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Types of Cheese

Appears in
Cheese Obsession
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About
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.

Cana de Cabra, Pyramide, Rosso di Langa, Brebirousse D’Argental, Muenster, Brunet, crottin, and pecorino.

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

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