The question of the best cheese is, admittedly, a loaded one. It’s like asking what the best song is, or the best color. Taste is subjective, influenced by personal history, cultural background, and even your mood on a particular day. However, while a single, universally accepted “best” might be unattainable, we can certainly explore the vast and wondrous world of cheese, highlighting exceptional varieties and considering what makes them so special.
So, instead of declaring a single victor, let’s embark on a cheesy journey, exploring different categories, flavor profiles, and textures to help you discover your personal “best.”
Exploring the World of Cheese: A Categorical Overview
Cheese is categorized in various ways: by milk type (cow, goat, sheep, buffalo), texture (hard, semi-hard, soft, fresh), aging process, and even origin. Understanding these categories can help you navigate the cheese aisle and identify options that align with your preferences.
Cow’s Milk Cheeses: The Classics
Cow’s milk cheeses are the most prevalent and diverse, ranging from mild and creamy to sharp and pungent. They are a cornerstone of cheesemaking traditions worldwide.
Cheddar: Perhaps the most recognizable of cow’s milk cheeses, cheddar boasts a wide range of flavors, influenced by aging and production methods. From mild and milky to sharp and tangy, there’s a cheddar for every palate. Its firm texture makes it ideal for slicing, grating, and melting.
Mozzarella: Fresh mozzarella is a soft, white cheese with a delicate, milky flavor. It’s known for its stretchy texture and ability to melt beautifully, making it a pizza staple. Aged mozzarella offers a firmer texture and more pronounced flavor.
Swiss: Characterized by its distinctive holes, Swiss cheese is known for its nutty and slightly sweet flavor. It’s a versatile cheese that can be enjoyed on its own, in sandwiches, or melted into dishes.
Gouda: Originating from the Netherlands, Gouda is a semi-hard cheese with a smooth, creamy texture and a nutty, caramel-like flavor that intensifies with age.
Brie: A soft, creamy cheese with a bloomy rind, Brie offers a rich, buttery flavor. It’s often served baked or spread on crackers.
Goat’s Milk Cheeses: Tangy and Unique
Goat’s milk cheeses offer a distinctively tangy and earthy flavor, often lower in lactose than cow’s milk cheeses, making them a good option for those with sensitivities.
Chevre: A broad term for goat cheese, Chevre can range from fresh and spreadable to aged and crumbly. Its tangy flavor pairs well with fruits, vegetables, and herbs.
Valençay: A French goat cheese shaped like a pyramid with a flattened top, Valençay boasts a creamy texture and a nutty, slightly acidic flavor.
Crottin de Chavignol: A small, round goat cheese from France, Crottin de Chavignol develops a complex flavor profile as it ages, ranging from mild and nutty to sharp and goaty.
Sheep’s Milk Cheeses: Rich and Flavorful
Sheep’s milk cheeses are known for their rich, creamy texture and distinctive flavor, often described as earthy, nutty, and slightly sweet.
Pecorino Romano: A hard, salty cheese from Italy, Pecorino Romano is traditionally made from sheep’s milk. It’s often grated over pasta dishes or used in sauces.
Roquefort: A blue cheese from France, Roquefort is made from sheep’s milk and aged in caves, giving it a pungent, salty flavor and a creamy texture.
Manchego: A Spanish sheep’s milk cheese, Manchego has a firm, slightly oily texture and a nutty, slightly sweet flavor.
Buffalo Milk Cheeses: Creamy and Luxurious
Buffalo milk cheeses are prized for their rich, creamy texture and delicate flavor, often considered a luxury ingredient.
Buffalo Mozzarella: Made from the milk of water buffalo, buffalo mozzarella is known for its exceptionally creamy texture and delicate, milky flavor. It’s a key ingredient in Caprese salad.
Flavor Profiles: A Cheesy Spectrum
Beyond the type of milk, the flavor of cheese is influenced by factors like aging, terroir, and cheesemaking techniques. Understanding different flavor profiles can help you pinpoint your preferences.
