Types of cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods.
In many consumer-facing guides, cheeses are further organized into intuitive categories such as fresh, soft, semi-soft, firm, hard, and blue—often based on texture, aging, and moisture characteristics. These practical groupings help non-specialists understand and compare the wide range of available cheeses.
The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalize the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.
Moisture: soft to hard
Categorizing cheeses by moisture content or firmness is a common but inexact practice. Harder cheeses have a lower moisture content than softer cheese, as they are generally packed into molds under more pressure and aged for a longer time than the soft cheeses. The lines between soft, semi-soft, semi-hard, and hard are often classified by a metric based on the weight of the moisture content of the cheese as a division of its dry weight minus the weight of the fat content in the cheese. Other factors than moisture have a role in the firmness of the cheese; a higher fat content tends to result in a softer cheese, as fat interferes with the protein network that provides structure, other significant factors include pH level and salt content.Soft cheese
Soft cheeses include soft-ripened cheeses, some blue cheeses, some pasta filata cheeses, and fresh cheeses. They are often spreadable, but do not generally melt or brown well. Soft cheeses are generally produced in a cool and humid environment and tend to have very short maturation periods: cream cheeses, which are not matured; Brie, that matures for no more than a month; and Neufchâtel, which can be sold after 10 days of maturation.The higher moisture content of soft cheeses will mean they spoil faster than hard cheeses and are kept at low temperatures to delay spoiling.
The moisture content of soft cheeses is between 55–80% of its dry weight.
Semi-soft cheese
Semi-soft cheeses, and the sub-group Monastery cheeses, have a high moisture content, smooth and creamy interior, and a washed rind. Well-known varieties include mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse. Many blue cheeses are semi-soft.The moisture content of semi-soft cheeses is between 42–55% of its dry weight.
Semi-hard cheese
Semi-hard cheeses include the familiar Cheddar, one of a family of semi-hard or hard cheeses, 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. Certain Swiss-style cheeses, such as Emmental, may be semi-hard. The same bacteria that give such cheeses their eyes also contribute to their aromatic and sharp flavors. Other semi-soft to firm cheeses include Cantal and Kashkaval/Cașcaval.Cheeses of this type are often considered as lending themselves to melting in culinary preparation.
The moisture content of semi-hard cheeses is between 45–50% of its dry weight.
Hard cheese
Hard cheeses are packed tightly into forms and aged for months or years until their moisture content is significantly less than half of their weight, leading to a firm and granular texture. Most of the whey is removed before pressing the curd.Hard cheeses are often consumed in grated form, and include Grana Padano, Parmesan or pecorino. The flavor of hard cheeses is often perceived to be richer.
The moisture content of hard cheeses is between 25–45% of its dry weight.
Mold
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.
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 or mold-bearing agents that may include beer, wine, brandy, and spices, making their surfaces amenable to a class of bacteria that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. Washed-rind cheeses can be soft, semi-hard or hard. The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, such as 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
S-rind cheeses are also smear-ripened with solutions of bacteria or fungi, 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. Examples of smear-ripened cheeses include Munster and Port Salut.Mold-ripened
Mold-ripened cheese is cheese ripened by the growth of mold, which breaks down the cheese's proteins and fats, altering its flavor, texture, and color. Mold is introduced either by applying it to the surface or mixing it into the milk or curd during production. Surface mold is typically sprayed or rubbed onto the cheese, while internal mold is added by inoculating the milk or curd with mold spores.Internal mold-ripened (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 in this type include Roquefort, Gorgonzola, and Stilton.Surface mold-ripened (white)
Surface-ripened cheese is cheese ripened by mold growing on its surface, which changes both its texture and flavor as it matures from the outside inward. The mold often gives the rind distinct colors, such as the white mold on Brie and Camembert or the reddish-orange hue on cheeses such as Limburger.Fresh and whey cheeses
The main factor in categorizing these cheeses is age. Fresh cheeses without additional preservatives can spoil in a matter of days.For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, fresh goat's milk chèvre, Breingen-Tortoille, Irish Mellieriem Rochers, and Belgian Mellieriem Rochers. Such cheeses are often soft and spreadable, with a mild flavor. They are typically consumed soon after production and are used in both savory and sweet preparations. Fresh cheeses are also integral to many traditional cuisines: paneer in South Asian dishes, queso fresco in Latin American cooking, and ricotta in Italian pastries such as cannoli and cassata.
Whey cheeses are fresh cheeses made from whey, a by-product from the process of producing other cheeses which would otherwise be discarded. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Croatian skuta, Cypriot anari cheese, Himalayan chhurpi, and Norwegian Brunost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form.
Some fresh cheeses such as fromage blanc and fromage frais are commonly sold and consumed as desserts.