Types Of Cheese And Its Classification - 2 Sem

Types Of Cheese

Soft Cheese - Soft cheeses are typically young cheeses that have been aged two months or less. In the United States, they are almost all pasteurized because they are normally aged less than the required time to allow unpasteurized cheeses (60 days). The flavors of soft cheeses are typically mild and tangy. Examples of soft cheeses include yogurt cheeses and Bel Paese.

Semi-Soft Cheese - There is a fine line describing cheeses as soft or semi-soft. Typically semi-soft cheeses have been aged a little bit more than soft cheese and have less moisture. As a cheese ages, its moisture level decreases and the cheeses become more firm. Examples of semi-soft cheeses include Raclette, Garroxta, and younger versions of Asiago. 

Smoked Cheese - Smoked cheeses are those that have been exposed to smoke for a period of time. The smoky flavor permeates throughout the cheese giving it a unique flavor. The smoke generated could be made from a variety of types of wood, which also affect the cheeses flavor. Examples of this cheese include Brezain, Smoked Mozzarella, and Pavarti.

Soft Ripened or Bloomy Rind Cheese - These types of cheese are sprayed with a type of Penicillium mold that creates a velvety, pillowy and fluffy rind. Most soft ripened cheese have creamy pate. Examples of these cheeses include Brie, Camembert, and Fromage D'Affinois. 

Firm Cheese - Firm cheeses are aged cheeses that still have some moisture that adds to the cheeses flavor. The rinds of these cheeses are typically not eaten and these cheeses have dense flavors. Examples of these cheeses include Manchego, Comte, and Cheddar. 

Hard Cheese - Hard cheeses are the most aged cheeses that are rich in flavor and dry in texture. These are the cheeses that are firm enough to grate. Examples of these cheeses include Parmigiano Reggiano, Pecorino Romano, and Old Amsterdam.

Alpine Cheese - Also known as mountain cheeses, alpine cheese are those that have been produced from the milk of animals from typically high altitude herds but also from herds in a cold climate. These cheeses are typically cows milk cheeses that are made in large wheels and aged for a significant period of time. The majority of these cheeses come from in and around the Alps and are produced primarily in Switzerland, France, and Italy although versions in other regions of the world are produced. These cheeses are traditionally firm although there are some soft versions, with flavor components that are nutty and herbaceous. Examples of these cheese include Appenzeller, Comte, Gruyere, Beaufort, and Fontina Val d'Aosta.

Blue Cheese - 

The term blue cheese is a classification describing a cheese that has been injected with a type Penicillium culture to create the spread of blueish green mold veins throughout the pate of a cheese. These cheeses are typically aged in caves and the blue mold inside the cheese creates a rather sharp and salty flavor to these cheeses. The cheeses texture can range from soft to semi-firm. Examples of these cheeses include Gorgonzola, Roquefort, and Fourm d'Ambert.

Processed cheese - The cheese is made up of a mixture of cheese(s), butter, cream and milk that is heated and emulsified. Some varieties are flavoured or spiced. The shelf-life is generally very long.

Goat’s cheese - This cheese isn’t distinguished by its method of production: it is just made with goat's milk. Goat’s cheese has a large range of flavours and textures, from dry and hard to soft and creamy. It is sometimes covered with charcoal or rolled over herbs.

THESE ARE SOME BASIC TYPES OF CHEESE.

