Williams-Sonoma sources cheeses from artisans around the
world who are committed to preserving cheese-making traditions
and showcasing products with a unique sense of place.
GLOSSARY OF CHEESE
Fresh Cheese
Unripened fresh cheeses are very
mild and soft, and used in
desserts, breakfast dishes and
main courses. Some have
a slightly acidic taste.
Soft-Ripened Cheese
Soft-ripened cheese have
a bloomy rind and age from
the exterior inward.
Washed-Rind Cheese
These cheeses are known for
their pungent aromas and have
a distinctive rind that comes
from washing cheeses with
water, wine, beer or brandy.
Natural-Rind Cheese
These are fresh cheeses that
have been left to sit and dry,
resulting in a soft, powdery rind.
Semi-Soft Cheese
Semi-soft cheese has relatively
more whey, or moisture, content,
which affects its degree
of softness.
Hard Cheese
Hard cheeses are made by
heating curds until they solidify,
then aging them; aging both
hardens their texture and
sharpens flavor.
Semi-Firm Cheese
Longer aging and less moisture
separate these from semi-soft
cheeses. Curds are generally
uncooked but may be washed
or cut beforehand.
Blue Cheese
These cheeses boast blue veins
laced throughout; this gives
them a striking flavor and
appearance. They are pungent,
salty and sometimes
an acquired taste.
SEE OUR CHEESE BUYER'S TOP PICKS
