624:
930:. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent. The mold grows within the cheese as it ages. These cheeses have distinct blue veins, which gives them their name and, often, assertive flavours. The molds range from pale green to dark blue, and may be accompanied by white and crusty brown molds. Their texture can be soft or firm. Some of the most renowned cheeses in this type include
380:
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892:), which usually gives them a stronger flavor as the cheese matures. In some cases, older cheeses are smeared on young cheeses to transfer the microorganisms. Many, but not all, of these cheeses have a distinctive pinkish or orange coloring of the exterior. Unlike with other washed-rind cheeses, the washing is done to ensure uniform growth of desired bacteria or fungi and to prevent the growth of undesired
979:
518:
453:), though these have not achieved the same degree of intercontinental fame. Most global modern production is industrial, and usually made in rectangular blocks, and by wrapping in plastic no rind is allowed to form. Historical production was all with "raw" milk, although the periods of high heat in making largely controlled unwelcome bacteria, but modern production may use
164:, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
508:
Categorizing cheeses by moisture content or firmness is a common but inexact practice. The lines between soft, semi-soft, semi-hard and hard are arbitrary, and many types of cheese are made in softer or firmer variants. The factor that controls cheese hardness is moisture content, which depends on
1051:
Some, if not most, varieties of processed cheese are made using a combination of real cheese waste (which is steam-cleaned, boiled and further processed), whey powders, and various mixtures of vegetable oils, palm oils or fats. Some processed-cheese slices contain as little as two to six percent
167:
The combination of types produces around 51 different varieties recognized by the
International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a
993:
in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot environments. Brined cheeses may be soft or hard, varying in moisture content, and in color and flavor, according to the type of milk used. All will be rindless, and
1036:. Its texture is consistent, and it melts smoothly. It is sold packaged and either pre-sliced or unsliced, in several varieties. Some are sold as sausage-like logs and chipolatas (mostly in Germany and the US), and some are molded into the shape of animals and objects. It is also available as "
168:
scheme was proposed by Pieter
Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.
464:
The general eating characteristics of the Alpine cheeses are a firm but still elastic texture, flavor that is not sharp, acidic or salty, but rather nutty and buttery. When melted, which they often are in cooking, they are "gooey", and "slick, stretchy and runny".
830:, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goat's milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.
488:
monasteries, both with sister-houses benefiting from Alpine cheesemaking. They seem to have borrowed their techniques from them, but produced very different cheeses, using much more salt, and less heating, which suited the local availability of materials.
634:
Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time than the soft cheeses. Cheeses that are classified as semi-hard to hard include the familiar
647:
but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including
737:
Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from
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844:
Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed-rind cheeses are periodically cured in a solution of saltwater
337:
is usually eaten within a few hours of being made. Stored in brine, it can easily be shipped, and it is known worldwide for its use on pizza. But not all stretch-curd cheeses are fresh; the
Italian
866:
conditions, like
Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.
1205:
406:, incubating the curd with a period at a high temperature of 45°C or more. Since they are later pressed to expel excess moisture, the group are also described as "'cooked pressed cheeses'",
854:, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavours and produce a firm, flavourful rind around the cheese. Washed-rind cheeses can be soft (
333:
from the
Eastern Mediterranean also fall into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of mozzarella, which in southern
1857:
956:
Granular cheese is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the
816:
Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of
1862:
480:, they share the broad Alpine cheesemaking process, and began after local monasteries initiated drainage programmes from the 11th century onwards. These were
1390:
994:
generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. Varieties of brined cheese include
1338:
398:
of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. They are classified as "cooked", meaning made using
418:. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
238:, Breingen-Tortoille, Irish Mellieriem Rochers and Belgian Mellieriem Rochers. Such cheeses are often soft and spreadable, with a mild flavour.
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394:
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the
265:
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that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavours of these aged cheeses.
762:'s milk (known as 'moose' in North America). Sometimes cheeses marketed under the same name are made from milk of different species—
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or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (
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in French. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (
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1915:
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297:(the latter differing from the former in that it contains live cultures) are commonly sold and consumed as desserts.
