How to Identify Cheese
Type of milk:
Ripened but unpressed – quick-ripened (1 month) by surface molds; allowed to drain naturally
Uncooked but Pressed – pressed and ripened from 2 to 18 months (Gouda)
Cooked & Pressed – cooked, then molded, heavily pressed and then ripened for up to 4 years
Soft – neither cooked nor pressed, spreadable (brie)
Semi soft – pressed, can or cannot be pressed, firm but moist, sometime crumbly (cashel blue, chabichou du poitou, morbier)
Semi hard – cooked and pressed, sliceable
Hard – cooked and pressed, very firm, can be both sliced and grated (aged gouda, petit basque, cheddar, parmesan, pecorino)
Shapes: 6 basic shape
Rule of thumb: the longer the ripening, and the more butter fat content, the darker the cheese.
Soft White Bloomy Rinds – have a thin or thick growth of white mold on surface.
Washed Rinds – a smeary bacterial growth washed by water, wine, or brine.