The 6 Types of Cheese: A brief guide
Cheeseboard selection of the best Scottish cheeses. Photo Credit: Louis Hansel, Unsplash
To fully understand what is a Scottish cheese, we need to get to grips with the different types of cheese on offer. The best Scottish cheeses come in many forms, so we’ll quickly run through the general styles you’ll find. There are, however, many factors which impact the final product so there can be quite a variation between each cheese in these 6 general styles. It’s also worth noting whether the cheese is made from pasteurised or unpasteurised milk. This does affect the flavour and also the suitability if, for example, you are pregnant.
Fresh (No rind)
Well-known examples: Mozzarella, Ricotta These are cheeses which are only a few days old so no rind has developed yet. They, therefore, look the same inside and out. Cheeses in this category can be mousse-like, stringy or crumbly if they’ve been pickled in salt like Feta. They are white, creamy, mild and usually have a slightly acidic flavour. Some rindless cheeses have added flavour from being wrapped in leaves, rolled in ash or coated in herbs.
Aged Fresh Cheese (wrinkled white or grey-blue rind)
Well-knoen examples: Valencay, Sainte-Maure de Touraine The types of Scottish cheeses in this style are almost always goat cheeses. They are aged to the point where a very thin rind develops. This becomes wrinkly as the cheese shrinks. Then a thin layer of blue/grey mould develops on the outside. These cheeses usually have quite an intense goat milk flavour and high acidity.
Soft White Rind (white fuzzy rind)
Well-known examples: Chaource, Brie, Camembert These cheeses grow a soft, fuzzy rind of penicillin candidum around the cheese. This layer of mould protects the cheese from drying out and helps to mature it. Young cheeses of this style are creamy and mild with a hint of mushrooms. As they age, they become far more pungent and have a very savoury aroma. You will also find double and triple cream cheeses of this type (yes triple cream is a thing). The extra fat makes them less runny allowing you to eat them fresh or mature.
Semi-Soft (Fine to thick grey-brown rid or orange and sticky)
Well-known examples: Edam, Reblochon, Epoisses, Stinking bishop With this style, the curds are lightly pressed to remove the whey and create a rubbery texture. Grey, white and brown moulds build up but get brushed off, creating a thicker, leathery rind. Some, like Edam, have barely formed a rind and are very mild. Those with thicker, mould encrusted rinds are denser, much stronger in flavour and earthy. Some examples of this type of Scottish cheese are repeatedly washed in brine and then finished with alcohol. This promotes the growth of sticky orange bacteria to develop. These cheeses are much stronger in flavour and more pungent.
Hard (crusty, grey; often polished, waxed or oiled)
Well-known examples: Cheddar, Pecorino, Manchego, Parmesan Hard cheeses are pressed for anywhere between a few hours up to several weeks. This process removes the whey and compacts the curd. In Britain, the traditional method was to wrap hard cheese in cloth. Whilst in Europe, the cheese was usually brined. The purpose of both methods was to protect the cheese from drying out during the maturation process in the curing cellars for months or even years. The mould is typically brushed off as it forms. This produces either a thick polished rind like Parmesan or no rind at all like Cheddar. These types of Scottish cheese take a long time to mature, have a low moisture content, and are generally strong in flavour.
Blue (gritty, rough, sometimes sticky rind)
Well-known examples: Stilton, Gorgonzola, Roquefort In this style, blue penicillum mould is sprinkled into the vat before the milk is curdled. The curd then gets cut, put into moulds and drained. The penicillum needs air to develop so the cheese is pierced to allow air to move through the curd. The interaction between the blue mould and the curd as the cheese ages creates a spicy flavour. Brie style blue cheeses tend to be much lighter in flavour such as Montbriac.
