Types of cheese

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(Redirected from Smear-ripened cheeses)

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and the enzyme rennet is added to cause coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Fresh Cheeses[edit | edit source]

Fresh cheeses are those that have not been aged or matured. They have a high moisture content and are usually soft and spreadable. Examples include:

Soft-Ripened Cheeses[edit | edit source]

Soft-ripened cheeses are those that are ripened from the outside in, often with a white, bloomy rind. They are creamy and soft in texture. Examples include:

Semi-Soft Cheeses[edit | edit source]

Semi-soft cheeses have a smooth, creamy interior and a thin rind. They are often mild in flavor. Examples include:

Hard Cheeses[edit | edit source]

Hard cheeses are aged for a longer period, which gives them a firmer texture and a more pronounced flavor. Examples include:

Blue Cheeses[edit | edit source]

Blue cheeses are characterized by the presence of blue or green mold veins. They have a distinct, tangy flavor. Examples include:

Washed-Rind Cheeses[edit | edit source]

Washed-rind cheeses are those that are washed in a brine or alcohol solution during aging, which encourages the growth of bacteria that produce a strong aroma and flavor. Examples include:

Goat's Milk Cheeses[edit | edit source]

Cheeses made from goat's milk are often tangy and can range from soft to hard. Examples include:

Related Pages[edit | edit source]

References[edit | edit source]


Gallery[edit | edit source]

  • Various types of cheese

  • Brie

  • Cabrales

  • Cheddar

  • Parmigiano-Reggiano

  • Vacherin Mont d'Or

  • Ricotta Salata

  • Feta

  • Brie de Melun

  • Bleu de Gex

  • Camembert

  • Chabichou du Poitou

  • Cheddar

  • Comt�

  • Edam

  • Emmental

  • Fourme d'Ambert

  • Gruy�re

  • Langres

  • Maroilles

  • Mozzarella

  • Parmigiano Reggiano

  • Reblochon

  • Ricotta Salata

  • Rigotte de Condrieu

  • Sainte-Maure de Touraine

  • Pouligny-Saint-Pierre

  • Blue Stilton

  • Sauermilchk�se

  • Types of cheese

  • Brie

  • Cabrales blue cheese

  • Somerset Cheddar

  • Parmigiano Reggiano

  • Vacherin Mont d'Or

  • Ricotta salata

  • Types of cheese

  • Feta cheese

  • Bergkäse with antipasta

  • Brie de Melun

  • Bleu de Gex

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Contributors: Prab R. Tumpati, MD