Several types of cheeses are available. Cheese classifications are based on a number of factors such as the texture, the ageing, fat content, method of preparation, country of origin, as well as the animal content and several other factors.
The method of preparation is based on such factor as the moisture content. This is further broken down to curing and fat content. These methods of preparation can be used in combination and it can be a single method. However, it appears that no single method is accepted or used universally. There are several combinations of methods and because of that; there are more than five hundred varieties in the market today. The International Dairy Federation and several other bodies recognize those accepted as varieties. Because of that, it may not be simple to classify different kinds of cheese. However, there are some noticeable cheese, types and they are known by their characteristics.
Different types of cheese
This is characterized by their age. These are fresh and this means that they have to be consumed before they spoil. These cheeses can spoil if not consumed immediately; otherwise, you have to add preservatives in other to prevent them from spoiling. Usually fresh, stretch curd, as well as whey cheese is classified together and that has to do with their freshness and their age and the fact that they do not usually contain preservatives unless you do not want to consume them immediately. There are different kinds of cheese classified here; the most common among them is the pasta filata cheese, which includes the Mozzarella and several others.
Soft to hard cheese
The major characteristic of this cheese is the moisture content. There are several variations here as the cheese can be soft, semi soft and hard, but the most important factor here is the moisture content of the cheese. When the moisture content is discussed, the pressure, which the cheese is packed, comes to mind, and it equally has to do with the ageing time and so on. An example of soft cheese is the cream cheeses as well as Neutchatel and Brie and several others. These cheeses are not matured, and which may take more than one month to mature. Semi cheeses on the other hands include Port Salut, Munster, and Havarti. These are known for their high moisture content.
Medium to hard cheese on the other hands has to do with the texture. Examples include the Gruyere and Emmental. Others include Cascaval, cantal, Jarlsberg, Edam as well as Gouda. These cheeses are good for melting, and they can often be served as simple meals, as well as quick snacks.
The semi hard and to hard cheese is another category under the group. When you get harder cheeses, they are going have lower moisture content when compared to softer cheeses. Moreover, they are usually packed under greater pressure mold. Moreover, the age is more than the soft counterpart is.
Sources of milk used
Cheeses can equally be classified based on the type and the source of milk used in producing the cheese. Fat content used in producing the cheese is another consideration in this type of cheese. There are many cheeses consumed in different parts of the world produced from cow milk. Several others are produced from sheep and goats and so on. Source of milk is very important in the classification of cheese.
This is another type of cheese and this cheese is exposed to smoke and this is done for a period. The cheese will get a unique flavor known as the smoky flavor. The smoky flavor you get can come from different kinds of woods used in preparing them. Some examples of smoked cheese include Pavarti, smoked Mozzarella as well as Brezain and several others.
This is another type of cheese. The cheeses are aged, but they still have some moisture within. The moisture content gives the cheese the flavor. Examples of cheeses under this category include Cheddar, Comte, Manchego, and several others. The cheese rinds are not consumed, and people like this cheese because of the great flavor.
Examples of blue cheese are Fourm d’Ambert, Roquefort, Gorgonzola and so on. This type of cheese is often injected with Penicillium culture and the aim is to create blueish green mold on the cheese. The cheese is typically aged and because of the blue mold, it creates salty and sharp flavor. The texture varies.