We cover everything from fresh cheese to blue cheese to hard cheese and more.
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There is no doubt in our minds that cheese is loved by many worldwide.
Here are 6 of the most popular different types of cheese in the fresh cheese category.
Factories separate milk into solids during the cheesemaking process, called curds, and liquids called whey.
Once strained in cheesecloth, the remaining whey will be a soft, white, and fluffy ricotta.
Makingmascarponetypes of cheese is simple.
Mascarpone has an acidic but sweet taste.
It is silky and spreadable with a buttery texture and perfect for savory and sweet dishes.
Makers of buratta heat cows milk and mix it with cultures and rennet, which then begins to curdle.
The soft, crumbly, and salty brined cheese originates from Greece and compliments various dishes.
Feta types of cheese get their recognizable salty taste from the salty brine they are curated in.
Once the milk thickens, the whey drains, and the curd is separated.
The feta is then salted and dried before being submerged in a salty brine.
Cheesemakers add mold spores to milk during production or spray them on the surface of the completed cheese.
Camembert and brie regularly get mixed up, but the taste of Camembert is earthier and more intense.
During the aging process, the cheese turns so the mold can evenly grow from inside the cheese out.
However, brie has a milder and creamier taste and a higher milk fat percentage.
Like Camembert, cheesemakers can make brie with either pasteurized or unpasteurized milk from a cow or goat.
This delicious French cheese is then salted and left to age for at least five weeks.
Brillat-savarin
Brillat-savarin is a triple cream dessert cheese with a fat content of at least 75%.
Once the curd forms, it is cut and molded to allow the whey to drain off.
The cheese is then salted and left to age for four to five weeks.
Cheesemakers add cows milk into vats with cultures, rennet, and Penicillium Roqueforti.
Once the curds form, the makers drain the whey and divide the curds into molds.
Gorgonzola
Gorgonzola is a soft and crumbly blue cheese that ranges in taste.
The time the cheese ages for drastically changes the flavor and color of the final product.
Fromagers heat unpasteurized sheeps milk and combine it with salt, rennet, and Penicillium spores.
Their soft outer rinds are usually edible; however, they may not be to everyones liking.
Frances public transport companies have even banned the cheese from being taken on board because of its pungent smell.
They then cut the curd and transfer it into molds to drain the whey.
Limburger
Trappist monks in the 19th century produced the brick-shaped limburger cheese.
The cheese is an orangey-pink color due to the salt brine washings it receives during the aging process.
Like Epoisses, makers heat unpasteurized cows milk and mix it with rennet to form curds.
Cheesemakers curdle unpasteurized cows milk with rennet before separating and placing it in molds.
Once in the molds, they drain the whey, and press the curds.
It is a long-lasting cheese with low moisture content and a rind treated with saffron-infused vinegar.
Dutch cheesemaking factories heat pasteurized milk and add it to cultures and rennet, which thickens the milk.
The wheels then age for a month to five years.
Its mild, salty, and nutty flavor increases with aging and goes well with fruits and crackers.
Cheesemakers originally made edam from whole cows milk, but nowadays, they make it with part-skim milk.
They heat the part-skimmed milk and add cultures and rennet to coagulate the curd.
Once this process is complete, they cut and stir the curd to reduce as much moisture as possible.
Emmental
Of all the types of Swiss cheese, Emmental is the most iconicand the original.
Cheesemakers in Switzerland add rennet to unpasteurized cows milk to begin the curdling process.
Like most cheeses, factories add cows milk to rennet to curdle and later heated.
This process helps remove moisture from the cheese and acidifies the curd giving it an elastic texture.
Finally, they press the curds into molds and age them for at least three months.
The difference between parmesan and Parmigiano-Reggiano is that Italians make Parmigiano-Reggiano in four provinces of Italy.
Under Italian law, only cheese produced in these provinces can gain the title of Parmigiano-Reggiano.
Italians give the name parmesan to the same jot down of cheese made in different Italian provinces and countries.
Monterey Jack
Monterey Jack originated in California and is a fantastic cheese for snacking or melting.
American factories place pasteurized cows milk in a vat and heat it before adding cultures and rennet.
Once the cheesemakers remove the whey, they mix the curds with salt before pressing and flipping them.
Halloumi has a spongy texture, no rind, and is tangy and salty when eaten.
To make halloumi, cheesemakers heat milk and add rennet, to create curds.
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