Cheese can be roughly defined as a coagulated milk product. It is made by introducing bacteria or enzymes into the milk to separate the actual curds (milk solids) from the whey (liquids). Cheese can come from whole or skimmed milk, cream or any mixture of the two. The milk to make the cheese can be from cow, sheep, goat or other animals, like buffalo. Ripening is the technical term used to change the curds that have separated from the milk and/or cream with bacteria or mold added to make the cheese the particular variety it is, and each cheese has a specific recipe. The cheese can be highly processed or simply fermented. While high in proteins, cheese can be low or high in fat, and low or high in water content. The lower the percentage the water, the harder or firmer the cheese is. The higher the percentage the fat is, the higher the solids found inside. Double-crème and triple-crème cheeses are cheeses with a high fat content. They may be as much as 60% to 75% fat content, which means that cheese has 60-75% fat if all the liquid or moisture inside is removed from it.
Aged cheese has more pronounced flavors, and in some cases has a depth of color and aroma not found in the young cheeses of the same variety. Aged cheeses may also be softer or firmer than the younger counterparts. In most cases, the more aged a cheese is the longer the life: the longer you can keep the cheese. Fresh cheeses are usually eaten or stored for immediate usage (cottage cheese has a short shelf life) and hard grating cheeses, if kept whole with the rind uncut, can keep for many months.
Cheese is one of the few culinary food items that can be served as an appetizer, dessert, topping, garnish, accompaniment, ingredient or the main dish. Cheese that is served on its own is generally served at room temperature, excluding fresh unripened cheese which is chilled, like cottage and cream cheeses, as the flavors of the cheese become more pronounced. When cheese is used in cooking, the dish should not be brought to boiling temperatures on the stovetop, and the cheese is usually added in at the end stages of the cooking process if used in a sauce. While cheese is best served slightly warmed, cheese used for cooking is easier to grate or shred when cold, like cheddar and swiss cheeses.
There are many different kinds of cheeses that can be found, each with its own color, texture, flavor and rind. Cheese can usually be classified in four ways: by texture, by covering, by ripening or by cooking types. Below are the classifications, with some examples. When looking for a cheese by texture, you can find a variety of flavors and rinds. Under the covering classification, you can get an idea of the cheese inside by looking at the outside. Cheese can be easily be chosen for a cheeseboard or platter when looking at the ripening. When looking at the cooking type, it is easy to substitute one cheese for another since any cheese from one type has similar cooking properties.
Explore the different classes below, and read further for details on notable cheeses.
Classifications of Cheese by Texture:
- Hard Grating Cheeses (Parmesan, Sbrinz)
- Firm/Hard (Emmental, Cheddar, Provolone)
- Semisoft (Brick, Muenster, Roquefort, Talleggio)
- Soft (Camembert, Brie)
- Fresh (Ricotta, cottage)
- Processed (smooth cheeses made from mixing several cheeses or adding other ingredients: American, cheese spreads)
When choosing varieties for a cheeseboard, a selection of different textures can be nice. By choosing a cheese by texture only, many different flavors can be found for each type; for example Roquefort and Brick may semisoft, but one is crumbly and a bleu cheese and the other is elastic and slightly sweet. This is a popular way to classify cheeses.
Classifications of Cheese by Covering:
- Hard/Leather/Waxed Rind (larger cheeses, longer maturity, pressed to remove moisture: Raclette, Gruyère, Gouda)
- Bloomy/Downy Rind (soft rinds, often 'fuzzy', usually softens with ages: Brie)
- Natural Rind (interior is soft to firm with a natural rind that has a soft gray/blue color or that often changes color with age: Sainte Maure, Pouligny St. Pierre)
- Saltwater Washed Rind (saltwater-bath as it ripens: Muenster, Feta)
- Blue Cheeses (blue/green veined, cheese is cultured with bacteria to give it its colors: Stilton, Roquefort, Gorgonzola)
- Fresh Cheese (no rind, high water content, unripened: fromage frais, Demi-sel, Ricotta, fresh goat cheese, mascarpone)
Often cheese will be found with a rind or natural covering. When looking at a cheeseboard with many varieties and and no labels, a quick look at the rind will give a clue as to what is underneath. For example, cheese with a white, soft, often downy or velvety rind usually holds a soft cheese with a buttery to tangy taste, often more smooth and runny as it ages, like Camembert, Brie and Toma Valcuvia.
