Cheese that is ready to eat as soon as its made, hold a high moisture content and have a relatively short shelf life:-
Cottage Cheese, Cream Cheese, Ricotta, Mozarella
These types of cheese need some time to reach maturity and full flavor:-
Cheese with a rubbery texture, sold at a relatively young age of a few months:-
Edam, St Paulin, Port Salut.
Cheeses that are pressed to remove much of the whey and moisture from the curds. Cheeses may be matured from anything between 12 weeks and up to 2 years:-
Mild Cheddar, Vintage Cheddar, Parmesan, Manchego, Red Leicester, Doubel Gloucester, Emmental, Gouda
Cheeses that are pressed to remove much of the moisture but sold at a relatively young age, typically between 4 and 8 weeks to retain a crumbly texture and fresh flavor:-
Cheshire, Caerphilly, Lancashire.
Penicillium roqueforti – a blue mould – is added to the cheese at various stages in the making process to create blue cheese.
Blue Stilton, Blue Cheshire, Gorgonzola, Cambozola, Danish Blue