All About Cheese

The Cheeseman's Cheese Guide

The Cheese Board

There are many ways of categorizing cheese, but the easiest is to group according to texture and manufacturing styles.

Fresh Cheese

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

Soft Cheese

These types of cheese need some time to reach maturity and full flavor:-

Brie, Camembert.

Semi Hard Cheese

Cheese with a rubbery texture, sold at a relatively young age of a few months:-

Edam, St Paulin, Port Salut.

Hard Cheese, Firm

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

Hard Cheese, Crumbly

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.

Blue Cheese

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

A Choice Of Cheese