Fresh or unripened cheese is not aged at all. Its taste and texture depend on the amount of salt and whey used during the manufacturing process. These cheeses include creamy French chevre and mild queso fresco.
Bloomy rind or soft-ripened cheese is aged from the outside in, creating a soft and runny interior held in by a thin layer of bloomy rind. They use a very particular strain of mold called Penicillium camemberti during the aging process. It converts the fats in the cheese into aromatic compounds called ketones. This is why soft-ripened cheeses like Brie and Camembert have a characteristic nutty-mushroom flavor.
Semi-soft cheese is aged for only a couple of months. The water content in it should be between 36% and 45%. It’s distinguished by the delicate taste and moist, yielding texture. Note that this cheese can’t be grated, it’s too soft for that. Semi-soft cheeses include Havarti and Limburger.
Washed-rind cheese ripens in the same way as bloomy rind cheese — from the outside in. To prevent white mold from developing, the rind is often washed. They do it with sea water, wine, beer, and even liquor. This process removes the mold, while at the same time encouraging the growth of a sticky orange bacteria called Brevibacterium linens. These bacteria give the cheese a peculiar pungent smell. Washed-rind cheeses include the famous Limburger and Taleggio.
Semi-hard cheese. Most of the cheeses produced are semi-hard. Their taste depends on the bacteria used to create the starter culture, and the aging time. The longer the cheese aging is, the harder and richer it tastes. Semi-hard cheeses include Gouda, Edam, and Cheddar.
Blue cheese. If soft-ripened cheeses are treated with mold on the outside, blue cheeses are injected with mold internally. This is how veins are created, the color of which can vary from blue-green to black. During ripening, the cheese rounds are punctured with thin needles over the entire surface. This is done because mold needs oxygen for development. This is what gives the final product its characteristic creamy crumbly texture. These cheeses include Gorgonzola and Roquefort.
Hard cheese. This category includes cheeses with a very low moisture content. They are so dry and hard that they can crumble. The aging of hard cheeses lasts for a long time — 2 to 3 years. Due to their texture, they can stand up well to a grater and are often used in cooking. These cheeses include Parmigiano Reggiano and Gruyère.
Pasta filata. This is a stretched curd cheese that is well-known in Italy. It’s soaked in hot water and then stretched by hand until it achieves its characteristic fibrous bouncy texture. Pasta filata is not aged, so it can be classified as fresh cheese, but thanks to its method of preparation, it deserved a classification of its own. Classic examples of this cheese include Mozzarella and Burrata.

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