TYPES OF CHEESE

History of Cheese

🌿 Ancient Beginnings (c. 8000–5000 BCE)

The exact origin is unknown, but cheese is believed to have emerged shortly after humans began domesticating milk-producing animals such as sheep and goats around the Fertile Crescent (modern Middle East). The earliest cheese was likely created accidentally when animal-skin containers carried milk, and natural enzymes—especially rennet from animal stomachs—caused it to curdle.
These early cheeses were simple, sour, and salty, resembling yogurt or soft curds, useful for preserving milk in hot climates.

🏛 Developments in Early Civilizations

Mesopotamia

Ancient Sumerian tablets and artwork from around 3000 BCE depict cheese-making.
Early records mention priests, temples, and royalty consuming cheese.

Ancient Egypt

Tomb murals show cheese production.
Cheese found in Egyptian tombs suggests salted, crumbly, white cheese—similar to feta.

Ancient Greece

Greek mythology credits the shepherd Aristaeus with teaching cheese-making.
Homer’s Odyssey describes Cyclops Polyphemus curing cheeses in caves.

Ancient Rome

Rome refined cheese-making techniques, developing pressing, salting, aging, and flavoring with herbs.
Roman soldiers helped spread cheese knowledge across Europe.

🏰 Middle Ages (5th–15th Century CE)

After the fall of Rome, monasteries became centers of agricultural and culinary innovation. Monks perfected cheese aging (“affinage”) and created many famous European cheeses, including:

Roquefort (France)
Parmesan (Italy)
Gouda and Edam (Netherlands)
Cheddar (England)
Gruyère (Switzerland)

Cheese evolved from an everyday food to a regional specialty with controlled aging caves, improved hygiene, and increasingly diverse textures and flavors.

🌍 Renaissance to Industrial Age (16th–19th Century)

European exploration spread cheese to the Americas and beyond. Cheese became part of global diets, adapted to local livestock and climate.

The Industrial Revolution brought:

Mechanized production (late 1800s)
Standardized recipes and sanitation
First cheese factory (Wisconsin, USA, 1850s)
Development of commercial rennet and cultures

This era shifted cheese from artisanal household product to a mass-produced food.

🧪 20th Century Innovations

Scientific food technology introduced:

Pasteurization
Controlled starter cultures
Refrigeration and large-scale cold storage
Processed cheese (notably patented by James Kraft in 1916)

Cheese production diversified dramatically, blending tradition with industry.

🌎 Cheese in Modern Times

Today, thousands of cheese varieties exist, and many countries have strong cheese identities:

France: Brie, Camembert, Roquefort
Italy: Parmesan, Mozzarella, Gorgonzola
Netherlands: Gouda, Edam
United Kingdom: Cheddar, Stilton
Switzerland: Emmental, Gruyère
United States: Colby, Monterey Jack, mass-market processed cheeses

Trends such as artisanal, raw-milk, farmstead, and small-batch cheeses have resurged, blending ancient techniques with modern science.

📋 Timeline Summary

Era	Key Development
8000–5000 BCE	First accidental curdling & milk preservation
3000–1000 BCE	Cheese documented in Mesopotamia, Egypt, Greece
100 BCE–500 CE	Refinement & spread through Roman Empire
500–1500 CE	Monasteries create iconic aged cheeses
1600–1900 CE	International spread & first factories
1900s–today	Pasteurization, processed cheese, global industry

OTHER RESOURCES

Cheese is one of the most assorted and delicate foods in the world. The taste of cheese can be mild, buttery, spicy, rich, creamy, sharp, salty or subtle. Its texture can be firm, flaky or so soft that it needs to be eaten with a spoon. The aroma can be mild to intense. Cheese can serve as the perfect escort for wines, an excellently pleasing finish to a gourmet meal.

Cheese appeared for the first time in approximately 7000 B.C., which was about the time persons, began to raise farm animals. Legend has it that a desert nomad was carrying milk in a pouch made from a sheep’s stomach. Rennet or rennin which is a coagulating enzyme was formed in the lining of the pouch. Combined with the sun’s heat it caused the milk to separate into solid white lumps and a pale watery liquid.

