Say C-H-E-E-S-E !!!
The abundance of cheese variety is astonishing. According to Cheese.com, there are approximately 1,869 cheese varieties worldwide and counting. That would mean you could indulge in a different cheese variety every day for five years and forty-four days.
Mammal Milk Cheese
Table of Contents
Cow milk is commonly used to produce cheese. The milk extracted from other mammals such as camel, goat, sheep (ewe), reindeer, water buffalo, and yak are also used to create a large variety of cheeses. Typically, even though there is a large selection of cheeses, all cheeses are produced similarly. There is a classification for cheese by country of origin, fat content, ripening method, or most common texture.
Cheese is high in vitamin A, phosphorus, and calcium. Goat (Chevre) milk produces a rich flavor that is much sharper and on the tangy side. There is a higher fat and protein content in goat milk versus cow’s milk. Sheep milk happens to be more digestible for humans than cow and goat milk cheese.
Cheesemaking Process
The process involves the coagulation of milk protein (casein) oftentimes with an addition of an enzyme (rennet). The milk develops a sourness while ultimately separating into curds (solids) and whey (liquid). The curd is preserved to make the cheese. The whey is drained and discarded. The curd is typically used in its “fresh” state for cottage cheese and ricotta cheese. The methods of cutting, pressing/molding, or cooking are used to process an assortment of cheeses. You can’t deny that is versatility in itself.
The introduction of bacteria (mold), curing, brines, herbs, and/or spices to the cheese is a way of adding flavor. The formation of a hard shell encompassing the cheese is called a rind. The rind formation occurs due to the introduction of bacteria or curing brine. For example, the introduction of blue mold to create Roquefort cheese or white mold spores to produce Brie cheese.
Sometimes gases will escape during the curing process. The holes in cheese such as Gruyere and Swiss are created when the gases remain within. The flavor that develops becomes more pronounced as the cheese ages.
What Determines Cheese Shelf Life?
Cheese with a higher percentage of moisture will have a much shorter shelf-life expectancy. Expect a creamier cheese variation to have a higher fat content. A low-fat cheese will contain up to 20% fat. Double cream cheese will contain a minimum of 60% fat. The fat contained in triple cream cheese is at a minimum of 72%. Cheese that are firm and hard often last up to 4 weeks once opened. Softer cheeses last up to 2 weeks once opened.
Texture Types
Cheese types are classified by textures. The cheese will be much softer in texture if the moisture content is higher. The indication of texture for cheese would include fresh (unripe), soft, semi-soft, firm (semi-hard), and hard. Take a short brief dive into the country of origin, mammal milk, and fat content of the cheeses below. There are certainly more than a few cheeses that are easily and readily available at most local markets.
Fresh
This type of cheese is typically uncooked and unripe. Fresh cheese has a range of 40% to 80% moisture content. They create mild tart tangy mouth-watering creamy cheese such as …
- Feta (Greece; made from goat/sheep’s milk that is pickled by storing in brine, used as a filling, in salads, and for snacking: 16% fat content)
- Mascarpone (Italy; produced from cow milk, used in desserts and savory sauces: 70%-75% fat content)
- Mozzarella (Italian; produced from water buffalo milk, commonly used for pizza: 40% – 45% fat content)
- Queso Oaxaca (Mexican; produced from cow milk, commonly used in nachos, quesadillas, and tacos: 45% fat content)
Soft
The outer layer (skin) is often thin and the interior carries a creamy texture. Soft cheeses hold a moisture range of 50% to 75%. These types of cheese have a high melting point making them ideal for hot hors d’ oeuvres. To accompany the last course use bread, crackers, or fruits with cheeses such as:
- Brie (France; made from cow’s milk, after-dinner treat, used in sauces, and soups: 60% fat content)
- Boursin (France; made from cow’s milk, used as a meat filling: 60%-75% fat content)
- Camembert (France; produced from cow’s milk, pairs well with fruit: 45% fat content)
Semi-Soft
These cheeses tend to develop a mild buttery taste. Moisture content ranges from 40% to 50%. A few kinds of cheese to consider are
- Fontina (Italy; produced with cow’s milk, after dinner cheese: 45% fat content)
- Gorgonzola (Italy; produced with cow’s milk, add to pasta, salad, and sauce: 25%-48% fat content )
- Gouda (Netherlands; produced with sheep, goat, or cow milk, used as an appetizer, in fondue, or sandwich: 48% fat content)
- Roquefort (France; produced from sheep’s milk, great as an appetizer or in dressing: 45% fat content)
- Stilton (England; produced from cow’s milk, pairs well with dried fruit, pickled veggies, plain crackers, or vintage port: 45% fat content)
Firm
In this type of category, firm or semi-hard, are uninformed and flaky cheese or dense and with numerous holes. The range for moisture content is 30% to 40%.