Mild and Creamy
These cheeses are generally easy to enjoy and pair well with a variety of foods. Examples include fresh mozzarella, ricotta, and young Gouda. They are perfect for those who prefer a subtle, delicate flavor.
Tangy and Acidic
Goat cheeses like Chevre and Feta fall into this category, offering a refreshing and slightly sour taste that can cut through rich dishes. These cheeses often have a crumbly texture.
Nutty and Earthy
Aged Goudas, Gruyere, and some Swiss cheeses showcase nutty and earthy flavors, often with hints of caramel or toasted bread. These cheeses are great for melting and adding depth to dishes.
Sharp and Pungent
Cheddar, blue cheeses like Roquefort, and aged Parmesan offer intense and complex flavors that can be an acquired taste. These cheeses are often enjoyed in small quantities.
Salty and Savory
Pecorino Romano and Halloumi are examples of cheeses with a prominent salty flavor. They can add a savory element to dishes and are often used in Mediterranean cuisine.
The Art of Cheesemaking: From Milk to Masterpiece
Cheesemaking is a complex and fascinating process, involving the coagulation of milk, the separation of whey, and the aging of the resulting curds. The specific techniques used in each stage of the process influence the final flavor, texture, and appearance of the cheese.
Coagulation: This is the process of transforming liquid milk into a solid or semi-solid state. This can be achieved using rennet (an enzyme traditionally derived from animal stomachs), acid (like lemon juice or vinegar), or a combination of both.
Whey Separation: Once the milk has coagulated, the whey (the liquid portion of the milk) is separated from the curds (the solid portion). This can be done through cutting, stirring, and heating the curds.
Aging: The aging process, also known as ripening, is where the magic truly happens. During this time, the cheese undergoes various chemical and physical changes that contribute to its unique flavor and texture. The length of aging can range from a few days to several years.
Pairing Cheese: A Culinary Adventure
Cheese is incredibly versatile and can be paired with a wide range of foods and beverages to create delicious and harmonious flavor combinations.
Wine and Cheese: A classic pairing! The general rule of thumb is to match the intensity of the cheese with the intensity of the wine. Mild cheeses pair well with light-bodied white wines, while strong cheeses pair well with full-bodied red wines.
Fruit and Cheese: The sweetness of fruit complements the savory flavors of cheese. Apples, pears, grapes, and figs are all popular choices.
Nuts and Cheese: The crunchy texture and nutty flavors of nuts provide a delightful contrast to the creamy texture of cheese. Walnuts, almonds, and pecans are all good options.
Bread and Cheese: A simple yet satisfying pairing. Choose a bread that complements the flavor of the cheese. Crusty bread is great with strong cheeses, while soft bread is better with mild cheeses.
Conclusion: Finding Your Best Cheese
Ultimately, the “best” cheese is the one that you enjoy the most. Don’t be afraid to experiment with different varieties and pairings to discover your personal favorites. Explore local cheese shops, attend cheese tastings, and read about different cheesemaking traditions.
Remember that the journey of cheese discovery is an ongoing one. Your tastes may evolve over time, and new cheeses are constantly being created. So, keep exploring, keep tasting, and keep enjoying the wonderful world of cheese. Embrace the diversity, savor the flavors, and find your own personal “best.” This exploration is a delicious adventure in itself!
What factors determine the “best” cheese?
The determination of the “best” cheese is inherently subjective and depends heavily on individual preferences. Factors like texture, aroma, flavor intensity, and even personal memories associated with a particular cheese can all contribute to one’s assessment. Furthermore, the intended use of the cheese plays a significant role. A sharp cheddar might be perfect for a grilled cheese sandwich, while a creamy brie would be more suitable for a cheese board.
Beyond personal taste, objective characteristics also influence a cheese’s quality. These include the milk source (cow, goat, sheep, buffalo), the aging process, and the cheesemaking techniques employed. High-quality ingredients and meticulous craftsmanship often result in a more complex and nuanced flavor profile, leading to a superior cheese-tasting experience. Ultimately, the “best” cheese is the one that best satisfies your individual palate and fulfills the purpose for which it’s being used.
How does milk type affect the flavor of cheese?