CLASSIFICATION OF CHEESE AND NAME


 OF CHEESE PUT IN THOSE CATEGORIES

Hard

Cheeses

Hard Cheese

Abbaye du Mont des Cats

Abertam

Ackawi

Acorn

Allgauer Emmentaler

Anejo Enchilado

Anthoriro

Ardi Gasna

Asiago

Balaton

Barry's Bay Cheddar

Basing

Bavarian Bergkase

Beauvoorde

Berkswell

Blue

Boeren Leidenkaas

Bra

Buffalo

Cabrales

Caerphilly

Cairnsmore

Canestrato

Castellano

Castelleno

Castelmagno

Castigliano

Comte

Coolea

Coquetdale

Corleggy

Cotherstone

Cotija

Coverdale

Crayeux de Roncq

Crottin de Chavignol

Curworthy

Cwmtawe Pecorino

Denhany Dorset Drum

Derby

Doolin

Dorset Blue Vinney

Double Worcester

Dry Jack

Duddleswell

Dunlop

Duroblando

Dutch Mimolette (Commissiekaas)

Emmental

Etorki

Evora De L'Alentejo

Finlandia Swiss

Fiore Sardo

Folded cheese with mint

Four Herb Gouda

Fourme de Montbrison

Fribourgeois

Friesekaas

Friesian

Fromage a Raclette

Frying Cheese

Gabriel

Gammelost

Gaperon a l'Ail

Garrotxa

Gornyaltajski

Gospel Green

Gowrie

Grafton Village Cheddar

Grana

Grana Padano

Graviera

Gruyere

Halloumi

Halloumy (Australian)

Haloumi-Style Cheese

Heidi Gruyere

Herriot Farmhouse

Iberico

Idaho Goatster

Idiazabal

Isle of Mull

Jarlsberg

Jindi Brie

Kadchgall

Kefalotyri

Laguiole

Lairobell

Lancashire

Laruns

Lavistown

Leafield

Leicester

Leyden

Lincolnshire Poacher

Llanboidy

Llanglofan Farmhouse

Loch Arthur Farmhouse

Longhorn

Lou Palou

Mahon

Malvern

Manchego

Manur

Marble Cheddar

Menallack Farmhouse

Mihalic Peynir

Montasio

Monterey Jack Dry

Northumberland

Orkney Extra Mature Cheddar

Oschtjepka

Parmesan (Parmigiano)

Parmigiano Reggiano

Pecorino

Pecorino Romano

Penbryn

Piora

Plymouth Cheese

Pressato

Pyengana Cheddar

Queso del Tietar

Queso Iberico

Queso Majorero

Queso Para Frier

Raclette

Ragusano

Reggianito

Remedou

Ricotta Salata

Romano

Roncal

Saanenkaese

Sainte Maure

Salers

Sancerre

Sap Sago

Sardo

Sardo Egyptian

Sbrinz

Schabzieger

Serat

Seriously Strong Cheddar

Shelburne Cheddar

Shropshire Blue

Smoked Gouda

Spenwood

Sraffordshire Organic

Stinking Bishop

Swaledale

Swiss

Syrian (Armenian String)

Tala

Teifi

Tillamook Cheddar

Tomme d'Abondance

Tyn Grug

Tyning

Ubriaco

Wellington

Wensleydale

White Stilton

Xynotyro

Yarg Cornish

Zamorano

Zanetti Grana Padano

Zanetti Parmigiano Reggiano

Semi Hard

Cheeses

Semi-Hard Cheese

Abbaye de Belloc

Abondance

Airedale

Alverca

Appenzell

Aragon

Ardrahan

Aubisque Pyrenees

Beaufort

Bierkase

Blarney

Bleu de Septmoncel

Braudostur

Brick

Canadian Cheddar

Cantal

Chaumes

Cheddar

Cheshire

Chevres

Chontaleno

Cojack

Colby-Jack

Crowley

Devon Blue

Devon Garland

Double Gloucester

Edam

Edelpilz

Esbareich

Esrom

Filetta

Fontal

Fourme d' Ambert

Friesla

Fynbo

Geitost

Gjetost

Gloucester

Gouda

Goutu

Grabetto

Graddost

Greve

Herrgardsost

Herve

Juustoleipa

Kikorangi

Leerdammer

Maasdam

Mamirolle

Maribo

Matocq

Meira

Menonita

Meyer Vintage Gouda

Mimolette

Mixte

Molbo

Mondseer

Monterey Jack

Murol

Nokkelost

Orla

Ossau Fermier

Ossau-Iraty

Oszczypek

Passendale

Penamellera

Petit Pardou

Podhalanski

Port-Salut

Prastost

Provolone

Provolone (Australian)

