Welsh Rarebit: Decadent Cheese Toast Delight
In this article, we’ll take a closer look at the classic British dish that is Welsh Rarebit. If you’re a […]
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Mustard
Mustard Cheese Definition
Mustard cheese refers to a category of cheeses that incorporate mustard seeds or prepared mustard directly into the curds. This infusion creates a distinct visual appearance with visible seeds and a characteristic flavor profile. The style is not bound to a single milk type or aging duration, allowing for broad interpretation. Its primary defining feature is the intentional inclusion of mustard as a core ingredient.
The scope of mustard cheese spans semi-soft to hard textures, often utilizing cow’s or goat’s milk. These cheeses are produced globally, with notable examples originating from European traditions. They are categorized as flavored or specialty cheeses within broader cheese taxonomy. The mustard component can range from whole seeds to smooth pastes, influencing the final product’s intensity.
Mustard Cheese Production
Production begins with standard cheese making processes: milk is pasteurized, cultured, and coagulated with rennet. Mustard seeds or prepared mustard are typically added to the curds during the milling or stirring phase before molding. This timing ensures even distribution of flavor without interfering with the initial coagulation. The curds are then pressed and aged according to the specific cheese variety’s requirements.
Aging periods for mustard cheeses vary from a few weeks for fresh styles to several months for aged varieties. The mustard acts as a natural preservative in some cases, potentially extending shelf life. The final cheese wheel is often coated or wrapped to protect its flavor integrity. This method preserves the piquant character of the mustard throughout the aging process.
Sensory Profile
Mustard cheese presents a balanced yet assertive flavor profile dominated by the piquant, slightly spicy notes of mustard. The base cheese provides a creamy or tangy backdrop that complements the sharpness. Textures range from smooth and spreadable in fresh versions to firm and crumbly in aged specimens. The mustard seeds add a subtle crunch and visual appeal to the cheese’s body.
Aromas typically combine the earthiness of mustard with the milky, sometimes funky, notes of the cheese base. The heat level can vary significantly depending on the mustard type used, from mild yellow mustard to fiery brown seeds. The finish is often clean with a lingering warmth on the palate. This complexity makes mustard cheese a distinctive category in sensory evaluation.
Culinary Applications
Mustard cheese serves as a versatile ingredient in cooking and charcuterie boards. Its bold flavor makes it an excellent standalone table cheese, particularly when paired with crusty breads. The cheese melts well, making it suitable for grilled sandwiches, burgers, and savory sauces. It can elevate simple dishes like macaroni and cheese or scrambled eggs with its distinctive character.
In professional kitchens, mustard cheese is often grated over roasted vegetables or incorporated into compound butters. It pairs exceptionally with cured meats like salami and prosciutto on platters. Beverage matches include robust beers such as brown ales and crisp white wines like Sauvignon Blanc. The cheese’s assertive nature allows it to stand up to strong flavors in complex recipes.
Regional Examples
France produces several notable mustard cheeses, particularly from Burgundy and Dijon regions where mustard is a traditional ingredient. These often use Moutarde de Dijon and are aged for a minimum of four weeks. German varieties frequently incorporate whole brown mustard seeds into quark-based cheeses. Swiss versions sometimes blend mustard with their famous alpine-style cheeses for a unique twist.
American artisanal creameries have adopted the style, creating mustard cheddars and goudas. The United Kingdom offers variants like mustard-infused Double Gloucester, often colored with annatto. Dutch makers produce mustard-seeded Gouda, aging it for a balanced flavor development. These regional interpretations demonstrate the global adaptability of mustard as a cheese flavoring agent.