Types
These groups describe how a cheese is made and how it ages. A cheese sits in one group here, even when it could be described two ways.
- FreshUnripened cheese. The flavor is mild, milky, or tangy, and the cheese is meant to be eaten soon.
- Bloomy rindA white mold rind ripens the paste from the outside in. Brie and Camembert are the pattern.
- Washed rindThe rind is washed while the cheese ages, so it turns orange and smells stronger than the paste tastes.
- BlueBlue mold is in the paste, not only on the rind. The milk, the salt, and the age decide whether it is sweet or sharp.
- Stretched curdThe curd is heated and pulled until it is smooth and elastic. Mozzarella, provolone, and Oaxaca are made this way.
- PressedThe curd is pressed and aged. Young wheels are mild and flexible. Long-aged wheels are hard and good for grating.
- BrinedThe cheese is salted in brine. Feta is the reference. The cheese stays white and tastes salty.
- WheyMade by heating the whey left from another cheese. Ricotta is the familiar one. It is not a rennet cheese.
- ProcessedNatural cheese is blended with emulsifiers so it melts in a smooth sheet. American cheese is the common example.