The type of milk used in cheesemaking significantly impacts the final flavor profile. Cow’s milk, being the most common, generally produces cheeses with milder and more buttery flavors. Goat’s milk cheeses often have a distinctive tangy and sometimes slightly grassy flavor. The specific breed of cow or goat, and even their diet, further contribute to the nuanced flavors.
Sheep’s milk cheeses are known for their richer and more intense flavors, often with a slightly nutty or earthy undertone. Buffalo milk, with its higher fat content, creates cheeses that are particularly creamy and rich. Each milk type imparts its unique characteristics to the cheese, influencing not only the taste but also the texture and overall mouthfeel.
What is the role of aging in developing cheese flavor?
Aging, also known as ripening, is a crucial step in cheesemaking that profoundly impacts flavor and texture. During aging, enzymes present in the milk and added cultures break down proteins and fats, creating a wide array of aromatic compounds that contribute to the cheese’s complex flavor profile. The length of aging, temperature, and humidity levels all play a role in determining the final result.
Shorter aging periods typically result in milder, fresher cheeses like mozzarella or ricotta. Longer aging allows for the development of more intense and complex flavors, as seen in aged cheddars, Parmigiano-Reggiano, or aged Goudas. The rind of the cheese, if present, also contributes to the flavor development through the activity of molds and bacteria on its surface.
What are some good cheeses for beginners to try?
For those new to the world of cheese, starting with milder and more approachable options is recommended. Cheeses like mozzarella, mild cheddar, Monterey Jack, and Colby are good choices due to their gentle flavors and smooth textures. These cheeses are versatile and can be enjoyed on their own, in sandwiches, or melted in various dishes.
Brie and Havarti are also excellent introductory cheeses. Brie offers a creamy and buttery flavor, while Havarti is known for its smooth and slightly sweet taste. These cheeses provide a more nuanced experience than the simpler options but are still not overpowering. Experimenting with these cheeses will help develop your palate and identify your preferences.
How should different types of cheese be stored?
Proper cheese storage is essential for maintaining its quality and preventing spoilage. Generally, cheese should be stored in the refrigerator, ideally in a crisper drawer or a dedicated cheese compartment. Wrapping the cheese properly is crucial to prevent it from drying out or absorbing unwanted odors.
Hard cheeses, like cheddar or Parmesan, can be wrapped in cheese paper or parchment paper and then placed in a plastic bag or container. Soft cheeses, like Brie or Camembert, should be stored in their original packaging or wrapped in cheese paper and kept in a container to prevent them from becoming overly ripe. Avoid storing cheese near strong-smelling foods to prevent flavor transfer.
How can I create a balanced and interesting cheese board?
Creating a balanced cheese board involves selecting a variety of cheeses that offer different textures, flavors, and milk types. Include a hard cheese (like aged cheddar or Gruyere), a soft cheese (like Brie or Camembert), and a blue cheese (like Roquefort or Gorgonzola) to provide contrasting flavors. Consider adding a semi-hard cheese (like Havarti or Gouda) for more variety.
Complement the cheeses with accompaniments that enhance their flavors. Crackers, baguette slices, fruits (grapes, apples, pears), nuts (walnuts, almonds), olives, and honey or jam are all excellent choices. Arrange the cheese and accompaniments attractively on a board or platter, and provide separate knives for each cheese to avoid flavor contamination.
What are some popular cheese-based dishes from around the world?
The world offers a plethora of delicious cheese-based dishes, each reflecting the unique culinary traditions of its origin. In Italy, pizza with mozzarella, lasagna with ricotta and Parmesan, and cacio e pepe (pasta with Pecorino Romano and black pepper) are classic examples. France boasts dishes like quiche Lorraine (with Gruyere or Emmental) and fondue (a melted cheese dip).
Switzerland is famous for its raclette, where melted cheese is scraped onto potatoes and other accompaniments. In Greece, spanakopita (spinach pie with feta) is a beloved dish. From Welsh rarebit (a savory cheese sauce on toast) in the UK to mac and cheese in the US, cheese plays a starring role in countless culinary creations around the globe.