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Cheese Types & Classification

Cheese Types

Classification by texture, ripening and tradition

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Cheese is the world's most diverse dairy category — with over 1,800 named varieties globally and at least 400 distinct production traditions. Despite the diversity, all cheeses can be classified by a small number of structural and process characteristics: moisture content, texture, ripening method, milk source and production tradition.

This page provides the structural classification framework that underpins cheese science. For the production process itself, see our cheese making fundamentals page.

Developing a new cheese product, designing a plant, or assessing market opportunity? Discuss your project →

Classification by Moisture Content

The primary classification of cheese is by moisture content (specifically Moisture in Fat-Free Substance, MFFS):

CategoryMFFS %Examples
Extra-hard<47%Parmigiano-Reggiano, Grana Padano, Pecorino Romano
Hard49–56%Cheddar, Gouda, Manchego, Provolone, Emmental
Semi-hard54–63%Edam, Havarti, Tilsit, Wensleydale
Semi-soft61–69%Brick, Munster, Port Salut
Soft67–78%Brie, Camembert, Feta, Mozzarella, Quark
Fresh / unripened>73%Cottage cheese, cream cheese, Mascarpone, Ricotta

Classification by Ripening Method

CategoryMethodExamples
Bacterial-ripened (internal)Lactic bacteria; uniform throughout cheeseCheddar, Gouda, Edam, Swiss-type
Eye-forming bacterialPropionibacterium produces CO2; large "eyes"Emmental, Gruyère, Jarlsberg
Surface mould-ripenedWhite mould (P. candidum) on rindBrie, Camembert, Coulommiers
Internal mould-ripened (blue)Blue mould (P. roqueforti) inside cheeseStilton, Roquefort, Gorgonzola, Cabrales
Surface smear-ripened (washed-rind)B. linens, Geotrichum; wet brine washesLimburger, Munster, Taleggio, Epoisses
Pasta filata (stretched curd)Hot water stretching of acidified curdMozzarella, Provolone, Caciocavallo, Scamorza
Acid-coagulated freshDirect acid coagulation; no rennetCottage cheese, cream cheese, Quark, Mascarpone
Whey cheeseMade from cheese whey by heat coagulationRicotta, Mizithra, Brunost (Norwegian brown cheese)
Brine-ripenedMatured in salt brineFeta, Halloumi, Telemea, Bulgarian Sirene

Classification by Milk Source

MilkTypical cheeses
CowCheddar, Gouda, Edam, Brie, Camembert, Mozzarella, most commercial cheese
SheepRoquefort, Pecorino, Manchego, Feta (traditional), Halloumi (traditional)
GoatChèvre, Crottin de Chavignol, Bucheron, Caprino
BuffaloMozzarella di Bufala, Burrata di Bufala, Indian buffalo cheese
Mixed / blendedMany Greek & Mediterranean PDO cheeses
Yak / camel / otherSpecialty regional (churpi from yak; Bedouin camel cheese)

Major Cheese Families — Detailed

Cheddar family

Hard cheeses with "cheddaring" step (matting of acidified curd before milling and salting). Examples: Cheddar (UK origin), Cheshire, Lancashire, Caerphilly, American Colby and Monterey Jack. Typical ageing: 3 months to 5 years. See cheese making fundamentals.

Gouda / Dutch family

Semi-hard washed-curd cheeses with characteristic sweet, mild flavour. Examples: Gouda, Edam, Maasdam, Leerdam. Often waxed for storage. Typical ageing: 4 weeks to 2 years.

Swiss / Alpine family

Hard eye-forming cheeses with characteristic large holes from propionic acid fermentation. Examples: Emmental (Switzerland), Gruyère, Comté, Beaufort, Jarlsberg (Norway). Typical ageing: 4 months to 2 years.

Italian hard cheese family

Extra-hard, long-aged grating cheeses from northern Italy. Examples: Parmigiano-Reggiano (PDO), Grana Padano (PDO), Pecorino Romano. Typical ageing: 12 to 36 months.

Pasta filata family

Italian-origin stretched-curd cheeses. Examples: Mozzarella (cow or buffalo), Provolone, Caciocavallo, Scamorza. See mozzarella production.

Blue cheese family

Internal mould-ripened (Penicillium roqueforti). Examples: Stilton (UK), Roquefort (France), Gorgonzola (Italy), Danish Blue, Cabrales (Spain). See blue cheese production.

White-mould-ripened family

Soft cheeses with surface white mould (Penicillium candidum). Examples: Brie de Meaux, Camembert de Normandie, Coulommiers. Typical ageing: 3 to 8 weeks.

Washed-rind family

Surface bacteria (Brevibacterium linens) with periodic brine or wine washes. Distinctive orange-red rind and pungent aroma. Examples: Limburger, Munster, Taleggio, Epoisses, Pont l'Evêque, Tomme.

Brined / pickled family

Matured in salt brine. Examples: Feta (sheep/goat PDO), Halloumi (PDO), Domiati, Bulgarian Sirene. See feta production.

Fresh cheese family

Unripened, high-moisture, acid-coagulated. Examples: cottage cheese, cream cheese, Mascarpone, Ricotta (whey cheese), Quark. Typical shelf life: 2–4 weeks chilled.

Developing a new cheese category?

