Types of cheese
Do you know that on the Earththere are 4000 typesof cheese with different names?
We distinguish and classify cheese following different criteria. The primary one is the type of milk that cheese was made from, e.g. Gouda cheese is made from cow milk, Chevrette – from the goat milk. On account of the technology of production of curd, we distinguish rennet cheeses, acid cheeses, acid-rennet cheeses and whey cheeses.
Another key to cheese distinction is thetype of rennet and the period of ripening– some of cheeses do not ripen at all, while some others receive their characteristic taste only after a few or even several months of maturing. The most popular types of such cheese are:soft blue-veined cheeses (Cambozola, Dor Blu, Blue d’Auvergne, Fourme d’Ambert), soft cheeses with a mold cover(Brie, Camembert, Mirabo), hard cheeses (Grana Padano, Parmigiano Reggiano, Gran Leo), semi-hard cheeses (Cheddar), fresh cheeses (Feta, Mozzarella, Mascarpone). Apart from them, we also have the processed, (dry) cottage/fromage, smoked and baking (Back-Camembert)cheeses.
We also define types ofcheese according to the fat contents: cream cheeses (approx. 50%), full-fat (not less than 45%), fat (40%), semi-fat (not less than 20%), low-fat (less than 10%). A very individual criterion that the producers use according to customers’ taste is the flavoringadditions such as pepper, cumin or olives.