Cheese Families

Fresh cheeses are not aged and have high moisture content. They are usually soft, often spreadable, and have mild flavors.

Soft-ripened cheeses with white, bloomy rinds produced by Penicillium candidum, P. camemberti or similar molds. They ripen from the outside in and have creamy textures.

Cheeses whose rinds are washed with brine, beer, wine, spirits or other solutions during aging, encouraging the growth of bacteria that create distinctive aromas and flavors.

Cheeses whose curds are pressed to remove moisture but not cooked at higher temperatures. They typically have firm textures and develop good flavor with age.

Cheeses whose curds are heated to higher temperatures after cutting and before pressing, resulting in firm texture and sweet, nutty flavors. Often made in Alpine regions.

Stretched-curd or "spun paste" cheeses where curd is heated in hot water and stretched, resulting in a fibrous, elastic texture with unique melting properties.

Cheeses with distinctive blue or blue-green veins of Penicillium roqueforti or similar molds throughout. They typically have tangy, spicy flavors and crumbly textures.

Cheeses with bacterial cultures smeared on their surface, creating distinctive flavors while maintaining a semi-soft interior texture.

Cheeses made by further processing cheese or the whey byproduct of cheesemaking. Includes processed cheeses and whey cheeses with unique properties.