Types of cheese
Cheese is a cherished dairy product that is enjoyed in a multitude of varieties and recipes around the globe.
With such a wide array of cheese types, there is much to discover about each one.
From soft cheeses like Brie and cream cheese to hard varieties such as cheddar and Parmesan, there is something suitable for every dish or snack.
If you are keen on exploring the distinctions between soft and hard cheeses, understanding how the aging process influences flavor, or learning about the diverse types and tastes of cheese, this guide is designed to assist you.
Are you prepared to expand your knowledge about various cheese types?
Here is what you should be aware of:
Cheeses are categorized into eight varieties: blue, hard, pasta filata, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened.
To keep your cheese fresher for a longer period, be sure to review our helpful tips.
Watch this video to discover how California dairy farmer Brian Fiscalini produces his award-winning cheese.
Feeling inspired? Try making your own ricotta using this recipe.
Additionally, here are eight reasons to feel good about indulging in all types of cheese, along with eight fun facts about cheese.
We have compiled a list of over thirty different types of orange and white cheese below, complete with descriptions of their flavors, colors, and more, which should aid you on your journey to achieving a dairy diploma.
Cheeses can be broadly categorized by texture, from soft and fresh to hard and aged. Popular types include soft cheeses like mozzarella and brie, semi-soft cheeses like Gouda and Havarti, semi-hard cheeses like Cheddar and Monterey Jack, and hard cheeses like Parmesan and Swiss. Further distinctions can be made based on rind type (bloomy, washed, or natural) and whether they are mold-ripened (blue cheese).
Here's a more detailed breakdown:
Fresh Cheeses:
These are unripened and often soft and creamy, like mozzarella, cottage cheese, and ricotta.
Soft-Ripened Cheeses:
These have a soft, edible rind and a creamy interior, such as Brie and Camembert.
Semi-Soft Cheeses:
These have a slightly firmer texture than soft cheeses, like Gouda, Havarti, and Provolone.
Semi-Hard Cheeses:
These are firm but still sliceable, like Cheddar, Colby, and Monterey Jack.
Hard Cheeses:
These are aged for longer periods and have a firm, often crumbly texture, like Parmesan, Swiss, and Manchego.
Blue Cheeses:
These are characterized by the presence of mold, which creates a distinctive blue or green veining, such as Gorgonzola, Roquefort, and Stilton.
Processed Cheeses:
These are made from a combination of cheeses and other ingredients, like Velveeta and American cheese.
Washed-Rind Cheeses:
The rind is washed with brine or alcohol during aging, giving them a strong aroma and flavor, such as Limburger and Taleggio.
Pasta Filata Cheeses:
These are heated and stretched during production, resulting in a stringy texture, like Mozzarella and Provolone, according to Wisconsin Cheese.
It is possible to classify the various types of cheese by the animal whose milk is used to make the cheese, - cow, sheep, goat, buffalo, or according to the texture and type of rind.
- Fresh Soft Cheese
- Soft Mould Ripened Cheese
- Hard and Semi Hard Cheese
- Washed Rind Cheese
- Blue Cheese
- Gouda Type Cheese
- Speciality Cheese - Cheese with Additives
- Mozzarella - Pasta Filata or Stretched Curd Cheese
- Smoked Cheese
