Mild and sharp cheese – one is mild, and one’s not. Let’s find out the other differences between the two.
Mild cheese:
- Is aged two to three months.
- Has a mild, pleasant flavor.
- Has more moisture than sharp.
- Melts quickly.
Sharp cheese:
- Is aged between six months and one year.
- Extra sharp is aged up to five years.
- Has a tangier, more acquired taste.
- Does not melt as quickly as mild.
As the above alludes to, mild cheese is good for cooking, and sharp is fine, but extra sharp can be difficult to melt, as with Parmesan cheese.
As cheese is aged, it becomes more sharp. The whey in the cheese evaporates and continues to do so over time, leaving the cheese with less moisture. As this happens this taste becomes more pronounced.
Of course, it should go without saying the cows who give the milk for the cheese – who they are, where they are, what they’re eating – will also affect flavor.
In addition, sharp cheese is a term not regulated by the USDA or FDA, so the aging process and other factors will differ among various brands.
But basically, the difference between mild and sharp cheese is how long it’s aged.
Fun fact: my first ever Difference Between post was with Swiss cheese and baby Swiss cheese, also differentiated by the aging process.