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Moist and soft, this cheese has a mild, delicate and pleasantly tangy flavor. Because it is unaged, it has no rind or surface mold. The whey is gently gravity-drained from the curd, leaving a light, spreadable cheese that is as versatile as butter.
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Small cheeses with velvety, edible rinds ranging from downy white to golden-red in color. Their ivory interiors are glossy and supple, with a smooth, buttery taste. This cheese ripens from its surface toward the interior, so the flavor profile varies throughout -- generally getting softer as it matures.
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Distinguished by their orange-red, shiny, damp exteriors and powerful aroma, these rinds are washed repeatedly with brine, wine, beer, brandy or cider as they age to encourage the flavor producing surface ripening. With an interior paste similar to Bloomy Rind Cheeses, they can be quite mild (despite a pungent rind) or famously bold, beefy and spicy.
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Marbled with bluish-green veins that develop after the cheese is pierced and air is allowed to enter, this classic cheese ranges in texture from crumbly (Stilton, Roquefort) to creamy (Gorgonzola). It always has a wonderfully complex, piquant flavor, and varies greatly in strength and pungency. Its rind can have a fine, white bloom or can be tan, thick and gritty.
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In this broadest category of cheese, the curds are pressed into forms, and aged for several months. They generally have thick, grey rinds, and may be finished with a wax rub to cut moisture loss. Their texture ranges from springy to firm, and they develop round, full-bodied flavors as they mature -- often with the essence of alpine flowers and grasses.
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These large cheeses are made with cooked curds, pressed firmly into forms, and aged for several months or years. They can have a solid, slightly crumbly texture, or a very dense, flaky, granular consistency. The flavors are pronounced and complex with fruity, nutty, spicy tastes. Many have special effects such as "eyes," fissures, threads, and salt or casein cystals.
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