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Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt,
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Another related group of cooked pressed cheeses is the very hard
Italian "grana" cheeses; the best known are
445:, near the Alps). Both countries have many other traditional varieties, as do the Alpine regions of Austria (
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in French), and then transported with the cows down to the valleys in the winter, in the historic culture of
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1961:
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from Mexico is semi-hard, but not aged. Like the pressed cooked cheeses (below), all these are made using
306:
1014:. Brined cheese is the main type of cheese produced and eaten in the Middle East and Mediterranean areas.
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are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and
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248:, a by-product from the process of producing other cheeses which would otherwise be discarded. Corsican
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cheeses, have a high moisture content and tend to be mild-tasting. Well-known varieties include
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1206:"Frequently Asked Questions - Cheese Making Pot - Shelf Life Of Blue Cheese | The Cheesemaker"
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also contribute to their aromatic and sharp flavours. Other semi-soft to firm cheeses include
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742:'s milk, many parts of the world also produce cheese from goats and sheep. Examples include
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S-rind cheeses are also smear-ripened with solutions of bacteria or fungi (most commonly
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Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses such as
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is stretched, today normally mechanically, producing various effects. Many traditional
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The main factor in categorizing these cheeses is age. Fresh cheeses without additional
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Fox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2000).
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Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their
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862:). The same bacteria can also have some effect on cheeses that are simply ripened in
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is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses.
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781:(FDM or FiDM) content is 60–75%; triple cream cheeses are enriched to at least 75%.
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1299:
Lortal, 291–292; Thorpe, 266; Oxford, 16, 19, 46–48 (Asiago), 50–51 (Austria), 345
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are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in
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Lortal, Sylvie, "Cheeses made with
Thermophilic Lactic Starters", Chapter 16 in
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The best known cheeses of the type, all made from cow's milk, include the Swiss
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Cheese and
Culture: A History of Cheese and its Place in Western Civilization
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The Book of Cheese: The
Essential Guide to Discovering Cheeses You'll Love
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are made from Balkan donkey milk and goat's milk (produced in Serbia).
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the pressure with which it is packed into molds, and upon aging time.
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611:. Cheeses of this type are ideal for melting and are often served on
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can be grouped or classified according to criteria such as length of
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There are three main categories of cheese in which the presence of
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2009:
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476:. Although their origins lie in the flat and (originally) swampy
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So-called blue cheese is created by inoculating a cheese with
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are soft-type cheeses that mature for no more than a month.
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and drained, with little other processing. Examples include
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Handbook of Food and
Beverage Fermentation Technology
1174:
Cheese: chemistry, physics and microbiology, Volume 1
1130:"Classification of cheese types using calcium and pH"
989:
Brined or pickled cheese is matured in a solution of
668:. A similar curd-washing takes place when making the
1858:
European cheeses with protected geographical status
1353:
1351:
317:is often used, is a group of cheeses where the hot
57:. Unsourced material may be challenged and removed.
587:. The same bacteria that give such cheeses their
349:and many others are hard or semi-hard, and aged.
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1471:, 2000, Springer Science & Business Media,
1290:Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19
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1067:
1065:
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1388:
896:. Examples of smear-ripened cheeses include
733:cheese is either made with goat or cow milk.
284:, but it can also be found in an aged form.
1372:Cheese: Chemistry, Physics and Microbiology
1359:Cheese: Chemistry, Physics and Microbiology
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311:Stretched curd, for which the Italian term
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1570:
129:Classification of coagulated milk products
1384:
1382:
1380:
1154:, Lansdowne Press/Quarto Marketing Ltd.,
543:can be sold after 10 days of maturation.
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368:
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117:Learn how and when to remove this message
1052:cheese; some have smoke flavours added.
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1345:at Practically Edible Food Encyclopedia
14:
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1048:cans and available in some countries.
1565:
1416:A. Y. Tamime; R. K. Robinson (1991).
796:cheese, a French cheese with a white
574:
551:Semi-soft cheeses, and the sub-group
1395:. John Wiley & Sons. p. 2.
