- Fresh Cheeses
- Semi-Hard
- Reduced Fat Cheeses
- Soft and Soft-Ripened Cheeses
- Spiced and Flavored Cheeses
- Very Hard Cheese
Also called unripened cheeses, fresh cheeses are young cheeses that have not been allowed to age. So they have a shorter shelf life and are freshness dated. These cheeses are typically soft, with a flavor close to fresh or whole milk. Like fresh milk, these cheeses must be kept in the refrigerator.
Hardness actually refers to moisture content, not texture. Cheeses in this category include a very broad range of textures, from semi-firm to very firm, and from quite young cheeses to those aged several months or more. Because these cheeses contain less moisture than soft and soft-ripened cheeses, they tend to hold their shape much better.
Primarily Monterey Jack and Cheddar. Other than reduced fat content and a tendency toward firmer texture, these cheeses are very similar to regular counterparts in flavor and appearance. Fat content varies, so check labels for nutritional information.
Soft-ripened cheeses ripen or mature inside a fluffy white rind and become softer and creamier as they age. Other cheeses, called soft, have little or no rind. All cheeses in this category have a high moisture content. Mild when young, they actually develop a fuller flavor as they age.
The age-old tradition of adding spices and flavors to cheeses uses Jack and Cheddar most often. But an increasing number of other cheeses are turning up in the marketplace with very interesting flavors. These cheeses are mainly enjoyed for snacking and entertaining, often with bread and crackers or fruit. Their special flavors are also used to enhance cooked dishes.
Also called grating cheeses because of their hardness, these cheeses are very dry, and their low moisture content means they can be stored for much longer periods of time. They can be frozen, and generally stand up well to heat, so they're often used in cooking.
