Cheese classification
from World Cheese Book
Fresh cheeses
| These cheeses are ready to eat within a few days of being made. Texture: Varies with the cheese - soft, spreadable, firm Age: from several days up to 12 months Rind: No rind, the interior and exterior are similar Flavour: Mild, milky and slightly sharp taste Example: Halloumi, Mozzarella, Ricotta, Feta |
Aged fresh cheeses
| These cheeses are fresh that were aged and dried out in a at special temperature and humidity. At this stage a rind will appear on the cheese. Most of the time made out of goat's milk, these are very typical from the French Loire Valley. Texture: From moist and slightly crumbly to a dense and compact texture. Age: 10 to 30 days Rind: Thin rind with white mould and blotches of grey and blue. Flavour: From a creamy flavour to a nuttier and sharper taste as the cheese ages. The cheeses made out of goat's milk will get an intense goat flavour. Example: Valencay, Sainte Maure de Tourraine, etc.
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Soft white cheeses
| These cheeses have a very typical mushroomy taste. Texture: Chalky when young, the cheese gets creamier with time. Age: Ripe after 21 days Rind: Thin and crusty (edible) Flavour: Wild mushroom Example: Brie de Meaux, Camembert, Delice de Bourgogne |
Semi-soft cheeses
| They can be divided in two categories : - Dry rind: Ripen slowly, their taste varies - mild, sweet and nutty. - Washed rind: Softer than the dry rind cheeses, they have a pungent and savoury taste. Texture: Often supple, the washed rind cheeses become runnier with time Age: 3 weeks to 3 months Rind: Dry or washed with beer, wine... Flavour: from buttery and mellow to some more meaty and savoury. Example: Mont d'or, Saint Nectaire, Chimay, Epoisses
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Hard cheeses
| Their big wheels are in the traditional cheese-making culture. The cheese is slowly ripened up to several years. Texture: It varies with the cheeses, some have a supple paste like Emmental or Raclette ; while others have a grainy paste such as Parmigiano. Age: Up to 3 years Rind: Varies from thick and hard to a thin and leathery. Some can be waxed, polished or bound in cloth. Flavour: When young, slightly sharp or buttery sweet ; with age, more intense and nutty, fruity taste. Example: Manchego, Comte, Cheddar |
Blue cheeses
| Member of the penicillin family, the blue moulds grow inside the cheese creating veins in it. Texture: From a creamy and sticky texture to a dense and compact one. Age: Between 1 and 6 months. Rind: Damp and sticky rind to a dry and crusty rind. Flavour: Some offer a sweet creamy and mellow taste while others will be sharper and saltier taste. Example: Roquefort, Bleu d'Auvergne, Cabrales
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