A Little Slice of Europe: The Rich History and Traditions of European Cheeses

The History and Tradition Behind European Cheeses

Cheese holds a special place in Europe's culinary traditions. Each country and region has developed distinct varieties over centuries of cheesemaking, resulting in hundreds of unique European cheeses to discover. From the famous Swiss gruyere to Italy's creamy gorgonzola, european cheeses reflect local cultures, ingredients, and techniques passed down through generations.

Cheese was likely first developed in Europe as a way to preserve surplus milk. Without refrigeration, fresh milk spoiled quickly. Transforming milk into cheese allowed it to be kept for much longer. Regional differences in climate, soil, grazing livestock, and available spices led to varied cheeses across the continent.

France became known for soft, mold-ripened cheeses like brie and camembert. The British Isles produced tangy, crumbly cheeses like cheddar and Cheshire. And the alpine regions of Switzerland and Italy developed hard, salty cheeses such as Gruyere, Parmesan, and Asiago.

Major Categories of European Cheese

Today, Europe produces nearly half the world's cheese varieties. They can be grouped into several main categories:

Fresh Cheeses

Fresh cheeses like mozzarella and ricotta have a high moisture content and soft, creamy texture. They are unripened and unaged. Often used on pasta or pizza, their mild flavor highlights other ingredients.

Soft Cheeses

Soft ripened cheeses include brie, camembert, and reblochon. Their rinds are edible and the interior is smooth and spreadable when warmed. Many are surface ripened by mold for earthy flavors.

Semi-Soft Cheeses

Semi-soft cheeses are pressed to remove some whey. Their texture is springy and elastic. Varieties like Havarti, gouda, and taleggio have complex nutty, sweet flavors.

Firm Cheeses

Firm cheeses include cheddar, Swiss, and gouda. Their lower moisture content gives them a dense, sliceable texture. Aging produces a range of sharp, tangy, and savory flavors.

Blue Cheeses

Blue cheeses like gorgonzola, roquefort, and stilton have veinings of edible blue mold. Their pungent, almost spicy flavor pairs well with fruits and nuts.

Washed Rind Cheeses

Washed rind cheeses like Limburger have pungent, earthy flavors. Their rinds are washed with brine or alcohol during aging, encouraging flavorful mold growth.

Alpine Cheeses

Hard alpine cheeses include Swiss gruyere, Italian Asiago, and French comté. Aged for months to years, they have complex nutty, fruity flavors that stand up to cooking.

Noteworthy European Cheese Varieties

With hundreds of unique cheeses, it's impossible to highlight them all. But these are some of the most famous traditional European cheese varieties:

Brie and Camembert (France)

Buttery, rich brie and camembert are quintessential soft French cheeses. Their edible white rinds envelop a smooth interior that gets creamier as they ripen.

Cheddar (England)

Originally from England, cheddar is now produced worldwide. Aged cheddars have a sharp, tangy flavor and crumbly texture perfect for snacking.

Gouda (Netherlands)

Gouda, one of the world's most popular cheeses, originated in Holland. Smooth, nutty young goudas become intensely flavored and crystalline when aged.

Gruyere (Switzerland)

Named after a Swiss town, Gruyere has an aromatic, fruity flavor that ranges from mild to assertive depending on age. It's often grated or melted.

Manchego (Spain)

This iconic Spanish cheese is produced from sheep's milk. Manchego has a firm, crumbly texture and grassy, tangy flavor that pairs well with olives.

Mascarpone (Italy)

Creamy, rich mascarpone is used in desserts like tiramisu. Produced in northern Italy, it has a sweet, buttery flavor resembling cream cheese.

Mozzarella (Italy)

Originally from southern Italy, fresh mozzarella is a pasta filata cheese made of stretched curds. It has a mild, milky flavor and soft, springy texture.

Parmesan (Italy)

True Parmesan comes from the Parma region of Italy. This hard, granular cheese has a sharp, nutty, umami flavor and is often grated over pasta.

Pecorino (Italy)

Pecorino is a family of Italian cheeses made from sheep's milk. Varieties range from soft to hard aged. All have a rich, tangy flavor.

Unique European Cheesemaking Traditions

Europe's cheeses reflect generations of cheesemaking wisdom passed down through the centuries. Here are some time-honored cheesemaking traditions that live on today:

Raw Milk Cheeses

Many European cheeses are still made with raw, unpasteurized milk. Advocates believe it makes a more complex, nuanced cheese. Raw milk cheeses must age over 60 days by EU law.

