The world of cheese has well over six hundred different known types today, all of them mostly produced by Wisconsin cheese artisans, makers and researchers. Cheeses can be classified according to shape, body, technique used, and sometimes, appearance. Taste is what also separates one cheese from the other.
Firstly, there is blue cheese. Blue cheese is achieved by veining in specially bred green or blue molds inside the cheese to permeate the insides with a stately flavor, most often described as 'piquant'. Hard cheese is what can be named for classes such as Parmesan cheese, Romano, and the scalletic Asiago. Well-aged and thick like a brick, its resilient flavor is best used to impart cheesiness on most dishes; from sauces, to snacks and salad. A popular cheese most kids would be familiar to is Pasta Filata, that easily melts when heated thoroughly. This effect is achieved because the whey is stretched thoroughly before it is cast in mold and shaped. Common cheeses in this category are String cheese, Mozzarella and Provolone.
Processed cheese is the next category, a mixture of both freshly made cheese and naturally-aged ripe cheese. It is cooked, processed and mixed evenly with a special salt, afterwhich no more ripening and aging is required (that part was taken care of by the aged cheese in the mixture). Semi-hard cheese is akin to hard cheeses, but their undeniable softness and body makes them not only limited to as food ingredients (like that of hard cheese) but also as a condiment, a food complement, and a snack in itself. The cheese still retains a good kick though, most popular are Cheddar cheese and Edam. Semi-soft cheese is like soft cheese, but they still have shape and body, partly because they are made of whole milk. Monterey Jack and Brick cheese fill this category.
Soft cheese and fresh cheese are those that need a container, as they lack body but certainly not in volume. High moisture content, these cheeses are usually eaten right after they are purchased. Cottage, cream and feta take this category. The last one is the soft-ripened cheese, rated for body and flavor. Delicate and tender, Brie and Camembert fit this category.
Lots of cheeses still appear categories within these main categories. But they certainly offer a kaleidoscope view on the wonderful world of cheese.
Firstly, there is blue cheese. Blue cheese is achieved by veining in specially bred green or blue molds inside the cheese to permeate the insides with a stately flavor, most often described as 'piquant'. Hard cheese is what can be named for classes such as Parmesan cheese, Romano, and the scalletic Asiago. Well-aged and thick like a brick, its resilient flavor is best used to impart cheesiness on most dishes; from sauces, to snacks and salad. A popular cheese most kids would be familiar to is Pasta Filata, that easily melts when heated thoroughly. This effect is achieved because the whey is stretched thoroughly before it is cast in mold and shaped. Common cheeses in this category are String cheese, Mozzarella and Provolone.
Processed cheese is the next category, a mixture of both freshly made cheese and naturally-aged ripe cheese. It is cooked, processed and mixed evenly with a special salt, afterwhich no more ripening and aging is required (that part was taken care of by the aged cheese in the mixture). Semi-hard cheese is akin to hard cheeses, but their undeniable softness and body makes them not only limited to as food ingredients (like that of hard cheese) but also as a condiment, a food complement, and a snack in itself. The cheese still retains a good kick though, most popular are Cheddar cheese and Edam. Semi-soft cheese is like soft cheese, but they still have shape and body, partly because they are made of whole milk. Monterey Jack and Brick cheese fill this category.
Soft cheese and fresh cheese are those that need a container, as they lack body but certainly not in volume. High moisture content, these cheeses are usually eaten right after they are purchased. Cottage, cream and feta take this category. The last one is the soft-ripened cheese, rated for body and flavor. Delicate and tender, Brie and Camembert fit this category.
Lots of cheeses still appear categories within these main categories. But they certainly offer a kaleidoscope view on the wonderful world of cheese.
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