| Fresh (Unripened) | | | | differences, young cheese are mild whilst it grows |
| Texture: Soft, creamy, white in color | | | | nuttier and spicier with age. |
| Main Characteristics: Very spread-able | | | | Common uses: toppings, sauces, salads, |
| Common uses: dips, cheese cakes, lasagna, and | | | | sandwiches, and as a snack |
| slather over bagels or crackers | | | | Examples: Brick, Cheddar, Colby, Gouda, Marble |
| Examples: Cottage Cheese, Cream Cheese, | | | | Processed |
| Ricotta | | | | Texture: Varies from spread-able to elastic |
| Semi-Soft | | | | Main Characteristics: Made by blending one or |
| Texture: Soft and pliable | | | | more cheeses together; other ingredients may be |
| Main Characteristics: Elastic when heated | | | | added for flavor, such as herbs, spices, nuts, |
| Common uses: pasta dishes, sandwiches, soups, | | | | fruits, or vegetables. |
| fondues | | | | Common uses: sandwiches, |
| Examples: Mozzarella | | | | Examples: Cheese slices, Cheese spreads |
| Soft (Ripened) | | | | Storage |
| Texture: Soft, smooth and creamy with a tangy | | | | Fresh cheese should be kept in their original |
| aftertaste | | | | containers and kept in the fridge. It is advisable to |
| Main Characteristics: A soft, velvety growth | | | | finish this type of cheese quickly. |
| (bloomy rind) develops on the surface during the | | | | Other aged cheeses should be kept in conditions |
| aging process | | | | which it can breathe. You would need plastic |
| Common uses: appetizer or as a snack | | | | containers lined with lightly crumpled kitchen |
| Examples: Brie, Camembert | | | | towels to soak up excess moisture. Breathing |
| Cooked Pressed (Hard) | | | | room should be maintained between the cheeses |
| Texture: Hard with a strong flavor | | | | and the walls of the containers. |
| Main Characteristics: Ripened over a long time, it is | | | | Keep cheeses in separate containers, similar ones |
| hard and smooth with holes | | | | can be kept together provided they do not touch. |
| Common uses: in sauces, toppings (i.e. on pizza or | | | | Rub cooking oil over the cut surfaces. Once mold |
| pasta), and in soups | | | | starts to form, it will only eat into the oiled layer. |
| Examples: Parmesan, Romano, Swiss | | | | You may wipe or wash off with lukewarm water. |
| Uncooked Pressed (Firm) | | | | Short-term storage can be achieved with a larger |
| Texture: Elastic | | | | ziploc bag. Punch holes into the sides and layer |
| Main Characteristics: Aging to determine flavor | | | | kitchen towels in the bottom. |