Fresh Cheese
No difference between the inside and the outside
Melts in Your mouth like a mousse
i.e. Chèvre (fresh goat’s milk cheese)

Aged Fresh Cheese
Grey Molds on the Outside
Contrast between the Grey Ash and Mold and the White Inside
i.e. Saint Maure (with the straw or stick running through it)

Soft White Rind
Runny around the outside and firm in the middle
Gradually Fermenting and Breaking Down
i.e. Flower Marie or Brie

Semi-Soft
Washed Rind
Sticky and Elastically
Smells of Farm Yard
(Our Favorite)

Hard Cheeses
i.e. Parmesan, Asiago, Kasseri, Raclette

Blue Cheeses
Blue Molds and Veining inside
Zabar had this huge open wheel of Gorgonzola in their case,
where they scooped out frohard m the center
thick like wood putty and nothing like it
i.e. Stilton, Gorgonzola, Cabrales, Roquefort, Danablu, Amana

Flavor Added Cheeses
Includes Smoked Cheeses and Spiced Cheeses
(such as Caraway or Cumin)