All About Cheese
The Cheeseman's Cheese GuideThe Cheese Board
Fresh Cheese
Cheese that is ready to eat as soon as its made, hold a high moisture content and have a relatively short shelf life:-
Cottage Cheese, Cream Cheese, Ricotta, Mozarella
Soft Cheese
These types of cheese need some time to reach maturity and full flavor:-
Brie, Camembert.
Semi Hard Cheese
Cheese with a rubbery texture, sold at a relatively young age of a few months:-
Edam, St Paulin, Port Salut.
Hard Cheese, Firm
Cheeses that are pressed to remove much of the whey and moisture from the curds. Cheeses may be matured from anything between 12 weeks and up to 2 years:-
Mild Cheddar, Vintage Cheddar, Parmesan, Manchego, Red Leicester, Doubel Gloucester, Emmental, Gouda
Hard Cheese, Crumbly
Cheeses that are pressed to remove much of the moisture but sold at a relatively young age, typically between 4 and 8 weeks to retain a crumbly texture and fresh flavor:-
Cheshire, Caerphilly, Lancashire.
Blue Cheese
Penicillium roqueforti – a blue mould – is added to the cheese at various stages in the making process to create blue cheese.
Blue Stilton, Blue Cheshire, Gorgonzola, Cambozola, Danish Blue
A Choice Of Cheese
Brie
A delicious dessert cheese and one of the most recognized types of cheese in the world. Goes well with fruit.
Camembert
On of the most famous of French cheeses, renown for its creamy, delicate flavor.
Cheddar
Sharp tasting, smooth and creamy, this is a great all round cheese.
Cottage Cheese
Loosely packed cow’s milk cheese, designed to be eaten fresh. Excellent diet food as low in fat and high in protein and calcium.
Cream Cheese
Mild, spreadable, soft and delicious often mixed with herbs, pepper or garlic to give extra flavours.
Feta
Oldest cheese ever made, tangy, salty, delicious in salads.
Gouda
Sweet, mild and versatile.
Halloumi
A traditional cheese from Cyprus with a high melting point making it suitable for frying and grilling.
Parmesan
Hard, flavorsome cheese that is an excellent addition to pasta and baked dishes.
Provolone
Sharp Italian cheese from the southern region of Italy, easy melting and perfect for grilled cheese dishes.
Ricotta
A by-product of the cheese manufacturing process most often used in Italian cooking and pasta dishes. Blends well with tomato sauces.