What is the difference between mild and sharp cheese?

The terms "mild" and "sharp" when describing cheese refer to the intensity of its flavor, particularly its acidity and saltiness.

Mild Cheese:

* Lower acidity and salt content. This results in a milder, more delicate flavor.

* Often described as buttery, creamy, or sweet.

* Generally less pungent and less likely to be overly strong.

* Examples: Colby, Monterey Jack, Mozzarella, Brie, Camembert

Sharp Cheese:

* Higher acidity and salt content. This gives it a strong, pronounced flavor that can be tangy, pungent, and even slightly bitter.

* Often described as tangy, salty, or sharp.

* Can have a strong aroma.

* Examples: Cheddar, Gouda, Parmesan, Swiss, Blue Cheese

Factors influencing sharpness:

* Age: Cheese develops more flavor as it ages.

* Milk: Some breeds of cows produce milk that naturally has a higher fat content or different protein levels, leading to stronger flavors.

* Production methods: Different techniques like pasteurization or the use of specific bacteria can influence the final flavor.

Ultimately, the difference between mild and sharp is subjective. What one person considers "mild" might be "sharp" to another.

Here's a helpful analogy: Think of a mild cheese like a light beer – refreshing and easy to drink. A sharp cheese is like a strong coffee – intense and bold.