Classifications of Cheese by Ripening:
- Bacteria ripened from outside (Cheddar, Parmesan)
- Bacteria ripened from inside (Limburger, Liederkranz)
- Mold ripened from outside (Stilton, Saga Bleu)
- Mold ripened from inside (St. André, Explorateur)
- Unripened (Cottage)
Classifications of Cheese by Cooking Types:
- Cheddar-Style (golden/white colored, firm, shreds nice, good melting qualities: Cheddar, Colby, Monterey Jack, Gouda)
- Swiss-Style (white/cream colored, tangy, firm, shreds nice: Swiss, Jarlsburg, Gruyère, Emmentaler)
- Parmesan-Style (hard to very hard, nutty in flavor, grates nice: Parmigiano Reggiano, Pecorino, Romano, Asiago)
- Bleu Cheese-Style (crumbly, sharp to smooth in flavor: Gorgonzola, Stilton, Bleu d'Avergne, Roquefort)
- Ricotta-Style (soft, high in water, mild flavor: Ricotta, cottage cheeses)
- Cream Cheese-Style (soft, used for spreading or incorporating: cream cheese, Neufchâtel, some fresh goat cheeses)
- Mozzarella-Style (soft or stringy, used for pizzas/nachos: Mozzarella, Oaxaca, string cheeses)
As far as cooking and baking cheeses, the seven basic types are cheddar-style, Swiss-style, Parmesan-style, bleu cheese-style, ricotta-style, cream-cheese style and mozzarella cheeses. Any cheese in the different styles can be interchanged as needed, for example, in the bleu cheese-style, a basic blue and Roquefort can be used interchangeably, although there will be some notable highlight differences between the two. When grating for pasta dishes, Asiago and Parmesan can be used in place of the other if one is not available.
Here is a listing of different cheeses with details and taste highlights. All cheeses that have been mentioned above have been also listed. Other details from our own tasting notes have been included. Varieties listed alphabetically for easy reference:
American:
US, processed cheese usually made from melting several different cheeses creating
a homogenous and smooth cheese product.Appenzeller/Appenzell:
Switzerland, from Appenzel.
Cow's milk
Firm, formed into rounds, cheese has holes in it. Fruity flavors.Asiago:
Italy
Cow's milk
Formed into cylinders. Can be eaten young or mature: mild/semisoft when younger,
the aged ones have richer flavor and are good for grating.
Can be used in same manner as Parmesan.Banon:
France
Goat's, cow's or sheep's milk, most often found with goat's milk
Small rounds, wrapped in brandied chestnut leaves. Can be found with herb sprigs. Flavor can be
sweet and creamy, and when found with savory, fragrant.Bleu d'Avergne:
France
Cow's milk
Blue cheese varietal, made only in Auvergne. Flavor is strong and sharp.Brick:
US
Cow's milk
Formed in blocks. Similar to cheddar, has holes, milder in flavor. As far as cooking, used often as
topping or an accompaniment (sandwiches, platters, hors d'oeuvres and canapés).Brie:
France, and elsewhere
Cow's milk
Formed into characteristic round, flat disks, found in both large and small diameters. Edible white
rind, often tinged with brown to red colors, depending on manufacture. Some varieties
(like Brie de Melun) can be found with a dusting of powdered wood charcoal.
Depending on maturity, color can range from cream to golden, and flavor from delicate
and light to rich and strong. Cheese grows softer and runnier with age.
Can be made by hand or factory dairy made. Brie is sometimes coined as a generic
term for cheese with the same physical characteristics, and is often found cheaply in
some stores cheese cases, cut and sold in wedges before it has a chance to properly mature. Often used on cheeseboards, and is common on buffets. Can also be used in cooking.Brillat-Savarin:
France
Cow's milk
Formed into small disks. Triple-crème white cheese with a soft, downy rind. A rich flavored
cheese that is served on its own, not generally used for cooking.Camembert:
France, and elsewhere. AOC Camembert de Normandie from Normandy, found in wooden boxes.
Cow's milk
Formed into disks, soft cheese with edible white rind, sometimes tinged with brown to orange
colors. Much the same characteristics as Brie, although the flavor is more full.
Can be used in same manner Brie cheese is used. Color ranges from cream to pale yellow.Cheddar:
England, and elsewhere, although it is mostly associated with the US. Name comes from the town
of Cheddar in Somerset, England.
Cow's milk
Formed in cylinders when traditionally made, in large blocks when commercially made. Often
mass produced. Firm cheese, color ranges from white to deep orange/yellow. Flavor ranges
from mild to deep, strong. Cheddar is often coined as a generic cheese, with a yellow to
orange color, often used in cooking. This cheese can be found in many supermarkets in
rubbery blocks with a waxy, plain flavor, and is mass packaged shredded.