Rabacal

Ridder

Roquefort

Royalp Tilsit

Saaland Pfarr

Sage Derby

Saint-Paulin

Samso

San Simon

Schloss

Siraz

Stilton

String

Sveciaost

Sweet Style Swiss

Tasmania Highland Chevre Log

Testouri

Tete de Moine

Tibet

Tilsit

Toma

Tomme de Romans

Tommes

Toscanello

Touree de L'Aubier

Tourmalet

Trappe (Veritable)

Turunmaa

Vasterbottenost

Waimata Farmhouse Blue

Yorkshire Blue

Semi Soft

Cheeses 

Semi-Soft Cheese

Adelost

Airag

Aisy Cendre

American Cheese

Ami du Chambertin

Aromes au Gene de Marc

Asadero

Autun

Baby Swiss

Beenleigh Blue

Bel Paese

Bergere Bleue

Beyaz Peynir

Bishop Kennedy

Bocconcini (Australian)

Boulette d'Avesnes

Brillat-Savarin

Brin

Bruder Basil

Butterkase

Calenzana

Casciotta di Urbino

Celtic Promise

Charolais

Chevrotin des Aravis

Colby

Cougar Gold

Cream Havarti

Croghan

Curd

Danbo

Danish Fontina

Dauphin

Durrus

Feta (Australian)

Folded

Fontina Val d'Aosta

Fresh Jack

Fromage de Montagne de Savoie

Gubbeen

Havarti

Hipi Iti

Hushallsost

Il Boschetto al Tartufo

King River Gold

Lajta

Langres

Lappi

Le Brin

Le Fium Orbo

Livarot

Loddiswell Avondale

Maroilles

Milleens

Monastery Cheeses

Morbier

Morbier Cru de Montagne

Mozzarella (Australian)

Neufchatel (Australian)

Oaxaca

Paneer

Pasteurized Processed

Pave d'Auge

Pepper jack

Picos de Europa

Pinconning

Polkolbin

Pont l'Eveque

Port Nicholson

Quartirolo Lombardo

Queso Blanco con Frutas --Pina y Mango

Raschera

Reblochon

Rocamadour

Rollot

Rubens

Saint-Nectaire

Sonoma Jack

Sottocenare al Tartufo

Sourire Lozerien

Taleggio

Tamie

Tetilla

Tomme de Chevre

Tomme de Savoie

Tronchon

Ulloa

Waterloo

Wigmore

Soft

Cheese

Soft Cheese

Ambert

Anneau du Vic-Bilh

Avaxtskyr

Babybel

Baguette Laonnaise

Bakers

Baladi

Bandal

Banon

Basket Cheese

Bath Cheese

Beer Cheese

Bergader

Bleu d'Auvergne

Bleu de Gex

Bleu de Laqueuille

Bleu Des Causses

Blue Castello

Bonchester

Bosworth

Bougon

Boursault

Boursin

Bouyssou

Breakfast Cheese

Brebis du Lavort

Brebis du Lochois

Brebis du Puyfaucon

Bresse Bleu

Brie

Brie de Meaux

Brie de Melun

Brin d' Amour

Brin d'Amour

Brinza (Burduf Brinza)

Briquette de Brebis

Broccio

Broccio Demi-Affine

Brousse du Rove

Brusselae Kaas (Fromage de Bruxelles)

Bryndza

Buchette d'Anjou

Butte

Button (Innes)

