The world of cheese is vast, a landscape of flavors, textures, and aromas that can overwhelm even the most seasoned gourmand. From the sharp tang of aged cheddar to the creamy smoothness of brie, each variety offers a unique culinary experience. But amidst this glorious abundance, a question lingers: Which cheese is the best?
The answer, of course, is delightfully subjective. “Best” depends entirely on your personal preferences, the occasion, and what you plan to pair it with. What might be perfect melted into a grilled cheese sandwich would be utterly unsuitable for a cheese board, and vice versa. However, we can explore the contenders, examining their characteristics and uses to help you discover your best cheese.
Exploring the Spectrum of Cheese: A Flavor Odyssey
Cheese is broadly categorized based on several factors, including milk source, production method, aging process, and moisture content. Understanding these categories is key to navigating the cheesy landscape.
Fresh Cheeses: The Essence of Simplicity
Fresh cheeses are young, unaged, and typically high in moisture. They offer a mild, delicate flavor and a creamy texture.
- Ricotta: This Italian whey cheese is incredibly versatile. Its light, slightly sweet flavor makes it ideal for both sweet and savory dishes, from lasagna and stuffed shells to cheesecakes and cannoli fillings. The texture ranges from fluffy to slightly grainy, depending on the production method.
- Feta: Originating from Greece, feta is a brined curd cheese made from sheep’s milk (or a combination of sheep’s and goat’s milk). It’s salty, tangy, and slightly crumbly, making it a perfect addition to salads, pastries, and Mediterranean dishes.
- Goat Cheese (Chèvre): Goat cheese comes in a wide variety of forms, from fresh and spreadable to aged and firm. The flavor profile is often described as tangy, earthy, and slightly grassy. Fresh goat cheese is delicious spread on crackers, while aged goat cheese can be crumbled into salads or grilled.
- Mozzarella: Known for its mild flavor and exceptional melting properties, mozzarella is a staple in Italian cuisine. Fresh mozzarella, often sold in water, is incredibly delicate and should be consumed soon after purchase. Lower-moisture mozzarella is ideal for pizza and other cooked dishes.
Soft-Ripened Cheeses: A Journey of Creaminess
Soft-ripened cheeses are characterized by their bloomy rinds and creamy, often runny interiors. The rind is typically white and downy, formed by the growth of Penicillium candidum mold.
- Brie: This iconic French cheese is known for its buttery flavor and smooth, luxurious texture. When ripe, the interior becomes incredibly soft and almost liquid. Brie is delicious baked, spread on crackers, or served with fruit and nuts.
- Camembert: Similar to brie, camembert has a stronger, more earthy flavor. Its aroma can be quite pungent, especially when fully ripe. Camembert is often baked or fried, and its intense flavor pairs well with crusty bread and red wine.
Semi-Hard Cheeses: A Balance of Texture and Flavor
Semi-hard cheeses offer a firmer texture than soft cheeses, but they are still relatively pliable. Their flavor profiles vary widely depending on the type of milk used and the aging process.
- Monterey Jack: This American cheese is known for its mild, buttery flavor and excellent melting properties. It’s a popular choice for quesadillas, sandwiches, and gratins.
- Gouda: Originating from the Netherlands, gouda is a versatile cheese with a slightly sweet, nutty flavor. Young gouda is mild and creamy, while aged gouda develops a more complex, caramel-like flavor.
- Havarti: This Danish cheese is known for its smooth, creamy texture and mild, buttery flavor. It’s a great choice for sandwiches, snacks, and melting.
- Edam: A close cousin to gouda, Edam is slightly firmer and has a milder flavor. Its distinctive red wax coating helps to preserve its freshness.
Hard Cheeses: Strength and Complexity
Hard cheeses are aged for extended periods, resulting in a firm, often granular texture and intense, complex flavors.
- Cheddar: One of the world’s most popular cheeses, cheddar comes in a wide range of flavors and textures, from mild and creamy to sharp and crumbly. The aging process plays a significant role in the final product, with longer aging resulting in a more pronounced flavor. Sharp cheddar is a common favorite.
- Parmesan: This Italian cheese is known for its hard, granular texture and nutty, salty flavor. It’s aged for at least 12 months, and often much longer. Parmesan is typically grated and used to flavor pasta dishes, soups, and salads. Parmigiano-Reggiano is considered the king of Parmesan.
- Gruyère: This Swiss cheese has a firm, smooth texture and a nutty, earthy flavor. It melts beautifully, making it a popular choice for gratins, fondue, and quiches.
