Cheese, one of the oldest and most popular dairy products, has a rich history, diversity, and many properties. Cheese has found a special place in cuisines worldwide, from creamy brie to spicy cheddar. In this article, written by the Vira team, we’ll explore the different types of cheese, go into processing details, and provide tips for proper storage to keep your cheese fresh and delicious.

Types of cheese

Cheese comes in many varieties with unique textures, flavors, and production methods. Here are some of the most popular and prominent types of cheese:

1. Fresh cheeses

Fresh cheeses are unripened cheeses that are usually consumed immediately after production. This type has a soft texture and mild taste. Examples include:

Mozzarella: Originally from Italy, it is famous for its elastic texture and mild taste, and is usually used in pizzas and salads.

Ricotta: Another Italian, ricotta is creamy and slightly sweet, perfect for savory dishes and desserts.
Cottage: It has a lumpy texture and a mild taste. It is often used in salads or as a healthy snack.

2. Soft cheeses

Soft cheeses are ripened for a short time and have a creamy and spreadable texture. These cheeses often have a strong smell and a rich taste. Examples include:

Brie: Originating from France, berries have a soft, edible skin and a buttery and creamy interior, and they pair well with fruits and nuts.

Camembert: Similar to Brie, Camembert has a slightly stronger flavor and creamy texture and is a staple in French cooking.

3. Semi-soft cheeses

Semi-soft cheeses have a firmer texture than soft cheeses but are still creamy. These cheeses often have a strong flavor. Examples include:

Gouda: Dutch Gouda cheese is known for its smooth texture and mild taste. Aged gouda can be very spicy and caramel.

Haverti: Originating in Denmark, Haverti is creamy and buttery with small holes. It is often flavored with herbs and spices.

4. Hard cheeses

Hard cheeses are matured for a longer time and have a dense texture and complex flavors. Examples include:

Cheddar: One of the most popular cheeses in the world, Cheddar varies from mild to very spicy. It is very versatile and is used in many dishes.

Parmesan: It is an Italian cheese and it is matured for at least 12 months, which gives it a hard texture and nutty and salty taste.

5. Blue cheeses

Blue cheeses are characterized by streaks of blue or green mold throughout the cheese, giving them a distinctive appearance and strong flavor. Examples include:

Roquefort: Made from sheep’s milk in France, Roquefort is known for its creamy texture and tangy flavor.

Gorgonzola: An Italian blue cheese, Gorgonzola can be mild or spicy and is often used in sauces and salads.

Cheese processing

The production process involves several steps, each of which is critical in developing the flavor and texture of the cheese. Here is an overview of cheese processing:

1. Choice of milk

The first step in cheese production is the selection of milk, which can be made from cow, goat, sheep, or buffalo milk. The choice of milk affects the taste and texture.

2. Coagulation

Coagulation involves coagulating the milk to separate the cheese (solid) from its juice (liquid). This is done by adding rennet, an enzyme that thickens the milk. For some cheeses, acidic ingredients such as lemon juice or vinegar are used instead of rennet.

3. Cut the cheese

After the milk has coagulated, the cheeses are cut into small pieces to release more whey. Their size affects the final texture – smaller cheeses produce harder cheeses, while larger cheeses produce softer cheeses.

4. Cooking and stirring

The cheeses are heated and stirred to release more water. The temperature and duration of this stage vary depending on its type. Higher temperatures usually produce harder cheeses.

5. Drainage of whey

After cooking, the water is drained and the cheeses remain. Cheeses may be placed in molds to form and release more water.

6. Salting the cheese

Salt is added to cheeses to enhance flavor and act as a preservative. Salting can be done by adding salt directly to cheeses, soaking it in a salt solution, or rubbing salt on the surface of the cheese.

7. Reach (evolution)

Aging is the process of allowing the cheese to mature over time, allowing it to develop its flavor and texture during this time. Some cheeses are ripened for a few weeks while others can be ripened for several years.

8. Affinage

Effinage is the art of caring for ripening cheese. This includes controlling the temperature and humidity, turning the cheese, and sometimes washing or brushing the skin to develop certain characteristics.

Maintenance tips

Proper storage is essential to maintain the quality and taste of cheese. Here are some tips for maintaining different varieties:

1. General maintenance tips

Temperature: It should be kept in a cool environment, usually between 35-45°F (1-7°C). The vegetable drawer of the refrigerator is usually the ideal location.
Moisture: It needs a moist environment to avoid drying out. Wrap the cheese in a container with a loose lid or in wax paper and then plastic wrap to retain moisture.
Airflow: It needs to breathe, so avoid packing it too tightly. Adequate airflow helps prevent mold growth.

2. Fresh cheese storage

Fresh cheeses such as mozzarella and ricotta should be consumed within a few days of purchase. Store them in their original containers in the refrigerator. If you need to store them longer, you can freeze them, although their texture may change.

3. Storage of soft and semi-soft cheese

Soft cheeses such as Brie and Camembert should be stored in their original packaging or wrapped in wax paper and then plastic. Semi-soft varieties such as Gouda and Havarti can also be stored in the same way. These types of cheeses can stay in the refrigerator for several weeks.

