How are different types of cheese classified?
It is very difficult to find a system of cheese taxonomy such that any given cheese can be assigned to one and only one category. Still, the following categories are generally accepted to be the most descriptive while overlapping the least. BLOOMY-RIND: describes cheeses that have a mold-ripened rind, such as Brie and Camembert. BLUE: describes cheeses whose interiors are ripened by blue, green and purple molds. Examples are Roquefort, Stilton and Gorgonzola. FRESH: describes cheese that do not undergo an aging stage, such as “Chevre,” Ricotta and Quark. PASTA FILATA (SPUN CURD): describes cheeses whose curds are “spun” during manufacture, creating a stringy, taffy-like texture. Examples are Mozzarella and Provolone. PRESSED: this category is very general, and can include cheeses in all the other categories. It refers to a step in manufacture in which the whey is forced from the curd using some kind of squeezing mechanism. Examples are Cheddar, Swiss, and Gouda. WASHED-RIND: describes
