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Apr 25, 2012 | Business

Listing Overview of Some Different Cheese

Serving a variety of cheeses before dinner, after dinner, or as horsdoeuvres, makes an elegant and tasty snack. With very little preparation, a cheese plate or two can liven up and pull together any occasion. To ensure your gathering gains the full benefit of ambience that only cheese can impart, keep the following tips for properly serving cheese in mind.

here are hundreds of different cheeses throughout the world as it is a staple in many culture's cuisines. Cheeses cannot be categorized by a single factor but are typically grouped in the following ways:

Fresh Cheese
Fresh cheeses are unripened cheeses that typically have short shelf lives (1-3 weeks), do not have a rind, and are high in moisture. While many cheeses improve with age, the opposite is true with fresh cheeses since these cheeses have flavor components that most resemble fresh milk and any sort of aging will only sour its flavor. These cheeses are typically bright white in color, smooth and creamy in texture, and possess flavor components that are tangy, milky, tart, and buttery.Examples of fresh cheeses include Burrata, Ricotta, Mozzarella, and Petit Billy.

Soft Cheese
Soft cheeses are typically young cheeses that have been aged two months or less. In the United States, they are almost all pasteurized because they are normally aged less than the required time to allow unpasteurized cheeses (60 days). The flavors of soft cheeses are typically mild and tangy. Examples of soft cheeses include yogurt cheeses and Bel Paese.

Semi-Soft Cheese
There is a fine line describing cheeses as soft or semi-soft. Typically semi-soft cheeses have been aged a little bit more than soft cheese and have less moisture. As a cheese ages, its moisture level decreases and the cheeses become more firm.Examples of semi-soft cheeses include Raclette, Trugole, and younger versions of Asiago.

Smoked Cheese
Smoked cheeses are those that have been exposed to smoke for a period of time. The smoky flavor permeates throughout the cheese giving it a unique flavor. The smoke generated could be made from a variety of types of wood, which also affect the cheeses flavor. Examples of this cheese include Brezain, Smoked Mozzarella, and Pavarti.

Soft Ripened or Bloomy Rind Cheese
These types of cheese are sprayed with a type of Penicillium mold that creates a velvety, pillowy and fluffy rind. Most soft ripened cheese have creamy pate. Examples of these cheeses include Brie, Camembert, and Fromage D'Affinois.

Firm Cheese
Firm cheeses are aged cheeses that still have some moisture that adds to the cheeses flavor. The rinds of these cheeses are typically not eaten and these cheeses have dense flavors. Examples of these cheeses include Manchego, Comte, and Cheddar.

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