1231:"The Many Varieties of Fresh Cheese"
766:cheeses, for example, are made from
194:For these simplest cheeses, milk is
55:adding citations to reliable sources
26:
1171:Patrick F. Fox (28 February 1999).
618:
546:
24:
1653:
1489:, 2012, Chelsea Green Publishing,
1422:. Woodhead Publishing. p. 9.
615:for quick snacks or simple meals.
25:
2082:
1916:The Great British Cheese Festival
1529:, 2016, Oxford University Press,
1082:. Aspen Publishers. p. 388.
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2005:The Moon is made of green cheese
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639:, originating in the village of
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1317:Thorpe, 266–267; Donnelley, 3–5
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361:. Many of the various types of
191:can spoil in a matter of days.
42:needs additional citations for
1527:The Oxford Companion to Cheese
1469:Fundamentals of Cheese Science
1389:A. Y. Tamime (15 April 2008).
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1080:Fundamentals of cheese science
1076:"Principal Families of Cheese"
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1177:. Springer, 1999. p. 1.
1106:. egr.msu.edu. Archived from
722:List of water buffalo cheeses
408:fromages à pâte pressée cuite
1040:", a product distributed by
1017:
325:cheeses such as the Italian
307:List of stretch-curd cheeses
244:are fresh cheeses made from
7:
1891:International Cheese Awards
945:
630:, a hard cheese from France
524:, a soft cheese from France
504:, a soft cheese from France
287:Some fresh cheeses such as
10:
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1152:The Pocket Guide to Cheese
1104:"Classification of Cheese"
1021:
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758:also produces cheese from
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2018:
1977:
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1850:
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750:(produced in Italy) from
746:(produced in France) and
152:There are many different
1906:National Cheese Exchange
1901:Mountain Cheese Olympics
1547:, 2017, Flatiron Books,
1419:Feta and Related Cheeses
1055:
433:, as well as the French
1896:Lucerne Cheese Festival
1886:American Cheese Society
1523:Donnelley, Catherine W.
1447:Donnelley, Catherine W.
1150:Barbara Ensrud, (1981)
907:
858:), semi-hard, or hard (
784:
1745:Bosnia and Herzogovina
1210:www.thecheesemaker.com
1044:, that is packaged in
1042:Mondelez International
986:
985:, a brined curd cheese
921:Penicillium roqueforti
801:
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493:Moisture: soft to hard
391:
369:Cooked pressed cheeses
301:Stretched curd cheeses
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172:Fresh and whey cheeses
149:
1967:Water buffalo cheeses
1341:22 March 2011 at the
981:
883:Debaryomyces hansenii
877:Brevibacterium linens
851:Brevibacterium linens
792:
754:'s milk. One farm in
729:
712:Further information:
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520:
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404:fermentation starters
382:
359:fermentation starters
179:
137:
1962:Stretch-curd cheeses
1851:Special designations
234:, fresh goat's milk
51:improve this article
1507:, 2004, CRC Press,
1453:, 2014, ASM Press,
1451:Cheese and Microbes
1132:. dairyscience.info
1110:on 24 November 2011
962:Parmigiano-Reggiano
927:Penicillium glaucum
889:Geotrichum candidum
770:'s milk in Greece.
416:Alpine transhumance
365:are made this way.
1957:Sheep milk cheeses
1911:Swiss Cheese Union
1336:Washed Rind Cheese
1326:Kindstedt, 155–156
987:
840:Washed-rind cheese
802:
794:Vacherin Mont d'Or
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609:Kashkaval/Cașcaval
575:Medium-hard cheese
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386:cattle grazing on
375:Swiss-type cheeses
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1952:Goat milk cheeses
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1537:, 9780199330881,
1515:, 9780203913550,
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1479:, 9780834212602,
1461:, 9781555818593,
1402:978-1-4051-7164-9
779:fat in dry matter
718:Sheep milk cheese
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1408:
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1392:Brined cheeses
1376:
1370:Fox, Patrick.
1363:
1357:Fox, Patrick.
