Cheese is a beloved food around the world, with various flavors, textures, and nutritional profiles. One factor affecting the taste and acidity of cheese is the milk used in production. Cheese acidity is measured by its pH level, with a scale of 0-14. Below 7, it is acidic; above 7, it is basic; and 7 is neutral. A lower pH results in a sharper, tangier flavor, while higher pH levels create milder taste.
Fresh cheese is a non-acidic type of cheese, such as ricotta, cottage cheese, and cream cheese. They have high moisture content and are made by curdling milk with an acid like vinegar or lemon juice, then draining off the whey. As they haven’t aged, fresh cheeses have a mild flavor and are non-acidic, making them a healthy choice for people monitoring their weight.
Mozzarella cheese is another non-acidic cheese, with a slightly acidic pH level of 6.0 to 6.5. It is a creamy cheese made from cow’s milk and used in Italian dishes like pizza. Its mild flavor isn’t too tangy.
Parmesan cheese is another aged cheese made from cow’s milk with a hard, granular texture and nutty, strong flavor. It is slightly acidic, with a pH level of 5.5 to 6.2, giving it a sharp taste but not too tangy.
Gouda cheese is a semi-hard, nutty cheese with a creamy texture, made from cow’s milk. Its pH level is slightly acidic at 6.0 to 6.5, giving it a mild flavor that isn’t too tangy.
Brie cheese is a soft, velvety cheese with a buttery, mild taste made from cow’s milk. Its pH level is also slightly acidic at 6.0 to 6.5, making it non-acidic and having a mild flavor.
In contrast, blue cheese is highly acidic, with a pH level of 4.5 to 5.3. Blue cheese has a green or blue mold on the surface and a pungent, strong flavor with a crumbly texture.
Similarly, feta cheese is highly acidic, with a crumbly texture and made from sheep’s milk. Its acidity level makes it tangy, with a sharp flavor.
Cheese acidity plays an essential role in determining the cheese’s taste, texture, and aroma. As per the above discussion, fresh cheese, mozzarella cheese, parmesan cheese, Gouda cheese, and brie cheese are non-acidic types of cheese, making them a healthier choice for people who want to enjoy cheese without worrying about the tangy flavor. Blue cheese and feta cheese have highly acidic pH levels, resulting in a sharp, tangy flavor.
In conclusion, non-acidic cheese is a healthier option for people who want to enjoy cheese without worrying about its sour taste. It is essential to consider the acidity level when choosing cheese as it significantly impacts the taste, texture, and aroma of the cheese. Each type of cheese has a unique flavor, texture, and nutritional profile, making it an excellent addition to any diet.
