The Science Behind Sticky Cheese
The stickiness of certain cheeses is a direct result of the cheesemaking and aging process. This is particularly true for "washed-rind" and some soft-ripened varieties. During the aging period, the surface of the cheese is periodically washed with a saltwater brine, beer, or a mixture of spirits. This washing encourages the growth of a specific type of bacteria, most notably Brevibacterium linens. This bacterium is responsible for the cheese's characteristic pungent aroma and sticky, orange-colored rind. The enzymes produced by the bacteria break down the proteins from the outside in, creating a creamy, sometimes viscous, and sticky layer beneath the rind.
Washed-Rind Cheeses
Many of the most famously sticky cheeses fall into the washed-rind category. These cheeses are often known for their powerful aroma, which is a key indicator of the presence of B. linens bacteria. The level of stickiness can range from a slight tacky feel to a thick, gooey surface, depending on the cheese's age and moisture content.
- Limburger: Perhaps the most notorious washed-rind cheese, Limburger is known for its intensely pungent, foot-like aroma and its famously sticky, reddish-brown rind. The stickiness is a hallmark of its specific bacterial fermentation.
- Taleggio: This Italian cheese has a soft, thin, and sticky reddish rind. The texture is moist, creamy, and melts in the mouth, with a mild but aromatic flavor profile that deepens with age.
- Epoisses de Bourgogne: Hailing from Burgundy, France, this artisan cheese is washed with a local brandy called Marc de Bourgogne. The result is a spoonable, powerfully aromatic, and very sticky cheese with a distinct orange rind.
- Langres: This French washed-rind cheese has a characteristic hollow in the top, which is often filled with a bit of marc brandy before serving. Its rind is sticky and slightly wrinkled, with a creamy, pungent interior.
Soft-Ripened Cheeses
Some soft-ripened cheeses, while not technically washed-rind, can develop a sticky or viscous exterior. This is because the surface mold and bacteria, particularly Penicillium candidum, create a sticky layer under the bloomy rind as the cheese ripens from the outside in.
- Brie: While typically known for its fluffy white rind, an overripe Brie can develop a slightly tacky or viscous layer under the rind, especially near the end of its shelf life.
- Camembert: Similar to Brie but with a more robust flavor, Camembert is known for its thick, velvety, and sometimes sticky texture beneath its rind, especially when it's perfectly ripe.
- Chaource: A soft cow's milk cheese from France, Chaource is known for its dense, creamy interior and a sometimes slightly sticky, delicate, bloomy rind.
Factors Influencing Cheese Stickiness
Several elements contribute to a cheese's tacky texture. Understanding these factors can help in predicting and identifying sticky cheese varieties. The primary factors include moisture content, the specific strains of bacteria and mold used in fermentation, and the aging environment's humidity level.
- Moisture Content: Higher moisture levels in the cheese allow for more microbial activity on the surface. This activity, in turn, breaks down proteins and fats more effectively, leading to a softer, more viscous, and often stickier exterior.
- Microbial Flora: The specific cultures and bacteria, such as Brevibacterium linens, are fundamental. These microbes produce enzymes that create the desired sticky texture and signature pungent flavor. Without them, the stickiness would not develop.
- Humidity and Aging: Cheeses that are aged in high-humidity environments are more prone to developing sticky rinds. The constant moisture provides an ideal breeding ground for the surface bacteria responsible for the texture.
Comparison of Sticky Cheeses
| Cheese Type | Origin | Rind | Texture | Flavor | Key Cause of Stickiness |
|---|---|---|---|---|---|
| Limburger | Belgium/Germany | Reddish-brown, sticky | Creamy, very soft | Pungent, assertive | Washed-rind process with B. linens bacteria. |
| Taleggio | Italy | Thin, sticky, reddish | Creamy, soft, moist | Mildly pungent, fruity | Washed-rind process and high humidity aging. |
| Epoisses | France | Orange, very sticky | Extremely creamy, spoonable | Rich, salty, pungent | Washed with marc brandy and surface bacteria. |
| Camembert | France | White, bloomy, sometimes sticky | Creamy, thick, soft | Earthy, umami | Ripening action of Penicillium candidum mold. |
| Munster | France/Germany | Orange, tacky | Soft, creamy | Pungent, spicy | Brine-washed during aging. |
How to Handle and Store Sticky Cheese
Storing sticky cheese correctly is crucial to maintain its quality and prevent over-ripening or spoilage. Because of its active surface, sticky cheese requires more careful handling than harder varieties. Here are a few best practices:
- Wrapping: Use specialized cheese paper or parchment paper to wrap sticky cheese. This allows the cheese to breathe while protecting it from drying out. Avoid tight plastic wrap, as it can trap moisture and accelerate the growth of unwanted bacteria.
- Temperature: Store sticky cheese in the vegetable drawer of your refrigerator, where the temperature and humidity are most stable. Remove it from the fridge about an hour before serving to let it come to room temperature and develop its full flavor and aroma.
- Handling: Use a dedicated cheese knife or a separate utensil to cut sticky cheese. The sticky nature can cause cross-contamination with other foods if not handled carefully.
Conclusion: Appreciating the Sticky Delight
When exploring the complex and delicious world of cheese, the stickiness is a feature, not a flaw. Washed-rind and some soft-ripened cheeses achieve this desirable texture through specific aging processes and the cultivation of beneficial surface bacteria. Varieties like Limburger, Taleggio, and Camembert are prized for their unique character, which includes their tacky exteriors and often pungent aromas. The next time you encounter a cheese that's a little sticky, you can appreciate the intricate craft and science that went into creating its distinctive texture and flavor.
For more detailed information on specific cheese varieties and their textures, exploring resources like the online 'Cheese.com' database can be highly beneficial.
The Sticky Truth: A Deeper Dive
Beyond the well-known varieties, many other artisanal cheeses develop a sticky quality. This is often linked to the specific regional traditions and techniques used in their production. For example, some small-batch farmers use local beer or cider for their washing brines, which imparts a unique set of microbes and a distinct flavor profile. The art of creating sticky cheese has been perfected over centuries, with each region boasting its own prized variety. The stickiness is a testament to an active and living cheese, one that is in a constant state of transformation.
Some cheeses are intentionally aged to produce an intensely soft, runny, and sticky texture. This is often the case with "affiné" or well-aged versions of soft cheeses. This intentional aging is a skill that requires careful monitoring of the cheese, and the resulting product is a delicacy appreciated by connoisseurs. Whether it's a pungent washed-rind or a creamy soft-ripened cheese, the sticky texture is a sign of a perfectly ripened, character-filled product.
Common Misconceptions About Sticky Cheese
One of the most common mistakes is to assume that a cheese's stickiness is a sign of it having gone bad. While a truly slimy texture can indicate spoilage, a tacky or sticky surface on a washed-rind cheese is perfectly normal and desired. Another misconception is that all soft cheeses will be sticky; many soft cheeses, like fresh mozzarella, have a very different, non-sticky texture. It is the aging process, especially the surface-ripening, that creates the unique sticky quality. Finally, some people believe that washing a sticky cheese will remove the stickiness and its potent aroma. In reality, this can damage the rind and disrupt the delicate balance of microbes that give the cheese its character. It's best to enjoy these cheeses as they are, without altering their unique properties.
Conclusion
In summary, the next time you encounter a cheese with a sticky surface, appreciate it for what it is—a handcrafted delicacy with a rich history and complex profile. From the pungent Limburger to the creamy Camembert, the world of sticky cheese offers a wide range of flavors and textures for any cheese lover to explore.
