Types of Cheese

Most cheeses begin the same way: milk is warmed, cultured, and allowed to ferment. Rennet coagulates the milk, and the solids are shaped and aged. Depending on the culture used or the aging technique, the results vary. You can group cheeses by the type of milk used, but it’s more useful for cooking to categorize them by the length of aging and their final texture.

Clockwise from bottom Point Reyes Original Blue, Gorgonzola dolce, Valdeón, Stilton, bleu d’Auvergne, Shropshire Blue