A Quick Guide to the 5 Types of Cheese

So there are only 5 cheeses in the world. Just kidding! If that were the case, a store like Stinky Bklyn wouldn't exist. But to make learning about cheese a little easier, it can be helpful to group cheese into 5 broad categories:

Type 1:

Type one cheeses are uncomplicated little fellows. After the curd is formed the cheese is scooped into molds, (usually not cut) and allowed anywhere from 0-60 days of aging. Frequently these cheeses are soft or chalky. The predominantly have a very lactic curd, and could be made with out the addition of rennet (though it is very rare for a cheese to be made without rennet nowadays.) Very little is done to these cheeses throughout their aging other than regular turning. It is rare to eat these cheeses past 60-70 days, although it is not unheard of. These cheese s are usually small format, weighing less than a pound. Occasionally larger versions are made for commercial purposes, however even these rarely exceed 4lbs. This category includes Brie, Chevre, Fromage Blanc, Triple creams, Robiolas and others.

Type 2:

This is a cheese made for longer aging; the curd is usually cut extensively before being moved into molds, causing increased release of whey. The resulting cheese is usually firmer, sometimes with a smooth and sometimes irregular paste, depending on pressing techniques. The cheese can be aged up to a year and sometimes more, acquiring a greater depth of flavor, although they rarely gain a ?sharp? or ?strong? flavor. The cheeses are generally between 5 and 10lbs and the average age is between 6 months and a year. Cheeses in this family include Pecorino, Manchego, Brebis Pyrenees, Tomme de Savoie, some of the English hard cheese, and more.

Type 3:

These are complex recipe cheeses. During the make process, the curds for these cheeses is somehow manipulated: heated, extensively cut, pulled, washed, cheddared, or some other working. The cheese is more suited to long aging, and is designed for high stability over shipping. Wheels are usually large; in excess of 15lbs and reaching 80+lbs. frequently these cheeses are the result of creamery production. This is cheese as a commercial product. The cheese is usually a minimum of a year old, and frequently undergo careful attention during their affinage, and are often rubbed, turned, and washed. This family includes Gouda, Cheddar, Gruyere, and Grana among others.

Type 4:

Stinky Cheese! O the sublime washed rind. These cheeses harken back to type one, but with several key differences. The curd is usually scooped, and not cut, but the curd is usually heavily renneted for a more basic (less acidic) profile. The cheese is usually small format, but the aging process involves extensive treatment of the rind to produce a growth of brevibacterium linens. So if it smells and has a bright orange crust, chances are you got one of these guys. Check out Ardrahan, Livarot, Taleggio, Grayson, Red Hawk, and that?s just scratching the surface.

Type 5:

The blues are here. Basically if it has more than an incidental instance of Penicillum Roqueforti, it belongs here. Try Stilton, Roquefort, Oregon blue and more.