Steve Jenkins says cheese can be classified into the following varieties:
Fresh: Uncooked and unripened cheeses such as Italian Mascarpone, cream cheese, and French fromage blanc made right after the milk has turned to curd.
Fresh Ripened: The easiest cheeses to make, they are fresh, white, and have no rinds. Examples are Chèvre, Boursin, and Ricotta Salata.
Soft-ripened: These "bloomy rind" cheeses are inoculated at the curd stage. Examples include Brie and Camembert.
Washed Rind: The outside rind of these "smelly cheeses" has been wiped with a liquid such as wine, beer, or brandy. They can be up to 3 months old and Steve thinks these are the great cheeses of the world. Examples are Pont le Vec, Liverot, and Gorgonzola.
Semi-soft: Chaume and Fontina are examples of this variety.
Semi-firm: Appenzella and Swiss cheese are included in this variety.
Hard: These cheeses are generally aged for 2 1/2 to 4 years and are pressed with weights during the aging process to extract the whey. Common examples include Parmigiano-Reggiano and aged Cheddars.
Note that goat cheese and sheep cheese are not categories unto themselves!
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
