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CHEESE continued CHEESE CLASSIFICATION Cheeses can be classified by texture, fat content, ripening method or country of origin. It is difficult to classify cheeses by any standard because many of the cheeses cross over from one category to another. We are going to use the texture classification method. Even with this classification process there are certain cheeses, like mozzarella, which are sold to customers as a fresh cheese or as a processed loaf or as an aged cheese. In each case, the texture of the mozzarella is different. FIVE BASIC CHEESE CATAGEORIES Fresh or Unripened Cheeses are uncooked and unripened. They are generally mild and creamy with a slight tanginess. They usually have a high moisture content ranging from 40-80%. Because of their high moisture content, they are highly perishable. Soft Cheeses have thin skins and creamy centers. They are among the most popular and delicious cheeses in the world. They ripen quickly and remain at their peak of flavor for 3-5 days. They are highly perishable possessing a moisture content of 50-75%. Semi-soft Cheeses include mild, buttery cheeses with smooth, sliceable textures. Some cheese in this category are referred to as monastery cheeses because their origins can be traced back to monasteries during the Middle Ages. The moisture content of these cheeses ranges from 40-50%, giving them a longer shelf life than the fresh or soft cheeses. Firm Cheeses have a dense texture. Many of the cheeses have a slightly flaky consistency making them difficult to slice thinly by hand. They have a moisture content of between 30-40% giving them a longer shelf life than previously mentioned cheeses, and making it less pliable as well. Hard Cheeses are cheeses that have been carefully aged for extended periods of time. Many of these cheeses are cooked at high temperatures in order to create a tight protein bond prior to aging. These cheeses have a moisture content of approximately 30%. Hard cheeses are well suited for grating because of the combination of low moisture and tight protein bonding. Grating cheeses have the longest shelf life of all the natural cheeses. You are on page 2 (1) (2) (3) (4) (5) (6) (7)