Cheese 101

The international language of food has one common denominator, cheese! Parmesan, Swiss, Provolone, Blue, Limburger, Ricotta, Feta, Gouda, Jarlsberg, Chihuahua, and many more, have the ability to add a component to any dish which builds character and depth to the other ingredients. Understanding various cheeses origin, texture, and flavor will help you to determine what cheeses complement which dishes.

The standard scale has 9 categories that all cheeses belong to

1. Fresh: Has a smooth and granular texture; uncooked, un-ripened curds
Examples: Creamy light flavor, Ricotta, Cream Cheese, Fresh Goat Cheese
Used in dishes to give a cool and creamy background: Lasagna, Bruschetta, dessert
(European, North American, Central Asia, South American origins)

2. Soft-ripened: Semi-soft cheese that ripen inward; have a soft rind
Examples: creamy but pronounced flavor, Brie, Camembert
Great to pair with over powering salty or sweet ingredients to mellow and
complement: fruit compotes, cured meats, nuts.
(European, particularly French Origins)

3. Washed rind: Inward ripened; cured with wine, beer, or salt
Examples: The smelliest cheeses around with strong flavor, Limburger, Pont L’Eveque
Very strong cheese typically stand alone, great to pair with fresh fruit and baguette
(European, particularly French & Central Asia Origins)

4. Natural rind: Self forming rind; strong flavored rind created by natural spores
Examples: Cheese varies from mild to strong flavor soft texture, Stilton, Cantal
Distinct flavors to be appreciated with wine and cured meats
(European Origins)

5. Pressed Cheese, Uncooked: Cheese is formed by pressing curds, and removing whey
Examples: Medium salty flavor semi hard texture, Cheddar, Colby, Chihuahua
Mild flavors with slight salty background: Universal cheeses which go great through
out a cultures cuisine
(Origins from all around the world)

6. Pressed Cheese, Cooked: Through heat curds become solid and then are pressed
Examples: Pronounced flavor semi hard of hard texture, Gouda, Parmigiano Reggiano, Gruyere
Strong sharp flavors with varying texture, great accent to dishes
(European and Central Asia origins)

7. Semi-hard & hard: Similar process to cooked pressed cheese, but aged as well
Examples: Mild but distinct flavor with defined texture, Swiss, Aged Gouda
Great on sandwiches
(European, Central Asia Origins)

8: Blue-veined: Aged with penicillin spores to create mold of blue greenish color
Examples: Of the strongest flavored cheese, sour creamy flavor defined texture, Gorgonzola, Roquefort
Bold flavor great on salads and meat sauces
(European, Central Asia, North American Origins)

9: Pasta- Filata: Pulled cheese origin from Italy, submerged in whey, pulled and kneaded
Examples: A soft or semi soft texture with mild to salty flavor, Mozzarella, Provolone
Great on Pastas, and in main protein dishes, versatile for many cultures
(European particularly Italian origin)

Familiarize yourself with cheese by going to your market and sample the various cheeses they have. Do not be afraid to try samples from around the world. Ask questions, and enjoy the experience. Now that you know the varying types of cheese, you can start to develop a pallet for different varieties, and develop recipes around them. A great idea for a party is a wine and cheese party, for tips on this idea go to: http://www.redbookmag.com/recipes-home/tips-advice/wine-cheese-party-hl

For questions about this article email: foodieinyou@gmail.com

As Always, Enjoy!

~ K