Cheese comes in an incredible variety of textures, flavours and forms, but one critical factor influences all of these characteristics: moisture content. Moisture concentration defines whether a cheese is soft and creamy, semi-soft and sliceable, or firm and crumbly. It also plays a vital role in a cheese’s flavour development, shelf life and culinary versatility.
SEE ALSO: The essential pieces of equipment you need to make cheese at home →
In this post, we’ll explore why moisture varies among cheeses, how it’s calculated, and how it impacts some of the world’s most popular cheeses.
Why does moisture content vary from cheese to cheese?
Moisture content in cheese isn’t accidental; it results from deliberate choices made during the cheesemaking process. Several factors influence a cheese’s final moisture level:
- Cheese type and style: Fresh cheeses, like Ricotta or Mozzarella, are designed to retain more water, giving them a soft texture and mild flavour. Aged cheeses, such as Parmesan or Pecorino Romano, undergo processes that reduce moisture, creating firmer textures and concentrated flavours.
- Processing methods: Techniques like pressing, curd cooking and cutting directly affect moisture levels. For example, finely cut curds release more whey, resulting in a drier cheese.
- Ripening and ageing: During ageing, moisture evaporates from the cheese, leaving behind a denser, firmer product. The length of ageing often correlates with lower moisture and more intense flavours.
- Milk type: The type of milk (cow, goat, sheep or buffalo) also affects moisture. Goat’s milk, for instance, produces cheeses that tend to retain less moisture than those made from cow’s milk.
By adjusting these variables, cheesemakers craft cheeses with unique textures and flavours that cater to different culinary uses.
How does moisture content affect cheese
Moisture content is more than just a technical detail; it is essential to the identity of every cheese. Here’s why it matters:
- Texture: Moisture determines whether a cheese will be soft, semi-soft, or hard. High-moisture cheeses are creamy and smooth, while low-moisture varieties are firm and crumbly.
- Flavour: Higher moisture often results in milder flavours, as water dilutes the concentration of fats and proteins. Conversely, low-moisture cheeses, with less water to dilute their components, have bolder, more intense flavours.
- Culinary versatility: The water content affects how a cheese behaves when cooked. High-moisture cheeses melt beautifully, while low-moisture cheeses like Parmesan are better suited for grating.
Understanding moisture levels helps you choose the right cheese for every occasion, whether you’re cooking a creamy pasta or creating a cheese board.
How can you calculate cheese moisture content at home?
Cheese moisture content is calculated as the percentage of water present in the total weight of the cheese. It’s a simple yet essential process for cheesemakers who need to ensure quality and consistency. Here’s how it works:
- Weigh the cheese sample: First, a small portion of cheese is weighed. This initial measurement is the wet weight.
- Dry the sample: Next, the sample is dried in an oven or vacuum chamber, which removes all the water content. This process is done at controlled temperatures, usually between 100–105°C.
- Reweigh the sample: Once fully dried, the sample is weighed again to obtain the dry weight.
- Calculate the moisture content: Finally, the moisture percentage is calculated using this formula.
For example, if a sample weighs 100 grams before drying and 60 grams after, the calculation is:
This cheese has 40% moisture.
How is cheese moisture content calculated at a commercial level?
Determining the moisture content in cheese is a precise science, often conducted in cheesemaking facilities and food laboratories to ensure quality and consistency. While the basic concept involves drying a cheese sample and comparing its wet and dry weights, several laboratory techniques make this process accurate and reliable.
Karl Fischer Titration
This advanced chemical method is highly accurate and widely used in food laboratories for precise moisture analysis.
- Sample preparation: A small cheese sample is dissolved in a suitable solvent to release its water content.
- Titration process: The sample is then titrated using a Karl Fischer reagent. This reagent reacts specifically with water to measure its exact quantity. The amount of reagent used directly correlates with the moisture content of the cheese.
This method is especially effective for low-moisture cheeses, where small differences in water content can significantly impact texture and flavour.
Infrared Moisture Analysis
Infrared (IR) technology provides a non-destructive, rapid method for moisture determination.
- An infrared moisture analyser uses IR light to heat the cheese sample and measure the loss of water.
- The instrument continuously measures the sample’s weight as it dries, calculating moisture content in real-time.
This method is quick and efficient, making it ideal for high-throughput environments like industrial cheese production.
Why does the amount of moisture in cheese matter?
Understanding the moisture content in cheese is crucial not only for artisanal cheesemakers but also commercial producers.
