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Identifying Cheese: The History and Art of Recognizing It
Identifying Cheese: The History and Art of Recognizing It
Everyone who eats cheese regularly eventually begins to experiment. Moving away from standard grocery store varieties like cheddar and Swiss to try out more unique flavors like Gouda, Taleggio, or even Vesterhavsost is exciting.

Once a newcomer to the wide world of artisan cheeses gets started learning the basics, that new knowledge can set them off on a fascinating journey toward greater understanding and enjoyment of the dozens of options available. They'll never view the cheese aisle at the grocery store the same way.

Of course, no one is born with an innate knowledge of cheese, how it's made, what it tastes like, and how to recognize it. Those skills must be developed and carefully honed over months, or even years, of learning and personal experience. This article is intended for relatively newcomers who are interested in finding more information about cheese and how to identify different varieties of it.

Factors That Determine Cheese Type

For those who enjoy cheese on sandwiches, burgers, or even fancy cheese plates, the entire creation process may seem like a mystery. After all, how could all of the dozens of very different types of cheese come from the same basic ingredients? While it's true that cheese-making is an art, it is not a mystery. There are specific factors that determine what type of cheese will result from the caseiculture process. They include the following.

Type of Milk

All forms of cheese start out as milk. However, not all of them are made from cow's milk. Sometimes, the milk comes from sheep, goats, or even more obscure livestock. As a general rule, cheese made from cow's milk is mild, creamy, and sweet, with a subtle base flavor that requires aging and ripening to be fully developed. Sheep's milk has less buttery sweetness and more of a tang, while goat's milk is often defined as having a "gamey" taste. The resulting cheeses always bear at least some resemblance to the initial milk type.

Aging Period

Most cheeses must be aged in temperature-controlled environments. This process allows moisture to evaporate, which creates a denser cheese and consolidates the flavor. Not everyone likes to think about how this happens, but it's bacteria that turophiles have to thank for the differences in texture, rind, and flavor that occur across cheese varieties. 

These bacteria slowly digest the proteins found in raw cheese. As they do so, it turns the cheese, which is typically grainy and crumbly in its raw form, into a smooth, creamy substance. If the cheese is aged for long enough, the subsequent moisture losses can turn it back into a grainier, crumblier variety again. The bacteria cultured during the aging phase can also play a role in enhancing flavor or developing a healthy rind.

Country of Origin

A cheese's country of origin often plays a large role in determining not just how it is produced but also what it's called and how it's used. In many cases, the names of cheeses refer to their countries or regions of origin. The names of these cheeses are protected and can only be applied to cheeses produced via the same strictly controlled methods in the same region of the world. Protected cheeses tend to be much more similar in quality, while the quality of unprotected varieties that are produced around the world under a shared name can vary significantly.

Cheese Textures and How They're Produced

Cheeses can vary significantly in texture, and not all of the alterations are due to differences in how long they are aged or what types of bacteria are cultured. There are also other production differences worth noting.

Hard Cheeses

In some cases, hard cheeses are simply aged for longer to allow more of the moisture to evaporate. In most, though, they are packed into molds and pressed to remove even more of the moisture. Popular examples of hard cheeses include:

·          Asiago, a sharp, milky cheese with a sometimes crumbly texture often melted onto bagels.

Parmigiano-Reggiano is a dense, nutty-tasting, granular cheese often served grated on pasta dishes.

Pecorino Romano, a sharper and saltier-tasting alternative to Parmigiano-Reggiano perfect for grating thanks to its hard, flaky texture.

Cheddar, the most widely eaten cheese in the world, has different levels of sharpness depending on its aging time.

Swiss, a nutty, sweet cheese that features large holes called "eyes." The larger the eyes, the more pronounced the flavor should be.

Semi-Hard Cheeses

Semi-hard cheeses are in a different class. They are hard enough to retain their shape but are not flaky or crumbly like the true hard cheeses. Common examples include:

·          Provolone, smooth cheese with a buttery, tangy flavor that's often used on sandwiches.  

Gouda, is sweet, nutty cheese with a unique flavor that comes in many different varieties.

Semi-Soft Cheeses

Semi-soft cheeses tend to have milder tastes as well as higher moisture content. There are plenty of examples from around the world, but the best-known are:

·          Mozarella, fresh cheese with a milky flavor almost always found on pizza.

Manchego can be fruity, tangy, or even nutty depending on how well it's been aged.

Havarti is a rich, creamy cheese that is both buttery and sweet but can take on a touch of sharpness with aging.

Muenster, a moist, smooth cheese that can be mild or very sharp.

Soft Cheeses

True soft cheeses are mild and not at all firm. They're usually spreadable, and may even melt at room temperature. Popular soft cheeses include:

·          Brie, a fruity and nutty dessert cheese that is fully spreadable.

Feta is usually made from a combination of goat's and sheep's milk. Feta varies significantly in texture, taste, and aroma depending on its region of origin.

Ricotta, made from the whey leftover from other cheese production activities, is sweet and fluffy with a light consistency.

Cream cheese, is a soft, mild cheese that is meant to be enjoyed fresh, not matured.

There's Always More to Learn

This article has merely touched the surface of the iceberg when it comes to the history and art of cheese identification. Becoming a true cheese connoisseur requires significant work, and there's always more to learn. It's time to get studying.