Time to say cheese and bite in

Time to say cheese and bite in

A world without cheese is not a world most of us want to be a part of. From a generous topping of it on your pasta to the gooey version of it for pizza, cheese is the one ingredient that elevates the flavour of your favourite dish. And the best part? The more spoiled it is, the better.

Here’s what you need to know to graduate from being just a cheese lover to being a fromager (just one of the many terms for the enviable job of being a cheese expert!).


Hard cheese

This is the most common type of cheese. You may recognise it under the names Parmesan, Pecorino, Manchego and maybe even Grana-Padano. It’s easier to grate and the slightly salted flavour of it is a factor that most of us enjoy.

Semi-hard cheese

Cheddar, Gouda and Gruyere are the types of cheese that complete this category. A grilled cheese sandwich is incomplete without one of these.

Blue mould cheese

If you are someone who loves the blue moulds, you must be a fan of Danish Blue or Gorgonzola. Though legend has it that the moulds came into existence when the cheese became infested a few months later, today the colour is added to the culture. In order for the oxygen to reach the inside of the cheese, it’s pierced with thin needles or skewers.

Fresh cheese

Names like Cream Cheese, Feta, Mozzarella and Burrata should ring a bell. Unlike the others, this is made from fresh curd that has not been pressed or aged. It’s the most commonly used cheese across the world and merely acts as a substitute for cream.

Goat Cheese

The classic intense flavours of Chevre, Goat Brie and Blue Goat Cheese may not be a favourite among many but it’s better suited for people who are lactose intolerant. It’s low in fat and is a lighter alternative to other types of cheese.

White mould cheese

If you have been following any of the food channels on social media, you must have definitely drooled on the screen when the chef used Brie and Camembert as part of the recipe. These type of cheese becomes softer the longer you store it. Squeeze it on the sides to know if it has matured and it should bulge in the middle.


  • If you leave the cheese in a plastic bag, you are not allowing it to breathe. This will build up the moisture and remove flavour and texture.
  • So use either a wax paper or aluminium foil as it’ll ensure that the cheese does not dry out and give it just enough room to breathe.
  • One must be careful when cutting or serving the cheese are you are bound to touch the wrapper. Replace it with a new cover if it does happen so that you can ensure fresh and flavourful cheese.
  • Learn to differentiate good and bad cheese. Identify the unwanted cracks and odour of ammonia so that you will know if the cheese cannot be consumed anymore.

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