Inquisitive, and no doubt starving, the nomad drank the whey and tasted the curd. The nomad found the whey drinkable and the curds edible.It is said that cheese was first manufactured in the Middle East. The most primitive type of cheese was a kind of sour milk. This type of milk came into being when it was found out that domesticated animals could be milked.

Cheese making was done with ability and knowledge and reached an elevated standard. By then the ripening process had been developed and several treatments and conditions in regards to storage resulted in different flavours, textures, aroma and colours, which are the main characteristics in types of cheeses.

In the middle ages, monks became trendsetters and developers and it is to them we should be obligated to for many of the classic assortment of cheese on the market today. During the Renaissance era cheese went through a decrease in fame.

It was said to be unhealthy, but reclaimed favour by the 19th century, the era that saw the beginning of the progress from
farm to factory production.

According to Greek Mythology what perhaps happened is one day a shepherd realized that milk curdled when placed with certain herbs or the juice of specific fruits. This curdled milk tasted more enticing than ordinary milk and lasted longer.

The shepherd perfected his cheese making skills as cheese became the first man-made food. As cheese is just the concentrated milk, it made sense to ancient man that the excellence of the milk determined the quality of the cheese.

So man began to move his animals to the fertile meadows full of wild herbs, flowers and grasses. The early days of cheese making were not restricted to cows, goats and sheep. Cheese was made from mares and donkeys also.

It is said that the Greeks established the advance of cheese making procedures from basic to newer methods.

However, Romans were accountable for coaching the rest of the world in how to make cheese. Nutrition, maturing, temperatures and salting of cheese are written in Roman texts.

Cheese today is one of the most interesting, diverse, wholesome and delicious foods known to man. Thanks to Romans, Greeks and others before them.
Types of cheese..
different-types-of-cheese.

VIDEO:

Overview of Cheese

Cheese is a dairy product that has been preserved through the coagulation of milk proteins (casein), which allows for the separation of solid curds from the liquid whey.

The curds are then pressed and frequently salted, resulting in a stable food item that boasts a long shelf life and substantial nutritional benefits.

The variety of milk utilized (such as cow, goat, sheep, or buffalo), the methods of production (which include acidification and the incorporation of rennet or bacterial enzymes), along with elements like aging, molding, and pressing, all play a significant role in the extensive range of cheese flavors, textures, and forms available globally.

Production Process

Coagulation: The milk undergoes acidification, and enzymes (such as rennet) are introduced to facilitate the coagulation of the milk protein casein, leading to its separation from the liquid whey.

Curd Separation: The solidified curds are extracted from the whey.

Pressing & Salting: The curds are typically pressed into a specific shape and salted.

Aging & Ripening: Certain cheeses are subsequently aged or permitted to develop molds on the rind or throughout the cheese, which enhances both flavor and texture.

Characteristics

Versatility: Cheese is available in an array of styles, shapes, flavors, and textures.

Portability: It serves as a convenient and stable food that is easy to transport and has a longer shelf life compared to milk.

Nutritional Value: Cheese provides a rich source of protein, fat, calcium, phosphorus, and vitamins.

Classification

Cheese can be categorized based on several criteria:

Texture: Ranging from soft, fresh cheeses to firm, hard varieties.

Milk Type: Including cow, goat, sheep, or buffalo milk.

Method of Making: This encompasses whether the cheese is natural or processed.

Aging: The duration for which the cheese is ripened.

Region/Culture: Numerous distinct varieties are created across different regions and cultures.

There are numerous varieties of cheese produced across different nations worldwide.

To provide a brief introduction to cheese - it is essentially the fresh or matured product obtained after the coagulation and separation of whey from milk, cream, partially skimmed milk, buttermilk, or a mixture of these ingredients.

Historically, cheese was created as a method to preserve and retain the nutrients present in milk.

Among the more recognized varieties of cheese are:

Swiss Cheese, which hails from Switzerland. This famous cheese is characterized by holes throughout, known as 'eyes'. The larger the eyes, the more robust its flavor tends to be. Prolonged aging or higher temperatures can cause the bacteria and enzymes to create a sharper taste. A disadvantage of Swiss cheese is that, due to its holes, it does not slice easily and may sometimes crumble. Swiss cheese is celebrated for its distinctive appearance and its nutty, slightly bitter yet sweet flavor.

