What are the basic types of cheese?
Cheeses are usually categorized based upon their type of milk, processing method, texture, shape, color and rind. Here are the basics: Fresh Cheeses: Uncooked and unripened lactic curds, usually moist and mild, drained, like Cream Cheese, or undrained, like Ricotta. Soft-ripened or bloomy rind: Semi-soft consistency with surfaces exposed to molds that cause them to ripen inward. Bloomy rinds (Brie, Camembert) become creamy as they ripen. The higher butterfat cheese often found in this group, including double and triple-cremes (like St. Andre), produce the richest, creamiest cheeses. Washed-rinds: Treated or cured by being brushed, rubbed, washed or immersed in brine of salt, wine, beer or grape brandy to promote desirable exterior mold that produce a “smelly” quality with a pronounced flavor (Pont L’Eveque, Alsace Munster). Natural rind: Self-formed rind, no micro-flora or mold or washing of their thin exterior. The natural rind takes the appearance of rock covered with splotches of li
