How do you go about categorizing cheese? It’s a subject that’s just too diverse. Some choose to delineate by type of milk – cow’s milk, goat’s milk, sheep’s milk – while others come up with unorthodox categories such as mild, bland and stinky.
As in the wine world where vintage reflects the varietal, region and winemaker ’s philosophy, each artisan cheese reflects the animal, region and cheese maker’s philosophy.
The Artisan Cheese Lover’s Cheese Journal
The seven traditional cheese types are Fresh, Soft-ripened, Washed-rind, Natural -rind, Semi-hard/Hard, Blue-vein and Pasta-Filata.
