, crackers, and charcuterie. Consider contrasting flavors and textures for a balanced experience.
Serving Temperature: Allow cheeses to come to room temperature before serving to fully appreciate their flavor.
Common Mistakes to Avoid
Over-refrigerating: Storing cheese at excessively cold temperatures can dull its flavor.
Improper Storage: Wrap cheese tightly to prevent it from drying out or absorbing odors from other foods.
Cutting Off Mold: While some molds are undesirable, the bloomy rinds of soft-ripened cheeses are edible and contribute to the flavor.
Frequently Asked Questions (FAQs)
What is the difference between pasteurized and raw milk cheese?
Pasteurized milk cheese is made with milk that has been heated to kill harmful bacteria. Raw milk cheese is made with unpasteurized milk. While raw milk cheeses can have more complex flavors, they also carry a slightly higher risk of containing harmful bacteria and must adhere to strict regulations.
How is cheese made?
The basic cheesemaking process involves several steps: milk coagulation (typically with rennet or acid), curd cutting, whey separation, curd shaping, and aging. Specific techniques vary greatly depending on the type of cheese being produced.
What is rennet?
Rennet is an enzyme used to coagulate milk and form curds. Traditionally, it was derived from the stomachs of young animals, but vegetarian rennet options are now widely available.
What causes the holes in Swiss cheese?
The holes in Swiss cheese, also known as “eyes,” are caused by carbon dioxide gas produced by bacteria during the aging process. *Specifically, *Propionibacterium freudenreichii* bacteria consumes lactic acid and releases CO2*.
Why is blue cheese blue?
Blue cheese gets its characteristic blue veins from the presence of Penicillium mold, which is introduced during the cheesemaking process. The mold grows and produces the distinctive flavor and appearance of blue cheese.
How should I store cheese properly?
Ideally, cheese should be stored in the cheese drawer of your refrigerator, wrapped in parchment paper or cheese paper, and then loosely in plastic wrap or a reusable container to prevent drying out while still allowing the cheese to breathe.
What is the best temperature to serve cheese?
Cheese is best served at room temperature or slightly below. This allows the flavors to fully develop. Remove cheese from the refrigerator about 30-60 minutes before serving.
Can you freeze cheese?
Freezing cheese can alter its texture, making it crumbly or mealy. Hard cheeses generally freeze better than soft cheeses. If freezing is necessary, wrap the cheese tightly and thaw it slowly in the refrigerator.
What is the difference between Gruyere and Emmental cheese?
Both Gruyere and Emmental are Swiss-style cheeses, but they differ in flavor and texture. Gruyere is generally more nutty and complex in flavor, while Emmental is milder and sweeter. Emmental also typically has larger holes than Gruyere.
Is cheese good for you?
Cheese can be a source of protein, calcium, and vitamins. However, it can also be high in saturated fat and sodium. Moderation is key, and choosing lower-fat varieties can be a healthier option.
What is lactose intolerance, and can I still eat cheese?
Lactose intolerance is the inability to digest lactose, a sugar found in milk. Some cheeses, particularly aged hard cheeses, contain very little lactose and may be tolerated by individuals with lactose intolerance.
How can I learn more about cheese?
Consider visiting local cheese shops, attending cheese tastings, or reading books and articles about cheese. Experimenting with different types of cheese and learning about their origins and production methods can deepen your appreciation for this versatile food.