Cheese 101 From Someone Who Doesn't Know Much About Cheese

The Different Types of Cheeses


Fresh Cheeses

Fresh cheeses are the purest form of cheese you can get. They are made without any molds or preservatives. Although they are simple, they are very widely ranged in categories.

Fresh cheeses usually:

  • Don't have rinds.
  • Are white in color.
  • Are mild in taste.
  • Are not aged.
  • Range in textures (creamy, soft, crumbly, etc.).
  • Are not drained from their moisture (whey).
  • Sold in tubs or plastic packaging.
Fresh Cheese

Turkish Cheese. Introduction to Turkish Cheese, eskapas.com/turkish-cheese/.

Fresh cheeses are great for people who are sensitive to strong cheese smells or tastes. They are also great to spread on crackers because of their malleability. Fresh cheeses pair nicely with tomatoes, basil, and olive oil.

Some types of fresh cheeses are:

  1. Feta
  2. Mozzarella (Fresh)
  3. Cream Cheese
  4. Ricotta



Soft-Ripened Cheeses

Soft ripened cheese, also called bloomy rind cheese, ripen from the outside towards the inside, causing their middles to have a creamier texture, and their rinds to be bloomy, hence the name.

Soft cheeses usually:

  • Have slightly fuzzy rinds.
  • Are white or cream colored.
  • Mildly tangy and buttery in taste.
  • Aged no longer than a month.
  • Creamy in texture.
  • Treated with mold.
  • High in fat content.
Soft-Ripened Cheese

Soft Ripened Cheese. Williams Sonoma Soft Ripened Cheeses, www.williams-sonoma.com/recipe/tip/soft-ripened-cheeses.html.

Soft-ripened cheeses are rich in taste because of their fat content. Most people choose to not eat the rind, however it is indeed edible. This cheese pairs well with about everything! The most popular choices are figs, blackberries, grapes, nuts, and dried fruit.

Some types of soft-ripened cheeses are:

  1. Brie Couronne
  2. Camembert
  3. Humboldt Fog
  4. Piette Robert



Semi-soft Cheeses

Semi-soft cheeses are uncooked and pressed. They happen to be my favorite kind, as I have a soft spot for harvati. Did you get my pun? :)

Semi-soft cheeses usually:

  • Have little to no rinds.
  • Are light yellow in color.
  • Earthy and nutty in taste.
  • Are aged around 1-3 months.
  • Smooth and dense in texture.
  • Range from very mild to strong in flavor.
  • Have small irregular holes.
Semi-Soft Cheese

Havarti Onion. Havarti Onion | Semi-Soft Cheese | Shop | Fair Oaks Farm, fofarms.com/product/havarti-onion/.

Semi-soft cheeses are the perfect cheese for sandwiches, as they are easy to slice and melt. The mild types are usually paired with mild foods like cucumbers and dates. The stronger types, however, are paired with stronger foods like mustard and olives.

Some types of semi-soft cheeses are:

  1. Harvarti
  2. Provolone
  3. American
  4. Limburger



Semi-Hard Cheeses

Semi-Hard cheeses are quite a big category. They never have mold in their interiors. They can either be cooked or uncooked.

Semi-hard cheese usually:

  • Have or don't have rinds.
  • Are white in color.
  • Are mildly sharp in taste.
  • Aged from 6-12 months.
  • Have ~40% moisture content.
  • Are brittle and crumbly in texture.
Semi-Hard Cheese

Iberico Semicured Cheese - 3 Months. www.gourmetfoodstore.com/cheese-and-butter/semi-hard-cheese-0812.

Semi-hard cheeses are ones you may find on salads. Because of their mild taste and brittle texture, they are perfect for grating. While usually used for toppings and additives, they also pair nicely alone with apples, grapes, and pears.

Some types of semi-hard cheeses are:

  1. Chedder
  2. Colby Jack
  3. Baby Swiss
  4. Gouda



Hard Cheeses

Hard cheeses are fully cooked and sometimes pressed. The goal is to eliminate as much liquid from them as possible.

Hard cheeses usually:

  • Have or don't have rinds.
  • Yellow, tan, or orange in color.
  • Savory and sharp in taste.
  • Are aged around 1-2 years.
  • Firm and crumbly in texture.
  • Have large irregular holes.
Hard Cheese

Cabot Clothbound Cheddar. Serious Eats, www.seriouseats.com/2014/06/hard-cheese-cheddar-parmesan-parmagiano-reggiano-emmenthaler-swiss.html.

Hard cheeses are the ones that lightly top your pastas and soups. They tend to have sharp, salty flavors, so when lightly sprinkled on more muted foods, they add some kick and extra flavor to your meals. They are also perfect for grating, shredding, and powderizing. Hard cheeses are best pairs with grapes, cranberries and carrots.

Some types of hard cheeses are:

  1. Parmesan
  2. Romano
  3. Reggiano
  4. Pecorino



Blue Cheeses

Blue cheeses are the most visually different cheeses than any other type. They have veins and pockets of colors that are caused from mold spores. While it ages, a lot of oxygen is exposed to the cheese which allows the bacteria or penicillin to feed on it.

Blue cheeses usually:

Blue Cheese

Blue Cheese. Why Blue Cheese Became Blue, matadornetwork.com/read/reason-blue-cheese-became-blue/.

Blue cheeses may look and sound quite alarming, but they also pack a lot of flavor experience that beat the visuals. Because of its really strong taste, they are paired nicely with mild flavors like apples, champagne and dried cherry sauce.

Some types of blue cheeses are:

  1. Danish Blue Cheese
  2. Stilton
  3. Roquefort
  4. Gorgonzola



Flavor Chart

Type Flavor Pairing
Fresh Mild Herbs
Soft Ripened Tangy Nuts & Dried Fruit
Semi-Soft Earthy Fresh Vegatables
Semi-Hard Mildly Sharp Fresh Fruit
Hard Sharp Dried Fruit
Blue Intensely Salty Mild Fruit

Feel free to submit your favorite kind of cheese!