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1022:Main article:
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912:Main article:
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708:Source of milk
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443:Jura Mountains
373:Main article:
370:
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302:
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276:and Norwegian
200:cottage cheese
173:
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128:
125:
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39:
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30:
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2035:Cheese dishes
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1978:Miscellaneous
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1932:Cheese dishes
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1929:
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1925:List articles
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1879:Organizations
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1842:United States
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1717:Water buffalo
1715:
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1654:Smear-ripened
1652:
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1543:Thorpe, Liz,
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1323:
1314:
1308:Oxford, 34–35
1305:
1296:
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1211:
1207:
1201:
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1184:9780834213388
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1160:0-7018-1483-7
1157:
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1089:9780834212602
1085:
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1035:
1034:food coloring
1031:
1030:preservatives
1025:
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1009:
1005:
1001:
997:
992:
984:
980:
975:
974:Brined cheese
965:
963:
959:
958:grana cheeses
953:
943:
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933:
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870:Smear-ripened
867:
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841:
831:
829:
825:
821:
820:
819:P. camemberti
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688:Hard cheeses—
681:
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671:
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662:Monterey Jack
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529:Cream cheeses
523:
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471:
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462:
460:
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449:) and Italy (
448:
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366:
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363:string cheese
360:
356:
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351:Oaxaca cheese
348:
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328:
324:
320:
316:
315:
308:
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296:
295:fromage frais
292:
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290:fromage blanc
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224:fromage blanc
221:
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212:farmer cheese
209:
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189:preservatives
182:
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78:
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71:
68: –
67:
63:
62:Find sources:
56:
52:
46:
45:
40:This article
38:
34:
29:
28:
19:
2047:
2042:Cheesemakers
2040:
2033:
1985:Cheesemaking
1947:Blue cheeses
1937:Cheesemakers
1644:Pasta filata
1600:
1557:google books
1544:
1539:google books
1526:
1517:google books
1504:
1499:google books
1486:
1481:google books
1468:
1463:google books
1450:
1418:
1411:
1391:
1371:
1366:
1358:
1331:
1322:
1313:
1304:
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1286:
1277:
1268:
1259:
1250:
1238:. Retrieved
1234:
1225:
1213:. Retrieved
1209:
1200:
1188:. Retrieved
1173:
1166:
1151:
1146:
1134:. Retrieved
1124:
1112:. Retrieved
1108:the original
1098:
1079:
1050:
1027:
988:
955:
925:
919:
917:
887:
881:
875:
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849:
843:
817:
815:
812:Soft-ripened
803:
797:
776:
736:
694:Grana Padano
687:
633:
578:
552:
550:
527:
507:
474:Grana Padano
467:
463:
420:
411:
407:
400:thermophilic
393:
387:
355:thermophilic
347:caciocavallo
323:pasta filata
322:
314:pasta filata
312:
310:
294:
288:
286:
272:, Himalayan
270:anari cheese
242:Whey cheeses
240:
228:queso fresco
204:cream cheese
193:
186:
166:
162:fermentation
153:
151:
131:
113:
104:
94:
87:
80:
73:
61:
49:Please help
44:verification
41:
1995:Cheese soup
1815:Switzerland
1790:Netherlands
1679:Animal milk
1664:Washed-rind
1281:Thorpe, 266
1254:Lortal, 293
1038:Easy Cheese
914:Blue cheese
860:Appenzeller
834:Washed-rind
798:Penicillium
772:Pule cheese
731:Queso añejo
714:Goat cheese
684:Hard cheese
513:Soft cheese
502:Coulommiers
482:Benedictine
459:pasteurized
431:Appenzeller
384:Swiss Brown
264:, Croatian
256:, Romanian
208:curd cheese
143:goat cheese
18:Hard cheese
2000:Dairy salt
1553:1250063469
1535:0199330883
1521:"Oxford":
1513:0203913558
1495:1603584129
1477:0834212609
1459:1555818595
1441:References
1429:1845698223
936:Gorgonzola
902:Port Salut
654:Gloucester
569:Butterkäse
565:Port Salut
541:Neufchâtel
537:Neufchâtel
486:Cistercian
441:(from the
327:mozzarella
305:See also:
268:, Cypriot
252:, Italian
183:from Italy
77:newspapers
1740:Argentina
1649:Processed
1374:. p. 200.
