What are the different types of cheese?
Cheese is usually grouped by moisture and how it ripens: fresh, mold-ripened (bloomy rind), washed-rind, semi-hard, hard and blue, plus flavored or blended cheeses. The boundaries are loose, and different guides draw them in slightly different places.
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In this article
What are the main types of cheese?
Cheesemongers commonly sort cheese into families based on moisture, aging and rind. Categories overlap, so one cheese can sit in two groups.
| Type | What it is | Examples |
|---|---|---|
| Fresh | Mild, moist, unripened curds eaten soon after making | Ricotta, mozzarella, mascarpone, young goat cheese |
| Mold-ripened (bloomy rind) | Briefly aged, surface mold forms a thin edible rind, center softens | Brie, Camembert |
| Washed-rind | Rind washed with brine, beer or wine, giving an orange rind and strong aroma | Epoisses, Taleggio |
| Semi-hard | Less moisture through pressing, cooking or longer aging | Tomme de Savoie |
| Hard | Same methods taken further, often aged a year or more | Parmigiano Reggiano, Manchego |
| Blue | Blue-green mold veins from a mold culture and needle piercing | Gorgonzola, Stilton |
| Flavored | Herbs, truffles or other additions | Herb or truffle versions |
How do the types differ in use?
- Fresh: salads, spreads, pasta fillings; use quickly.
- Bloomy and washed-rind: cheeseboards; the thin bloomy rind is edible; check the maker’s advice for washed rinds.
- Semi-hard and hard: grating, melting and sandwiches; they keep longest.
- Blue: strong flavor, good crumbled over salads or with sweet pairings.
How to choose
Start with the job. For melting, pick a semi-hard cheese. For grating over pasta, a hard cheese. For spreading, a fresh or soft cheese. Ask the person at the cheese counter for a taste; counters usually let you try.
Storage basics
Eat soft cheeses sooner than hard ones, which last longest. Rewrap cheese in waxed paper or foil so it can breathe, and keep it in a covered box in the fridge. Follow the date on the package.
People also ask
How many types of cheese are there?
There is no single count. The guide we read uses seven families (fresh, bloomy-rind, washed-rind, semi-hard, hard, blue, flavored), and many individual cheeses fit more than one.
What is the difference between soft and hard cheese?
Mainly moisture and aging. Soft cheeses are moist and eaten sooner; hard cheeses are drier, aged longer and keep longest.
Is blue cheese a separate type?
Often yes, because of its mold veins, though many blues are also soft or semi-soft by texture.
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