The classification of cheeses
Three main
characteristics are taken into account when grouping cheeses: the
type of rind (bloomy, washed or artificial), the humidity content
and the fat content.
There are three types of cheese rinds; bloomy, washed and artificial. The rind plays an important role in categorizing the various types of cheeses and determines the length of time a cheese can be stored, its aroma and its potency. Mixed and smeared rinds are progressive, which means that they will change in colour, aroma and flavour as the ripening process evolves.
The bloomy
rind
The surface of the rind is seeded with penicillium candidum, which
covers the curd with a velvety-white duvet called a
“bloom”. Over time, the rind darkens to brown; it can
be eaten or not. The flavour of the rind is different from one soft
curd to another.
The washed rind
As a rule, this rind is washed with water, wine, beer, a
salty solution or brine and bacteria. The edible rind is slightly
humid and has a strong odour.
The artificial rind
An artificial rind can be made from organic material such
as herbs, non-organic material such as paraffin, wax, wood ashes,
or it can even be painted with food colouring.
The humidity content
The humidity in a cheese varies from less than 35% to over 60%.
Cheeses with the highest humidity levels are fresh cheeses like
cottage, while those on the opposite end of the humidity scale are
hard-curd cheeses like Parmesan.
The following table lists cheese types according to humidity
level:
Type Humidity level
Fresh cheese Over 60% humidity
Soft cheese 50% to 60% humidity
Semi-firm cheese 45% to 50% humidity
Firm cheese 35% to 45% humidity
Hard cheese Less than 35% humidity
The fat content of cheese plays a major role in determining the intensity of its flavour: the higher the fat content, the milder the flavour.