4. Hard cheese storage

Hard cheeses such as cheddar and parmesan have a longer shelf life. Wrap them in wax paper or cheese paper and then in plastic or aluminum foil. Store them in the refrigerator and check periodically for any signs of mold.

5. Blue cheese storage

Blue cheeses should be wrapped in foil or wax paper and stored in an airtight container so that their strong odor does not overpower other foods in the refrigerator. They can stay for several weeks but should be checked regularly for any changes in texture or smell.

6. Freeze the cheese

Although not all cheeses freeze well, harder types such as cheddar and parmesan can be frozen. Wrap them well in plastic and put them in a freezer bag. Thaw them in the fridge before use as freezing can change their texture.

Traditional Iranian cheeses

1. Liqvan

Liqvan cheese, named after the village of Liqvan in East Azerbaijan province, is one of the most famous Iranian cheeses, which is mainly made from sheep’s milk, and has a crumbly texture and a spicy and salty taste. It is often compared to feta cheese due to its similar taste and consistency.

Production: Liqvan cheese is traditionally produced in spring and summer when sheep are grazing on fresh aromatic herbs. The milk is coagulated by adding rennet, and then the curds are pressed and matured in salt water for several months.
Consumption: It is usually consumed with fresh bread, vegetables, and walnuts. This cheese is a main ingredient in Iranian breakfasts and is also used in salads and sweets.

2. Tabriz

Tabriz cheese, which comes from the city of Tabriz, is another popular Iranian variety. This semi-hard type is made from cow’s milk and has a mild and slightly salty taste with a firm texture.

Production: Milk is heated and coagulated with curd. The pods are cut, pressed, and then ripened for several months to develop their flavor.
Consumption: Tabriz cheese is often consumed alone or with fruits and nuts. It is also a popular addition to sandwiches and traditional Iranian dishes.

3. Kermanshahi

Kermanshah cheese, which comes from Kermanshah province, is a type of fresh cheese that is famous for its creamy texture and mild taste. This model is prepared from cow or sheep milk.

Production: Milk is coagulated using natural enzymes and the resulting curds are dry and slightly salty.
Consumption: Kermanshahi cheese is usually eaten fresh and often with bread and vegetables. This type is one of the popular components of traditional Iranian breakfasts.

4. Local cheese jar

Local cheese refers to different types of traditional cheeses produced in different regions of Iran. Each region has its unique methods and recipes that result in a variety of flavors and textures.

Production: The methods are very diverse, but generally include coagulating milk (from cows, sheep, or goats) with natural cheese liquid, cutting the curds, or pressing or ripening them.
Consumption: These cheeses are often consumed with local breads and vegetables. They are also used in local dishes and sweets.

Iranian cream cheese

Iranian cream cheese is known for its soft texture and rich flavor and is a modern adaptation that has grown in popularity in recent years. Unlike traditional types, cream cheese is soft, spreadable, and mild, making it suitable for a variety of culinary applications.

Production: Cream cheese is prepared by combining cream with milk and coagulating it using lactic acid bacteria. The pulps are then homogenized to create a smooth, creamy texture.
Usage: Iranian cream cheese is usually used as a spread on bread and crackers. It is also used in cooking and baking, including desserts, and cheesecakes as a filling for sweets.

Enjoying Iranian cheeses

Iranian cheeses, both traditional and modern, play an essential role in the country’s food scene. These cheeses are often eaten with fresh bread, a variety of vegetables such as mint and basil, and a wide variety of fruits and nuts. Cheese is one of the main elements in Iranian breakfasts and also plays a role in many appetizers, main dishes, and desserts.

Combination suggestions

Liqvan: Serve with sangak (traditional Iranian flat bread), fresh mint, and walnuts. Serve with a cup of hot tea for a traditional Iranian breakfast.
Tabriz: Serve with lavash bread, cucumber slices, and cherry tomatoes. It also has a good combination of apples and pears.
Kermanshahi: It is best consumed with vegetables such as tarragon and basil along with warm Berber bread.
Local: Combine with local dishes such as Kurdish flat bread or Gilki rice dishes depending on the origin of the cheese.
Creamy: Use on toast with a little honey or as a base for dips and spreads with vegetables and pita bread.

Culinary uses

Breakfast: Iranian cheeses are often served in traditional breakfasts with bread, nuts, and fruits.
Salad with: Cheeses like Liqvan are commonly used in salads and add a spicy and salty taste.
Sweets: Many Iranian sweets and breads have cheese as a filling or topping.
Main dishes: Some local dishes use cheese as a main ingredient and add richness to the flavors.

Conclusion

Cheese is a versatile and delicious food with a rich history and countless varieties. Understanding its different types, how to process and the best storage methods can increase the enjoyment and use of this popular dairy product. Whether you’re a fan of creamy bries, tangy cheddar, or tangy blue, there’s a cheese for everyone.

Iranian cheeses offer a delightful range of flavors and textures, from traditional varieties such as Liqvan and Tabriz to modern cream. These cheeses not only play an important role in daily meals but also represent the rich food heritage of different regions of Iran. By examining these cheeses, one can gain a deeper understanding of Iran’s cultural heritage and food diversity.

Cheese World Review: Iranian and foreign varieties, processing and storage