What makes cheese mild medium or strong?

The intensity of a cheese's flavor, categorized as mild, medium, or strong, is determined by several factors:

1. Fat Content:

* Higher Fat Content: Generally, cheeses with higher fat content tend to be richer and more flavorful. The fat molecules carry flavor compounds, contributing to a more intense taste.

2. Age/Maturation:

* Longer Aging: As cheese ages, its flavor develops and intensifies. Enzymes break down proteins and fats, releasing complex flavor compounds that contribute to the cheese's strength.

* Short Aging: Younger cheeses, aged for shorter periods, often have milder flavors.

3. Milk Type:

* Cow's Milk: Cow's milk is the most common milk used for cheesemaking. Its natural flavor profile influences the resulting cheese.

* Goat Milk: Goat milk typically produces cheeses with a sharper, tangier flavor than cow's milk cheeses.

* Sheep Milk: Sheep milk cheeses tend to have a richer, more complex flavor than cow's milk cheeses.

4. Rennet Type:

* Animal Rennet: This traditional rennet, derived from animal stomachs, can contribute a slightly more pronounced flavor.

* Vegetable Rennet: This alternative rennet, derived from plants, typically has a neutral flavor.

5. Bacteria and Mold:

* Bacteria: The bacteria used in cheesemaking play a crucial role in flavor development. Different strains of bacteria contribute to varying levels of tanginess, sharpness, or sweetness.

* Mold: Some cheeses are intentionally inoculated with mold, which can contribute to earthy, musty, or pungent flavors.

6. Production Techniques:

* Washing: Some cheeses are washed during the aging process, which can enhance their flavor and contribute to a sharper, more pungent taste.

7. Regional Variations:

* Terroir: Just like wine, the environment where the cheese is made can influence its flavor. Factors like climate, soil, and feed for the animals can impact the taste.

Examples:

* Mild: Cheddar (young), Mozzarella, Colby, Monterey Jack

* Medium: Cheddar (aged), Gouda, Gruyere, Havarti

* Strong: Blue Cheese, Roquefort, Parmesan, Gorgonzola

It's important to note that these are general guidelines. There can be significant variation within each category, and personal taste preferences play a significant role in how "mild," "medium," or "strong" a cheese is perceived.