Seven types of cheese classified by production and aging methods.
Overview
Cheese Categories
Natural cheeses are classified into seven types based on production and aging methods: Fresh, White Mold, Blue Mold, Washed, Chèvre, Semi-Hard, and Hard. Each type has distinct characteristics in moisture content, texture, and flavor, offering different tastes depending on aging period and bacteria types used. Over 1,000 varieties of natural cheese are produced worldwide, with each region's climate, terroir, and production methods creating unique personalities.
cheese
natural cheese
dairy
aging
fresh cheese
blue cheese
camembert
parmigiano
| code | slug | name | description | agingPeriod | examples | moistureContent | texture |
|---|---|---|---|---|---|---|---|
| 01 | fresh | Fresh Cheese | Unaged cheese with high moisture content and soft texture. | なし（非熟成） | [{"name":"モッツァレラ","nameEn":"Mozzarella"},{"name":"リコッタ","nameEn":"Ricotta"},{"name":"マスカルポーネ","nameEn":"Mascarpone"},{"name":"クリームチーズ","nameEn":"Cream Cheese"},{"name":"フェタ","nameEn":"Feta"},{"name":"カッテージチーズ","nameEn":"Cottage Cheese"}] | 50-80% | Soft and creamy |
| 02 | white-mold | White Mold Cheese | Cheese aged with white mold on the surface, becoming creamier from outside to inside. | 2-8週間 | [{"name":"カマンベール","nameEn":"Camembert"},{"name":"ブリー","nameEn":"Brie"},{"name":"ブリー・ド・モー","nameEn":"Brie de Meaux"},{"name":"クロミエ","nameEn":"Coulommiers"},{"name":"サンタンドレ","nameEn":"Saint-André"},{"name":"シャウルス","nameEn":"Chaource"}] | 45-55% | Creamy, flowing texture from rind to center |
| 03 | blue-mold | Blue Mold Cheese | Cheese aged with blue mold growing inside, characterized by pungent flavor and saltiness. | 2-6ヶ月 | [{"name":"ロックフォール","nameEn":"Roquefort"},{"name":"ゴルゴンゾーラ","nameEn":"Gorgonzola"},{"name":"スティルトン","nameEn":"Stilton"},{"name":"フルムダンベール","nameEn":"Fourme d'Ambert"},{"name":"ダナブルー","nameEn":"Danish Blue"},{"name":"カンボゾーラ","nameEn":"Cambozola"}] | 40-50% | Soft to semi-hard |
| 04 | washed-rind | Washed Rind Cheese | Cheese aged while washing the surface with brine or alcohol, characterized by distinctive aroma. | 4-12週間 | [{"name":"エポワス","nameEn":"Époisses"},{"name":"マンステール","nameEn":"Munster"},{"name":"ポン・レベック","nameEn":"Pont-l'Évêque"},{"name":"タレッジョ","nameEn":"Taleggio"},{"name":"リヴァロ","nameEn":"Livarot"},{"name":"モンドール","nameEn":"Vacherin Mont d'Or"}] | 45-55% | Creamy and soft |
| 05 | chevre | Chèvre Cheese | Cheese made from goat's milk, characterized by distinctive flavor and creaminess. | 数週間〜数ヶ月 | [{"name":"サントモール","nameEn":"Sainte-Maure"},{"name":"クロタン・ド・シャヴィニョル","nameEn":"Crottin de Chavignol"},{"name":"ヴァランセ","nameEn":"Valençay"},{"name":"マコネ","nameEn":"Mâconnais"},{"name":"ピラミッド","nameEn":"Bûcheron"},{"name":"バノン","nameEn":"Banon"}] | 45-60% | Crumbly and fragile |
| 06 | semi-hard | Semi-Hard Cheese | Cheese with less moisture and elastic, firm texture, aged for weeks to months. | 1-6ヶ月 | [{"name":"ゴーダ","nameEn":"Gouda"},{"name":"サムソー","nameEn":"Samsoe"},{"name":"ラクレット","nameEn":"Raclette"},{"name":"サン・ネクテール","nameEn":"Saint-Nectaire"},{"name":"ルブロション","nameEn":"Reblochon"},{"name":"コンテ","nameEn":"Comté"}] | 35-45% | Moist and elastic |
| 07 | hard | Hard Cheese | Long-aged cheese with lowest moisture and firm texture, characterized by intense umami. | 6ヶ月〜3年 | [{"name":"パルミジャーノ・レッジャーノ","nameEn":"Parmigiano-Reggiano"},{"name":"グラナ・パダーノ","nameEn":"Grana Padano"},{"name":"ペコリーノ・ロマーノ","nameEn":"Pecorino Romano"},{"name":"エメンタール","nameEn":"Emmental"},{"name":"グリュイエール","nameEn":"Gruyère"},{"name":"ミモレット","nameEn":"Mimolette"}] | 25-35% | Firm, may contain crystals |