Styles & milks, explained

Ripened from the outside in by a soft white mold, giving an edible rind and a paste that softens toward the center as it ages.

The rind is washed in brine or spirits during aging, growing a pungent, often orange coat around a surprisingly mild, oozing paste.

Threaded with blue-green mold, injected or naturally occurring, for a sharp, salty, unmistakably pungent bite.

Unaged and unripened — eaten young, mild, and moist, with no rind at all.

Aged just enough to firm up and hold a slice while staying supple and easy to eat.

Aged the longest and pressed the hardest, concentrating flavor into a dense, often grateable wheel.

Curd is heated and stretched by hand (the name means "spun paste"), giving these cheeses their stringy pull and clean melt.

Blended and emulsified for a uniform, shelf-stable melt rather than a single dairy's character.

The everyday base for most cheese styles on this site — balanced richness with a mild, slightly sweet backbone.

Richer and higher in fat than cow's or goat's milk, giving a dense, faintly sweet, nutty cheese.

Lower in fat than cow's milk, with a distinct tang and an earthy edge that carries through fresh and bloomy styles.

The richest and most milk-forward of the bunch — thick and high-fat, classically stretched into fresh mozzarella.

Blends of two or more milks, often cow with sheep or goat, for a middle ground of richness and tang.