Types of Cheese, Origin and Microorganisms involved with Examples

 Types of Cheese & Country of Origin

Soft Cheese

• Soft, Smooth and creamy texture. Soft cheese is not pressed or cooked during the manufacturing process.

• Example: Camembert
  
• Country of origin: France
• Contributing micro organisms: Lactococcus lactis, Lactococcus cremoris (Earlier stages of Production)

Semi-soft Cheese:

• A little more firm and compact than soft cheese, the semi-soft category contains the largest variety of cheese.

• Example: Havarti cheese,
  Mozzarella cheese- Country of origin: France

Firm cheese:

• Cheese in the category is considered to be an “all purpose” cheese. Cheese is pressed to remove as much whey as possible after the curdling process which creates a firm cheese.
  
  
  
  
  
• Example: Cheddar

Hard cheese:

• Hard cheese has a moisture content of less than 50% due to the cheese being the cheese to lose some of its moisture content and have a stronger flavour.
  
  
  
  
  
• Example: Romano
  

Fresh, un ripened or Infant cheese:

• Fresh cheese is not ripened, aged or fermented during the manufacturing process or at any point during the lifespan of the cheese. Fresh cheese has a very short shelf life.
• Example: Cottage cheese , Cream cheese.

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Blue cheese

• Cow, sheep or goats milk with a blue or green-blue mold. The mold is derived from spores from Penicillium roqueforti, Penicillium glaucum or other being injected into the cheese curds.
  
  
  
  
  
• Example: Roquefort 
• Country of origin: France
  
• Contributing micro organisms: Lactococcus lactis, Lactococcus cremoris (Earlier stages of Production)

Light or lite cheese

• Light cheese is made by reducing the amount of butterfat which makes the cheese rubbery in texture and much less flavourful than full fat versions of cheese. Light cheese has a high moisture content which makes it have a shorter shelf life.

• Example: Cheese with 7% Milk Fat, Cheddar which 19% Milk fat.

Processed cheese

• This cheese is created by melting together blend of grated cheese, milk, milk solids or water, food colouring and seasonings.

• Example: Processed cheese shies, cheese spreads “swokies”

Example of Very hard, ripened Cheese

• Parmesan is a hard, granular cheese produced from cows' milk and aged at least 12 months.
  
  
  
  
  
• Country of origin: Italy
• Microorganism: Lactococcus lactis , Lactococcus cremoris, Streptococcus thermophilus