For those of us who love to cook, host, and travel, there’s nothing quite like the joy of discovering and enjoying imported cheeses—each one tells a story of its origin, craftsmanship, and unique flavor profile. In fact it’s estimated that there are over 2000 different types of cheese made across the globe! But did you ever wonder, “How can so many different tasting and looking cheeses come from the same ingredients?” We’re glad you asked! It’s one of the reasons why imported cheeses are such a treat and gourmet specialty. Here’s what’s behind that incredible complexity:
- The Start of the Cheesemaking Process: Curds and Whey
The cheesemaking process begins with milk, which is heated and acidified before adding rennet—an enzyme that helps curdle the milk. This initial step is where the journey of cheese truly begins, leading to the formation of curds and whey. (Yup! Just like in the nursery rhyme with Little Miss Muffet.) Curds are the solid portion and what eventually transforms into cheese, while whey—the liquid—can be discarded or used in other culinary applications.
The treatment of curds and whey is crucial and varies depending on the type of cheese being produced. For instance, when making ricotta, the curds are gently heated and served fresh, resulting in a light, creamy texture. Conversely, for firmer cheeses like cheddar, the curds are cut into smaller pieces and stirred, encouraging whey to expel moisture and develop a denser consistency. The degree of curd cooking and how long they’re left to drain determines the final texture and flavor of the cheese.
- Aging: The Flavor Journey
One of the biggest factors affecting imported cheese flavor is aging, or affinage. Cheeses can be left to mature for a few weeks to several years, and this time in the aging process can create intricate flavor profiles. For instance, a young cheddar may taste creamy and mild, while an aged imported cheddar boasts sharp, nutty notes that can only develop through time. The longer cheeses age, the more their enzymes act on the proteins and fats, transforming them into complex flavors.
- Terroir: The Taste of Place
Terroir, a term borrowed from the wine world, refers to the environmental factors that influence flavor and aroma. In cheese, terroir includes where the cows, sheep, or goats live, the climate and elevation they live in, climate, and even the grasses and flowers where the animals graze. For example, the rich grasses and wildflowers in certain regions can impart distinct flavors to the milk, which then makes its way into the cheese. An imported Brie from Normandy will be different from one made in other regions, even if they share the same basic ingredients.
- Cheesemaking Techniques: True Craftsmanship at Work
How a cheese is made significantly impacts its taste. Different cheesemakers around the world use various techniques – often handed down through hundreds of years of tradition. One such technique is a washed rind, which involves rinsing the cheese in a brine solution, or sometimes other liquids like brandy or wine. This process encourages specific bacteria to grow on the rind, resulting in a robust, earthy flavor. Other cheeses are rubbed with salt or herbs as they age, lending a different texture and flavor.
- Yeast, Mold, & Bacteria: They’re All Flavor Enhancers
Some imported cheese varieties take advantage of specific yeast, molds, and bacteria to add to the flavor or texture of the final cheese during the cheesemaking process. Imported blue cheeses use Penicillium roqueforti, stirred into the curds or injected into wheels which imparts that hallmark tangy taste and characteristic blue veins. Other “smear-ripened” cheeses such as imported Gruyère, Reblochon, and Munster use various yeasts as part of the process. Finally, molds are often used to ripen cheeses such as imported Camembert, Stilton, and Tomme de Savoie.
- Milk Type: The Foundation of Flavor
Finally, the type of milk used; such as cow, goat, sheep, or even buffalo—plays a big role in the final flavor of the cheese. Each type of milk has its own fat content and protein structure, leading to distinctly different cheeses. Goat cheese tends to be tangy and bright, while sheep’s milk can yield earthy, rich flavors and cow cheeses have a more buttery milky finish.
It’s pretty incredible to imagine all the factors and craftsmanship that goes into making your favorite imported cheeses! From a humble beginning of milk to so many uniquely different cheese types, tastes, and textures! So next time you sample imported cheeses from your local cheesemonger or put together a gorgeous cheeseboard; remember that each piece of imported cheese is a journey of its own and the result of tremendous tradition and craftsmanship in cheesemaking.
Want more of a deep-dive into cheesemaking? Check out our piece on Terroir and Sustainability in Cheesemaking or learn more about what goes into the Cheese Aging Process.
