Cheese, with its rich history and vast spectrum of flavors, is a fascinating subject for culinary exploration. From the creamy, mild Brie to the sharp, aged Cheddar, the variety of cheese available can be overwhelming for beginners. This essay serves as a comprehensive introduction to the world of cheese, covering the different types of cheese, how to taste them, and tips for pairing them effectively with other foods and beverages.
Understanding Cheese Varieties
The first step in exploring cheese is understanding the different types available. Cheese can be classified in several ways: by texture, milk type, and aging process.
By Texture
Soft Cheeses: These cheeses are usually creamy and spreadable with a mild flavor. Examples include Camembert and Brie, which are both popular for their buttery and slightly earthy flavor profiles.
Semi-soft Cheeses: These have a firmer texture than soft cheeses but are still quite pliable. Gouda and Havarti fall into this category and are known for their smooth, buttery flavors and slightly elastic texture.
Hard Cheeses: Hard cheeses are aged longer than soft and semi-soft cheeses, which results in a drier, denser texture and a richer flavor. Parmesan and Manchego are classic examples, ideal for grating over dishes or enjoying as part of a cheeseboard.
Blue Cheeses: Characterized by their veins of blue or green mold, these cheeses have distinct, bold flavors. Blue cheese, Gorgonzola, and Roquefort are perfect for those who appreciate intense, piquant tastes.
By Milk Type
Cheeses are also categorized by the type of milk used, which affects the taste and texture:
Cow’s Milk: The most commonly used milk in cheesemaking, leading to a wide range of cheeses such as Cheddar, Swiss, and Brie.
Goat’s Milk: Cheeses made from goat’s milk, such as Chevre, have a tart and tangy flavor and a crumbly texture.
Sheep’s Milk: Rich and fatty, sheep’s milk produces cheeses with a deep, creamy taste, like Feta and Manchego.
Buffalo’s Milk: Less common, buffalo’s milk is used to make richer and creamier cheeses, most famously, Mozzarella di Bufala.
How to Taste Cheese
Tasting cheese is an art that involves the senses of sight, smell, touch, and taste. To fully appreciate cheese, consider the following steps:
Look: Observe the cheese’s texture, color, and form. Note any rind development and the distribution of mold in blue cheeses.
Smell: Before tasting, smell the cheese. Aroma plays a huge role in flavor and can range from earthy and musty to fruity and sweet.
Feel: Touch the cheese to feel its texture. This can range from soft and creamy to hard and gritty.
Taste: Finally, taste the cheese. Let it sit on your palate and slowly dissolve. Identify the primary flavors first (sweet, salty, bitter, sour) and then the secondary flavors that appear.
Pairing Cheese with Food and Beverages
Pairing cheese with the right accompaniments can enhance both the cheese and the paired substance. Here are some general tips for pairing cheese:
With Food
Fruits and Nuts: Pair softer cheeses like Brie with sweet fruits like apples or pears. Harder cheeses, such as Cheddar, go well with nuts.
Breads and Crackers: Offer a variety of breads and crackers with different textures and flavors to complement the cheeses.
With Beverages
Wine: Typically, white wines pair better with many cheeses than reds because they are less likely to overwhelm the cheese’s flavor. Sparkling wines like Champagne are excellent with soft, creamy cheeses.
Beer: Ales and stouts can be excellent with richer, aged cheeses because their robust flavors can stand up to the intensity of the cheese.
Non-Alcoholic Options: For non-alcoholic options, consider pairing cheeses with teas. Green tea pairs nicely with lighter, creamy cheeses, while black tea works well with a rich, aged cheese.