- Pecorino Romano: Made from sheep’s milk, pecorino romano is a hard, salty cheese with a sharp, tangy flavor. It’s often grated and used to flavor pasta dishes, particularly those with tomato-based sauces.
Blue Cheeses: An Acquired Taste
Blue cheeses are characterized by the presence of blue or green veins of mold, which impart a distinctive flavor and aroma. The mold, typically Penicillium roqueforti or Penicillium glaucum, is introduced during the cheesemaking process.
- Roquefort: This French cheese is made from sheep’s milk and aged in caves in Roquefort-sur-Soulzon. It has a strong, pungent flavor and a creamy, crumbly texture.
- Gorgonzola: This Italian cheese is made from cow’s milk and has a milder flavor than roquefort. There are two main types of gorgonzola: dolce (sweet) and piccante (spicy).
- Stilton: This English cheese is made from cow’s milk and has a rich, complex flavor with hints of nuts and fruit.
The Art of Pairing Cheese: Enhancing the Experience
Choosing the right accompaniments can elevate your cheese experience to new heights. The key is to find pairings that complement and contrast the flavors of the cheese.
Wine and Cheese: A Classic Combination
Wine and cheese are natural partners, but finding the right pairing can be tricky. As a general rule, pair mild cheeses with light-bodied wines and strong cheeses with full-bodied wines.
- Brie: Pairs well with Champagne, Chardonnay, and Pinot Noir.
- Cheddar: Pairs well with Cabernet Sauvignon, Merlot, and IPA beers.
- Gouda: Pairs well with Riesling, Gewürztraminer, and brown ales.
- Blue Cheese: Pairs well with Port, Sauternes, and strong stouts.
Beyond Wine: Exploring Other Pairings
Cheese pairs well with a variety of other foods and beverages, including fruits, nuts, crackers, bread, and beer.
- Fruits: Apples, pears, grapes, and figs are all excellent choices for pairing with cheese. The sweetness of the fruit complements the savory flavors of the cheese.
- Nuts: Walnuts, almonds, and pecans add a crunchy texture and nutty flavor that pairs well with many cheeses.
- Crackers and Bread: Choose crackers and bread that are relatively neutral in flavor so they don’t overpower the cheese.
- Beer: The hoppy bitterness of IPA beers can cut through the richness of cheese, while the malty sweetness of brown ales can complement nutty cheeses.
Cheese in Cooking: A Culinary Workhorse
Cheese is an incredibly versatile ingredient that can be used in a wide variety of dishes. It can add flavor, texture, and richness to everything from appetizers to desserts.
Melting Marvels: The Art of the Perfect Melt
Some cheeses are better suited for melting than others. Cheeses with a high moisture content and a moderate fat content tend to melt the best.
- Mozzarella: The undisputed king of melting cheeses, mozzarella is a must-have for pizza, lasagna, and grilled cheese sandwiches.
- Monterey Jack: Similar to mozzarella, Monterey Jack melts smoothly and evenly.
- Cheddar: While cheddar can be melted, it’s important to use a good quality cheddar that is not too old or too dry.
- Gruyère: Gruyère melts beautifully and adds a rich, nutty flavor to dishes.
Flavor Enhancers: Adding Depth and Complexity
Cheese can be used to add flavor and depth to a variety of dishes. A sprinkle of parmesan can elevate a simple pasta dish, while a dollop of goat cheese can add tanginess to a salad.
- Parmesan: Grated parmesan is a classic addition to pasta dishes, soups, and salads.
- Goat Cheese: Crumbled goat cheese adds a tangy flavor and creamy texture to salads, pizzas, and tarts.
- Blue Cheese: Crumbled blue cheese adds a pungent flavor to salads, burgers, and pizzas.
The Verdict: The Best Cheese is the One You Love
Ultimately, the “best” cheese is a matter of personal preference. Explore different varieties, experiment with pairings, and discover the cheeses that you enjoy the most. Don’t be afraid to try new things and step outside of your comfort zone. The world of cheese is waiting to be explored! So, go ahead, indulge your cheesy cravings and embark on a delicious adventure.
What factors are typically considered when judging cheese in a “cheese showdown”?
Judging cheese in a showdown involves evaluating a multitude of sensory attributes. These typically include appearance, aroma, texture, and, most importantly, flavor. Appearance covers visual aspects like color, rind development (if applicable), and overall presentation. Aroma encompasses the various scents released by the cheese, from subtle hints of grassiness to more robust earthy or fruity notes.