Terroir

European cheeses embrace the French concept of terroir - the influence of factors like soil, climate, and animal feed. These reflect unique local flavors.

Protected Designations

EU law protects traditional cheese naming and production methods through PDO and PGI labels. Only cheeses following regulations in a designated area can use these names.

Farmhouse Cheesemaking

Small-scale farmhouse producers across Europe still make cheese by hand using traditional techniques. This preserves a rich diversity of regional cheeses.

Alpine Cheesemaking

Hard alpine cheeses are made from summer milk when cows graze high mountain pastures. In the winter, the cows eat hay, producing a different cheese.

Health Benefits of European Cheeses

Despite their high fat and calorie content, many European cheeses provide important nutrients and health benefits when enjoyed in moderation, including:

Bone Health

Full-fat European cheeses are among the best dietary sources of calcium, phosphorus, and vitamin D for building and maintaining strong bones.

Protein

Cheese is an excellent source of protein, containing all of the essential amino acids for growth and tissue repair.

Vitamins and Minerals

European cheeses provide a range of other vitamins and minerals like vitamin A, B vitamins, zinc, and selenium.

Gut and Heart Health

Fermented cheeses contain probiotics that may benefit digestive and heart health. Cheese fat may also protect against coronary heart disease.

Satiety

The fat and protein in cheese helps you feel fuller for longer compared to carbs. This may aid in weight management and appetite control.

Selecting and Serving Cheese

Follow these tips for choosing the perfect European cheese:

Consider Texture

Think about the texture you want - soft and spreadable, firm and sliceable, or crumbly. This depends on how you plan to eat the cheese.

Aim for Protected Status

Look for PDO or PGI status, which regulates traditional production. This ensures authentic, high-quality cheese.

Know Your Strengths

Mild, fresh cheeses work well in cooking. Save intensely flavored hard cheeses for snacking, cheeseboards, and garnishing.

Select Your Style

Choose washed rinds for earthy flavors, blues for pungency, or bloomy rinds like brie for richness.

Serve at Room Temperature

Let refrigerated cheese come up to room temperature before serving to enhance aromas and flavors.

Pair with Fruits, Nuts, and Other Flavors

Try pairings like cheddar with apples, stilton with pears, or manchego with olives and almonds.

Cut Properly

Cut hard cheeses into thin slices or small chunks. Soft cheeses can be fully spread onto bread or crackers.

Cooking with European Cheeses

European cheeses add rich, complex flavors to recipes. Here are some delicious ways to cook with them:

Pizza

Top crusty pizza dough with mozzarella, Parmesan, ricotta or gorgonzola for amazing flavor.

Pasta and Risottos

Mix grated hard cheeses into pasta dishes, risottos, and sauces for a savory punch.

Soups and Stews

Grate or cube European cheeses to finish creamy blended soups and rich meat stews.

Salads

Toss soft cheeses like feta, fresh mozzarella, or gorgonzola over fresh salad greens.

Breakfast

Enjoy European cheeses melted on an omelet or tocino, mixed into scrambled eggs or baked into a quiche.

Snacks and Appetizers

Assemble a cheeseboard with a variety of European cheeses, fruits, nuts, and crackers.

Desserts

Incorporate mascarpone into tiramisu, use ricotta in cheesecake, or sprinkle Parmesan over fruit.

Popular European Cheese Traditions

Cheese is deeply woven into European food culture. Here are some iconic cheese traditions to discover on your travels:

Cheese Markets

Outdoor cheese markets and festivals celebrate local cheesemakers in villages across Europe.

Cheese Shops

Visit a fromagerie in France or kaaswinkel in the Netherlands to find hundreds of artisanal cheeses.

Cheese Tastings

Tour cheese caves, dairies, and cellars, sampling unique varieties right where they are produced.

Cheese Shows

See prize-winning cheeses and watch expert cheese carving at agricultural shows and competitions.

Cheese Plates

Indulge like the Europeans with a cheese course served before or after dinner.

The Tradition Continues

For centuries, cheese has been at the heart of Europe's culinary identity. Each bite connects you to generations of farmers, cheesemakers, and proud cheese-loving traditions. From soft bloomy-rind cheeses to hard grana, discover new varieties and savor the diverse flavors and aromas that make European cheeses so remarkable.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.