Pretty much everything you need to know about the world’s finest food.
, water buffalo has the highest fat of all the milk types. It’s hard to find in the states, but there are cheeses other than buffalo mozzarella made from their milk, including other fresh cheeses and some aged varieties.A cheese’s texture is impacted by a combination of factors such as the pH and acidity levels from the cheese making process, individual choices made by the cheesemaker and natural proteolysis, the breakdown of proteins into smaller polypeptides or amino acids, as it ages.
Alpine-style cheeses hail from across the European mountain chain with a small selection hailing from Germany and Italy. The vast majority are produced in France and Switzerland. “Swiss alpines get to be a little bolder as a general rule,” Chubbuck says. “The French tend to be a little more nuanced and subtle. I describe the difference like California Chardonnay versus a Burgundian Chardonnay.”Cheddars are made in a variety of techniques, from block to more nuanced clothbound fermentation.
Grana-style cheeses are some of the most common hard cheeses. These hard, grainy cheeses have the least amount of moisture, a bold flavor and, often, a lot of age. These craggy, crumbly wheels span from ivory to straw yellow with sweet, savory, and nutty aromas often with a deep umami-rich taste. Parmigiano-reggiano is the best known grana-style cheese, but this category also includes sheep’s milk pecorino-romano and Sardinian Calcagno.
Historically, soft cheeses with a rind were made with the intention to eat within a few weeks to a month at most. To keep bloomy or washed rind cheeses from changing too much, they need airflow—unless you intentionally want the aromas to get stronger . But here’s the thing: cheese is a lot heartier than many people think. Expiration dates are required by law, but they don’t actually mean that much in terms of whether the cheese is OK to eat. So, even if a cheese does get ammoniated—with that irritating chemical smell, snowy white or brownish discoloration, and spots where the rind had begun to flatten or warp—it can often be saved by setting it out on the countertop.
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