Blue: A charasteristic of cheese varities that develop blue or green streaks of harmless, flavor-producing mold thoroughout the interior. Generally, veining gives cheese an assertive and piquant flavor.
Hard: A descriptive term for cheeses, such as Parmesan, Romano and Asiago, that are well-aged, easily grated and primarily used in cooking.
Processed: A blend of fresh and aged natural cheese that have been shredded, mixed, and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs.
Semi-Hard: A classification of cheese based upon body. Cheddar, Colby, Edam and Gouda are examples of semi-hard cheese varieties.
Semi-Soft: A wide variety of cheeses made with whole milk. Cheeses in this category include Monterey Jack, Brick, Muenster, Fontina and Havarti, and melt well when cooked.
Soft and Fresh: Cheeses with high moisture content, typically direct set with the addition of lactic acid cultures. This category includes cheese like Cottage Cheese, Feta, Mascarpone, Ricotta and Queso Blanco.
Soft Ripened: A classification of cheese based upon body. Brie and Camembert are examples of soft-ripened cheese varieties.