The types of cheese that exist today are so varied there are several ways to put order to this complexity. For me, that’s one of the wonders of cheese. As a cheese lover, you’ll never run out of cheeses to discover and taste.
Several criteria separate one type of cheese to another such as texture, length of aging, and moisture.
The type of cheese also affects the flavor and aroma, which is why people love having its variety.
The fresh cheeses are the simplest types of cheese that do not undergo ripening or curing.
Coagulation or the curdling process of fresh cheeses uses lactic acid fermentation instead of using rennet.
Examples of fresh cheeses are Ricotta, Mascarpone, Cream Cheese, and Cottage Cheese and our very own Kesong Puti.
Stretched and kneaded cheese such as mozzarella also fall under this category.
Fresh cheeses are usually used for baked goods, pastry, and added to some savory dishes like salads to enhance flavors.
Soft cheeses are frequently used as spreads for breads and crackers. They are not used for cooking because they lose their flavor and texture in the process.
These types of cheese are ripened for a short amount of time while the curds are still in the whey. They are drained and molded after but do not get cooked or pressed.
There are two categories of soft cheeses depending on the features of the rind or outer layer of the cheese:
Examples of surface-ripened soft cheeses are Brie, Neufchâtel, and Camembert. Some of these may be covered in mold or while down like brie.
Interior-ripened soft cheeses are Munster, Havarti and Port Salut. They carry a high amount of moisture due to the washing of light brine.
Cheese wheels like Parmesan, Cheddar, Gouda and Monterey Jack are examples of hard cheeses. As the name says, these types of cheese are firm and sometimes crumbly in texture.
The process involves heating the curd for around an hour to create compact and more concentrated cheese when pressed.
This cheese type is popularly used in cooking.
Blue cheese is a popular type of cheese due to its signature blue veins. These are injected with a species of blue-green mold to develop the color and flavor.
The fermentation of the cheese starts from the inside going outside.
Examples are Gorgonzola, Roquefort and Danish Blue.
Since milk is the primary ingredient for cheese, goat’s milk is no exception. They are very salty compared to other types of cheese made from cow’s milk and are usually soft cheeses.
These are very white and can last for a long period of time.
An example of this type is Feta.
There are more types of cheeses depending on the process used in making them. As cheese lovers, we have a lot more to learn about the different types of cheese.