Whether used as a topping or spread, an ingredient, or simply enjoyed on its own, cheese is universally recognizable as a beloved dairy product. But did you know that cheese has hundreds of varieties produced from the milk of cows, goats, sheep, water buffalo, horses, llamas, and even yaks?
Cheesemakers can alter the consistency and flavor of cheese through differences in processes like milk selection and treatment, fat content adjustment, heating or pasteurizing, and the addition of enzymes or cultures of bacteria, molds, or yeasts. To help you start your cheese journey, here are several types classified based on hardness and ripening method.
To help you start your cheese journey, here are several types classified based on hardness and ripening method.
Soft cheese
Soft cheeses include unripened varieties that have not been left to develop their full flavor. The result is a mild, neutral flavor and a creamy texture. Also called fresh cheese, soft cheeses are made by coagulating milk proteins with acid. Examples include cottage cheese, cream cheese, feta, mascarpone, and mozzarella.
Semihard and semisoft cheese
Semisoft cheeses have a smooth and mostly creamy interior, little or no rind, and high moisture content. These are typically mild and pungent much like soft cheeses. Examples include Baby Swiss, Colby, farmer, Fontina, Gouda, Havarti, Monterey Jack, and Muenster.
Meanwhile, semihard cheeses age well and impart flavor, body, and texture changes over time. Such are produced by cutting curds small and cooking these at higher temperatures. The result are varieties like cheddar, Colby, Edam, Gruyere, and Swiss.
Hard-style cheese
Hard-style cheeses are well-aged, easy to grate, and maintain well for long periods. These require long curing times to achieve full flavor and a granular texture, typically at least six months up to years. Examples include Parmesan, Romano, Asiago, Cotija, Grana, and Kasseri.
Blue veined cheese
Blue-veined cheeses, which have an earthy and full flavor, appear to have distinct blue or green veining created by introducing mold into the milk during production. These cheese wheels are then pierced after short aging to allow air to enter and activate the bacteria, leading to the growth of the blue veining. The result is a mild to bold and pungent flavor that is easily recognized.
