TYPES OF CHEESE

Type of Cheese Soft-Ripened Cheese >Washed-Rind Cheese >

SOFT-RIPENED CHEESE

Distinguished by their distinctive rind
and ripening process, these cheeses
have a bloomy rind and age from the
exterior inward. When cream is added
to the milk content, it becomes a
double cream or triple cream cheese,
known for its rich and buttery center.

WASHED-RIND CHEESE

Washed-rind cheeses distinguish
themselves by their particular aging
process and distinctive rind which
comes from washing cheeses with
water, brine, wine, beer or brandy.
They age from the rind inward and
are known for their pungent aromas.

Type of Cheese Natural-Rind Cheese >Semi-Soft Cheese >

NATURAL-RIND CHEESE

These cheeses are fresh cheeses
that have been left to sit and dry out,
resulting in a soft, powdery rind. As
the cheese ages, it becomes drier
and firmer, developing a nutty flavor
and a pungent aroma and taste.

SEMI-SOFT CHEESE

Semisoft refers to the moisture, or
whey, content of the cheese and to
its resulting degree of softness. A
cheese with relatively more whey
is softer; a cheese with less whey
is firmer.

Types of Cheese Hard Cheese >Semi-Firm Cheese >

HARD CHEESE

The firmest-textured cheeses are
made by heating curds until they
solidify, and then aging them over a
long period of time. The lengthy
aging hardens and dries the texture,
and sharpens the flavor.

SEMI-FIRM CHEESE

Longer aging and less moisture
separate these cheeses from their
semisoft cousins. Pressing firms the
cheeses, creating dense interiors;
curds are generally uncooked but
may be washed or cut beforehand.

Blue Cheese >

BLUE CHEESE

Blue cheeses are a group defined
by blue mold or veins lacing
throughout their interior, which
bring them their strong flavor,
crumbly texture and striking
appearance. They have a
distinctive flavor that gains potency
with aging. Pungent and salty, they
are sometimes an acquired taste.