These blue cheeses mature with the special cultivated mold culture Penicillicum Glaucum or Penicillicum Roqueforti. Famous names are Roquefort, Gorgonzola and Stilton. To most of the blue cheeses the Penicillicum is added in the curd by pricking air holes in the cheese. The blue vein can develop and divide through the whole cheese. Depending of the kind of milk, maturation and fat content the blue cheese is from soft- creamy until a strong-spicy taste.
Wellknown examples of white mold cheeses or white crust cheeses are Brie and Camembert. These cheeses are dusted with Penicillicum Candidum or the Penicillicum Camemberti. This results in a beautiful white crust flora with its particular taste : mild and aromatic. The fat content varies from 40 till 60% f.i.d.m. White flora cheeses are available “au lait cru” (made from raw milk) or pasteurized. The taste and smell of traditional raw milk (farmer’s) white crust cheeses is a bit spicier than the pasteurized version. The maturation time is short in general; 4 till 8 weeks.
Red crust cheeses are made with the Brevibacterium lines or with Corynye bacterium cultures. The crust of these cheeses is washed or brushed during the ripening. This treatment gives the cheese it’s light orange / red colour. The taste varies from creamy/spicy till strong like for example Epoisse. This depends on the kind of milk, pasteurized or unpasteurized milk and time of maturation. Some cheeses are washed with Marc de Bourgogne, cognac, wine, beer or herbs. All give their own specific taste accent and intensity to the cheese.
Hard- and semi hard cheeses are solid, after matured for a long time – sometimes more than 4 years –. Cheese made out of skimmed milk and/or re-heathed curd is mostly harder. For example the Parmigiano Reggiano or Grana Padano. Hard cheeses are available in many different kinds of milk and tastes, like for example Pecorino, a sheep cheese with a salt and spicy taste. Other well-known cheeses are the Frensh Comté and the Swiss Gruyère. An interesting cheese category with which beautiful combinations can be made in the kitchen / on a cheese platter.
This category contains all goat cheeses made from at least 80% goat’s milk. Specific for these cheeses is the white color. Goats turn the red-yellow carotene into vitamin A, which is the reason the dairy doesn’t color yellow. Goat cheeses are available in many appearances. Well known are the goat cheese rolls, also known as ‘buche’, made from pasteurized goat’s milk. Or the traditional raw milk specialties produced on the farm, like the Chabichou du Pointou AOP.
Various kinds of hard cheeses are used to produce processed cheese. First they take off the crust and grate the cheeses. Thereafter the melting cheese is produced by adding melting salts. By adding milk, creambutter or crème fraiche and/or herbs to the cheese, the taste and kind will be determined. There are several kinds and qualities of melting cheese in lots of tastes and variaties.
This category contains the un-ripened cheeses which are ready for consumption right after production. Fresh cheeses have a soft, granular structure in general. They are fresh, sometimes with a pleasant light sour taste and are available in various variants. Like Mozzarella, Mascarpone and Queso Fresco.