Feta cheese is a variety of cheese originating from Greece. It is made from a combination of goat and sheep milk. This cheese requires several months to mature. Feta is generally white and is often shaped into squares. Its texture can range from soft to semi-firm. The flavor of feta can be salty and tangy, or it may vary from mild to sharp depending on the aging process. Processed feta cheese crumbles easily and can be used as a table cheese, as well as in salads, pastries, and for baking purposes.

Blue cheese is produced from a blend of cow, sheep, and goat milk. It typically has a blue or blue-green appearance, with veins or spots created by mold. Aged in a controlled temperature environment, it has a very distinctive aroma. The flavor of blue cheese is salty and quite sharp. Due to its strong taste and smell, the flavor of blue cheese is one that requires an acquired palate.

Cheddar cheese originates from the English village of Cheddar.

It is described as a relatively firm cheese, with colors ranging from light yellow to off-white, and can sometimes possess a sharp flavor. The flavor profile of cheddar cheese can vary from mild to sharp; the sharper the cheddar, the more intense and complex its taste becomes.

Cream cheese is categorized as a type of white cheese.

It is not aged naturally and is meant for immediate consumption, which distinguishes it from other soft cheeses. The production of cream cheese is notably challenging.

However, slight adjustments in the timing of the production process can lead to variations in texture and flavor. The production process can result in variations in flavor and texture.

It is characterized by its sweetness, softness, creaminess, and mild taste.

Due to its higher fat content in comparison to other cheeses, stabilizers are added to prolong its shelf life. Cream cheese is commonly used in a variety of savory snacks, such as bread, bagels, and crackers. Furthermore, it can be included in cheesecakes and salads.

Other cheese types include soft varieties like cottage cheese, ricotta, brie, roquefort, and mozzarella. These cheeses generally pair well with fruits or meats and can be utilized as breakfast cheeses, for instance, in an omelet or as fillings for pasta. They are typically lightly flavored and have a high moisture content.

Semi-hard cheeses present a more robust flavor than semi-soft cheeses and pair wonderfully with fruits and crackers. Examples of cheeses in this category include provolone and gouda, among others. Cheeses in this group are often smoked, with smoked gouda being particularly favored. Milder gouda melts well and can be used in casseroles or as stuffing for certain meats.

Hard cheeses include parmesan, romano, and gruyere. Parmesan and romano are widely recognized in their grated form, which is often used to garnish spaghetti; however, these cheeses can also complement fruits, wine, nuts, and other appetizers. Cheese is one of the most versatile foods available, enhancing the flavor and texture of a multitude of dishes.

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

Cheese Video

Different Types of Cheese

Cheese is a diverse and ancient food, classified in many ways—by moisture content, milk type, texture, aging process, or microbial treatment. Understanding cheese types helps with culinary use, pairing, storage, and appreciation of flavor complexity.

🧠 Classification by Key Factors

Cheeses can be categorized by:

Moisture Content & Texture
Rind Type & Ripening Method
Milk Source
Additives & Flavoring
Mold & Microbial Treatment

1️⃣ By Moisture / Texture

Type	Moisture	Texture	Examples	Use
Fresh Soft	50–80%	Soft, spreadable	Ricotta, Cottage, Mascarpone, Chèvre	Spreads, desserts, salads
Soft-Ripened (Bloomy Rind)	45–55%	Soft, creamy, edible rind	Brie, Camembert, Coulommiers	Cheese boards, baking
Semi-Soft	40–45%	Sliceable, elastic	Havarti, Munster, Fontina	Melting, sandwiches
Semi-Hard	35–40%	Firm, sliceable	Cheddar, Gouda, Edam	Grating, cooking, boards
Hard	30–35%	Dense, brittle	Parmigiano-Reggiano, Pecorino, Manchego	Grating, flavoring
Very Hard	<30%	Extremely firm, dry	Sbrinz, Extra-aged Pecorino	Grating, seasoning

