Cheese Types

Fresh Cheeses
Uncooked and unripened lactic curds, usually moist and mild. Drained, such as cream cheese, or undrained, such as Ricotta.

Soft-Ripened or Bloomy Rind
Semi-soft consistency with surfaces exposed to molds that cause them to ripen inward. Bloomy rinds (such as Brie and Camembert) become creamy as they ripen. The higher butterfat content often found in this group, including double and triple-crème Brie (such as St. André and Bellétoile) produces the richest, creamiest cheeses.

Washed Rinds
Treated or cured by being brushed, rubbed, washed, or immersed in brine of salt, wine, beer, or grape brandy, to promote desirable exterior mold that produces a “smelly” quality with a pronounced flavor (Pont-l’Évêque, Mahon, Chimay, Taleggio).

Natural Rind
Self-formed rind, no micro-flora or mold or washing of their thin exterior. The natural rind takes the appearance of rock covered with splotches of lichen (Stilton, Mimolette, and Roncal).

Uncooked/Pressed Cheese
Curds remain uncooked. Whey is removed by pressing the cheeses to complete drainage, thus achieving a firm texture (Morbier, manchego).

Cooked/Pressed Cheese
Curds are heated till they solidify before being pressed. (Gouda, Gruyère, Parmigiano-Reggiano, Appenzeller, Emmental).

Semi-Hard and Hard
These are also cooked and pressed, with or without rinds, and either smooth textured (Cheddar) or “holey”, open textured (Swiss Emmental). Usually aged 1-2 years, even up to 6 years, like aged Gouda.

Blue-Veined
These are marbled with blue-green mold throughout the interior and are intensely flavored (Gorgonzola, Roquefort, and Stilton). Made from all major types of milk, they are sprayed or pierced with penicillin mold spores and usually aged in caves and cellars.

Pasta Filata
Pulled cured cheeses of Italy. The curd is bathed in hot whey, then kneaded and stretched to its proper elastic consistency. Examples range from soft mozzarella to firm aged provolone.