What Factors Differentiate Sharp and Mild Cheeses?

It is not hard to understand the taste difference between sharp and mild cheeses. We know what we like, and we know what products are creamier and which are crumbly or more difficult to cook with. However, there are very specific physical factors that affect the taste of your choices, as well as the texture and ultimately the price.

Cheddar is the first example that comes to mind when you think about sharp and mild options. Mild cheddar is softer and has a less tangy flavor, while sharp cheddar is hard and crumbly, and the taste is very harsh and flavorful. A walk down the dairy aisle in the grocery store or at a farmer's market will show that cheddar comes in a wide range of varieties from very mild to very sharp. There are reasons for the differences that start with the production of the cheese, and sometimes depend on ingredients as well.

Sharp cheddar, and other cheeses as well, are aged for a longer period of time than their mild counterparts. The longer period of aging leads to a harder product because more moisture is leeched out. This is why sharp options are crumbly and not so creamy as that which is aged for shorter period of time.

Gouda, like cheddar, comes in a wide range of tastes from soft and very mild to hard and sharp and tangy. All varieties have a nutty flavor, but the sharper options which have aged longer have a saltier taste as well. This longer aging product is slightly bitter and tends to be so hard and brittle that it cannot be sliced, but must be broken off in chunks instead. All of these varieties are an excellent partner with fruit.

Other sharp and extra-sharp examples include Parmesan, Gorgonzola, and Asiago. All of these, as well as sharp cheddar and Gouda are great recipes because of their strong taste. They also help you watch your fat and calories because you do not have to use as much to get the taste you are seeking and therefore, you do not need to add as much fat to the dish.

Prices of cheese are affected by various factors, like whether or not the cheese has been imported and what ingredients are used; cow milk is more common and more plentiful than other alternatives, so specialty products cost more. In general sharp cheeses are more expensive than their mild counterparts because it is more costly to age cheese for a longer period of time.