2️⃣ By Rind / Ripening Method

Type	Microbial Treatment	Examples	Flavor Profile
Soft Mould-Ripened (Bloomy)	Penicillium camemberti	Brie, Camembert	Mild, buttery, mushroom
Washed Rind	Washed with brine, beer, wine	Limburger, Époisses	Pungent, umami, savory
Natural Rind	Environmental molds	Gruyère, Comté	Earthy, nutty, rustic
Blue Mold	Penicillium roqueforti	Roquefort, Gorgonzola, Stilton	Sharp, tangy, salty

3️⃣ By Milk Source

Milk Type	Characteristics	Examples
Cow	Creamy, mild to sharp	Cheddar, Gouda, Brie, Parmesan
Goat	Tangy, often white	Chèvre, Crottin
Sheep	Rich, nutty	Roquefort, Pecorino, Manchego
Buffalo	Creamy, high-fat	Mozzarella di Bufala, Burrata

4️⃣ By Additives & Specialty Cheeses

Category	Additives	Examples
Herb & Spice	Basil, thyme, garlic, pepper	Herb Havarti, Pepper Jack
Fruit & Nuts	Cranberries, figs, walnuts	Cranberry Cheddar, Walnut Gouda
Alcohol-Infused	Wine, beer, brandy	Port-washed Cheddar, Wine Gouda
Smoked	Applewood, Hickory	Smoked Gouda, Smoked Mozzarella
Sweet	Honey, chocolate, cinnamon	Honey Goat Cheese, Chocolate Mascarpone

5️⃣ By Mold & Microbial Activity

Mold Type	Function	Examples
White Mold	Bloomy rind, creamy interior	Brie, Camembert
Blue Mold	Veining, sharp flavor	Roquefort, Gorgonzola
Bacteria Rind	Pungent, sticky	Époisses, Munster
Natural / Wild Mold	Rustic, earthy	Comté, Tomme

🍽️ Culinary Uses Across Cheese Types

Fresh Soft: Desserts, salads, spreads
Soft-Ripened: Cheese boards, baking
Semi-Soft: Melting, sandwiches
Semi-Hard & Hard: Grating, cooking, snacking
Blue Cheese: Salads, dressings, sauces
Washed Rind: Robust boards, fondues

🥂 Pairing Recommendations

Wine: Sparkling/Chardonnay with soft cheeses; full-bodied reds with hard cheeses; dessert wines with blue cheeses
Beer: Pilsner & wheat with soft cheeses; stout & porter with blue cheeses
Accompaniments: Fruits, nuts, honey, cured meats, crusty bread

🧊 Storage & Shelf Life Tips

Wrap in cheese paper or parchment, not plastic (except fresh cheeses)
Refrigerate in cheese drawer
Consume fresh cheeses quickly; hard cheeses last months
Serve at room temperature for maximum flavor

⭐ Key Takeaways

Cheese can be classified by moisture, milk type, mold, rind, or additives
Each classification impacts texture, flavor, melting behavior, and culinary use
Understanding cheese types allows for optimal storage, pairing, and cooking
From soft fresh cheeses to robust blue and aged hard cheeses, variety is virtually limitless

OTHER SOURCES

There are different types of cheese all over the world. Here is more information about the types of cheese.

Different Types of Cheese Cheese is one of the most used ingredients for breakfast around the world. It is a milk based solid food.

Cheese can be prepared from cow, sheep, goat and other mammal milk.The basic procedure of preparing cheese is by curdling milk and further acidification. Rennet or other rennet substitutes are used for the curdling of milk.

Hundreds of types of cheese exist all over the world.

The types of cheese exist due to the usage of the milk from different mammals, specific species of molds and bacteria and also varying the aging length.

Other processes are also used to prepare different types of cheese. Other factors which determine the type of cheese is the diet of the animal the milk is taken from.

The diet can include herbs, spices and wood smoke.

Cheese cannot be categorized on a single categorization concept.

Therefore, there various systems used for the categorization of cheese.

Some factors taken into consideration while classifying cheese are the length of aging, the methods of making it, the curd and the various processes relating to the curd, the kind of milk, the fat content and the whether the texture of the cheese is hard or soft.

The most common type of cheese is Fresh Cheese.

To prepare fresh cheese, milk is curdled and drained.

