TYPES OF CHEESE
Have you ever wondered how many types of cheese there are? No? Just me? Well here are a few of the classics…
Blue Cheeses. Gorgonzola, Stilton, Roquefort
Blue cheeses are known for their pungency and distinctive blue-colored veins. These cheeses are rich, creamy, and crumbly and tend to cater to the more piquant palate.
Fresh Cheeses. Mozzarella, Ricotta, Feta, Goat, Marscarpone
Fresh cheeses are un-aged and generally mild in flavor. These are best paired with fruit and nuts and tend to be spreadable and creamy with a high moisture content.
Soft Cheeses. Brie, Camembert
Soft cheeses are ripened and have a silky, velvety interior. These cheeses hold up well when wrapped in puff pastry and baked in the oven. Pairs well with tart flavors and harder textures … think Brie and green apple.
Semi-Soft Cheeses. Havarti, Provolone, Munster, Colby Jack
Semi-soft cheeses are still creamy but have a bit to them. Those with thinner rinds tend to be more sweet and buttery, while those with thicker rinds tend to be more dense and earthy in flavor.
Semi-Hard Cheeses. Cheddar, Gouda, Gruyere, Asiago
Semi-hard cheeses are more complex because they have been left to age longer. Cheddar is one of the most popular semi-hard cheeses and is known for its ranging flavor profiles, from fairly mild and earthy to sharp and bold.
Hard Cheeses. Parmigiano Reggiano, Pecorino Romano
Hard cheeses are best for grating and quite potent, so a little goes a long way. These cheeses are full-bodied, dry, and grainy in texture.
There are hundreds of types of cheese, so this is just the tip of the iceberg. Varying in characteristics, geological influences, animal diets, duration of aging, the making process, cheeses also range in textures, firmness, moisture levels, and complexities.
Whichever you prefer, everyone loves a good bite of cheese.
