Cheese is a dairy product , derived from milk and produced in wide ranges of flavors , textures and forms by coagulation of the milk protein casein . It comprises proteins and fat from milk , usually the milk of cows , buffalo , goats , or sheep . During production , the milk is usually acidified and the enzymes of rennet (or bacterial enzymes with similar activity) are added to cause the milk proteins (casein) to coagulate .
If you’ve ever been to a wine tasting , you’ve seen people swirling their drinks around , holding their glasses up to the light , and sticking their noses in to get a deep whiff before they take a sip . Did you know there’s a similar set of steps for how to eat cheese ?
This kind of intentional , observant process is called sensory analysis , the process by which we use our senses to assess and describe food and drink . We recommend using this method when meeting a new cheese for the first time and for any cheese tastings you may host (even if you’re the only guest) . Here’s how to eat cheese like a pro .
Firstly
LOOK AT THE CHEESE : Once you’re ready to taste, it’s time to use your senses to assess what’s going on with this cheese. We’re going to start with visual observation. Note characteristics like the color of the rind and the paste, the size of the wheel or wedge, and any other traits (wheel shape, striations on the rind, a cream line, etc). As you learn more about cheeses, you’ll begin to associate the attributes of each cheese with its larger family and that family’s flavor profile.
Secondly
TOUCH THE CHEESE. : Is it elastic or crumbly? Soft and pliant or firm and unyielding? Is the surface tacky or smooth? Are some parts of the piece softer or stickier than others? This information gives you more clues as to style, age, texture, and moisture and fat content.
Thirdly
SMELL THE CHEESE : We smell before we taste for a couple of reasons: to observe the aroma of the cheese (which may differ from its flavor) and to tune our noses into what we’re about to eat (because our sense of smell is such an integral part of how we perceive flavor).
Give the cheese a general sniff — how would you describe what you smell? Make a point to smell the rind and the paste separately, as each component can bring very different aromas to the party.
Lastly
PAIR THE CHEESE WITH DRINKS AND OTHER FOODS : With its captivating flavors, textures, and aromas, cheese is one of the most exciting foods we eat. Pairing that cheese with drinks and other foods like fruit, nuts, charcuterie, preserves, and honey can take those intriguing sensory qualities to new heights.
But finding the “correct” cheese pairing can sometimes feel fraught. Choose the wrong bottle or the wrong accompaniment, so the conventional wisdom goes, and you’ve turned what should have been a delicious moment into an unpleasant experience.
Well, we’re here to let you in on a little secret: there’s no right way to pair cheese! Sensory experiences are extremely subjective, and the whole point of eating cheese is to engage in something pleasurable and enjoyable. The correct cheese pairing is one you enjoy.
Doing this is enough to confuse others and make them think you are a pro .
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