There is little other processing involved in preparing Fresh Cheese. Some examples of Fresh Cheese are chevre, Cas and cottage cheese.Cheese is also classified according to its firmness.

The various classifications are soft, semisoft, semihard and hard. However, this type of categorization is not exact.

Cheddar cheese.

Semi hard cheese is created with the cutting of the curd, heating gently, piling and then stirred before pressed into forms.

The most common semi hard cheese are the cheddar cheese like Gloucester and Chesire. Milder cheese, like the Colby and Monterey Jack are prepared by having curd rinsed and then pressed.

This washes away the acidity and calcium in the cheese.

This procedure is also used to create the Edam and Gouda cheese. Gruyere and Emmetal, swiss type of cheese are quite firm.

They have a texture of holes, which add to their sharp flavors and aroma. Parmesan, Romano and Pecorino are the hardest cheese, also known as grating cheese.

Some cheese are prepared by allowing Penicillin Candida to grow on the outside ot the soft cheese for a preset time. THe mold adds to the runny and gooey textures of the cheese and also intensifies the flavors of these cheese. The mold forms a white crust on the cheese. Molds are of two types, blue and white. The white molds are generally used while preparing cheese from goat's milk.

Blue mold cheese is commonly called blue cheese.

Stilton, Gorgonzola and Roquefort are some of these types of cheese.

They are prepared by injecting Penicillum roqueforti molds into the cheese.

This mold then grows within the cheese, as opposed to Brie and Carmembert, where the mold is allowed to grow on the outside of the cheese.

Blue cheese can be of soft or firm texture and have assertive flavours.

Processed cheese .

Processed cheese is prepared by adding emulsifying agents, milk, preservatives, more salt and food coloring to traditional cheese.

Velveeta and yellow American cheese are the most popular types of processed cheese.

Washing Rind is also a major type of cheese.

These cheese are bathed in saltwater brine while they age.

This makes their surface available for bacteria.

These bacteria are responsible for the flavors and odors of washing rind cheese. Types of Cheese.....

popular-cheeses.

Different Types of Cheese Video :

Fresh Soft Cheese

Fresh soft cheese is one of the most versatile and widely consumed cheese categories worldwide. Known for its high moisture content, delicate flavor, and soft, creamy texture, these cheeses are usually unaged or minimally aged, making them mild, fresh, and often spreadable.

🧠 What Defines Fresh Soft Cheese?

Fresh soft cheeses are characterized by:

High moisture content (50–80%)
Unaged or very short aging (hours to a few days)
Mild, milky flavor
Soft, creamy, or spreadable texture

These cheeses often retain the natural sweetness of milk, making them highly versatile in both sweet and savory dishes.

🔬 Production Characteristics

Milk Type: Cow, goat, sheep, or buffalo
Coagulation: Acid (lemon juice, vinegar) or rennet
Curd Handling: Lightly drained; not pressed
Salting: Optional, often minimal
Ripening: Usually immediate consumption; rarely aged

➡️ Result: Soft, delicate, highly perishable cheese

🧀 Examples of Fresh Soft Cheese

1. Ricotta

Made from whey leftover from other cheeses
Light, creamy, slightly grainy texture
Mild, slightly sweet flavor
Uses: Lasagna, desserts, cannoli, spreads

2. Cottage Cheese

Curds of varying sizes in a creamy whey base
Mild, slightly tangy
Uses: Salads, breakfast bowls, dips, baking

3. Cream Cheese

Smooth, spreadable, high-fat
Mild, slightly tangy
Uses: Spreads, frostings, cheesecakes, dips

4. Mascarpone

Italian double-cream cheese
Ultra-rich, buttery, very soft
Uses: Tiramisu, desserts, sauces, spreads

5. Fromage Blanc

Soft, creamy, fresh
Mildly tangy, sometimes cultured
Uses: Spreads, desserts, dressings

6. Paneer (India)

Milk curdled with acid, not aged
Firm but soft, holds shape when cooked
Uses: Curries, frying, grilling

