Understanding Cheese Categories
With over 1,800 varieties of cheese worldwide, it helps to understand the main categories. This guide breaks down cheese types by texture and production method.
Fresh Cheeses
Fresh cheeses are not aged and have a high moisture content.
Characteristics:
- Mild, milky flavor
- Soft, spreadable texture
- Short shelf life
- No rind
Examples: Mozzarella, Ricotta, Cottage Cheese, Cream Cheese, Feta
Soft-Ripened Cheeses
These cheeses ripen from the outside in, developing a bloomy white rind.
Characteristics:
- Creamy, sometimes runny interior
- Edible white rind
- Buttery, mushroomy flavors
- Ages 4-8 weeks
Examples: Brie, Camembert, Saint-André, Brillat-Savarin
Semi-Soft Cheeses
These have higher moisture content than firm cheeses and a supple texture.
Characteristics:
- Smooth, pliable texture
- Mild to medium flavors
- Great melting properties
- Ages 1-6 months
Examples: Havarti, Fontina, Monterey Jack, Gouda (young)
Semi-Hard Cheeses
The workhorses of the cheese world - versatile and flavorful.
Characteristics:
- Firm but not crumbly
- Complex flavors
- Good slicing cheeses
- Ages 2-12 months
Examples: Cheddar, Gruyère, Manchego, Emmental, Comté
Hard Cheeses
Aged extensively with concentrated flavors.
Characteristics:
- Granular, crystalline texture
- Intense, complex flavors
- Long shelf life
- Ages 12 months to several years
Examples: Parmigiano-Reggiano, Pecorino Romano, Aged Gouda, Grana Padano
Blue Cheeses
Characterized by blue-green veins of mold throughout.
Characteristics:
- Sharp, tangy, pungent
- Creamy to crumbly texture
- Distinctive blue veining
- Ages 2-6 months
Examples: Roquefort, Gorgonzola, Stilton, Danish Blue
Washed-Rind Cheeses
These are washed with brine, beer, wine, or spirits during aging.
Characteristics:
- Pungent, meaty aromas
- Orange-red sticky rind
- Creamy interior
- Complex flavors
Examples: Époisses, Taleggio, Münster, Limburger
Cheese Comparison Table
| Type | Texture | Flavor | Aging |
|---|---|---|---|
| Fresh | Soft, moist | Mild, milky | None |
| Soft-ripened | Creamy | Buttery | 4-8 weeks |
| Semi-soft | Supple | Mild-medium | 1-6 months |
| Semi-hard | Firm | Complex | 2-12 months |
| Hard | Granular | Intense | 1+ years |
| Blue | Variable | Sharp, tangy | 2-6 months |
| Washed-rind | Creamy | Pungent | 4-12 weeks |
Next Steps
- Explore our Cheese Database
- Take the Cheese Quiz
- Learn about Cheese and Wine Pairings