1361:. p. 199.
1240:7 January
1215:7 January
1018:Processed
932:Roquefort
856:Limburger
828:Camembert
800:mold rind
744:Roquefort
628:Mimolette
601:Jarlsberg
553:Monastery
478:Po Valley
455:thermized
339:provolone
2065:Category
1750:Cornwall
1707:Reindeer
1609:Acid-set
1339:Archived
1190:23 March
1136:23 March
1114:23 March
1004:halloumi
960:such as
946:Granular
748:pecorino
702:pecorino
698:Parmesan
672:cheeses
650:Cheshire
581:Emmental
470:Parmesan
435:Beaufort
423:Emmental
390:pastures
343:Ragusano
331:halloumi
262:mizithra
260:, Greek
107:May 2023
2010:Truckle
1942:Cheeses
1868:Italian
1770:Ireland
1765:Germany
1732:Regions
1624:Cottage
1046:aerosol
1012:telemea
996:bryndza
940:Stilton
898:Munster
690:grating
666:calcium
645:England
641:Cheddar
637:Cheddar
585:Gruyère
561:Munster
557:Havarti
447:Alpkäse
427:Gruyère
402:lactic
357:lactic
278:Brunost
274:chhurpi
254:ricotta
250:brocciu
196:curdled
181:Ricotta
158:Cheeses
91:scholar
2027:
1832:Turkey
1805:Serbia
1800:Poland
1795:Norway
1785:Mexico
1775:Israel
1760:France
1659:Smoked
1619:Brined
1593:Cheese
1551:
1533:
1525:(ed),
1511:
1493:
1475:
1457:
1449:(ed),
1426:
1399:
1181:
1158:
1086:
1032:, and
1010:, and
1008:sirene
968:Brined
756:Sweden
720:, and
607:, and
605:Cantal
461:milk.
451:Asiago
412:alpage
388:alpage
236:chèvre
232:paneer
220:chhena
147:France
93:
86:
79:
72:
64:
1863:Greek
1827:Tibet
1810:Spain
1780:Italy
1755:Egypt
1712:Sheep
1702:Moose
1687:Camel
1639:Green
1629:Cream
1601:Types
1056:Notes
991:brine
894:molds
864:humid
846:brine
768:sheep
678:Gouda
670:Dutch
658:Colby
613:toast
593:Gouda
439:Comté
335:Italy
266:skuta
145:from
98:JSTOR
84:books
1820:list
1697:Goat
1669:Whey
1634:Goat
1614:Blue
1549:ISBN
1531:ISBN
1509:ISBN
1491:ISBN
1473:ISBN
1455:ISBN
1424:ISBN
1397:ISBN
1242:2024
1217:2024
1192:2011
1179:ISBN
1156:ISBN
1138:2011
1116:2011
1084:ISBN
1000:feta
983:Feta
938:and
908:Blue
900:and
826:and
824:Brie
806:mold
785:Mold
764:feta
676:and
674:Edam
660:and
652:and
597:Edam
589:eyes
583:and
567:and
535:and
533:Brie
522:Brie
484:and
472:and
437:and
429:and
396:Alps
329:and
319:curd
293:and
258:urda
246:whey
141:, a
70:news
1722:Yak
1692:Cow
924:or
886:or
760:elk
752:ewe
740:cow
700:or
643:in
457:or
216:caș
156:.
53:by
2067::
1379:^
1350:^
1233:.
1208:.
1078:.
1064:^
1006:,
1002:,
998:,
964:.
942:.
934:,
904:.
880:,
716:,
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680:.
603:,
599:,
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571:.
563:,
559:,
425:,
345:,
341:,
230:,
226:,
222:,
218:,
214:,
210:,
206:,
202:,
1585:e
1578:t
1571:v
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1244:.
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1194:.
1140:.
1118:.
1092:.
120:)
114:(
109:)
105:(
95:·
88:·
81:·
74:·
47:.
20:)
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