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Making cheese at home isn't only a good way to eat healthy food, but also great fun. However, how to choose the most delicious kind? We present the classification of cheeses and a few popular representatives of each group.

When you preparing to create a cheese board, knowledge about cheese classification seems to be very important. A perfect set should contain cheeses with different textures, which may belong to various categories. Do it well and you will certainly surprise your friends. They will be impressed if you also tell them a few words about the way of production. Get more experience, and soon choosing ingredients that will allow you to create very tasty cheeses won't be a problem.

How to choose cheese?

The classification of cheeses is based on the type of milk used. We can specify, for example, cheeses made of cow's, sheep's or goat's milk. The best-known types of cheese from cow's milk are Gouda or Emmenthal and Cypriot Halloumi is made from sheep's milk. When we mention about rennet cheese, such as Mozzarella, we think about buffalo. This few examples is the basic division due to the type of milk. There is also another classification in which important is the way of making cheeses.

Making cheese at home using suitable kit, regardless of the species, at the beginning looks the same. It is based on the leveling of fat content in milk and its pasteurization. At a later stage of production, the bacteria suitable for a given cheese are added to convert lactose into lactic acid.

  • Acid-set cheeses

The curd is created in a natural way due to the action of lactic acid bacteria. Curd cheese is a typical representative of acid-set cheeses. It fits perfectly as an addition to sandwiches, and also serves as a filling for pancakes or dumplings.

  • Rennet cheeses

The whey is formed under the impact of rennet. This is a very complex and the most interesting group of cheeses that we will mention later. One of these cheeses is Mozzarella. It easily stretches, so it is readily used as an addition to pizzas or other hot dishes.

  • Whey cheeses

They are made of a mixture of fat and protein, obtained by heating rennet whey acidified with bacterial cultures. Some home cheesemakers add herbs to them. This group includes, for example, Italian Ricotta cheese.

Different rennet cheeses

They have a distinctive taste and aroma, and additionally their production is not complicated. The rennet cheeses can be divided due to their hardness. Soft cheeses have a hard, white mold covered skin and are soft inside. They are characterized by a uniform color and subdued taste. The most popular representatives of this group are: Camembert, Brie.

The group of semi-hard cheeses includes the popular gouda, cheddar or tomme de savoie. We must also mention the Limburg cheese, which is made from cow's milk. It comes from Belgium and is one of the most famous cheeses. Hard cheeses are characterized by a long maturation time, which is more than six weeks. Thanks to their exact imprint a hard skin is created and the interior is rich in refined taste. The hard cheeses include Ementaler, Beaufort, Gruyere and Parmezan.

Do it yourself

As milk derivatives, the cheeses are healthy because they contain large amounts of calcium-enhancing bone. Producing in home conditions gives not only great satisfaction. It is also a guarantee that what we eat is natural and healthy. It is worth to buy the necessary equipment and try cheese making. Then you will surely surprise your guests with a diversified cheese board.


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