Cheese types, lets simplify it!

There are so many different cheeses out there it is easy to get confused with whats what in terms of cheese types, so here’s a little break down of what you can expect from each type without going overboard on detail.

Fresh cheeses, theses are cheeses that can be dolloped. A fresh cheese should not be sticky gooey or stretchy, they have no protective rind and are eaten fresh. Fresh cheeses include quark, mascarpone, creme fraiche and ricotta.

Soft cheese, are cheeses that when at room temperature can be cut with a butter knife. Their oozy delicious texture can be spread and are some of our favourite cheeses. Brie, camembert, chèvre, d’Affinois, feta, blue cheese such as gorgonzola dolce and many washed rinds.

What is a washed rind cheese? They are washed in a mild brine solution with Brevi linens, or they can be washed in beer or wine, I have also used Grand Mania! The washing process starts to happen a few days after the cheese is made and it really is as simple as giving the cheese a little bath, it creates a sticky often orange tinge to the rind of the cheese. The smell can be a little strong but the flavour is amazing.

Semi hard cheese are cheeses that dent when pressed firmly with a finger, but will spring back into shape. Familiar cheeses are colby, some cheddars, emmental, gouda, havarti and some blues.

Hard cheeses are your parmesen, pecorino’s, Romano, some cheddars and gouda’s.

Cheeses also come under more unfamiliar categories such as Fudgy these are cheese that are to firm to spread without damage to a cracker that will collapse under pressure and can be mashed into a paste. These include some blues, taleggio and munster come under this category.

Crumbly, need I say more they are cheese that will crumble, such as some fetta’s, ricotta salta. Crumbly cheese will not become soft when at room temperature and will never be soft enough to spread.

Cheese can also be described and supple, flaky, stretchy and of course they all come under the one big category of DELICIOUS.