7. Queso Fresco (Mexico)

Soft, slightly salty
Crumbly yet moist
Uses: Topping tacos, salads, enchiladas

8. Chèvre (Fresh Goat Cheese)

Fresh goat’s milk
Soft, tangy, spreadable
Uses: Salads, crostini, baking

🧊 Storage & Shelf Life

Keep refrigerated at 0–4°C
Store in airtight container or submerged in whey/liquid (for Ricotta, Paneer)
Best consumed within 5–7 days of opening
Sensitive to contamination due to high moisture

🍽️ Culinary Uses

Spreads: Cream cheese, Chèvre, Mascarpone
Cooking & baking: Ricotta, Paneer, Mascarpone
Salads & bowls: Cottage cheese, Queso fresco, Fromage blanc
Desserts: Tiramisu, cheesecakes, cannoli

🥂 Pairing Suggestions

Wine

Light whites: Sauvignon Blanc, Pinot Grigio
Rosé or sparkling wines

Other Pairings

Fresh fruits: berries, figs, pears
Nuts: almonds, walnuts
Honey or fruit preserves
Crusty bread or crackers

🧠 Nutrition Highlights

High in protein and calcium
Generally lower in fat (except Mascarpone and Cream Cheese)
High moisture → lower calorie density than aged cheeses
Contains live cultures (for cultured varieties)

⭐ Why Fresh Soft Cheese Matters

Fresh soft cheeses are simple, versatile, and approachable, making them ideal for everyday cooking, baking, and snacking. They offer creamy texture, mild flavor, and adaptability, forming the foundation of many culinary traditions worldwide.

OTHER SOURCES

Pantysgawn goats cheese (Abergavenny),
Rhosygilwen cows soft cheese.

These types of cheese have a high moisture content and a limited shelf life.

Some are made by souring the milk, then straining the curd or passing it through a separator to remove much of the moisture, giving a white, crumbly, but soft spreadable product.

The flavour is mildly acid. This type of cheese lends itself to rolling in or mixing with herbs, spices, fruits etc. and being sold tubs, small rounds or logs.

Another form of soft cheese is made by cutting the curd, and placing it in a shaped mould to allow for natural drainage. This gives the cheese a soft silky texture. Salt is sprinkled or rubbed onto the surface.

The flavour is mild and delicate when a few days old. This cheese can be matured under the right conditions when a distinctive mouldy rind develops.

None of these cheese are pressed. They are light in texture and lower in fat than many of the hard cheese. Soft cheese can be eaten spread on a biscuit or with a salad, it are also much used in cooking. Cool. Fresh Soft Cheese !!!

Fresh Soft Cheese Video :

Mold types of Cheese

Mold types of Cheese

Mold plays a deliberate and essential role in many of the world’s most famous cheeses. Far from being spoilage, specific molds are carefully selected, controlled, and cultivated to shape a cheese’s flavor, aroma, texture, and appearance.

🧠 Why Mold Is Used in Cheesemaking

Selected molds:

Break down proteins (proteolysis)
Break down fats (lipolysis)
Create unique aromas and textures
Protect cheese from harmful microbes

➡️ Mold turns milk into complex, aged cheese.

🍄 Major Mold Types Used in Cheese

🤍 1. White Mold (Bloomy Rind Cheeses)

Mold Species

Penicillium camemberti
Penicillium candidum

Role

Forms a white, fluffy edible rind
Softens cheese from the outside inward

Characteristics

Mild, buttery, mushroom-like flavors
Soft to runny texture when ripe
Short aging time

Examples

Brie
Camembert
Brillat-Savarin
Coulommiers

🔵 2. Blue Mold (Veined Blue Cheeses)

Mold Species

Penicillium roqueforti
Penicillium glaucum

Role

Grows internally in oxygen pockets
Creates blue-green veins

Characteristics

Bold, sharp, salty, earthy flavors
Crumbly to creamy textures
Strong aroma

Examples

Roquefort
Gorgonzola
Stilton
Danish Blue
Cabrales

🟠 3. Washed Rind Bacteria (Bacteria-Driven, Mold-Controlled)

Technically bacterial, but classified with mold-ripened cheeses due to surface ripening

Microorganism

Brevibacterium linens

Role

Creates orange/red sticky rinds
Suppresses white mold growth

Characteristics

Very pungent aroma
Mild, savory interior
Meaty, umami notes

Examples

Limburger
Époisses
Munster
Taleggio
Reblochon

🌫️ 4. Natural Rind Mold (Wild Mold Cheeses)