For full flavor though, it is best to hand shred/grate the good aged/sharp Cheddars that
can found. A popular cheese used in cooking.Chèvre/Chèvres:
Cheese made only from goats' milk, see goats' milk below.Cottage (Curd Cheese):
Generally mass produced cow's milk making a fresh, soft and moist cheese that can be found with
small to large curds. Mild flavors, is used in cooking and can be eaten on its own. Cottage
cheese can be made at home with raw or soured pasteurized milkEdam:
Dutch cheese, made in Netherlands and elsewhere
Cow's milk
Made into round shapes or loaves, and can be found covered with wax. Firm to hard style cheese, with flavor and color ranging from mild and sweet and light yellow to strong and nutty with
a richer color.Emmantaler/Emmental:
Switzerland, traditional "Swiss" cheese, named from the Emme Valley where it originated.
Cow's milk
Formed into wheels. Firm and smooth texture with a dark cream to golden color with a yellow-
brown rind. Has large holes. Flavor is mild to nutty. Can be eaten on its own or used in
cooking. Varieties that can be found: Swiss, Savoy and French Emmental.Explorateur:
France
Cow's milk
Triple-crème cheese with about 75% fat. White cheese with a soft, downy rind. Much richer than
Brie cheese, and is eaten on its own and not generally used for cooking.Farmer Cheese (Pot Cheese):
Flavored or unflavored cheese that can be made at home. A cow's milk cheese. Can be used
interchangeably for cottage cheese. Not to be confused with potted cheese, described below.Feta:
Greece, and elsewhere
Sheep's, goat's milk or cow's milk
Formed into rectangles or blocks. A soft, white cheese that is tangy and crumbly. Has a notably
salty flavor. Can be eaten on its own or used in cooking and as a topping or accompaniment.Goats' Cheese:
A soft cheese made with goat's milk. Can also be a generic term for a fresh, white, soft cheese
made of goat's milk generally formed into logs. Can be found with rinds that are soft and
downy or lightly coated with ashes. Can be used in cooking and be served on its own.Gorgonzola:
Italy
Cow's milk
Blue-veined variety. Formed into cylinders, natural gray-colored rind. Flavor ranges from
soft and mellow to sharp and very strong, depending the age and maturity
of the cheese. A notable blue cheese, it can be served on its own or in salads and in
cooking for sauces, soufflés and pastries.Gouda:
Holland, and elsewhere
Cow's milk
Cheese is found in a wheel shaped and coated in wax. This cheese is also found smoked.
Gouda is a firm cheese with a mild taste, and can be found aged.
Some varieties will have very small holes.Gruyère:
Switzerland, and elsewhere
Cow's milk
Wheel-shaped with a firm texture and a washed rind. Has holes randomly found inside. Cheese is light yellow to dark cream-colored, and has a sharp, nutty flavor. Can be found fresh or
matured.Jarlsburg:
Norway
Cow's milk
Formed into wheels, this cheese is firm with smooth, buttery flavors. Has holes, and is used in
much the same ways as Swiss-type cheeses. Hard cheese with a light golden color.Limburger/Limburg:
Belgium, and elsewhere
Cow's milk
A smooth cheese formed into blocks, it is most famous for its aroma which is very strong. Flavor
is strong, pungent and full flavored, and is usually served on its own, not generally used in
cooking. Soft texture with a light yellow hue.Monterey Jack:
US
Cow's milk
Formed into wheels or in blocks and ranges from mild to strong and semi-soft to very hard
depending on its age and maturity, which can range anywhere from a few weeks to several
months. The younger cheeses can be cut or sliced while the aged cheeses can be grated.
Light cream to light yellow in color. Can be found flavored with other ingredients
such as jalapeño, onion, and even pesto.Montrachet:
France
Goat's milk
Fresh goats' cheese variety, white in color. It has a soft and cream texture with a mild flavor.
Formed into characteristic logs.Mozzarella:
Italy, and elsewhere
Cow's milk
Depending on maturity and varieties found, cheese can be spongy and soft to firm and stringy.
Found in salted or brined water or whey, or dry. Mozzarella can be found in balls or blocks.
This white cheese is popular served on its own and used in cooking. Can be found
commercially made and found in packs already shredded, and can also be found smoked.Mozzarella di Bufala:
Mozzarella made with Buffalo's milk. Cheese is much more delicate in flavor, and is usually
reserved for serving on its own or in salads or as a dessert. Usually kept in salted or brined
water or in whey.Munster:
France
Cow's milk
Creamy yellow color with a washed rind. Formed into disks. Rinds can be found in either straw,
dark yellow or orange colors. Aged cheeses have a strong smell and flavor. Can be found
made with cumin seeds, or served with themNeufchâtel:
France, a varietal from Neufchâtel, town
Cow's milk
Formed into blocks, and also other various shapes. Can be found with a soft, downy rind or in
blocks. Mild in flavor.Parmesan:
Italy, and elsewhere
Cow's milk
Hard grating cheese formed into cylinders. Ranging yellows in color with a dry, crumbly texture.
