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.