Mold Species

Mixed native molds (Penicillium, Geotrichum, yeasts)

Role

Develops naturally from the aging environment
Creates rustic, earthy complexity

Characteristics

Irregular rinds
Earthy, nutty, cellar-like flavors
Unique to each aging space

Examples

Tomme de Savoie
Comté (natural rind)
Gruyère
Farmhouse cheeses

⚪ 5. Geotrichum Rind (Wrinkled White Mold)

Mold Species

Geotrichum candidum

Role

Forms thin, wrinkled, brain-like rind
Prepares surface for other molds

Characteristics

Light mushroom aroma
Slightly tangy flavor
Smooth, creamy interior

Examples

Camembert (early stage)
Saint-Marcellin
Crottin de Chavignol (young)

🧪 Mold Comparison Table

Mold Type	Color	Flavor Impact	Cheese Style
White mold	White	Mild, buttery	Brie, Camembert
Blue mold	Blue-green	Sharp, salty	Roquefort
Washed rind	Orange-red	Savory, umami	Époisses
Natural rind	Mixed	Earthy, nutty	Gruyère
Geotrichum	White/gray	Light, tangy	Crottin

🧊 Are Cheese Molds Safe?

Yes—cheese molds are:

Food-safe
Carefully controlled strains
Different from household mold

❗ Mold on non-mold cheeses (Cheddar, Mozzarella) = spoilage
❗ Mold on mold-ripened cheeses = intentional & edible

🧠 How Mold Affects Texture

Surface mold → softens interior
Internal mold → crumbly or creamy veins
Bacterial rinds → sticky exterior, supple paste

⭐ Why Mold Cheeses Matter

Mold is a cornerstone of traditional cheesemaking, transforming milk into cheeses with depth, personality, and terroir. From creamy bloomy rinds to bold blue veins, mold expands cheese into a world of sensory complexity.

OTHER RESOUCES

Vacherin du Haut-Doubs cheese, a French cheese with a white Penicillium mold rind.
There are three main categories of cheese in which the presence of mold is an important feature: soft ripened cheeses, washed rind cheeses and blue cheeses.

Soft-ripened
Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mold.

The mold may be a velvety bloom of P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses.

Brie and Camembert, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goat's milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.

Washed-rind
Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently.

Washed-rind cheeses are periodically cured in a solution of saltwater brine and/or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria Brevibacterium linens (the reddish-orange "smear bacteria") that impart pungent odors and distinctive flavors, and produce a firm, flavorful rind around the cheese.

Washed-rind cheeses can be soft (Limburger), semi-hard, or hard (Appenzeller).

The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions, like Camembert.

The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.

Smear-ripened
Some washed-rind cheeses are also smear-ripened with solutions of bacteria or fungi, most commonly Brevibacterium linens, Debaryomyces hansenii, and/or Geotrichum candidum which usually gives them a stronger flavor as the cheese matures.

In some cases, older cheeses are smeared on young cheeses to transfer the microorganisms. Many, but not all, of these cheeses have a distinctive pinkish or orange coloring of the exterior.

Unlike with other washed-rind cheeses, the washing is done to ensure uniform growth of desired bacteria or fungi and to prevent the growth of undesired molds. Notable examples of smear-ripened cheeses include Munster and Port Salut.

Blue
So-called blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent.

The mold grows within the cheese as it ages. These cheeses have distinct blue veins, which gives them their name and, often, assertive flavors.

The molds range from pale green to dark blue, and may be accompanied by white and crusty brown molds. Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive color, flavor, texture and aroma.

They include Roquefort, Gorgonzola and Stilton.

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Moisture: soft to hard Cheese

Moisture: soft to hard Cheese

One of the most important ways to understand cheese is by moisture content. Moisture directly affects a cheese’s texture, flavor intensity, shelf life, melting behavior, and aging potential. As moisture decreases, cheese becomes firmer, more flavorful, and longer-lasting.

