Types of Cheese, Origin and Microorganisms invoved with Examples || Blue Cheese, Cheddar, Roquefort, Camembert, Parmesan, Mozzarella  and Romano

Soft Cheese

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

  • 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.
Havarti 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.

    Cheddar 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.

    Romano cheese

  • 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.
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.

    Blue cheese

  • 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 hardgranular cheese produced from cows' milk and aged at least 12 months.

    Parmesan  cheese

  • Country of origin: Italy
  • Microorganism: Lactococcus lactis , Lactococcus cremoris, Streptococcus thermophilus

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