When I hear a phrase like ‘mature cultured cheese’ I can’t help but envision a personified wedge of brie sitting at a Paris cafe sipping a glass of wine and commenting on the writings of Rousseau. That’s what comes to mind, but that’s not at all what I’m going for.
When it comes to cheese cultures, we’re talking about the bacteria that gives each cheese its own distinct character. Kind of like how San Francisco sourdough is unique because of the specific conditions of that place. Or how you can start off with a bunch of hops and get so many flavors of beer based on how it ferments. Cheese is also a living breathing thing, and so much more than just ‘mix this with that and let it sit for so long’.
There are specific strains of bacteria that are present in brie, or blue, or cheddar styles. There are also specific cheeses, such as Manchego, that can only be made in a certain region under certain conditions...much like how true Champagne comes only from France.
So what makes this all exciting is the variety of flavors and textures that can be experienced when you dive into the world of artisan cheese. There are many up and coming American creameries that are experimenting with a variety of factors and producing some really delicious and memorable snacks. It’s like art for your mouth.
If you want to get the 101 on how to identify the basic categories of cheeses, read my mini-guide to the 5 types of cheeses here.
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