Cheese
is an ancient food whose origins may predate recorded history. Probably
discovered in Central Asia or the Middle East, cheesemaking spread to Europe
and had become a sophisticated enterprise by Roman times. There are over hundreds of types of cheese produced all over the world with diffferent flavors and distinct texture. No one categorization scheme can capture all the diversity of the world's cheeses. These are some commonly used classifications.
Fresh
For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, Romanian Cas, Cream Cheese and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild taste. Traditional Mozzarella also falls into the fresh cheese category. Other firm fresh cheeses include paneer and queso fresco.
Distinctively aged
Soft-ripened cheeses such as Brie and Camembert are made by allowing mold to grow on the outside of a soft cheese for a few days or weeks. The mold forms a white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses.
Blue-mold cheeses like Roquefort, Gorgonzola, and Stilton have distinct blue veins and, often, assertive flavors. Their texture can be soft or firm. Washed-rind cheeses, bathed in a saltwater brine as they age, can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller).