January 20th is National Cheese Lover’s Day
The scale for cheese flavors ranges from sharp to sweet. Sharp cheese is more bitter and stronger tasting. Sweet cheese on the other hand is more subtle and creamy.
In addition to sharp and sweet, different cheese flavors include buttery, earthy, nutty, peppery, robust, and tangy. The texture of the cheese also has an affect on how you can eat it. For example, you wouldn't necessarily use the same cheese to make a sandwich that you would use to make a cheese sauce. The different types of textures range from crumbly, dense, hard, silky, smooth, soft, or velvety.
In addition to sharp and sweet, different cheese flavors include buttery, earthy, nutty, peppery, robust, and tangy. The texture of the cheese also has an affect on how you can eat it. For example, you wouldn't necessarily use the same cheese to make a sandwich that you would use to make a cheese sauce. The different types of textures range from crumbly, dense, hard, silky, smooth, soft, or velvety.
Air and even more so moisture is really bad news when it comes to cheese, mold can easily form on cheese which is not stored in airtight boxes. Ideally your fridge should be keeping cheeses between 34°F and 38°F.
High in moisture, fresh cheeses like queso blanco, ricotta, and mascarpone, are fairly close to milk and should only be taken out of cold storage for short periods or right before use. They also are usually the first to go moldy. Firmer cheeses like Cheshire, and cheddar, are easily kept for two months. Certain cheeses, especially hard varieties like Romano and Parmesan, take being frozen for up to 3 months and cheeses like Limburger with their strong aromas and flavors can easily find their way into other foods, so always store in a sealed container.
So when you venture forward and are ready to go shopping for cheese, consider the following:
Where to Shop...Try a reliable source such as a specialty market or gourmet grocery store.
Amount to Purchase...Buy only what will be consumed with in a few days. Flavors and aroma of fine cheeses change over time in a home refrigerator.
Characteristics of Cheese...Cheese should present the characteristics of that particular style. The interior should not have cracks, mold or discoloration in any form. Natural rind cheeses have a rustic appearance. The rind on the outside of these cheeses is a side product of production. Blue or Roquefort styles will have some mold and cracks (on the outside); this is a normal characteristic of these types of cheeses.
Taste and sample, sample, sample!!!
Follow your pallet and choose flavors that appeal to you.Amount to Purchase...Buy only what will be consumed with in a few days. Flavors and aroma of fine cheeses change over time in a home refrigerator.
Characteristics of Cheese...Cheese should present the characteristics of that particular style. The interior should not have cracks, mold or discoloration in any form. Natural rind cheeses have a rustic appearance. The rind on the outside of these cheeses is a side product of production. Blue or Roquefort styles will have some mold and cracks (on the outside); this is a normal characteristic of these types of cheeses.
Taste and sample, sample, sample!!!
