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Categorizing cheese into different groups is not easy. There are no such fixed properties that can be considered in order to classify them. However, there are a few classifications that are generally accepted. They are:
Fresh Cheese: The cheese that does not go through the aging phase is called Fresh Cheese. Some of the popular fresh cheeses you find in the market are Quark, Chevre and Ricotta.
Bloomy-Rind: The cheese that is covered by a mold is called the Bloomy-Rind. Camembert and Brie are some of the Bloomy-Rind cheese.
Wash Rind: Wash Rind is a kind of cheese, which has barks of bacteria which is used while the cheese undergoes the bacterial rinse phase. Examples of Wash Rind cheese are Taleggio, Epoisses and Gruyere.
Blue: The cheese whose interiors are decorated with colors like green, purple and blue casts are called the Blue cheese. The Gorgonzola and Roquefort fall into this Blue cheese category.
Pressed cheese: Like fresh cheese the pressed cheese is also very commonly used. The cheese is given this name because it goes through a step during the preparation where the curdling milk is poured into a colander in order to filter the whey from the cheese. During this procedure, different mechanisms are used to press the cheese to squeeze out the left over whey from it. Some of the pressed cheese is the Gouda, Swiss and Cheddar.
Spun Curd or Pasta Filata: This is a kind of cheese which is spun during the process of preparation to give it a taffy texture. Popular Pasta Filata cheese is the Provolone and Mozzarella.