The recognised categories of cheese are : Fresh cheese Soft cheese Semi-hard cheese Hard cheese Blue cheese

FRESH CHEESE
Cottage Unripened low fat, skimmed milk cheesewith a granular curd.originated in US. And now has many variations. Curds with milk or cream added to give them a spoonable consistency. The flavor tends to be a bit tangy Mozzarella Italian cheese made from buffalos milk but may now also madefrom cows milk. Also known as a "pasta filata" cheese, the curds for mozzarella are heated and stretched. Fresh mozzarella is stored in water and is sliceable but has a very creamy texture. A drier form is sold wrapped in plastic. Both have a mild, milky flavor. Ricotta Italian cheese made from the whey of cows milk. A nmber of other Italian carieties are available made from sheeps milk. Creamy, spreadable cheese with a slightly sweet, milky flavor. The best ricotta has a fluffy, smooth texture and is not grainy. Traditionally, it is made from rennet and the whey drained from curds.

Soft cheese
Munster French Vosges cheese similar to camembert in shape but with an orange- red rind. American, german, swiss versions are also available. This cheese comes exclusively from an area

spreading between the East of the Vosges in Alsace and the West of Lorraine (where the cheese is called Grom). Back in the seventh century Irish monks settled in what is now called Munster Valley in Alsace. They created "Munster Kaes", their goal being to preserve milk and feed their people. Munster making: Farmers still use the traditional way to make Munster. The cheese is rubbed by hand with a solution of rock, salt and water. This will help the growth of bacteria giving a strong flavor to the cheese and preventing mold to developing. Tasting Munster: Munster has a strong and powerful aroma. Camembert Camembert is one of the most famous cheeses in France. Although the cheese dates back only to the 18th century. Camembert is named after a Norman village where there is a statue of its creator (Marie Harel). In 1855 the cheese was presented to Napoleon, introduced as from the village of Camembert. He enjoyed it very much and from that moment Camembert became known everywhere by this name. Camembert Making: Made from pasteurized cow's milk. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). An affinage of 21 days is legally required.

Semi-hard cheese
Edam A dutch cheese that is similar to, but harder than gouda. It has a fairly bland and buttery taste and yellow and red wax coated rind. It is sometimes flavoured with cumin Gouda Buttery texture, soft and mild flavouredwell knows dutch cheese with yellow and red rind. Similar to edam, but softer than edam

Hard cheese
Permesan Classic Italian hard cheese, more correctly called parmigiano reggaino. It is also known as the grated parmesan cheese used in and for sprinkling over Italian dishes, especially pastasand also minestrone soup Provolone Smoked cheese made in America, Australia and Italy. Now made from cows milk but origianally made from buffalos milk. Younger version are softer and milder than the longer kept and more mature varieties.

Blue cheese
Danish blue One of the most well known of blue cheese. Softish and mild flavoured. It is one of the first European blue cheeses to gain popularity in Britain

 Blue Cheshire One of the finest of blue cheese which only becomes blur accidentaly, although the makers endeavour to assist this process by pricking the cheese and maturing it in a flavourable atmosphere