Cheese is one of the most interesting and flavorful foods in the world. For many people, it’s more than just something you put on crackers. It can be the main feature of a meal, a side dish, or an important ingredient in cooking. With so many kinds available, cheese offers a wide range of tastes and textures. One of the things that makes cheese so satisfying is that it’s packed with umami, the savory flavor that makes food taste deep and rich.
In many countries, cheese has become a big part of the food culture. Thanks to different types of milk, preparation styles, and aging methods, thousands of cheeses are made around the world. You can enjoy cheese with bread, fruit, or crackers. Some cheeses melt well and are perfect for cooking.
How Cheese is Made
Cheese is made by curdling milk or cream. This means turning it from a liquid into a thicker, more solid state. The curdling can happen naturally when bacteria turn milk sugars into lactic acid. It can also be helped along by adding rennet, which is a mix of enzymes that helps milk solidify. Traditional rennet comes from the stomach lining of young animals like calves, but there are also vegetarian and microbial versions available.
The process of cheesemaking includes many steps: curdling the milk, separating the curds from the whey, draining or pressing the curds, and then aging them. The timing, temperature, and type of milk used all affect the final product. How a cheese is cut, pressed, or drained changes the texture. Soft cheeses like ricotta may not be pressed at all, while harder cheeses are pressed into shape and aged.
A key part of cheesemaking is the bacteria used. These bacteria give cheese its unique flavor and texture. Fresh cheese, which is not aged, can taste a bit bland. But once aging begins, bacteria break down proteins and fats, unlocking complex flavors and a boost of umami. Cheeses like aged Parmesan, Gruyère, and blue cheese are particularly high in umami. That’s why just a small sprinkle of aged cheese can make a dish taste so much better.
Bacteria, Mold, and Aging
Bacteria and molds are not just safe to eat in cheese—they’re essential to making it delicious. They help break down the milk during aging, changing both texture and flavor. For example, Swiss cheese has holes from gas created by bacteria. Blue cheeses like Roquefort or Stilton have blue veins that come from added mold spores. These molds give the cheese a sharp, tangy flavor and more umami.
As cheese ages, its flavor deepens. Soft cheeses like Brie or Camembert ripen from the outside in and are ready in just a few weeks. Hard cheeses like Cheddar, Gruyère, or Parmesan may take months or even years to develop their full flavor. The longer a cheese ages, the more umami it builds up. That’s why aged cheeses taste more savory, salty, and complex than fresh ones.
The rind also matters. It might be washed in brine, wine, or beer, which affects both flavor and smell. Some cheeses are rolled in ash, coated in herbs, or smoked to give them an extra layer of flavor.
Pasteurized vs. Unpasteurized Milk
Most cheeses sold today are made from pasteurized milk, which has been heated to kill bacteria. This is common for safety reasons, especially with soft cheeses. However, some of the best cheeses come from raw, unpasteurized milk. These are often made by small producers and tend to have more complex flavors. They can also be richer in umami, especially when aged properly.
Unpasteurized cheeses are less common because they’re harder to sell under food safety laws, but they’re worth trying when available. They often have a depth of flavor you won’t find in more commercial cheeses.
Choosing Cheese
Every cheese has its own personality, but there are a few things to look for when picking one out.
- Smell: Good cheese should have a pleasant aroma. Soft cheeses might smell creamy or slightly tangy. Hard cheeses may smell nutty or earthy. Washed-rind cheeses like Limburger smell strong and can be off-putting to some, but they are flavorful and often packed with umami.
- Texture: Cheese should not feel slimy, overly dry, or rubbery unless it’s supposed to. Brie should feel soft but not mushy. Hard cheeses should be firm and maybe a little crumbly.
- Color: Natural cheeses are usually white, pale yellow, or light orange. Bright colors can mean added dyes. Natural aging sometimes gives the rind a light brown, reddish, or grayish tint. These are normal and not a sign of spoilage.
- Taste: If you get to sample cheese, pay attention to its saltiness, creaminess, sharpness, and that rich, savory umami flavor. A little aged Parmesan or Gruyère can pack more umami than an entire slice of fresh mozzarella.
Flavored Cheeses and Special Additions
Cheese can be flavored with herbs, spices, smoke, wine, or even truffles. Some goat cheeses are rolled in ash or covered in fresh herbs. Others are smoked using traditional methods or flavored with liquid smoke. Common additions include garlic, pepper, or mustard seeds. These not only change the flavor but also add to the appearance and aroma.
Flavored cheeses tend to be younger and milder, but the right additions can still bring out the savory qualities of the milk and add a little extra umami, especially when paired with cooking.
Storing Cheese
Hard cheeses can last for weeks if stored properly. Keep them loosely wrapped in wax paper or cheese paper, then in a container in the fridge. Soft cheeses should be eaten within a few days after opening.
If mold appears on a hard cheese, just cut about half an inch (1 to 2 cm) beyond the moldy area. With soft cheeses, it’s usually safer to throw them out unless the mold is part of the cheese itself, like Brie or blue cheese.
Final Thoughts
Cheese is a food that combines science, tradition, and taste. Whether it’s a soft fresh cheese or a crumbly aged one, it has something to offer for every palate. Its rich umami flavor makes it especially satisfying and perfect for cooking or enjoying on its own. Exploring different types of cheese is a great way to experience global food traditions and enjoy a wide range of tastes and textures.