Cheese Classification: Is Cheese A Kind Of Cheese?

Cheese is a dairy product made from the milk of mammals such as cows, sheep, goats, and even buffalo, reindeer, camels, and yaks. It is produced in a range of flavors, textures, and forms, with over a thousand types of cheese available globally. The different types of cheese are categorized based on factors such as moisture content, texture, production method, fat content, animal source of milk, and country or region of origin.

The six most common varieties of cheese are hard, soft, blue, pasta filata, soft-ripened, and processed. Each type of cheese has distinct characteristics, and they are used in a variety of culinary applications, from charcuterie boards to sandwiches and pizzas.

Blue cheese

Gorgonzola, one of the oldest known blue cheeses, was created around 879 AD, though it is said that it did not contain blue veins until the 11th century. Stilton is a more recent addition, becoming popular in the early 1700s. Many varieties of blue cheese have since been created, such as the 20th-century Danablu and Cambozola, to fill the demand for Roquefort-style cheeses.

Soft cheese

Cheese makers use various moulds and yeasts to create desirable soft textures and delicious flavours. Soft cheeses retain a high percentage of water and/or butterfat in their pastes.

Some examples of soft cheeses include:

• Feta
• Queso Blanco
• Ricotta
• Cream cheese
• Brie
• Camembert
• Fromager d'Affinois
• St. Marcellin
• Gorgonzola
• Danish Blue
• Syrian String Cheese
• Vacherin Fribourgeois
• Valençay
• Brillat-Savarin
• Mascarpone
• Burrata

Semi-soft cheese

Cheese is typically categorised into six varieties: hard, soft, blue, pasta filata, soft-ripened, and processed. However, there are over 2,000 types of cheese, and one source breaks these down into eight varieties, including semi-soft.

Examples of semi-soft cheeses include Limburger, Havarti, and Jarlsberg.

Semi-hard cheese

Cheese is categorised into eight varieties: blue, hard, pasta filata, processed, semi-hard, semi-soft, soft, and soft-ripened. Semi-hard cheeses are firm in texture but not as dry and crumbly as hard cheeses. They are easy to slice thinly and usually dense in consistency.

Some popular semi-hard cheeses include:

• Cheddar: This classic cheese has a maturity ranging from two months to over two years. Its texture and taste vary depending on its age, and it can be mixed with various ingredients like chilli, black pepper, and onion.
• Gouda: This semi-hard to hard cheese has a sweet and nutty flavour. It can be grated, sliced, cubed, and melted.
• Gruyère: This semi-hard cheese has a full-bodied, fruity flavour that gradually becomes nutty and earthy with a mild finish.
• Havarti: This semi-soft cheese has a buttery aroma and taste. It can be sliced, grilled, or melted.

Hard cheese

Examples of hard cheeses include:

• Parmigiano-Reggiano, widely known as the "King of Cheese." It is a hard, dry cheese with a complex, full-bodied flavor. It is made from skimmed or partially skimmed cow's milk, with a pale golden rind and is typically aged for at least two years.
• Cheddar, which offers a sharp taste and comes in a variety of colors ranging from yellow/orange to white. It is a popular choice for grilled cheese, cheeseburgers, and macaroni and cheese.
• Manchego, which can be identified by its herringbone rind and sweet flavor. Over time, its consistency hardens, and its flavor deepens, making it an excellent complement to honey and almonds.
• Gruyère, which offers a full-bodied, fruity flavor that finishes with an earthy and nutty flavor.
• Asiago, a white or pale yellow cheese with a thin rind and small holes throughout. As a young cheese, it has a medium texture and a sweet and sour flavor. As it matures, it becomes more compact and firm.

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