Quality parmesan has a nutty to sharp flavor and is sold in pieces to be grated. Cheese that
is sold grated is often of lower quality, or a mixture of different Parmesan-style cheeses.Parmigiano Reggiano:
True Parmesan cheese, made only in Italy.Pecorino:
Italy
Sheep's milk, other varieties can be cow's, sheep's or goat's milk
White to straw color with a strong flavor. A hard grating cheese with a crumbly texture. Other
varieties include Pecorino Romano, Pecorino Siciliano, Pecorino Sardo.Potted Cheese, Fromage Fort:
A highly flavored product combining cheeses, herbs or seasonings, and liquids such as alcohol like brandy or stocks, and sometimes oils. These are generally mixed together and left to mature in a sealed vessel.Pouligny St. Pierre:
France, AOC varietal
Goat's milk
Formed into pyramid shapes (triangle with four square sides). Rinds range from white and cream
colors to beige and blues, depending on maturity. A notable cheese with a smooth texture.Provolone:
Italy, and elsewhere
Cow's milk
Found in various shapes such as round and sausage shapes. Color ranges from light yellows to
golden-browns depending on maturity, with flavors from mild to sharp. Is often found
smoked. Generally found with the marks of the twine with which it is hung during ripening.
When young is used sliced and used in cooking and when mature is often grated.Raclette:
Switzerland
Generally, raclette is served by slowly melting the cheese generally by a fire or flame, scraping
the surface and serving it with white wine and such accompaniments as boiled potatoes,
gherkins or other pickles, and onions.Reblochon:
France, AOC varietal
Cow's milk
Formed into disks. Cheese has a soft texture with a washed rind in colors of yellows to oranges.
Mild flavor and is often served on its own rather than cooking.Ricotta:
Italy, and elsewhere
Generally made of whey and a bi-product of other cheeses. Can also be made of cow's milk.
Grainy texture, often used in cooking. Also can be mixed with Marsala, sugar, pistachios,
citrus rinds and chocolate shavings and used as a filling for cannolis or as a dessert.
Not to be confused with Ricotta Salata, below.Ricotta Salata:
Italy
Sheep's milk
Formed into wheels or cylinders with a sharp to pungent flavor. Depending on aging, texture
can be semi-soft to hard. Colors can range to off-white to cream color.Robiola:
Italy
Cow's milk
Italy's cream cheese with a mild favor.Roquefort:
France
Sheep's milk
Formed into cylinders and wrapped in foil, this is one of the most recognized blue cheeses.
Moist, smooth and creamy. Strong smell. This can be served on its own or used
in cooking, used in savory and pastry cooking.Sainte Maure:
France
Goat's milk
Formed into cylinders and is sometimes found with a straw going the length of the cheese.
Soft cheese with a natural rind tinged in colors ranging from blue to pink.
Creamy goat cheese with pleasant aroma.Sbrintz:
Switzerland
Cow's milk
Formed into wheel shapes and pressed. Usually aged until very hard and brittle. Flavor is rich
and strong, and is a grating cheese. Also served on its own sliced or chipped and
served with meats.Stilton:
England
Cow's milk
A popular blue cheese that is firm and more mild than its Italian (Gorgonzola) and French
(Roquefort) counterparts. Formed into cylinders and has a cream-colored hue on the inside.Taleggio:
Italy, AOC varietal
Cow's milk
Formed into squares or blocks. Cream to light yellow colored, semi-soft cheese with a creamy to
fruity flavor and pleasant aroma.Tomme/Tome:
Goat's, Sheep's or Cow's milk
Named for two families of cheese: goat's or sheep's milk or cow's milk. Fresh cheeses, with flavors ranging from mild to strong , and sometimes spicy in flavor or aroma. Tomme de Savoie is
the most notable. Many different cheeses can be found. Varieties include:
Goat's milk: Tomme des Allues (disk shape, strong smell), Tomme de Belley
(sometimes mixed with cow's milk).
Sheep's Milk: Tomme de Camargue (usually flavored with herbs such as
Thyme or Bay leaves), Tomme de Brach (sometimes blue-veined).
Cow's Milk: Tomme de Savoie (nutty flavor, golden rind), Tomme de Sixt (dry style)
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