Varieties of Cheese, Classified by Hardness and Ripening Method, Table

Varieties of Cheese, Classified by Hardness and Ripening Method, Table

▪ Table
ripening method cheese variety

Very hard bacteria/enzymes Asiago, Parmesan, Romano, Sapsago,
Sonoma Dry Jack

Hard bacteria/enzymes Cantal, cheddar, Colby
eye producing bacteria/enzymes Emmentaler (Swiss), Gruyère, Fontina, Jarlsberg

Semihard/semisoft bacteria/enzymes brick, Edam, Gouda, Monterey Jack,
mozzarella, Munster, provolone
bacteria/enzymes and Bel Paese, brick, Limburger, Port Salut, Trappist
surface microorganisms
bacteria/enzymes and blue mold blue, Gorgonzola, Roquefort, Stilton

Soft bacteria/enzymes and Brie, Camembert, Neufchâtel (France), Pont l'Évêque
surface microorganisms
unripened baker's, cottage, cream, feta, Neufchâtel

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Universalium. 2010.

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  • dairy product — Introduction        milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk.       Milk has been used by humans since the beginning of recorded time to provide both fresh and storable… …   Universalium

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