🧠 Why Moisture Matters in Cheese

High moisture → soft texture, mild flavor, short shelf life
Low moisture → firm to hard texture, concentrated flavor, long aging

Moisture is controlled by:

Cutting and stirring curds
Heating (“cooking”) the curd
Pressing intensity
Salting method
Aging time

🧀 Cheese by Moisture Level (Soft → Hard)

🥛 1. High-Moisture Cheeses (Soft & Fresh)

Moisture Content

50–80%

Key Characteristics

Very soft, spreadable, or creamy
Mild, milky, lightly tangy
Little to no aging
Short shelf life

Examples

Ricotta
Cottage cheese
Cream cheese
Mascarpone
Fresh mozzarella
Burrata

Best Uses

Spreads and dips
Desserts
Salads
Fresh eating

🧀 2. Soft-Ripened Cheeses (Medium-High Moisture)

Moisture Content

45–55%

Key Characteristics

Soft interior, edible rind
Flavor deepens as moisture redistributes
Short aging (weeks)

Examples

Brie
Camembert
Chaource
Brillat-Savarin

Best Uses

Cheese boards
Baking (baked Brie)
Sandwiches

🧀 3. Semi-Soft Cheeses (Medium Moisture)

Moisture Content

40–45%

Key Characteristics

Smooth, elastic, sliceable
Balanced flavor
Good melting ability

Examples

Havarti
Munster
Fontina
Monterey Jack

Best Uses

Melting
Sandwiches
Cooking

🧀 4. Semi-Hard Cheeses (Medium-Low Moisture)

Moisture Content

35–40%

Key Characteristics

Firm but flexible
More intense flavor
Longer aging potential

Examples

Cheddar
Gouda
Edam
Emmental
Raclette

Best Uses

Slicing
Grating (young)
Cheese boards

🧀 5. Hard Cheeses (Low Moisture)

Moisture Content

30–35%

Key Characteristics

Dense, brittle or crystalline
Highly concentrated flavor
Excellent keeping quality

Examples

Parmigiano-Reggiano
Grana Padano
Manchego (aged)
Pecorino Romano

Best Uses

Grating
Shaving
Flavor enhancement

🧀 6. Very Hard Cheeses (Very Low Moisture)

Moisture Content

Below 30%

Key Characteristics

Extremely hard and dry
Very salty and intense
Longest aging (years)

Examples

Sbrinz
Extra-aged Pecorino
Dry Jack

Best Uses

Grating
Cooking in small amounts

📊 Moisture vs Cheese Behavior

Moisture Level	Texture	Flavor	Shelf Life
High	Soft	Mild	Short
Medium	Sliceable	Balanced	Medium
Low	Hard	Intense	Long

🧊 Storage Impact by Moisture

High-moisture cheeses spoil fastest
Low-moisture cheeses resist mold longer
Hard cheeses tolerate temperature fluctuations better

🧠 Key Takeaway

Moisture content is the foundation of cheese classification. From delicate fresh cheeses to powerful aged hard cheeses, moisture defines how a cheese tastes, melts, ages, and stores.

Understanding moisture levels helps you:

Choose the right cheese for cooking
Build balanced cheese boards
Store cheese properly
Predict flavor intensity

OTHER SOURCES

Emmentaler
Categorizing cheeses by moisture content or firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variants. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into moulds, and upon aging time.

Soft cheese
Cream cheeses are not matured. Brie and Neufchâtel are soft-type cheeses that mature for more than a month.

Semi-soft cheese
Semi-soft cheeses, and the sub-group Monastery, cheeses have a high moisture content and tend to be mild-tasting. Some well-known varieties include Havarti, Munster and Port Salut.

Medium-hard cheese
Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses such as Emmental and Gruyère. The same bacteria that give such cheeses their eyes also contribute to their aromatic and sharp flavours. Other semi-soft to firm cheeses include Gouda, Edam, Jarlsberg, Cantal, and Cașcaval. Cheeses of this type are ideal for melting and are often served on toast for quick snacks or simple meals.

Semi-hard or hard cheese
Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses.

Cheeses that are classified as semi-hard to hard include the familiar Cheddar, originating in the village of Cheddar in England but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged.

Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda.

Hard cheeses — "grating cheeses" such as Parmesan and Pecorino Romano—are quite firmly packed into large forms and aged for months or years.

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