The texture assessment examines the cheese’s feel in the mouth, considering factors such as smoothness, creaminess, crumbliness, and firmness. The flavor evaluation analyzes the complex interplay of tastes, including sweetness, saltiness, acidity, bitterness, and umami, along with any lingering aftertaste. A well-balanced cheese that excels in all these areas generally scores the highest.
How does terroir influence the flavor of cheese?
Terroir, a term often used in winemaking, refers to the environmental factors that influence the flavor of agricultural products. In cheesemaking, terroir encompasses the soil, climate, flora, and even the breed of animal producing the milk. The specific combination of these elements contributes to a unique flavor profile in the cheese.
For instance, cows grazing on lush pastures in the Alps will produce milk different from those grazing in arid climates. The diet of the animals directly impacts the milk’s composition, influencing the cheese’s final taste, texture, and aroma. This is why cheeses from different regions, even if made using the same techniques, can have distinct characteristics.
What are some common categories used to classify cheese?
Cheeses are often classified based on several criteria, including milk source, texture, age, and production method. Regarding milk source, cheeses can be made from cow’s milk, goat’s milk, sheep’s milk, or a combination. Texture classifications typically include fresh, soft, semi-soft, semi-hard, hard, and blue cheeses.
Age also plays a significant role, with cheeses ranging from fresh and unaged to aged for months or even years. Finally, production methods, such as whether a cheese is washed-rind, bloomy-rind, or pasta filata, also serve as a basis for categorization, differentiating cheeses based on specific cheesemaking techniques.
What are bloomy rind cheeses and how are they made?
Bloomy rind cheeses are characterized by their soft, white, velvety rind, often caused by the intentional addition of molds like Penicillium candidum during the cheesemaking process. These molds grow on the surface of the cheese, contributing to its unique flavor and texture. The rind is often edible and adds a subtle earthy or mushroomy flavor.
The cheesemaking process for bloomy rind cheeses typically involves pasteurizing or using raw milk, coagulating the milk with rennet, and then draining the whey. The cheese is then sprayed or dipped in a solution containing the Penicillium candidum mold spores. As the cheese ages, the mold grows and creates the characteristic bloomy rind, softening the cheese from the outside in.
What makes blue cheese so distinctly flavored and visually appealing?
The distinctive flavor and visual appeal of blue cheese stem from the presence of Penicillium molds (often Penicillium roqueforti or Penicillium glaucum) throughout the cheese. These molds are intentionally introduced during the cheesemaking process, and their growth results in the characteristic blue or green veins that distinguish blue cheeses. The molds produce enzymes that break down proteins and fats, creating complex and pungent flavors.
To encourage mold growth, air is introduced into the cheese through needles or other piercing methods, allowing oxygen to reach the interior. This process not only creates the visual marbling but also facilitates the development of the cheese’s sharp, salty, and often spicy flavors. The type of mold used, along with the milk source and aging process, significantly influences the final flavor profile of the blue cheese.
How does washing the rind of a cheese impact its flavor and aroma?
Washing the rind of a cheese, a process often applied to cheeses like Époisses and Taleggio, involves regularly wiping the surface of the cheese with a brine solution, sometimes containing alcohol or other flavorings. This process fosters the growth of specific bacteria, particularly Brevibacterium linens, which contribute to the cheese’s characteristic pungent aroma and flavor.
The washing process also inhibits the growth of unwanted molds and helps to keep the rind moist, which in turn promotes enzymatic activity that breaks down the cheese’s proteins and fats. This breakdown leads to the development of complex, often savory and meaty flavors, as well as a softer, more supple texture near the rind. The specific ingredients used in the wash further influence the cheese’s unique profile.
What are some popular accompaniments that pair well with various types of cheese?
The ideal accompaniments for cheese depend greatly on the specific cheese’s flavor profile. Generally, mild cheeses like mozzarella or fresh goat cheese pair well with lighter, fresher flavors, such as fruits, vegetables, and light wines. Crusty bread or crackers provide a neutral base for enjoying the cheese’s subtle nuances.
More intensely flavored cheeses, such as aged cheddar or blue cheese, benefit from bolder accompaniments that can complement or contrast their strong flavors. These might include nuts, dried fruits, honey, jams, or full-bodied wines and beers. The pairing principle is to create a balance between the cheese and its accompaniments, enhancing the overall tasting experience.