TYPES OF CHEESE: types of Cheese: Speciality Cheese - Cheese with Additives

types of Cheese: Speciality Cheese - Cheese with Additives



Types of Cheese : Speciality Cheese - Cheese with Additives

Cheese with additives is a specialty cheese category where flavorings, textures, colors, or functional ingredients are intentionally added to enhance taste, appearance, aroma, or culinary performance. These cheeses blend traditional cheesemaking with creativity, regional ingredients, and modern food innovation.

🧠 What Are Cheese Additives?

Additives in specialty cheeses can be natural or functional, incorporated:

  • Into the curd

  • Mixed during pressing

  • Added to the rind

  • Infused during aging

Purpose of Additives

  • Flavor enhancement

  • Visual appeal

  • Aroma development

  • Texture modification

  • Extended shelf life (in some commercial cheeses)

🌿 Common Types of Additives in Specialty Cheese

1. Herbs & Spices

Enhance aroma and savory depth.

Popular Additions:

  • Basil, oregano, thyme

  • Chives, dill

  • Black pepper, paprika

  • Garlic, onion

  • Chili flakes, jalapeño

Examples:

  • Herb Havarti

  • Garlic & Herb Cream Cheese

  • Pepper Jack

2. Vegetables & Fruits

Add sweetness, acidity, color, and contrast.

Vegetables:

  • Sun-dried tomatoes

  • Roasted red peppers

  • Olives

  • Spinach

Fruits:

  • Cranberries

  • Blueberries

  • Figs

  • Apricots

Examples:

  • Cranberry Cheddar

  • Olive Feta

  • Fig Goat Cheese

3. Nuts & Seeds

Provide crunch and richness.

Common Additions:

  • Walnuts

  • Almonds

  • Pistachios

  • Hazelnuts

  • Pumpkin or sesame seeds

Examples:

  • Walnut Gouda

  • Almond Manchego

  • Pistachio Goat Cheese

4. Alcohol-Infused Cheeses

Cheese is soaked, washed, or blended with alcohol for complex flavor layers.

Types of Alcohol Used:

  • Wine (red, white, port)

  • Beer (ale, stout, lager)

  • Spirits (whiskey, brandy)

Examples:

  • Wine-soaked Cheddar

  • Beer-washed Rind Cheese

  • Whiskey Cheddar

5. Smoked & Fire-Enhanced Cheeses

Smoke acts as both flavoring and preservative.

Smoke Sources:

  • Applewood

  • Hickory

  • Cherrywood

  • Oak

Examples:

  • Smoked Gouda

  • Smoked Mozzarella (Scamorza)

  • Smoked Cheddar

6. Sweet & Dessert Cheeses

Designed for dessert or sweet pairings.

Additives Include:

  • Chocolate

  • Honey

  • Vanilla

  • Cinnamon

  • Caramel

Examples:

  • Chocolate Mascarpone

  • Honey Goat Cheese

  • Cinnamon Cream Cheese

7. Functional & Industrial Additives

Used mainly in processed or commercial cheeses.

Examples:

  • Annatto (natural coloring)

  • Emulsifying salts

  • Stabilizers (carrageenan, guar gum)

  • Preservatives

➡️ These improve melting, consistency, and shelf life rather than flavor.

🧀 Types of Cheese Commonly Enhanced with Additives

Base CheeseTypical Additives
CheddarJalapeño, onion, beer
GoudaHerbs, cumin, nuts
Cream CheeseFruits, herbs, honey
HavartiDill, caraway
Goat CheeseHerbs, berries, honey
Monterey JackPeppers, spices

🍽️ Culinary Applications

  • Cheese boards – Visual and flavor contrast

  • Sandwiches & wraps – Built-in seasoning

  • Cooking & baking – Extra depth without extra ingredients

  • Snacking & spreads – Ready-to-serve flavor

🥂 Pairing Recommendations

Cheese StylePair With
Herb cheesesSauvignon Blanc, crackers
Fruit cheesesBrie, Champagne
Spicy cheesesIPA, tortillas
Nut cheesesRye bread, red wine
Alcohol-infusedMatching drink

⚠️ Quality Considerations

High-quality specialty cheeses:

  • Use real ingredients, not artificial flavorings

  • Maintain balance—additives should enhance, not overpower

  • Preserve the identity of the base cheese

Lower-quality versions may:

  • Mask poor milk quality

  • Rely heavily on artificial flavors

  • Sacrifice texture consistency

⭐ Why Cheese with Additives Matters

Cheese with additives bridges tradition and innovation, offering endless variety—from savory and spicy to sweet and indulgent. It allows cheesemakers to express regional identity, seasonal creativity, and culinary experimentation while keeping cheese approachable and exciting.

OTHER SOURCES


There is a vast range of these as can be seen under each individual cheesemaker. Herbs such as sage can be added to the curd during the cheesemaking process. 

It was customary to add a green colour (chlorophyll) such as strained chopped cabbage or spinach. 

That colour if added, is now obtained commercially. 

Most additives, both sweet and savoury, are mixed with the cheese after it has been made. 

The cheese is broken up or milled into pieces, the additive mixed in and the whole reformed into a recognisable shape. 

Additives are mixed into soft cheese or the cheese can be rolled in the additive giving the whole product an attractive presentation.
Types of Cheese: mozzarella-pasta-filata-or-stretched.

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