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Cheese Ripening Classifications

Unripened:

These are consumed shortly after manufacture. One of the most common is cottage cheese, a high moisture soft cheese. Unripened low moisture cheeses are Gjetost and Mysost.

Soft:

Curing will progress from the outside or rind of the cheese, toward the center. Specific molds or cultures of bacteria which grow on the surface of the cheese assist in the specific characteristic flavors, body and texture. These cheeses contain a higher amount of moisture than semi-soft cheeses.

Semi-Soft:

These cheeses ripen from the inside as well as from the surface. Curing will continue as long as the temperature is favorable. These are higher in moisture than firm cheeses.

Firm:

Ripen, utilizing a bacterial culture throughout the whole cheese. Ripening occurs as long as the temperature is favorable. Lower in moisture than the softer varieties and usually require a longer curing time.

Very Hard:

Cured with the aid of a bacterial culture with enzymes. Slow cured and very low moisture and contains a higher salt content.

Blue-Vein:

Curing is with the aid of mold bacteria and a specific mold culture that will grow throughout the inside of the cheese and produces the familiar appearance and unique flavor.

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