Buxton Blue

Cabecou

Caboc

Cachaille

Caciocavallo

Caciotta

Camembert de Normandie

Caprice des Dieux

Capricorn Goat

Caravane

Carre de l'Est

Cashel Blue

Castelo Branco

Cathelain

Cendre d'Olivet

Cerney

Chabichou

Chabichou du Poitou

Chabis de Gatine

Chaource

Civray

Coeur de Camembert au Calvados

Coeur de Chevre

Cold Pack

Cooleney

Cornish Pepper

Cottage Cheese

Cottage Cheese (Australian)

Coulommiers

Cream Cheese

Crema Agria

Crema Mexicana

Creme Fraiche

Crottin du Chavignol

Cuajada

Cure Nantais

Daralagjazsky

Delice des Fiouves

Dessertnyj Belyj

Dolcelatte

Doppelrhamstufel

Dreux a la Feuille

Dunbarra

Emlett

Evansdale Farmhouse Brie

Explorateur

Farmer

Feta

Figue

Fin-de-Siecle

Finn

Fleur du Maquis

Flor de Guia

Flower Marie

Fondant de Brebis

Fontainebleau

Fougerus

Fourme de Haute Loire

Fresh Mozzarella

Fresh Ricotta

Frinault

Fromage Corse

Fromage Frais

Fruit Cream Cheese

Galette du Paludier

Galette Lyonnaise

Gastanberra

Golden Cross

Gorgonzola

Grand Vatel

Grataron d' Areches

Gratte-Paille

Greuilh

Gris de Lille

Guerbigny

Hereford Hop

Humboldt Fog

Jubilee Blue

Kenafa

Kernhem

Kervella Affine

King Island Cape Wickham Brie

Klosterkaese

Kugelkase

L'Aveyronnais

L'Ecir de l'Aubrac

La Taupiniere

La Vache Qui Rit

Le Lacandou

Le Roule

Lebbene

Limburger

Lingot Saint Bousquet d'Orb

Little Rydings

Lyonnais

Macconais

Mahoe Aged Gouda

Maredsous

Margotin

Mascarpone

Mascarpone (Australian)

Mascarpone Torta

Metton (Cancoillotte)

Mine-Gabhar

Mothais a la Feuille

Mozzarella

Mozzarella di Bufala

Mozzarella Fresh, in water

Mozzarella Rolls

Munster

Mycella

Myzithra

Nantais

Neufchatel

Niolo

Olivet au Foin

Olivet Cendre

P'tit Berrichon

Palet de Babligny

Panela

Pannerone

Pant ys Gawn

Pate de Fromage

Patefine Fort

Pave d'Affinois

Pave de Chirac

Peekskill Pyramid

Pelardon des Cevennes

Pelardon des Corbieres

Pencarreg

Petit-Suisse

Picodon de Chevre

Pithtviers au Foin

Plateau de Herve

Poivre d'Ane

Pouligny-Saint-Pierre

Pourly

Prince-Jean

Provel

Pyramide

Quark

Quark (Australian)

Quatre-Vents

Quercy Petit

Queso Blanco

Queso de Murcia

Queso del Montsec

Queso Fresco

Queso Fresco (Adobera)

Queso Jalapeno

Queso Quesadilla

Regal de la Dombes

Requeson

Richelieu

Ricotta

Ricotta (Australian)

Rigotte

Romans Part Dieu

Rouleau De Beaulieu

Rustinu

Saga

Saint-Marcellin

Scamorza

Selles sur Cher

Selva

Serra da Estrela

Sharpam

Sirene

Somerset Brie

Soumaintrain

Sussex Slipcote

Taupiniere

Telemea

Texas Goat Cheese

Timboon Brie

Tomme des Chouans

Torta del Casar

Trois Cornes De Vendee

Truffe

Tupi

Tymsboro

Vacherin-Fribourgeois

Valencay

Venaco

Vendomois

Vieux Corse

Vignotte

Vulscombe

Washed Rind Cheese (Australian)

Weichkaese

Whitestone Farmhouse

Woodside Cabecou

Yarra Valley Pyramid