What Cheese Is Made Backwards?

Are you curious to know what is cheese is made backwards? You have come to the right place as I am going to tell you everything about cheese is made backwards in a very simple explanation. Without further discussion let’s begin to know what is cheese is made backwards?

Cheese has been enjoyed by people all over the world for centuries. From the pungent blues to the creamy bries, cheese varieties never cease to amaze us with their diverse flavors and textures. Amidst this rich tapestry of cheese, there is a unique category that stands out—cheeses made “backwards.” In this blog post, we will explore this intriguing phenomenon, uncovering the secrets behind cheeses that defy the traditional cheese-making process and captivate our taste buds with their distinct character.

What Cheese Is Made Backwards?

Cheese-making is typically characterized by a specific sequence of steps: milk coagulation, curd formation, whey drainage, and aging. However, some cheeses challenge this conventional approach and follow a reverse or “backwards” method. Instead of starting with curds, these cheeses are crafted by beginning with an aged cheese and working backward in the process.

The Backwards Cheese-Making Process

  1. Aging: The first step in making backwards cheese involves aging a fully ripened cheese. This cheese serves as the base for the production of the new cheese.
  2. Shredding or Grating: The aged cheese is then shredded or finely grated. This breaks down the cheese into smaller pieces, allowing it to be incorporated into the new cheese.
  3. Mixing and Blending: The shredded or grated aged cheese is mixed with other ingredients, such as milk, cream, salt, and sometimes additional flavorings. This blending process ensures a harmonious integration of flavors and textures.
  4. Pressing and Forming: The mixture is then pressed into molds or forms to shape the cheese. This step helps remove excess moisture and create the desired consistency.
  5. Aging (Again): After pressing, the cheese is aged for a specific period, just like traditional cheeses. This aging allows the flavors to develop, complexities to emerge, and the cheese to achieve its final texture and taste.

Unique Characteristics And Flavors

Backwards cheeses offer distinctive characteristics and flavors that differentiate them from their traditionally made counterparts. Here are a few notable features:

  1. Intense and Concentrated Flavors: The aging process of the original cheese creates depth and intensity that carries over to the backwards cheese. The flavors are often robust, bold, and complex, adding a unique punch to each bite.
  2. Creamy and Smooth Texture: The blending of the aged cheese with milk and cream results in a luxurious and velvety texture. Backwards cheeses are often incredibly creamy, melting in your mouth with each bite.
  3. Flavor Profiles: The flavor profiles of backwards cheeses vary depending on the type of cheese used as a base. Some may have nutty and sweet notes, while others exhibit a tangy and sharp taste. The blending process can also introduce new flavor dimensions, creating a truly distinctive cheese experience.

Examples Of Backwards Cheeses

  1. Red Leicester: Traditionally, Red Leicester is a semi-hard cheese with a pale orange color. However, backwards Red Leicester is made by combining aged Red Leicester with other ingredients, resulting in a rich, creamy, and milder cheese.
  2. Cheddar: Cheddar is a popular cheese known for its sharpness and tang. Backwards cheddar incorporates aged cheddar into the process, resulting in a smoother, creamier texture and a more mellow flavor profile.
  3. Parmesan: Backwards Parmesan is made by combining aged Parmesan with other ingredients. This unique cheese offers a nuttier flavor and a slightly softer texture compared to traditional Parmesan.


Backwards cheeses offer a fascinating twist to the world of cheese-making, defying the traditional process and delivering distinctive flavors and textures. Starting with an aged cheese as a base and working backward, these cheeses captivate our taste buds with their intense flavors and velvety textures.

Exploring the realm of backwards cheeses allows us to appreciate the creativity and innovation within the cheese-making world. So, the next time you come across a backwards cheese, embrace the opportunity to experience a unique and delicious slice of culinary delight.

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Is Edam Cheese Made Backwards?

Of course, “made” backwards spells out “Edam”. So, the answer to what type of cheese is made backwards is simply the famous Dutch hard cheese, EDAM.

What Type Of Cheese Is Made?

Of course, “made” backwards spells out “edam”. The semi-hard cheese originated in the Netherlands and is actually named after the town of Edam, located in the province of North Holland. So, there you have it! Be sure to run this one by your family and friends to see if they can get it.

What Type Of Cheese Is Babybel?

edam style cheese

What type of cheese is Babybel? Mini Babybel® is an edam style cheese made from pasteurised milk. It is a semi-hard cheese, made from four ingredients – milk, vegetarian rennet, lactic ferments and salt.

Does Edam Cheese Taste Like Cheddar?

Edam and cheddar cheese are similar in flavor and both are made from cow’s milk cheese. Edam cheese is well known for its origins in the Netherlands, while cheddar is a British cheese that was born in the village of Cheddar. Their similarities make cheddar cheese an ideal edam cheese substitute.

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