Most cheese is ripened for varying amounts of time in order to bring about the chemical changes necessary for transforming fresh curd into a distinctive aged cheese. These changes are catalyzed by enzymes from three main sources: rennet or other enzyme preparations of animal or vegetable origin added during coagulation, microorganisms that grow within the cheese or on its surface, and the cheese milk itself. The ripening time may be as short as one month, as for Brie, or a year or more, as in the case of sharp cheddar.
The ripening of cheese is influenced by the interaction of bacteria, enzymes, and physical conditions in the curing room. The speed of the reactions is determined by temperature and humidity conditions in the room as well as by the moisture content of the cheese. In most cheeses lactose continues to be fermented to lactic acid and lactates, or it is hydrolyzed to form other sugars. As a result, aged cheeses such as Emmentaler and cheddar have no residual lactose. In a similar manner, proteins and lipids (fats) are broken down during ripening. The degree of protein decomposition, or proteolysis, affects both the flavour and the consistency of the final cheese.
The unique ripening of blue-veined cheeses comes from the mold spores Penicillium roqueforti or P. glaucum, which are added to the milk or to the curds before pressing and are activated by air needled into the cheese. Surface-ripened cheeses such as Gruyère, brick, Port Salut, and Limburger derive their flavour from both internal ripening and the surface environment. Specific organisms, such as Brevibacterium linens, in Limburger cheese result in a reddish brown surface growth and the breakdown of protein to amino nitrogen. The resulting odour is offensive to some people, but the flavour and texture of the cheese are pleasing to many.
Not all cheeses are ripened. Cottage, cream, ricotta, and most mozzarella cheeses are ready for sale as soon as they are made. All these cheeses have sweet, delicate flavours and often are combined with other foods.
Varieties of cheese
As a result of the many combinations of milks, cultures, enzymes, molds, and technical processes, literally hundreds of varieties of cheese are made throughout the world. The different types of cheese can be classified in many ways; the most effective is probably according to hardness or ripening method. The table groups several varieties of cheese based on these criteria (see also list of cheeses).
| ripening method | cheese variety | |
|---|---|---|
| very hard | bacteria/enzymes | Asiago, Parmesan, Romano, Sapsago, Sonoma Dry Jack |
| hard | bacteria/enzymes | Cantal, cheddar, Colby |
| eye-producing bacteria/enzymes | Emmentaler (Swiss), Gruyère, Fontina, Jarlsberg | |
| semihard/semisoft | bacteria/enzymes | brick, Edam, Gouda, Monterey Jack, mozzarella, Munster, provolone |
| bacteria/enzymes and surface microorganisms | Bel Paese, brick, Limburger, Port Salut, Trappist | |
| bacteria/enzymes and blue mold | blue, Gorgonzola, Roquefort, Stilton | |
| soft | bacteria/enzymes and surface microorganisms | Brie, Camembert, Neufchâtel (France), Pont l'Évêque |
| unripened | baker's, cottage, cream, feta, Neufchâtel (United States), pot |
In recent years different types of cheese have been combined in order to increase variety and consumer interest. For example, soft and mildly flavoured Brie is combined with a more pungent semisoft cheese such as blue or Gorgonzola. The resulting “Blue-Brie” has a bloomy white edible rind, while its interior is marbled with blue Penicillium roqueforti mold. The cheese is marketed under various names such as Bavarian Blue, Cambazola, Lymeswold, and Saga Blue. Another combination cheese is Norwegian Jarlsberg. This cheese results from a marriage of the cultures and manufacturing procedures for Dutch Gouda and Swiss Emmentaler.
David K. Bandler