What Are the Different Types of Cheese?
Cheese encompasses a remarkably diverse range of flavors, textures, and aromas. The different types of cheese are generally categorized by their firmness, milk source, and production methods, resulting in hundreds of unique varieties worldwide.
Cheese: A Culinary Journey Through Milk
Cheese, a global culinary staple, has been enjoyed for millennia. Its history is as rich and complex as its flavor profiles, with evidence suggesting its production dates back as far as 7000 BCE. What began as a method of preserving milk has evolved into an art form, shaped by regional climates, agricultural practices, and cultural traditions. The sheer variety of cheeses available today is a testament to human ingenuity and a celebration of the humble ingredient that forms its foundation: milk.
Classifying Cheese: A Framework for Understanding
Navigating the world of cheese can seem daunting, but understanding the basic classification system simplifies the process. Cheeses are commonly categorized based on several key characteristics:
- Milk Source: The type of milk used (cow, goat, sheep, buffalo) significantly impacts the flavor, texture, and nutritional content. Each milk has a unique fat content and protein structure.
- Moisture Content/Firmness: This is perhaps the most common way to classify cheese, ranging from very soft (high moisture) to very hard (low moisture).
- Aging/Ripening: The length and conditions of aging drastically alter the cheese’s characteristics. Some cheeses are consumed fresh, while others are aged for years.
- Production Methods: Factors such as the use of molds (internal or external), washing rinds, or smoking contribute to the final product.
Broad Cheese Categories: A Closer Look
Here’s a breakdown of the major cheese categories, highlighting key characteristics and examples:
- Fresh Cheese: These cheeses are not aged and have a high moisture content. They are typically mild in flavor and have a soft, spreadable texture.
- Examples: Ricotta, Cottage Cheese, Cream Cheese, Feta, Mascarpone.
- Soft-Ripened Cheese: These cheeses have a soft, creamy interior and a bloomy rind (usually mold-ripened). They are aged for a relatively short time.
- Examples: Brie, Camembert.
- Semi-Soft Cheese: These cheeses have a higher moisture content than firm cheeses, resulting in a pliable texture.
- Examples: Havarti, Monterey Jack, Gouda (young).
- Firm Cheese: These cheeses are pressed during production to remove more moisture, resulting in a firmer texture and often a more pronounced flavor.
- Examples: Cheddar, Gruyère, Emmental, Gouda (aged).
- Hard Cheese: These cheeses are aged for a long time, resulting in a very low moisture content and a hard, often granular texture.
- Examples: Parmesan, Pecorino Romano, Grana Padano.
- Blue Cheese: These cheeses are characterized by the presence of blue or green molds, which contribute to their distinct flavor and aroma.
- Examples: Roquefort, Gorgonzola, Stilton.
The Role of Milk in Cheese Production
The type of milk used is a crucial determinant of a cheese’s character.
| Milk Type | Characteristics | Examples |
|---|---|---|
| Cow’s Milk | Most common, flavor varies greatly depending on breed and feed. Generally mild to rich. | Cheddar, Brie, Mozzarella, Swiss, Gouda |
| Goat’s Milk | Tangy, grassy flavor. Often lower in lactose and easier to digest. | Chèvre, Crottin, Valençay |
| Sheep’s Milk | Rich, nutty flavor with a high fat content. | Roquefort, Pecorino Romano, Manchego |
| Buffalo’s Milk | Creamy, rich flavor with a high fat content. | Mozzarella di Bufala Campana |
Aging and Ripening: The Art of Transformation
Aging, or ripening, is a critical process that transforms cheese from a bland curd into a flavorful delicacy. During aging, enzymes break down proteins and fats, creating a complex array of flavor compounds. The length of aging, temperature, and humidity all play a role in the final product.
- Short Aging: Fresh cheeses and some soft-ripened cheeses are consumed within days or weeks of production.
- Medium Aging: Semi-soft and some firm cheeses are aged for several months, developing more complex flavors.
- Long Aging: Hard cheeses can be aged for years, resulting in intense, concentrated flavors and a firm, dry texture.
