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- Sara Klimek
- American. American cheese is often synonymous with "processed cheese." Entrepreneur James L. Kraft patented the first shelf-stable, cheddar-based processed cheese in 1916.
- Asiago. Asiago cheese is a bit of a cheesy afterthought — many people only come into contact with it via Asiago bagels. According to Eataly, the original Asiago cheese was made with sheep's milk from the Italian regions of Veneto and Trentino-Alto Adige.
- Bread cheese. Juustoleipä, otherwise known as "bread cheese," is a Scandinavian cheese with a unique golden-brown crust that looks just like a piece of bread.
- Brie. There might not be anything more comforting than warm baked brie and fresh bread. Brie is a soft cheese that is grouped into the same "double cream" category as camembert.
- Color: White vs. Yellow Cheddar. It’s true! When it comes to cheddar, color is not actually an indicator of taste. Cheddar cheese is naturally white to pale yellow in color, and those dark yellow blocks and bags (which actually look orange!)
- Age. Aging is the process that affects the flavor of cheddar. The longer a cheese is aged, the more pronounced and sharp its flavor. This is what distinguishes mild cheddar (typically aged for just a couple months, with a smooth, not too distinct taste) from more flavorful, pronounced sharp cheddar (aged up to a year or longer).
- Sharpness: Mild, Medium, Sharp, and Extra-Sharp. No matter what form of cheddar you buy, you will see it labeled with one of these four classifications.
- Place: New York-Style vs. Vermont. Two other common labels you’re likely to spot in the cheese case are New York-style cheddar and Vermont cheddar. Despite their proximity, these two Northeast neighbors offer two distinct styles of cheese.
- Important Cheese Criteria to Understand and Types of Cheese
- Roquefort
- Camembert
- Cotija
- Chèvre
- Feta
- Mozzarella
- Emmental
- Cheddar
- Gouda
For each cheese in this list, we'll talk a bit about the following features: 1. Country of Origin:The country where the cheese was first developed. In some cases, the name of the cheese is protected, meaning that unless it is produced via strictly controlled methods in a specific region of the world, it cannot bear the name. Roquefort or Manchego a...
Country of Origin: France. Type of milk: Sheep. Aging: At least five months. Tasting Notes: The blue pockets of mold that dot a chunk of Roquefort are colonies of the mold penicillium roquefort, found naturally in the caves of Roquefort, France. It has a moist, crumbly paste, and a sharp, sweet and nutty flavor from the yeast with distinct grassine...
Country of Origin: France (Normandy). Type of milk: Cow. Aging: At least three weeks. Tasting Notes: The outer rind is a layer of penicillium candidum. Take a look at this fungus under a microscope, and it resembles the tufted head of a dandelion. That's why you'll hear it referred to as a "bloomy rind" cheese occasionally. As one of the most widel...
Country of Origin: Mexico. Type of milk: Cow. Aging: At least three months. Tasting Notes: Younger cheeses are mild and salty, somewhat like a young feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best Uses:On tacos, salads, in soups, over rice, on casseroles, over beans, in guacamole, etc.
Country of Origin: France. Type of milk: Goat. Aging: Varies. Tasting Notes: The French word chèvre literally translates to "goat," and is used to refer to any cheese made from goat's milk. Colloquially in America, however, chèvre refers exclusively to fresh goat's milk cheese; it is unaged and eaten almost immediately after it is made. Fresh chèvr...
Country of Origin: Greece. Type of milk: Sheep and goat. Aging: About three months. Tasting Notes: Feta is one of the many cheeses worldwide to be a protected designation of origin product, meaning that a cheese may only bear the label "feta" in the EU if it comes from either mainland Greece or Lesbos, and is made with at least 70% sheep's milk (th...
Country of Origin: Italy (Campania). Type of milk: Cow or water buffalo. Aging: None. Tasting Notes: Mozzarella is a fresh, pulled-curd cheese made from the milk of water buffalo (for mozzarella di bufala) or cows (for mozzarella fior di latte). The curds are heated in warm water and stretched by hand before being rolled into moist balls. The balls...
Country of Origin: Switzerland. Type of milk: Cow. Aging: At least four months. Tasting Notes: Emmental is what many people think of when they hear "Swiss cheese" (yes, holes and all). It's considered an "Alpine-Style" or "Mountain" cheese, meaning it originated from the milk of cows that are led up the Alps to graze over multiple seasons, and its ...
Country of Origin: England. Type of milk: Cow. Aging: No minimum, but good ones are generally aged at least one year. Tasting Notes: Cheddar is a cow's milk cheese that originated in Somerset, England. Cheddar is not only a noun, but it's also a verb; "to cheddar" refers to a cheesemaking process whereby the curds of the cow's milk are cooked and t...
Country of Origin: Netherlands. Type of milk: Cow. Aging: At least four weeks, but better ones are aged at least a year. Tasting Notes: Gouda is a semi-hard to hard cow's milk cheese from the Netherlands. Like cheddar, its quality and flavor can vary wildly from the mild, creamy wax-coated lunchbox versions of our youth to those specimens that are ...
- Cheddar. Country of Origin: England. Milk Type: Cow. Taste: Sharp, pungent. Texture: Hard. Food pairing: Crackers, apples, grapes. Wine Pairing: Cabernet Sauvignon.
- Mozzarella. Country of Origin: Italy. Milk Type: Buffalo (Traditionally) Taste: Mild, milky. Texture: Semi-soft. Food pairing: Tomatoes, basil, olive oil (Caprese salad), pizza.
- Brie. Country of Origin: France. Milk Type: Cow. Taste: Mild, creamy. Texture: Soft. Food pairing: Baguette, fruit jams. Wine Pairing: Champagne or Chardonnay. Read in-depth guide.
- Gouda. Country of Origin: Netherlands. Milk Type: Cow. Taste: Sweet, fruity. Texture: Semi-hard to hard (depending on age) Food pairing: Dark chocolate, nuts.
Apr 24, 2012 · In today's segment, you'll learn why not all cheese is created equal, and why many items at the supermarket are called "cheese product" and not simply "cheese"... 1. Processed cheese is also known as "process cheese", "prepared cheese", and "cheese food".
- Fooducate
Apr 12, 2023 · While many kinds of cheese are available on the market today, knowing the differences between them can help you choose the right one for your culinary needs. From soft and creamy to crumbly and firm, understanding each type will give you more creative freedom in the kitchen.
Feb 24, 2022 · Sometimes a recipe calls for grated parmesan cheese, but you only have shredded on hand. You might wonder if it's ok to substitute, or even what the difference is between the types. We've got...
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