Types of Cheese

According to the Academy of Cheese, cheese can be classified into four "Make" classes: Soft, Crumbly, Hard, and Hard-Cooked. These categories are based on texture, moisture content, and production techniques​​.

The MPM model divides cheese production into "Make" (how the curd is formed) and "Post-Make" (processes applied after curd formation, such as moulding or washing the rind)​.

Common milks include cow, goat, sheep (ewe), and buffalo milk. Less common milks like camel and yak are also occasionally used​​.

Soft cheeses are high in moisture and often have little or no structural paste. Examples include fresh cheeses like goat's curd and ripened cheeses like Camembert​​.

These include both hard crumbly and semi-hard cheeses, which are scalded lightly and often have a softer, crumbly texture. Examples include Lancashire and Caerphilly​.

Hard cheeses are more firm due to lower moisture content and include types like Cheddar and Gouda. They are scalded to 36-40°C during production​.

These are cooked at higher temperatures to remove moisture, resulting in very firm structures, as seen in Parmesan and Gruyère​.

Blue cheeses develop their flavour from Penicillium Roqueforti, which creates the distinctive blue veining in the cheese. Examples include Stilton and Gorgonzola​.

In Europe, cheese designations such as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Speciality Guaranteed (TSG) are used to recognise and safeguard traditional food products. PDO ensures that the cheese is made, processed, and prepared entirely within a specific geographical area using recognised methods, as seen with Parmigiano Reggiano and Roquefort. PGI requires that at least one stage of production occurs in the specified region, with examples including Gorgonzola and Edam. TSG, on the other hand, focuses on preserving traditional composition or production methods without linking the product to a specific geographical region, as in the case of Mozzarella. These designations play a vital role in protecting traditional techniques, ensuring the authenticity of the cheese, and supporting the livelihoods of producers in designated regions.