There is something about cheese that feels right at home during the holidays—the way it melts into fondue pots, bonds to pasta noodles, softens beside a crackling fire or adds effortless sophistication next to a glass of wine amongst loved ones. It’s an ingredient we associate with comfort, yet its journey from pasture to plate is a remarkable process of transformation.
Cheese starts with the milk itself, which changes with the animals’ diet and season. Once milk is collected, cheesemakers add bacterial cultures—live microbes that slowly ferment milk sugars and develop flavor—along with rennet, an enzyme that causes proteins to coagulate and form curds. This method is used for most cheeses that are aged or develop complex flavors, such as Cheddar, Brie and blue cheeses. By contrast, quick curdling with vinegar or lemon juice can produce fresh, mild cheeses like ricotta, which do not require aging.
Every corner of the world has its own unique cheesemaking traditions; thousands of varieties exist and new experiments appear each year. Here in Michiana, local creameries produce a range of cheeses, from goat cheese and flavored cheese curds to smoked Gouda and aged Cheddar. They reflect Michiana’s seasonal pastures that give the milk its distinct character. Whether you experiment at home with baked dishes, craft a cheese board for holiday gatherings or pair local cheeses with regional wines and ciders, supporting small producers is a way of indulging in flavors that are unique to Michiana.
From soft and spreadable to firm and aged, every cheese has its own character—though many can blur the line between categories depending on the region, milk and maker.
Fresh
Examples: Chèvre (goat cheese), mascarpone, feta, cream cheese, ricotta, fresh mozzarella, burrata, cottage cheese
Fresh cheeses are the simplest to make: Milk or leftover whey is gently curdled with acid or cultures, drained and left unaged. They’re mild in flavor, soft in texture and spreadable or spoonable. Add them to pasta or omelets, whip into dips, spread on toast, dollop on pizza, or use in desserts. Store tightly covered and use within a week.
Soft-Ripened
Examples: Brie and Camembert
Soft-ripened cheeses start as soft curds that are ripened with white surface molds over a few weeks, developing their signature edible rind, earthy aroma and buttery center. These cheeses are rich and luscious on a board or gently baked for entertaining. Wrap in parchment paper or store in a breathable container in the refrigerator for 7 to 10 days. Bring to room temperature before serving.
Blue Cheeses
Examples: Gorgonzola, Stilton, Roquefort, Danish Blue
Blue cheeses are made by adding spores of edible molds early in production. During aging, the cheese wheels are pierced with needles to allow oxygen to reach the mold, forming signature blue veins and bold, pungent flavors. Store loosely wrapped in parchment paper or foil in the humidity drawer of your refrigerator for up to 3 weeks, keeping them separate from other cheeses to prevent strong aromas and mold spores from spreading.
Semi-Soft & Semi-Hard
Examples: Havarti, Muenster, fontina, Gouda, American, Swiss, Colby, mozzarella, Monterey Jack, Gruyère, Cheddar, provolone, Manchego, Edam
These cheeses range in moisture and firmness depending on how long they’re pressed and aged. Their textures are pliable enough to melt beautifully, yet firm enough to slice or shred. Flavors vary from mild and buttery to tangy, smoky or nutty. They are ideal for grilled cheese sandwiches, baked casseroles or snacking. Wrap in parchment paper and keep refrigerated for up to 2 weeks.
Hard
Examples: Parmesan, Asiago, pecorino, romano, Grana Padano
Hard cheeses contain the least moisture and are aged the longest, which concentrates salt and umami while creating a dense, crumbly texture. Because they don’t melt easily, these cheeses are best grated over soups and pastas or served in thin shards on a grazing board. Their low moisture keeps them fresh longer. Wrap in parchment paper and store in the refrigerator for several weeks.Ashley Swartzendruber is Edible Michiana’s recipe editor, stylist and photographer based in Goshen, Indiana. She can be found cooking, eating and photographing local food in her home or exploring Michiana with her family. You can find more of her photos, styling and motherhood musings on her Instagram @mywildhaven.
