A Brief Guide to Cheese

An overview of one of humanity's oldest and most varied foods.

What Is Cheese?

Cheese is a dairy product made by coagulating milk protein (casein) using an acid or enzyme, then separating the resulting solid curds from the liquid whey. The curds are then aged, pressed, or otherwise processed to create the huge range of textures and flavours found across the world's cheeses.

A Short History

Cheesemaking likely dates back over 7,000 years, with early evidence found in the Middle East and Europe. It probably began as a way to preserve milk, since raw milk spoils quickly but cheese can last for months or years depending on the type.

Main Categories

Cheeses are broadly grouped by texture and ageing process:

• Fresh cheeses — unaged, soft, and mild, such as mozzarella, ricotta, and cottage cheese.
• Soft-ripened cheeses — aged briefly with a bloomy or washed rind, such as brie and camembert.
• Semi-hard cheeses — firmer texture, moderate ageing, such as cheddar and gouda.
• Hard cheeses — aged for a year or more, dense and often grated, such as parmesan and pecorino.
• Blue cheeses — inoculated with mould cultures for a distinctive veined appearance and sharp flavour, such as stilton and roquefort.

How Flavour Develops

Flavour in cheese comes primarily from the breakdown of proteins and fats during ageing, driven by bacterial cultures, moulds, and enzymes. Longer ageing generally produces stronger, more complex flavours, which is why a young cheddar tastes mild while an extra-mature cheddar can taste sharp and almost crystalline.

Serving Suggestions

Cheese is commonly paired with bread, crackers, fruit, nuts, and wine. As a general rule, lighter cheeses pair well with lighter wines, while stronger, aged cheeses can stand up to bolder reds or even sweet dessert wines.