A cow cheese classification chart by make steps and rind
| im=interior mold em=exterior mold |
Fresh Cheeses ( 2 weeks or less) |
Aged Cheeses | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| No mold | External mold | Dried/plain rind | Schmeared rind | Ash-coated rind | External Mold | ||||||
| im | im | im | im | ||||||||
| Naturally or spontaneously draining | Slow coagulation | chaource cream dots |
castello | cambazola | |||||||
| Rapid coagulation | |||||||||||
| Draining is Assisted with: | cutting the curd | feta | |||||||||
| cutting stirring the curd |
camembert | ||||||||||
| cutting stirring pressing the curd |
|||||||||||
| cutting stirring pressing milling the curd |
cheddar colby |
stilton | |||||||||
| cutting stirring cooking pressing |
swiss parmesan |
limburger | |||||||||