Cheeses by Category

Below is a list of the main cheeses made in America. They are categorized by texture since that is the easiest way to understand cheeses. Bear in mind, though, that sometimes the same cheese will be made in both an aged and a less-aged form. For example, Monterey Jack can come in the form of a semi-soft cheese, aged just a short while, or it can be aged from six months to years, passing through varying degrees of firmness. This cheese, therefore, will be listed under the semi-soft, semi-hard, and hard category. Asiago is another cheese that is made in both forms, as are many others. Also, since many American cheesemakers make their own unique cheeses, I have ended each category by noting this. If you're confused, you can always ask the cheesemongers for guidance, though perhaps you'll want to consider visiting them mid-week - at least, to start.

Fresh cheeses (Not aged or ripened):

• Bakers Cheese
• Chèvre (Fresh Goat Cheese)
• Cottage Cheese
• Farmer Cheese
• Feta (some)
• Fromage Blanc
• Mascarpone
• Mozzarella
• Oaxaca
• Panela (Mexican cheese)
• Pot Cheese
• Quark
• Queso Fresco (Mexican cheese)
• Queso Blanco Fresco (also called Queso Para Freir)
• Requeson (Mexican cheese similar to ricotta)
• Ricotta
• Scamorza

What to look for when buying:

Because fresh cheeses have such a short shelf life to begin with, they are quite easy to select. Ricotta, fromage blanc, and fresh goat cheese should all smell fresh with no sour notes. Ideally, mozzarella that is packaged in water or whey should be purchased within a couple of days of when it was made. However, if you are buying mozzarella at the grocery store, look for those in the specialty cheese section that are made from whole milk, are packaged in liquid rather than Cryovac'd, and if possible, made fairly close to where you live. Or, simply ask the store or your cheesemonger for the freshest mozzarella they have.

Semi-Soft cheeses:

• Asadero (Hispanic cheese)
• Beer Käse (also spelled Beerkaese and Bergkaese)
• Brick
• Butter Käse (also spelled Butterkaese)
• Colby (some)
• Crescenza
• Crottin (some)
• Crowley (some)
• Edam
• Fontina (some)
• Gorgonzola
• Gouda (some)
• Havarti
• Limburger
• Monterey Jack (some)
• Muenster
• Provolone (some)
• Teleme
• Tilsit (some)
• Many specialty sheep, cow, and goat cheeses

What to look for when buying:

As we have learned, semi-soft cheeses range in texture. This variation also speaks to the shelf life of these cheeses. Those that are soft and creamy, such as Crescenza, will last only about ten days. Therefore, try to buy this type of cheese as soon as possible after the store receives it. Teleme, on the other hand, has a longer shelf life, though if it is already at the "oozing" stage, then it probably only has another week of life or so.

Harder style semi-soft cheeses, such as Gouda, Monterey Jack, and Colby, have a surprisingly long shelf life. Since most of these types of cheeses have waxed rinds or no rinds, you can see the condition of these cheeses just by looking. If they are smooth, have a nice fresh milk aroma, and well, look fresh, then these are the ones to buy. If, on the other hand, they look dried, cracked, or have obvious mold starting to grow, then you can probably assume that these are past their prime. Cheeses in other categories that fit this description, however, may be perfectly fine. That's why it's important to understand the style of cheese you're looking to purchase.

Soft-Ripened Cheeses:

• Brie
• Camembert
• Many specialty sheep, cow, and goat cheeses

What to look for when buying:

Soft-ripened cheeses should give a little in the center when you gently press them. If they are quite hard, then they are not ripe. Some will ripen over time, but unfortunately, many Bries and Camemberts made for the mass market are not made in such a way that they will ever fully ripen. Your safest bet is to buy these types of cheeses from smaller specialty cheese shops, in the specialty cheese section of the supermarket, or, ideally, directly from the cheesemaker.

The rind of a soft-ripened cheese should look white - not pink - and the aroma should be fresh. If the cheese has a pinkish hue and smells like ammonia, it won't be good to eat.

Surface-Ripened Cheeses

• Banon (goat's milk sometimes mixed with cow's milk)
• Brebiou
• Cabécou (see also Rocamadour)
• Chabichou de Poitou
• Crottin de Chavignol
• Le Chevrot
• Le Gariotin
• Le Lingot
• Pérail (sheep's milk)
• Picodon
• Pouligny St. Pierre
• St. Felicien
• St. Maure
• St. Marcellin
• Selles-Sur-Cher
• Rocamadour (see also Cabécou)
• Valençay

Italy

• Cravanzina (cow and sheep's milk)
• Robiola Bossina (sheep and cow's milk)
• Robiola di Roccaverano (goat's and/or mixed milk)
• Robiola Tre Latte (sheep, goat, and cow's milk)
• Rocchetta (sheep, cow, and goat's milk)
• La Tur (sheep, cow, and goat's milk)

Spain

• Monte Enebro (goat's milk)

What to look for when buying, keeping in mind there are two types of surface-ripened cheeses:

Firmer style The firm style of surface-ripened cheeses, such as many of the goat cheeses that come from France's Loire Valley, have very firm, solid rinds that look as though they have a matrix of curly wires running all over the surface. (This is a good thing). The color of the rind runs the gamut from yellowish to tan to brownish to gray. These cheeses are often tall and cylindrical in shape (or possibly pyramid-shaped), and will last the longest of the cheeses in this category, up to two months depending on when you buy the cheese. The paste (interior) of this style of surface-ripened cheese will be bright white to light ivory. Do not buy it if the cheese is dried out and cracked. It may, however, have a few splotches of blue mold. This is okay. If it has a hairy black mold (sounds appetizing, doesn't it?), then don't buy it. While it will not hurt you, it will make the cheese taste bitter.

