Different types of cheese

Answer 1

• fresh
• whey
• pasta filata
• semi-soft
• semi-firm
• hard
• double and triple cream
• soft-ripened
• blue vein
• goat or sheep
• sharp
• processed

Answer 2

Soft cheese

Brie, Camembert, Feta

This type of cheese does not undergo any heating or pressing. A penicillium fungus gives it its furry white rind. Not usually used in cooking, soft cheeses are used to spread on bread or crackers.

Which wine to serve with them? Young wines such as Bordeaux or Beaujolais.

Semi-soft cheese

Munster, Port Salut, Gouda

This type of cheese does not undergo any heating or pressing. The rind is rinsed and brushed with a solution of salted water enriched with specific bacteria, which encourages orange-coloured fungi to appear. Ideal for snacking or desserts, some semi-soft cheeses may be used for cooking if they stand up to heat well enough.

Which wine to serve with them? White Côtes du Rhône or red Bordeaux.

Semi-hard cheese

Caerphilly, Cantal, Cheddar, Cheshire, Comté, Edam, Emmental, Gloucester, Gruyère, Lancashire, Leerdammer, Manchego, Red Leicester, Wensleydale

Once transformed into curds, these types of cheese are heated, pressed, moulded and left to ferment. This is how the famous holes appear in cheese that is stored in cellars (such as Emmental). They are very rich in calcium. Maturing can take from three to nine months, or even longer.

Which wine to serve with them? White Burgundy and Chardonnay, or full-bodied red wines such as Rioja.

Hard cheese

Aged Manchego, Mimolette, Parmesan, Pecorino Tuscano

A hard cheese needs to have less water content (30-48%) in the end product than a soft cheese (which has 50-70%). Packed into moulds, firmly pressed and stored for long periods (up to two years), they become hard and more pungent over time.

Which wine to serve with them? Red wine such as Burgundy.

Blue cheese

Roquefort, Gorgonzola, Stilton

The production of this cheese involves inoculating it with fine, long skewers containing penicillium cultures which allow mould to develop in the cheese. This is what produces the green or blue veins.

Which wine to serve with them? Sweet wines. Loupiac, Sauternes or port work well.

Goat's cheese

Caprino, Gevrik, Pantysgawn, Sainte-Maure

This cheese isn't distinguished by its method of production: it is just made with goat's milk. Goat's cheese has a large range of flavours and textures, from dry and hard to soft and creamy. It is sometimes covered with charcoal or rolled over herbs.

Which wine to serve with them? French Sauvignon Blanc, Pouilly or Chablis.

Processed cheese

The cheese is made up of a mixture of cheese(s), butter, cream and milk that is heated and emulsified. Some varieties are flavoured or spiced. The shelf-life is generally very long.

Fresh cheese

Cottage cheese

This is fresh cheese with 80% water content. milk is curdled and drained, but little other processing takes place and there is no ageing. Cottage cheese is typically eaten with fruit or in salads.

Mozzarella

This cheese is obtained through kneading and stretching the curd until it reaches the desired consistency. Mozzarella is often used in Pizza and lasagne.

Fromage frais

This cheese is hardly drained or matured; its milk proteins simply coagulate under the effect of lactic ferments. It can be eaten on its own or with added flavouring.

http://www.sofeminine.co.uk/guide/food/f6645-different-types-of-cheese.html

Answer 3

• British Brie
• British Camembert
• Caerphilly
• Cheddar
• Cheshire
• Cornish Yarg
• Derby
• Double Gloucester
• Lancashire
• Parmesan
• Red Leicester
• Shropshire Blue
• Stilton
• Wensleydale
• White Stilton

Answer 4

Ok well these are the ones I know

Gouda

Cheddar

Mozzarella

Parmesan

Jalapino

White

Goat

Answer:

Although there are many hundreds (even thousands) of specific cheeses with individual names based on flavour (natural or added), origin and age, the basic types may be classified into a few types:

• Blue Cheeses (usually with a green or blue mold)
• Soft & Fresh Cheese (including curds)
• Semi-Soft
• Hard
• Stinky
• Processed cheeses (more a manufactured item made from cheese and "other stuff"
• Bizarre (including cheese infested with maggots and wrapped in goat dung)

The different milk types used are pretty much limited to:

• Cow's Milk
• Goat's Milk
• Sheep's Milk
• Buffalo Milk
• Mixed Milk (any combination of the above)

Answer 5

There are way more then 7 types of cheese's. The 7 most common in the United States are, Cheddar Swiss American Provolone Muenster Colby and Cream.

Answer 6

Cheddar

Monterey Jack