What gives different cheeses flavors?

1. Milk Source:

* Cow: Most common, yields a mild, slightly sweet flavor.

* Goat: Tangy, slightly "goaty" flavor.

* Sheep: Rich, buttery, and sometimes slightly gamey flavor.

* Buffalo: Creamy, slightly sweet, and sometimes slightly tangy.

2. Breed of Animal: Even within the same species (e.g., cow), different breeds have varying milk composition, affecting flavor.

3. Diet of the Animal: What the animal eats impacts the milk's flavor. For example, cows grazing on lush pastures produce milk with a richer flavor than those fed on hay.

4. Pasteurization: Heating milk kills bacteria, which can impact flavor. Unpasteurized cheeses tend to have more complex flavors due to the presence of live bacteria.

5. Bacteria: Different bacterial cultures are added during cheesemaking, breaking down milk proteins and sugars to create unique flavors. These include:

* Lactococcus: Creates a mild, creamy flavor.

* Streptococcus: Contributes to sourness and sharpness.

* Propionibacterium: Responsible for the "eyes" (holes) in Swiss cheese and a slightly nutty flavor.

* Penicillium: Used in blue cheeses, creates a pungent, earthy, and sometimes spicy flavor.

6. Rennet: This enzyme coagulates milk proteins, separating curds from whey. Different sources of rennet (animal, plant, or microbial) can slightly influence flavor.

7. Aging: As cheese ages, enzymes continue to break down proteins and fats, developing complex flavors and textures. This process can range from a few weeks to several years.

8. Salt: Salt is added to cheese for flavor and preservation. It also influences texture and helps control bacteria growth.

9. Washing: Some cheeses are washed with brine or wine during aging, which can add distinct flavors.

10. Other Ingredients: Some cheeses are flavored with herbs, spices, fruits, or even vegetables.

The combination of these factors creates the unique and diverse array of flavors we find in cheese.