Regional Variations: A World of Cheese
Cheese production is deeply rooted in regional traditions. Each region has its own unique climate, livestock, and cheesemaking techniques, resulting in a diverse array of cheeses. From the Alpine cheeses of Switzerland to the Mediterranean cheeses of Greece, the world of cheese is a testament to the power of terroir.
Common Mistakes in Cheese Selection and Storage
- Buying too much cheese at once. Cheese has a limited shelf life, so it’s best to buy only what you’ll consume within a week or two.
- Storing cheese improperly. Wrap cheese tightly in parchment paper or cheese paper and store it in the refrigerator’s crisper drawer. Avoid storing cheese in plastic wrap, as it can trap moisture and lead to mold growth.
- Serving cheese straight from the refrigerator. Allow cheese to come to room temperature for at least 30 minutes before serving to allow its flavors to fully develop.
- Overwhelming the palate with too many cheeses. When creating a cheese board, select a variety of cheeses with different textures and flavor profiles, but avoid including too many options, which can overwhelm the palate.
Frequently Asked Questions (FAQs)
What makes a cheese “artisanal”?
Artisanal cheese is typically made by small-scale producers using traditional methods and high-quality ingredients, often sourced locally. The emphasis is on craftsmanship and unique flavor profiles, rather than mass production. Artisanal cheeses often reflect the terroir of the region in which they are produced.
How does the milk’s fat content affect the cheese?
The fat content of the milk directly influences the cheese’s texture, flavor, and richness. Higher fat content generally results in a creamier, more flavorful cheese. Cheeses made from skim milk will be much drier and less flavorful.
What’s the difference between Brie and Camembert?
Both Brie and Camembert are soft-ripened cheeses with bloomy rinds, but they differ in several key aspects. Camembert is smaller and has a stronger, earthier flavor than Brie. Brie is generally larger and has a milder, buttery flavor. They also originate from different regions of France.
Why does blue cheese have mold in it?
Blue cheese contains specifically cultivated molds, typically Penicillium roqueforti or Penicillium glaucum, which are introduced during the cheesemaking process. These molds contribute to the cheese’s distinct flavor and aroma.
What is rennet, and why is it used in cheesemaking?
Rennet is an enzyme used to coagulate the milk, separating the curds from the whey. Traditionally, rennet was extracted from the stomachs of young animals, but vegetarian rennet alternatives are also available, derived from microbial or fungal sources.
How should I store cheese properly?
Wrap cheese tightly in parchment paper or cheese paper and store it in the refrigerator’s crisper drawer. Avoid storing cheese in plastic wrap, as it can trap moisture and lead to mold growth. Keep different types of cheese separate to prevent flavor transfer.
What’s the best way to serve a cheese board?
Serve cheese at room temperature for optimal flavor. Include a variety of textures and flavors, and pair with complementary accompaniments such as crackers, bread, fruit, nuts, and honey. Provide separate knives for each cheese to prevent flavor contamination.
Is cheese healthy?
Cheese can be a nutritious part of a balanced diet, providing protein, calcium, and other essential nutrients. However, it’s important to consume cheese in moderation due to its high fat content. Some cheeses are also high in sodium.
Can lactose-intolerant people eat cheese?
Many aged cheeses have lower lactose levels than fresh cheeses, making them more tolerable for some lactose-intolerant individuals. Hard cheeses like Parmesan and aged cheddar often contain very little lactose. Goat’s milk cheeses are also often easier to digest.
What is washed-rind cheese?
Washed-rind cheeses are brushed or washed with a solution of brine, beer, wine, or other liquids during the aging process. This encourages the growth of specific bacteria on the rind, contributing to a pungent aroma and a sticky, reddish-orange rind.
How does climate affect cheese production?
Climate plays a significant role in cheesemaking, influencing the type of livestock raised, the pasture available, and the aging conditions. Regional climates often dictate the specific styles of cheese that are produced.
Can you freeze cheese?
Freezing cheese is generally not recommended for soft or semi-soft cheeses, as it can alter their texture and flavor. However, hard cheeses can be frozen for several months, although their texture may become more crumbly. Wrap the cheese tightly to prevent freezer burn.