Shelf life and storage
Cheese moisture content has a significant impact on how long it can be stored without spoiling:
- High-moisture cheeses, such as Ricotta and Feta, are more perishable because their water content creates a favourable environment for microbial growth. These cheeses require refrigeration and, often, additional preservatives like brine.
- Low-moisture cheeses like Cheddar or Gruyère have a longer shelf life. Reduced water content slows microbial growth and spoilage, making these cheeses more durable for transport and storage.
Retailers rely on moisture content data to set appropriate storage conditions, and consumers can use this knowledge to prevent waste.
Regulatory compliance
In many countries, cheese is classified and regulated by moisture levels. Regulatory bodies like the U.S. Food and Drug Administration (FDA) and the European Union (EU) have specific guidelines for moisture content in different cheese categories. For example:
- Parmesan in the EU must have a maximum moisture content of 32%.
- Soft cheeses like Brie must meet minimum moisture requirements to retain their creamy texture.
By accurately measuring and controlling moisture, cheesemakers ensure compliance with these standards, maintaining the authenticity of traditional cheese varieties while meeting consumer expectations.
Quality control and consistency
For cheesemakers, consistency is key. Maintaining uniform moisture levels ensures that every batch of cheese meets quality standards. A slight variation in moisture can dramatically alter the texture, flavour or ageing potential of a cheese.
- For artisanal producers, moisture control preserves the integrity of traditional methods.
- For industrial producers, it guarantees that customers receive the same product every time, fostering brand loyalty.
Cost and yield management
Moisture levels affect the yield and profitability of cheesemaking.
- High-moisture cheeses retain more of the original milk weight, resulting in higher yields per batch.
- Low-moisture cheeses require extended ageing and lose weight as they dry, reducing overall yield but increasing their value due to intensified flavour and texture.
Understanding and managing moisture helps cheesemakers balance cost, efficiency and product quality.
Moisture content in popular cheeses
Now that we understand why moisture varies and how it’s measured, let’s explore how it shapes some of the world’s most popular cheeses:
High-moisture cheeses (above 50%)
- Mozzarella (~60%): Mozzarella owes its soft, elastic texture to its high moisture content. This makes it ideal for melting on pizzas, creating that signature stretch. However, its water content also makes it highly perishable, requiring storage in brine or vacuum-sealed packaging.
- Ricotta (~70%): With the highest moisture level among these examples, Ricotta is creamy and airy. Its water content contributes to its freshness, making it perfect for pasta fillings and desserts.
- Feta (~55%): Feta’s moisture gives it a crumbly yet creamy texture. Typically stored in brine to retain its softness, Feta is a versatile ingredient in salads and dips.
Medium-moisture cheeses (40–50%)
- Havarti (~44%): Havarti strikes a balance between softness and creaminess, thanks to its moderate moisture. Its smooth texture makes it excellent for sandwiches and melting applications.
- Gouda (~42%): Young Gouda, with higher moisture, is creamy and meltable, while aged Gouda becomes firmer as its water content decreases, resulting in complex, caramelised flavours.
- Colby (~40%): With its slightly higher moisture compared to Cheddar, Colby is softer and milder. Its ability to melt smoothly makes it a favourite in classic comfort dishes like Mac & Cheese.
Low-moisture cheeses (30–40%)
- Cheddar (~37%): Cheddar becomes firmer and crumblier as it ages due to moisture loss. This process intensifies its flavour, making aged Cheddar particularly rich and savoury.
- Gruyère (~36%): Gruyère’s moisture level enables it to melt smoothly while still being firm enough for slicing. It’s ideal for fondue and gratins.
- Parmesan (~32%): Parmesan’s low moisture creates its hard, granular texture. This allows it to age for years, developing its signature nutty, robust flavour.
Very low-moisture cheeses (below 30%)
- Pecorino Romano (~25%): Pecorino Romano is extremely dry and dense, perfect for grating. Its low moisture level enhances its pronounced salty flavour, making it a staple for finishing pasta dishes.
- Aged Asiago (~28%): Asiago transitions from semi-soft to hard as it ages and loses moisture. This transformation results in a savoury and nutty cheese, often shaved or grated over salads and pasta.
Conclusion
Cheese moisture content is a defining characteristic that shapes texture, flavour, and culinary use. High-moisture cheeses offer creaminess and freshness, while low-moisture cheeses concentrate flavours and improve longevity.
By understanding why moisture varies and how it’s measured, you can deepen your appreciation for the artistry behind every cheese, whether it’s a fresh Mozzarella or an aged Parmesan.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
