about the types and varieties of cheeses
Cheese is one of the oldest and most versatile foods in world gastronomy. With a wide range of types and varieties, this dairy product has conquered palates throughout history and in every corner of the planet. From fresh and soft cheeses to the most aged and intense ones, each type has its production process and characteristics that make it unique. Below, we explore the different types and varieties of cheese according to their maturation process and texture, as well as some of mLearn’s most popular varieties.
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Types of cheeses
The world of cheese is as diverse as it is fascinating. From fresh and light to aged and powerful, each type and variety offers a unique experience. Whether you prefer soft and creamy cheeses or those with a strong and intense character, there will always be an option that suits your palate. Knowing the different types and varieties of cheese will not only allow you to enjoy this delicious food more but also choose the perfect cheese for every occasion. Let’s go!
Cool
Fresh cheese has not undergone a maturation process, which makes it a soft, moist cheese with a delicate flavor. Due to its high water content and short shelf life, this type of cheese must be consumed quickly. Among the best-known are:
Burgos Cheese: Originally from Spain, it is soft and light, perfect to combine with fruits or salads.
Ricotta: Popular in Italy, this cheese has a grainy texture and is used in both sweet and savory dishes.
Mozzarella: Of Italian origin, it is ideal for pizzas, salads, or kinds of pasta due to its elasticity and mild flavor.
Semi-cured
This type of cheese has undergone a brief maturation process, which can last between one and three months. It has a balance between moisture and firmness, with a more developed flavor than fresh cheese, but less intense than cured cheese. Some notable examples include:
Semi-cured Manchego Cheese: Produced in Spain with sheep’s milk, it is smooth, with slightly fruity notes.
Gouda Semi-Cured: Originally from the Netherlands, it is a creamy cheese with a sweet touch.
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Cured
Aged cheeses have undergone a longer maturation process, usually from six months to a year, which gives them a more intense flavor, a firm texture, and lower water content. These cheeses are ideal for palates that enjoy powerful and complex flavors. Some examples are:
Cured Manchego Cheese: With a compact texture and strong flavor, it is perfect to combine with red wines.
Parmigiano Reggiano (Parmesan): This Italian cheese is one of the best-known in the world, with a grainy texture and an umami flavor that makes it the king of aged cheeses.
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Hardcover
Hard cheeses have been pressed to remove much of the whey, giving them a very firm texture and a long shelf life. Their ripening process can take many months, or even years, which enhances their flavour and makes them perfect for grating or eating in small portions. Examples include:
Grana Padano: Similar to Parmesan, but with a milder flavor, it is a hard cheese ideal for gratinating.
Pecorino Romano: Made from sheep’s milk in Italy, it is salty, firm, and often used in Mediterranean cuisine.
Soft cheeses
Soft cheeses have a creamier texture and are characterized by their high moisture content. These cheeses usually have a soft, edible rind, which gives them a unique experience on the palate. They are perfect for spreading or enjoying bread. Among the best-known are:
Brie: Originally from France, it is a soft cheese with a creamy heart and a white rind that gives it a delicate, earthy flavor.
Camembert: Similar to Brie, but with a more intense flavor and fruity notes. It is also of French origin.
Varieties of cheeses
Within each type of cheese, there are countless varieties that vary according to their origin, the type of milk used (cow, sheep, goat, or buffalo), the production techniques, and the ripening processes. Below, we explore some of the most famous varieties and their distinctive characteristics.
France is world-renowned for its rich cheese-making tradition, with over 400 varieties. Some of the most popular are:
Roquefort: A blue cheese made from sheep’s milk and aged in natural caves. Its flavor is strong and salty, with hints of nuts.
Brie de Meaux: This soft cheese is appreciated for its soft, creamy rind and its delicate yet deep flavor.
Italy is another country with a rich cheese culture, from fresh to aged. Among the most notable are:
Gorgonzola: A blue cheese made from cow’s milk, with a smooth texture and a spicy flavor that intensifies with age.
Mozzarella di Bufala: Made from buffalo milk, it is creamier and more flavorful than the version made from cow’s milk.
Spain also has a wide variety of cheeses that vary according to the region:
Manchego Cheese: Made from sheep’s milk, this is one of Spain’s most iconic cheeses. Its cured and semi-cured versions are highly appreciated.
Idiazábal: A smoked Basque cheese, made from sheep’s milk, with a deep, slightly spicy flavor.
Switzerland is famous for its hard cheeses, ideal for fondues and hot dishes:
Gruyère: A firm cheese with a slightly sweet and nutty flavor, perfect for melting.
Emmental: Known for its large holes, it has a mild flavor and is ideal for cooking.
