European Bistro Taste of Cheese
Just as we try to understand wine, there is an entire world of cheese to get to know. And……just like wine, there are exceptions: a young Gouda will taste very differently than a vintage Gouda.
We enhanced our understanding of cheese better, once we started breaking it down into 6 categories. Generally based on how the cheese is produced, its age, appearance, moisture content and density.
“Fresh Cheese, Goat Cheese, White Mould Cheese, Blue Mould Cheese, Semi-Hard Cheese and Hard Cheese” are the 6.
Fresh Cheese
Cream Cheese, Feta, Mozzarella, Burrata, Ricotta
These cheeses are made from fresh curds; they have not been pressed or aged and they have no rinds.
They spread or crumble, and spoil easily once opened (unless in a brine like Feta).
They are mild, milky and bake beautifully.
Goat Cheese
Chevre, Goat Brie – Goat Blue and Everything in between.
Chevre actually means goat in French. These cheeses are also creamy to crumbly and have mild to bold flavours.
They are very versatile and can be covered in herbs or ash, and some may have a white rind. They too are soft, tart and spreadable.
White Mould Cheese
Brie, Camembert, Triple Cream
These cheeses are usually made with cow’s milk and they are creamy and buttery.
They mature within 3 months, start to finish, from the surface into the centre.
Brie and Camembert both came from France. Historically, Brie was produced in large wheels, so it’s usually cut into wedges. Camembert is aged in the smaller, whole wheels.
The longer the cheese is stored, the stronger the rind will taste.
Blue Mould Cheese
Blue, Gorgonzola, Stilton, Roquefort, and Danish Blue
These are stinky cheeses! Mild to bold in flavour.
The village of Roquefort claims the birth of Blue Cheese as theirs since the 7th Century. Legend has it a Shepherd forgot his lunch of bread and cheese in a cave. Upon his return many months later, Blue Cheese was discovered.
Today, many Blue Cheeses use a chemical to start the mould rather than bread, making them Gluten Free.
Blue Moulds take 3 – 6 months to mature from the inside out.
Semi-Hard Cheese
Edam, Jarlsberg, Cheddar, Gouda, Havarti, Provolone, and Gruyere
These cheeses are loved worldwide. They are firmer, might be a bit tangy and come in a variety of different flavours.
These denser cheeses melt when grated and baked; are perfect for slicing and charcuteries.
Generally, Semi-Hard Cheeses are aged between 1 and 6 months. But there are cheddars that have been aged for years and they may taste more like a bolder Hard Cheese.
Hard Cheese
Parmigiano-Reggiano, Grana Padano, Pecorino, and Manchego
These cheeses are aged 2 – 36 months and sometimes longer. They have the least moisture (50% or less moisture content) and the boldest often savory flavours.
Hard Cheese is grainier and drier than it would be considered creamy.
There are over a thousand types of cheeses and they are produced all over the world. So find some favorites and settle in with a glass of wine and a good book!