Dairy Maiden

Artisanal Cheeses

A cow cheese classification chart by make steps and rind

im=interior mold
em=exterior mold
Fresh Cheeses
( 2 weeks or less)
Aged Cheeses
No mold External mold Dried/plain rind Schmeared rind Ash-coated rind External Mold
      im   im im   im  
Naturally or spontaneously draining Slow coagulation   chaource
cream dots
      castello   cambazola
Rapid coagulation                
Draining is Assisted with: cutting the curd     feta          
cutting stirring
the curd
              camembert
cutting stirring
pressing the curd
               
cutting stirring
pressing milling
the curd
    cheddar
colby
stilton        
cutting stirring
cooking pressing
    swiss
parmesan
  limburger