Creamy style This style of surface-ripened cheese is much more delicate, and the rinds on some will even tear with even the most gentle touch. The surface color of the cheese will range from white to yellowish to pinkish or faint orange, and the texture will be delicate and possibly oozy. This style of surface-ripened cheese will not last as long, maybe about ten days, depending on when the store got the cheese and when you bought it.

Semi-Hard Cheeses:

• Asiago (some)
• Baby Swiss
• Blue cheese (some)
• Cheddar (some)
• Chontaleño
• Colby (some)
• Crowley (some)
• Emmentaler
• Fontina (some)
• Gouda (some)
• Gruyère
• Kasseri
• Menonita (Mexican cheese)
• Monterey Jack
• Queso Blanco
• Swiss
• Tilsit (some)
• Many specialty sheep, cow, and goat cheeses

What to look for when buying semi-hard cheeses:

Semi-hard cheeses are among the easiest to find in excellent shape because they generally last quite a long time. Their rate of spoilage is slower and their resulting shelf life is longer. When buying these cheeses, you want ones that have smooth, solid textures and don't appear grainy. They should look relatively dry - though not dried out - compared with semi-soft cheeses which have a somewhat slick and creamy appearance. If the cheese has a rind, make sure it doesn't have lots of cracks, dry spots, or mold on it, and try to buy a piece cut to order rather than one that has already been cut and wrapped.

The aroma of semi-hard cheeses will vary, but rarely are they very strong. This is because the relative lack of moisture in these cheeses tends to equate to comparatively mild aromas. Also, many of these cheeses are wrapped in wax or plastic which eliminates aromas until the cheese is unwrapped. Even then, it may or may not be particularly aromatic. Naturally there are exceptions. Semi-hard cheeses that have been washed with so called Brevabacterium linens, such as the Pleasant Ridge Reserve, impart a somewhat stronger aroma - and have the flavor to match. And, of course, blue cheeses are quite spirited, too.

Hard Cheeses (often grating cheeses):

• Asiago (some)
• Cotija
• Enchilado (chili- or paprika-coated Mexican cheese)
• Dry Jack
• Parmesan
• Ricotta Salata
• Romano
• Many specialty sheep, cow, and goat cheeses

What to look for when buying hard cheeses:

Buying a hard cheese can be a bit tricky. While you want it hard, you don't want it dried out. How can you tell the difference? Sometimes, you can't. But generally speaking, a hard cheese should look pretty solid with a minimum amount of cracking. It really shouldn't have any visible mold (though there are a few exceptions), and it should either be well wrapped or a whole wheel. Since a hard cheese has already lost most of its moisture, exposure to air will only dry it out quicker.

Blue Cheeses:

• Semi-soft
• Gorgonzola
• Maytag Blue
• Many specialty sheep, cow, and goat cheeses

• Semi-hard (Stilton-style)
• Many specialty sheep, cow, and goat cheeses

What to look for when buying:

Just as blue cheese ranges in texture, so, too does it range in longevity. The creamier, younger cheeses, like Gorgonzola, should have a nice, soft texture and no ammonia aroma. It should not be mushy or watery.

Roquefort-style blue cheeses have a much longer shelf life. Look for cheese that is holding its shape (this style of blue cheese is almost always made in at least a 5-pound wheel), or, if it's been cut from the wheel, has a clean-looking paste, distinctive blue veins and/or sometimes blue "speckles", and has a clean aroma with no ammonia-like overtones.

A Stilton-like blue cheese has the longest shelf life. When buying this style of blue cheese, avoid ones that are too hard as they may have been on the shelves a little too long. A little bit of visible cracking is fine, though. Look for cheese that has a paste that is solid and firm, much like a cheddar in consistency, only with veining. The paste will also most likely be darker, regardless of the type of milk used to make it. A goats' milk blue made in this style will probably look grayish; a cows' milk will look tan, gray, and/or light gold. These harder-style blue cheeses usually have lots of veining as well.

Washed Rind Cheeses:

Specialty sheep cow, goat and cheeses. These are distinguished by their strong aroma and pinkish or orange-colored rinds, and generally semi-soft texture.

What to look for when buying:

Because of the special bacteria that are used to create washed rind cheeses, the rinds will often be pink, orange, and sometimes tan-colored, depending on their age. The rind should be uniform on a washed rind cheese and should not be cracked. Be sure to smell the cheese. While it will be quite strong, it should not smell ammoniated. You'll definitely be able to tell the difference. In terms of texture, a washed rind cheese should give to the touch. Sometimes, it will be extremely runny, which is a good sign. However, it is likely that when it gets to this stage, its shelf life will be shorter. In other words, eat it soon after you get it home.

As there is no washed rind cheese tradition in this country, all of those made in the United States are unique to the cheesemaker. As a result, they cannot be listed by name here. By way of comparison, a few of the well-known European washed rind cheeses are Taleggio from Italy and Reblochon, Pont L'Eveque, and Livarot from France.