The strength of cheese is a complex and nuanced characteristic that can be determined by various factors. One of the most well-known factors that contributes to the strength of cheese is its age. As cheese ages, it undergoes a process called maturation, which leads to the development of stronger flavors. This is because the aging process allows the cheese to break down and release more complex and intense flavors.
I have had the privilege of tasting a wide variety of aged cheeses throughout my career as a sommelier, and it never ceases to amaze me how the strength of flavor can vary depending on the age of the cheese. Younger cheeses tend to have a milder and more subtle flavor, while older cheeses can have a much stronger and more pronounced taste.
Another factor that can influence the strength of cheese is the treatment it undergoes during production. The way in which the cheese is made, including the type of milk used, the addition of certain cultures or enzymes, and the aging conditions, all play a role in determining the final strength of the cheese.
For example, cheeses that are made from raw milk, meaning milk that has not been pasteurized, often have a stronger and more complex flavor profile compared to cheeses made from pasteurized milk. This is because raw milk contains a wider range of natural enzymes and bacteria that contribute to the development of unique flavors.
Furthermore, certain types of cheese, such as blue cheeses or washed-rind cheeses, undergo additional treatments during production that can enhance their strength of flavor. Blue cheeses, for instance, are injected with specific mold cultures that create a distinctive pungent and sharp taste. Washed-rind cheeses, on the other hand, are regularly washed or rubbed with brine or alcohol, which encourages the growth of certain bacteria and yeasts that give the cheese a robust and sometimes funky flavor.
In addition to age and treatment, the strength of cheese can also be influenced by other factors such as the breed of the animal from which the milk is sourced, the region in which the cheese is produced, and even the season in which the cheese is made. Each of these factors can contribute to the overall flavor profile and strength of the cheese.
It is important to note that the strength of cheese is subjective and can vary from person to person. What one person may find to be a strong and intense flavor, another person may find to be mild or even bland. This is why it is important to explore and experiment with different types of cheese to discover your own personal preferences.
The strength of cheese is determined by a combination of factors including age, treatment, milk type, and other production variables. The aging process allows flavors to develop and intensify over time, while specific treatments and production methods can also contribute to the strength of flavor. Personal taste and preferences play a significant role in determining what is considered strong or mild, making cheese a wonderfully diverse and subjective culinary experience.