| There are hundreds of different cheeses | | | | of Penicillium mold that creates a velvety, pillowy |
| throughout the world as it is a staple in many | | | | and fluffy rind. Most soft ripened cheese have |
| culture’s cuisines. Cheeses cannot be | | | | creamy pate. Examples of these cheeses include |
| categorized by a single factor but are typically | | | | Brie, Camembert, and Fromage D'Affinois. |
| grouped in the following ways: | | | | Firm Cheese |
| Fresh Cheese | | | | Firm cheeses are aged cheeses that still have |
| Fresh cheeses are unripened cheeses that | | | | some moisture that adds to the cheeses flavor. |
| typically have short shelf lives (1-3 weeks), do not | | | | The rinds of these cheeses are typically not |
| have a rind, and are high in moisture. While many | | | | eaten and these cheeses have dense flavors. |
| cheeses improve with age, the opposite is true | | | | Examples of these cheeses include Manchego, |
| with fresh cheeses since these cheeses have | | | | Comte, and Cheddar. |
| flavor components that most resemble fresh milk | | | | Hard Cheese |
| and any sort of aging will only sour its flavor. | | | | Hard cheeses are the most aged cheeses that |
| These cheeses are typically bright white in color, | | | | are rich in flavor and dry in texture. These are |
| smooth and creamy in texture, and possess | | | | the cheeses that are firm enough to grate. |
| flavor components that are tangy, milky, tart, and | | | | Examples of these cheeses include Parmigiano |
| buttery. Examples of fresh cheeses include | | | | Reggiano, Pecorino Romano, and Old Amsterdam. |
| Burrata, Ricotta, Mozzarella, and Petit Billy. | | | | |
| Soft Cheese | | | | Alpine Cheese |
| Soft cheeses are typically young cheeses that | | | | Also known as mountain cheeses, alpine cheeses |
| have been aged two months or less. In the United | | | | are those that have been produced from the milk |
| States, they are almost all pasteurized because | | | | of animals from typically high altitude herds but |
| they are normally aged less than the required | | | | also from herds in a cold climate. These cheeses |
| time to allow unpasteurized cheeses (60 days). | | | | are typically cows milk cheeses that are made in |
| The flavors of soft cheeses are typically mild and | | | | large wheels and aged for a significant period of |
| tangy. Examples of soft cheeses include yogurt | | | | time. The majority of these cheeses come from |
| cheeses and Bel Paese. | | | | in and around the Alps and is produced primarily in |
| Semi-Soft Cheese | | | | Switzerland, France, and Italy although versions in |
| There is a fine line describing cheeses as soft or | | | | other regions of the world are produced. These |
| semi-soft. Typically semi-soft cheeses have been | | | | cheeses are traditionally firm although there are |
| aged a little bit more than soft cheese and have | | | | some soft versions, with flavor components that |
| less moisture. As a cheese ages, its moisture level | | | | are nutty and herbaceous. Examples of these |
| decreases and the cheeses become more firm. | | | | cheese include Appenzeller, Comte, Gruyere, |
| Examples of semi-soft cheeses include Raclette, | | | | Beaufort, and Fontina Val d'Aosta. |
| Trugole, and younger versions of Asiago. | | | | Blue Cheese |
| Smoked Cheese | | | | The term blue cheese is a classification describing |
| Smoked cheeses are those that have been | | | | a cheese that has been injected with a type |
| exposed to smoke for a period of time. The | | | | Penicillium culture to create the spread of blueish |
| smoky flavor permeates throughout the cheese | | | | green mold veins throughout the pate of a |
| giving it a unique flavor. The smoke generated | | | | cheese. These cheeses are typically aged in caves |
| could be made from a variety of types of wood, | | | | and the blue mold inside the cheese creates a |
| which also affect the cheeses flavor. Examples of | | | | rather sharp and salty flavor to these cheeses. |
| this cheese include Brezain, Smoked Mozzarella, | | | | The cheeses texture can range from soft to |
| and Pavarti. | | | | semi-firm. Examples of these cheeses include |
| Soft Ripened or Bloomy Rind Cheese | | | | Gorgonzola, Roquefort, and Fourme d'Ambert. |
| These types of cheese are sprayed with a type | | | | |