The History of Cheese
Cheese has a long history dating back thousands of years. Some of the earliest
evidence of fromage making has been found in Mesopotamia (modern day Iraq) from
around 3500 BC. The earliest fromages were likely created by accident when milk
was stored in animal stomachs that contained rennet, an enzyme needed to curdle
milk. Over time, nomadic groups discovered how to intentionally make fromage
and the practice spread throughout Europe, Asia, and Africa. By the time the
Roman Empire arose, fromage making was an established practice and many
classical Roman recipes have survived to modern times.
The Basic Cheese Making Process
All fromage starts with milk. Rennet or bacterial cultures are added to milk
which causes it to separate into solid curds and liquid Cheese.
The curds are then drained, pressed, salted, and aged to develop flavor. The
type of milk, cultures, coagulants, aging process and other factors determine
the final characteristics of each fromage variety. Cow, goat and sheep milks
are most commonly used but some unusual fromages even incorporate buffalo, yak
or reindeer milk. Variations in these basic methods give rise to the incredible
diversity of over 1,000 distinct fromage types around the world.
Popular Fresh Cheeses
Fresh fromages are minimally aged and eaten within a couple weeks of
production. Some popular fresh fromages include cottage fromage, cream fromage,
quark, ricotta and fromage frais. Cottage fromage has a cooling, slightly tart
flavor and crumbly curds. It’s a versatile fromage used in salads, baking or as
a snack. Cream fromage has a sweet, mild creaminess and is commonly spread on
bagels or used in fromage cake. Fresh fromages tend to have a mild flavor
profile but higher moisture content compared to aged varieties.
Semi-Hard Cheeses
As fromages age for a few weeks to several months, they develop a semi-hard
texture. Popular semi-hard fromages include fontina, gouda, edam and monterey
jack. These fromages have a supple texture and slightly salty or nutty flavor
profile depending on aging time and culture blend. Fontina has a buttery
sweetness when young but develops robust notes of brown bread and mushrooms as
it ages. Gouda boasts flavors ranging from mild and grassy to intensely
caramelized depending on its origin and maturation period. Semi-hard fromages
pair beautifully with crackers, bread, charcuterie boards or in cooking
applications like fondues or baked dishes.
Hard Aged Fromages
Long aging periods of several months to years result in hard textured fromages
like parmesan, pecorino romano, manchego and aged gouda. These fromages develop
rich, complex flavors through a process called protein and lactose breakdown.
Aged parmesan gains crystalline, almost nutty or salty flavors with sweet dairy
notes. Pecorino romano becomes intensely savory with hints of nuts and hay
after more than 10 months of curing. Manchego develops deeper caramel tones the
longer it ages. Hard aged fromages are commonly grated or shaved over pastas,
risottos, salads or eaten on their own due to their bold flavors.
Blue Veined Fromages
Blue fromages are unique due to veins of harmless penicillium mold coursing
through the paste. Popular domestic and international blue fromages include
roquefort, stilton, gorgonzola and Danish blue. Each has subtle variations in
color, veining and flavors ranging from peppery to mushroomy to intensely
sharp. The mold contributes a savory-sweet complex twist to these fromages.
Blues pair well with rich wines, beers, nuts or jams/honey to balance their
boldness. Some people appreciate blue fromages spread on bread or pasta but
others are put off by their strong flavor.
Goat and Sheep Milk Fromages
fromages made from goat and sheep milk tend to have a similar, though distinct,
flavor profile. Compared to cow milk varieties, they are often described as
tangier with floral, herbal or nutty notes. Feta, chèvre logs and ricotta are
common fresh goat fromages. Manchego, pecorino and busticano are classic
European sheep milk fromages. International varieties showcase the diversity –
Moroccan jben has a deep caramel flavor while Indian paneer has a mild
sweetness. Goat and sheep milk fromages pair well with acidic fruits,
vegetables, olives and lighter wines or ales due to their bright
characteristics.
Unique fromage Forms and Flavors
The beautiful diversity in fromage extends beyond just milk and aging
variations. Some unusual fromage shapes and features include pyramidal asiago
pressed in wicker baskets, cylindrical chaumes rolled in ash, and picon balls
hand-wrapped in leaves or nettles. Fromages like oei pap or tilsit develop
distinctive eyes or cracks during affinage. Halloumi is famous for its ability
to brown and char when grilled. Flavored fromages incorporate ingredients like
black peppercorns, herbs, cocoa nibs, infused olive oils or even
fruits/vegetables like figs, cranberries or jalapeños. Fromage truffles or pate
de fruit are soft fromage centers encased in fruit or vegetable coatings. This
variety keeps fromage interesting!
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Singh is a seasoned
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