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.

Cheesy Giveaway : Golden Age Cheese

Cheesy Giveaway : Golden Age Cheese

Cheese Recipe 11: Bacon, Egg and Cheese Casserole Breakfast

This recipe will serve about 8 people.


Ingredients:

2 Cups of Milk


1 Tablespoon prepared mustard


8 eggs medium to large, beaten well


2 Cups garlic and onion croutons


2 cups croutons without seasonings


¼ cup butter that has been melted


12 slices of bacon, cooked, drained and crumbled


2 cups grated Sharp Cheddar Cheeseburger

Method:

Get the oven preheated to 325 degrees. Coat a 9x13 casserole dish with vegetable spray, butter, or some non-stick coating. Layer croutons in the bottom of the dish and then pour the melted butter evenly over them. Sprinkle cheese evenly over this layer. Mix the eggs, milk, and mustard together and then pour over the rest of mixture. Sprinkle bacon crumbs on top of this layer. Then bake in the oven for about 45 minutes or until eggs are thoroughly cooked. Let stand about 15 minutes before serving.

Alternative Cheeses:

Smokey Swiss, Swiss, Muenster, Cheddar, and Jalapeno Cheddar for those who like a little kick

Cheese Recipe 10: Toasted Cheese Logs Appetizer

This recipe serves about six people.


Ingredients:

Thin slices of bread of choice, with the crusts already removed.


3 Tablespoons of cream


1 teaspoon of Worcestershire sauce


1 teaspoon mustard of the any of these varieties: bold, spicy, or plain


2 cups sharp Cheddar cheese grated finely.


Dash of cayenne pepper

Method:

Get the oven preheated to 350 degrees or set to the broiler setting. Combine Worcestershire, mustard, cream, cayenne, and cheese in bowl. Spread onto the bread that has already had crusts removed. For added appeal, use several different types of bread. Roll up to form logs, securing with toothpicks if needed. Place in oven on greased cookie sheet and bake until golden brown. These can be served with ranch or marinara for dipping sauces. They are best served while still warm.

Alternative Cheeses:

Try any of the following, or a mixture of several: Jalapeño cheddar, Smokey Swiss, Garlic Cheddar Cheese Curds, and Gouda.

Cheese Recipe 9: Bacon Swiss Squares Appetizer

This recipe serves about 12.


Ingredients:

4 eggs beaten lightly


¼ cup milk


½ teaspoon onion powder


1 pound bacon cooked, and crumbled


8 ounces Swiss cheese sliced


2 cups biscuit mix, or baking mix


½ cup cold water

Method:

Preheat oven to 425 degrees after gathering ingredients. Use a large bowl to combine biscuit mix and water. On a floured surface, knead the dough for about ten to twelve minutes. Roll out to a rectangle that is about 10 x14. Place the dough on a greased cookie sheet, working the sides up similar to pizza crust. Place the cheese on top of the dough and then sprinkle with the bacon crumbles. In another bowl whisk together eggs, milk and spices, then pour this over the top of the dough and ingredients. Bake for 15-18 minutes, or until toothpick or knife stuck in middle comes out clean. Cut into squares and serve warm.

Alternative Cheeses:

Smokey Swiss, Provolone, or Muenster