Introduction to Cheese
Cheese is a versatile dairy product made by coagulating milk proteins, separating curds from whey, and aging the result. With over 1,800 varieties worldwide, cheese represents millennia of cultural traditions and craftsmanship. Understanding cheese types helps you make informed choices for cooking, pairing, and appreciation, enhancing culinary experiences from casual snacks to gourmet dining.
Core Cheese Classifications
By Texture
| Texture | Characteristics | Storage | Typical Aging | Examples |
|---|---|---|---|---|
| Fresh | Soft, moist, no rind, mild flavor | 1-2 weeks refrigerated | Unaged or minimal | Ricotta, Cottage cheese, Mozzarella |
| Soft-ripened | Bloomy rind, creamy interior | 1-3 weeks refrigerated | 2-6 weeks | Brie, Camembert, Triple crème |
| Semi-soft | Pliable texture, mild to medium flavor | 2-4 weeks refrigerated | 2-6 months | Havarti, Fontina, Munster |
| Semi-hard | Firm but still sliceable | 3-4 weeks refrigerated | 3-9 months | Gouda, Edam, Cheddar |
| Hard | Firm, dense, often crystalline | Several months refrigerated | 1-2+ years | Parmigiano-Reggiano, Aged Gouda, Pecorino |
| Blue | Marbled with blue-green mold | 2-4 weeks refrigerated | 2-6 months | Roquefort, Gorgonzola, Stilton |
By Milk Type
- Cow: Mild, buttery flavors; examples include Cheddar, Gouda, Brie
- Goat: Tangy, earthy notes; examples include Chèvre, Valençay, Bucheron
- Sheep: Rich, nutty profiles; examples include Manchego, Pecorino, Roquefort
- Buffalo: Creamy texture; examples include Buffalo Mozzarella, Quadrello di Bufala
- Mixed milk: Complex flavors; examples include Gabietou (cow/sheep), Kunik (goat/cow)
Cheese Making Process
- Milk preparation: Raw or pasteurized milk is selected based on desired cheese type
- Acidification: Starter cultures are added to lower pH and begin fermentation
- Coagulation: Rennet (enzyme) is added to separate curds (solids) from whey (liquid)
- Cutting: Curds are cut to release whey (smaller cuts = harder cheese)
- Cooking/Draining: Curds are heated and drained to remove moisture
- Salting: Salt is added for flavor, preservation, and to draw out more moisture
- Forming: Curds are placed in molds to create shape
- Aging: Cheese is stored in controlled conditions to develop flavor and texture
Regional Cheese Varieties
Europe
- France: Brie, Camembert, Roquefort, Comté, Reblochon
- Italy: Parmigiano-Reggiano, Gorgonzola, Mozzarella, Pecorino, Taleggio
- Spain: Manchego, Idiazabal, Mahón, Tetilla
- Switzerland: Emmental, Gruyère, Appenzeller
- Netherlands: Gouda, Edam, Maasdam
- United Kingdom: Cheddar, Stilton, Red Leicester
- Greece: Feta, Halloumi, Kefalotyri
Americas
- United States: Monterey Jack, Colby, Cream cheese, Brick
- Mexico: Cotija, Queso Fresco, Oaxaca
- Brazil: Requeijão, Queijo Minas
- Canada: Oka, Le Riopelle
Other Regions
- Middle East: Labneh, Halloumi, Shanklish
- Asia: Paneer (India), Rubing (China)
- Australia/NZ: Tasmanian cloth-bound cheddar, Whitestone Farmhouse
Flavor Profiles & Tasting Notes
Flavor Components
- Mild: Fresh mozzarella, ricotta, mild cheddar
- Nutty: Comté, aged Gouda, Gruyère
- Sharp/Tangy: Aged cheddar, mature goat cheese
- Pungent: Époisses, Taleggio, Limburger
- Sweet: Young Gouda, Mascarpone
- Earthy: Brie, Camembert
- Spicy: Pepper Jack, Pecorino Pepato
- Salty: Feta, Halloumi, Roquefort
Tasting Technique
- Observe appearance and rind
- Smell to detect aromatics
- Take a small bite and let it warm in your mouth
- Note initial flavors, texture, and finish
- Cleanse palate between different cheeses
Cheese Pairing Guide
Wine Pairings
- Fresh/Soft: Sauvignon Blanc, Champagne, Pinot Grigio
- Bloomy rind: Chardonnay, Champagne, light reds
- Semi-soft: Pinot Noir, Merlot, medium-bodied whites
- Hard/Aged: Cabernet Sauvignon, Syrah, Zinfandel
- Blue: Port, Sauternes, Tokaji
Complementary Foods
- Fruits: Apples, pears, grapes, figs, berries
- Nuts: Almonds, walnuts, pecans, hazelnuts
- Breads: Baguette, sourdough, walnut bread, crackers
- Preserves: Fig jam, quince paste, honey, chutney
- Meats: Prosciutto, salami, chorizo
Common Cheese Challenges & Solutions
| Challenge | Solution |
|---|---|
| Proper storage | Store in cheese paper or parchment then loosely in plastic; keep in vegetable drawer |
| Serving temperature | Remove from refrigerator 30-60 minutes before serving |
| Rind edibility | Most natural rinds are edible; wax, cloth, and some washed rinds are not |
| Lactose intolerance | Aged cheeses (Parmigiano, aged Cheddar) have minimal lactose |
| Mold concerns | Hard cheese: cut 1 inch around mold; Soft cheese: discard if moldy (unless it’s intentional) |
Best Practices for Cheese Enjoyment
Cheese Board Assembly
- Include 3-5 varieties with different textures and milk types
- Arrange from mildest to strongest flavors
- Serve at proper temperature (room temp for most cheeses)
- Provide separate knives for each cheese
- Label cheeses for guests
Storage Tips
- Store between 35-45°F (1-7°C) with moderate humidity
- Wrap in specialized cheese paper or parchment then loosely in plastic
- Store blue cheeses separately to prevent cross-contamination
- Replace wrapping after each use
- Freeze only cooking cheeses if necessary (texture will change)
Shopping Guidance
- Buy smaller quantities more frequently
- Shop at specialty cheese shops when possible
- Ask for samples before purchasing
- Check for proper coloration and aroma
- Note expiration dates and storage recommendations
Resources for Further Learning
Books
- “The Oxford Companion to Cheese” by Catherine Donnelly
- “Mastering Cheese” by Max McCalman
- “The Cheese Primer” by Steven Jenkins
Organizations
- American Cheese Society (ACS)
- Guild of Fine Food (UK)
- Slow Food’s Cheese Network
Online Resources
- Culture Magazine (culturecheesemag.com)
- Cheese.com cheese database
- Academy of Cheese certification programs
Events & Experiences
- Cheese festivals (Slow Food Cheese in Bra, Italy)
- Local cheese tastings and classes
- Farm and creamery tours
Remember that cheese appreciation is both a science and an art—experimenting with different varieties and developing your palate takes time but yields delicious rewards!