One of my favorite food groups is cheese. There are so many varieties that it can become quite confusing. Don't allow this to intimidate you. If you have been limiting yourself to one or two types of cheese, you are missing lots of interesting flavors.
Several factors influence the taste of the cheese such as the type of milk used and the ripening or aging process. This helps explain the vast differences between cottage cheese and Parmesan, for example. With over 550 worldwide varieties we can't explore them all today but here is a brief outline of some common cheese facts.
Cheese always starts with milk, but the animal it comes from can make a profound difference on its final flavor. Cow's milk is the mildest, with a creamy, sweet flavor. Sheep's milk and goat's milk are tangier. It takes ten pounds of milk to make one pound of cheese.
Cheese is generally divided into two broad categories of natural (as opposed to processed) cheese - ripened and fresh. In addition the ripened cheeses are characterized according to texture - usually in groups such as soft, semi-soft, semi-firm, and firm (or hard.) Here are some familiar examples of each group.
Soft, fresh cheese - cream cheese, cottage cheese, ricotta, mascarpone
Soft, ripened cheese - Camembert, Brie, blue (or bleu)
Semi-soft cheese - Colby, Monterey Jack, provolone
Semi-firm cheese - Cheddar, Swiss, Edam
Hard cheese - Asiago, Romano, Parmesan
Ripened cheeses are cured by various processes including heat or friendly bacteria. Some are colored with a natural dye and others are flavored. After curing, natural cheese begins a ripening process at a controlled temperature and humidity until the desired result is obtained. The length of time for aging changes the flavor and texture, too, such as in mild cheddar and extra-sharp cheddar.
Processed cheese differs from natural cheese because it has been pasteurized for added storage life and combined with emulsifiers for smoothness. According to U.S. government standards, only 51 percent of a processed cheese's final weight needs to be actually cheese. American cheese is a processed cheese and enjoyed because of its mild, delicate flavor and the ease with which it melts.
You might wonder why some cheese names begin with a capital letter and others do not. Many cheeses are named for a geographical place and therefore the cheese is capitalized.
Nutritionally most varieties of cheese are excellent sources of calcium and protein, but cheese can also have high amounts of fat and sodium. Select "low fat" options when possible. Mozzarella is frequently made of part skim milk with 4.5 g fat per one ounce serving. By comparison cheddar has over 9 g fat in the same size serving.
Some general tips to keep in mind with cheese are:
Semi-firm and semi-soft cheeses will shred more easily if well-chilled. Hard cheese, like Parmesan, is easier to handle at room temperature.
Use a vegetable peeler to shave off thin strips or slivers of cheese for salads and garnishes.
Avoid high heat when cooking cheese as this can make it stringy or rubbery.
To add cheese to a sauce, cut it into small pieces or shred it, adding toward the end of the cooking process and stirring over low heat just until the cheese melts.
Discard semi-soft and semi-firm cheeses with molds that are not a part of the manufacturing process. Shredded or sliced cheese with mold should also be discarded. These molds can be dangerous.
Refrigerate all cheese between 35 and 40 degrees in its original wrapping until ready to use. It is best to store cheese in a refrigerator drawer so it does not pick up flavors from other foods. Once it is removed from the original packaging, wrap it tightly with plastic film or foil to prevent air pockets.
When purchasing packaged cheese, inspect the wrapping carefully to make sure there are no tears and no mold on the cheese.
One of my favorite comfort foods is a grilled cheese sandwich. Legend indicates the Romans were the first to make a cooked bread and cheese sandwich. The classic grilled cheese became popular in the 1920s when inexpensive cheese and sliced bread became available.
Friday April 12 is National Grilled Cheese Sandwich Day. This special day by preparing the supreme sandwiches below. Served with soup and fruit this is an easy, light meal or cut the sandwiches into quarters for a tasty appetizer. You can vary the flavor by adding tomatoes or mushrooms or changing the type of cheese (but remember that mozzarella is lower in fat and melts well.)