- Cheddar (England; produced with cow’s milk, used in sandwiches: 45%-50% fat content)
- Emmenthaler (Switzerland; produced with cow’s milk, best for fondue and sandwiches: 45% fat content)
- Gruyère (Switzerland; made from cow’s milk, use as an appetizer, after-dinner treat, or add to sauces:45%-53% fat content)
- Jarlsberg (Norwegian; produced from cow’s milk, good for sandwiches and snacking: 45% fat content)
- Monterey Jack (America; produced from cow’s milk, used in sandwiches or snacking: 50% fat content)
- Provolone (Italian; made from cow’s milk, used in pasta, pizza, and sandwiches: 45% fat content)
Hard
You can bet these cheeses will have a long aging period. The moisture content is around 30%. Due to the long aging period, the flavors developed are pungent. Grating when needed is the best option for these types of cheese such as:
- Asiago (Italy; made from cow’s milk, used for cooking: 30%-48% fat content)
- Parmigiano-Reggiano (Italy; produced from cow’s milk, used for cooking: 32%-35% fat content)
- Pecorino Romano (Italy; produced from sheep’s milk, pairs well with olives and red wine: 35% fat content)
Other Cheeses
Processed Cheese
Now this is the type of cheese to increase constipation in my opinion. It is hard for most since processed cheese is two-thirds less the purchasing cost than the authentic version. When you are on a budget going with the lesser-priced option is the way most will go.
Most packaging will have the labeling “cheese food,” “prepared cheese,” or “processed cheese.” Products with this type of labeling are produced with approximately half the amount of natural cheese and higher levels of sodium.
Imitation Cheese
These cheeses are often made from dairy and/or soy by-products. This type of cheese even after the addition of flavorings, emulsifiers, and enzymes is still deemed dense and elastic-like.
3 Very Cheesy Fun Fact
According to the International Diary Food Association (IDFA)…
- “Macaroni and Cheese” recipe, is notably the utmost popular in the United States.
- One-tenth volume is used from the original milk product.
- Queen Victoria (1837 to 1901) was gifted a cheddar cheese wheel weighing over 1,000 pounds. A royal gift it was considered since a normal cheddar cheese wheel weighs about 60 to 75 pounds.
Therefore, it makes you wonder how many cheese selections you and your friend can have each day before someone cheeses out. 😊There are many cheese variations produced from a single or mixture of mammal milk. Depending on age, cheese texture can vary from soft to hard. Check out the fun facts about cheese. Just a quick good to know cheese absorbs aroma, mold/spores will spread to other cheeses and products. It’s best to use grease-proof or waxed paper to loosely wrap the cheese. This allows for no clinging of wrappings and creates air circulation. To further help with the cheese from drying out place it in an air-tight container or plastic Ziplock bag after being wrapped. Keep hard and firm, cheese around 46.4 -55.4 degrees Fahrenheit. Semi-soft, soft, and fresh cheeses are better kept at refrigerated temperatures of below 40 degrees Fahrenheit.