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Additional Resources

Classification of Cheese

Varieties of Cheese, classified by hardness and ripening method

  Ripening Method Cheese Variety
Very hard Bacteria/Enzymes Asiago, Parmesan, Romano, Sapsago
Hard Bacteria/Enzymes Cantal, Cheddar, Colby
Hard Eye-producing Bacteria/Enzymes Emmentaler (Swiss), Gruyere, Fontina, Jarlsberg
Semi-hard/Semi-soft Bacteria/Enzymes Edam, Gouda, Monterey jack, Mozzarella, Munster, Provolone
Semi-hard/Semi-soft Bacteria/Enymes and Surface Microorganisms Bel Paese, Limburger, Port Salut, Trappist
Semi-hard/Semi-soft Bacteria/Enzymes and Blue Mold Blue, Gorgonzola, Roquefort, Stilton
Soft Bacteria/Enzymes and Surface Microorganisms Brie, Camembert, Neufchatel
Soft Unripened Cottage, Cream, Feta