How to Tell if Your Cheese is Real: A Quick Guide

As someone who has enjoyed eating real food and cheeses in particular while living in Europe, the quality and origin of cheese play a significant role in my dietary choices. However, beyond sensory differences, how can one be sure about the authenticity of a cheese? What are the tell-tale signs to look for? In this article, we will explore the methods and techniques to distinguish real cheese from imitations.

Testing with the 'Wizard of Cheese'

The only foolproof way to determine if your cheese is real is by consulting the 'Wizard of Cheese'. This whimsical phrase refers to a simple but effective way to test the authenticity of cheese: cut it and smell its emissions. If the cheese emits methane (CH4), hydrogen sulfide (H2S), and ammonia (NH3), it is likely a genuine product.

According to Roland Yap, a forensic scientist and physiopathologist who is passionate about cheese, these gases are byproducts of the cheese-making process and are present only in real cheeses. However, if the cheese does not emit these gases, it is just cheesy.

Scientific Methods for Cheese Testing

For the scientifically inclined, there exist more precise methods to test the authenticity of cheese. One such method involves using a Bio UV-Visible Spectrophotometer, a device that can precisely measure the light intensity as a function of wavelength. This can help identify any foreign substances or additives present in the cheese.

While advanced spectrophotometers are pricey, they can be found on platforms like Craigslist for around $35,000. This equipment allows for biochemical analysis and can be very useful for those interested in cheese testing.

Choosing Real Cheeses

It is important to choose cheeses that originate from countries adhering to strict food and animal regulations. For example, European Union member states prohibit the use of hormones, antibiotics, and steroids in their livestock. This is in contrast to the practices in the United States, where such additives are allowed and can negatively affect the quality of the cheese.

Some of my personal favorites include Italian Parmigiano-Reggiano, Swiss Emmental, English Cheddar, Dutch Gouda, and German Emmentaler. Whenever possible, I opt for organic options to avoid harmful chemicals.

It is also worth noting that regulatory bodies like the Food and Drug Administration (FDA) in the United States may not always align with the stricter standards of the European Union. Therefore, it is essential to trust the sourcing and quality certifications when selecting your cheese.

Conclusion

While the process of determining if a cheese is real can be straightforward, it may involve a combination of sensory assessment and scientific testing. By understanding the methods and standards that differentiate real cheese, consumers can make informed choices and enjoy the rich flavors and health benefits of authentic dairy products.