Classification of Cheeses

Classification of Cheeses

There are many ways to classify cheeses. They can be defined by their microbial characteristics, appearance, mode of packaging, even their place of origin. The most common ways of classifying cheeses, however, are by the processing method, the milk source (cow, sheep, goat, etc), or the moisture content. The last method is the one discussed below.

Moisture content in cheeses decreases during the production process, especially during aging. As cheese age, they become drier and harder. Cheeses classified according to their moisture content are described as fresh, soft, semi-hard, hard, and very hard.

• Fresh. Fresh cheeses, also called “country cheeses”, are not aged. They are soft, whitish in color, mild tasting, and highly perishable because their moisture content is over 80 percent. They include cottage cheese, cream cheese, ricotta, farmer’s pot, and feta cheeses.
• Soft. Soft cheeses, such as Brie, Camembert, and many Hispanic cheeses, are ripened for just a short time. Water content ranges from 50 to 75 percent.
• Semi-hard. Semi-hard cheeses contain 40-50 percent moisture. The best-known examples are Roquefort, blue, Muenster, brick, Gouda, Edam, Port du Salut, Gorgonzola, and Stilton.
• Hard. The moisture content of hard cheeses ranges from 30 to 40 percent. Cheedar and Swiss are examples of hard cheeses.
• Very hard. Parmesan and Romano are classified among the hardest cheeses. Very hard cheeses will not slice easily, but are easily grated or crumbled. They are aged the longest and have a water content of approximately 30 percent.