Each cheese category has specific process, equipment and food-safety requirements. Watson Dairy Consulting provides independent support on cheese category development, process design and product development. Schedule a call →

PDO, PGI and Geographic Indications

Many traditional cheeses are protected under geographic indication schemes:

  • EU PDO (Protected Designation of Origin) — protects name to specific region and traditional method: Roquefort, Parmigiano-Reggiano, Stilton (now retained as UK GI post-Brexit)
  • EU PGI (Protected Geographical Indication) — protects name but allows more variation in method
  • EU TSG (Traditional Specialities Guaranteed) — protects the production method but not the geographic origin
  • UK Geographic Indications — post-Brexit retention of EU PDO/PGI registrations plus new UK applications
  • National schemes — Switzerland AOP, France AOC, US AVA (wine equivalent)

Major cheese PDOs include: Parmigiano-Reggiano, Grana Padano, Pecorino Romano, Roquefort, Camembert de Normandie, Comté, Beaufort, Reblochon, Munster (France), Stilton, West Country Farmhouse Cheddar, Mozzarella di Bufala Campana, Gorgonzola.

Cheese Classification Standards

StandardCoverage
Codex CXS 283-1978General Standard for Cheese (Codex Alimentarius)
Codex CXS 207-1999Standard for Milk Powders and Cream Powder
EU Regulation 1308/2013Common Organisation of Agricultural Products Markets — cheese definitions
Individual PDO regulationsSpecific compositional and process requirements for protected cheeses
UK Geographical Indications schemePost-Brexit UK protection
US FDA 21 CFR 133US standards of identity for cheese types (Cheddar, Mozzarella, etc.)
USDAGrade standards for major commodity cheeses

Global Cheese Market by Category

The global cheese market is approximately $130bn in 2026, with the major categories:

  • Mozzarella — ~30% of global production (driven by pizza chains)
  • Cheddar — ~18%
  • Gouda / Edam — ~12%
  • Fresh / unripened — ~12%
  • Processed cheese — ~10%
  • Specialty / artisan — ~8%
  • Blue / mould-ripened — ~3%
  • Other (Swiss, Italian hard, fresh fillings) — ~7%

Frequently Asked Questions

How many types of cheese exist?

There are over 1,800 named cheese varieties worldwide, but most can be classified into 8–10 major families based on production method, texture and ripening. The diversity comes from the interaction of milk source (cow, sheep, goat, buffalo), heat treatment, culture choice, coagulation method, cutting and cooking patterns, pressing, salting, and ripening conditions.

What's the difference between hard and soft cheese?

Primarily moisture content. Hard cheeses (Cheddar, Parmesan, Gouda) have 30–40% moisture; soft cheeses (Brie, Feta, Mozzarella) have 50–60%; fresh cheeses (cottage cheese, cream cheese) have 60–80%. Lower moisture allows longer ageing without spoilage; higher moisture cheeses must be eaten fresher.

What is PDO and which cheeses have it?

PDO (Protected Designation of Origin) is an EU scheme that protects traditional foods linked to specific regions and methods. PDO cheeses include Parmigiano-Reggiano, Roquefort, Grana Padano, Stilton (now UK GI), Mozzarella di Bufala Campana, Camembert de Normandie, Comté, and many others. Only producers in the specific region using the specified traditional method can use the PDO name.

What is pasta filata?

Pasta filata ("spun-paste") is the family of Italian cheeses including mozzarella, provolone, caciocavallo and scamorza in which acidified curd is stretched in hot water to develop fibrous, elastic texture. The stretching realigns casein protein into long parallel fibres, giving the characteristic mozzarella stretch.

Are blue cheese and white-mould cheese the same?

No — they use different moulds and ripen differently. Blue cheese uses internal Penicillium roqueforti mould developed via piercing channels (Stilton, Roquefort, Gorgonzola). White-mould cheese uses surface Penicillium candidum mould on the rind (Brie, Camembert). Both are mould-ripened but the moulds, location and resulting flavour are quite different.

What cheese can be made at home easily?

Fresh cheeses are simplest: ricotta (from whey), cottage cheese, paneer (Indian fresh cheese), quark, cream cheese. These require only milk, an acid (vinegar, lemon juice, or yogurt culture), heating and draining. Hard cheeses require more equipment (press, ripening environment) and time (months to years) but are also achievable with practice.

What's the most-consumed cheese in the world?

Mozzarella, by volume, accounts for around 30% of global cheese production — driven primarily by industrial low-moisture mozzarella for pizza chains. Cheddar is second at ~18%. Cheddar is the most consumed in the UK and US in terms of fresh consumption; Mozzarella dominates pizza and foodservice.

Need expert support on cheese category development? Watson Dairy Consulting provides independent support on cheese category strategy, new product development, process design, PDO compliance and market analysis across all major cheese families. Contact Watson Dairy Consulting.

References & Further Reading

  1. Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Fundamentals of Cheese Science, 2nd edition. Springer.
  2. Fox, P. F., McSweeney, P. L. H., Cogan, T. M., & Guinee, T. P. (Eds.) (2004). Cheese: Chemistry, Physics and Microbiology. Elsevier.
  3. Robinson, R. K., & Wilbey, R. A. (1998). Cheesemaking Practice, 3rd edition. Springer.
  4. Codex Alimentarius: CXS 283-1978 General Standard for Cheese.
  5. European Commission: PDO/PGI/TSG database. EC quality schemes
  6. UK IPO: UK Geographical Indications. gov.uk UK GI

Further reading: John Watson publishes articles on dairy industry topics on LinkedIn. Browse all articles by John Watson on LinkedIn →

Last reviewed: June 2026 by John Watson, Watson Dairy Consulting
Disclaimer: This page provides general guidance on cheese classification for educational purposes. Specific PDO/PGI requirements, regulatory compliance and production specifications vary by country and product. Always verify against current applicable regulations. Watson Dairy Consulting accepts no liability for decisions made on the basis of this page alone. For project-specific support, please contact Watson Dairy Consulting.

See related: Cheese making fundamentals, Mozzarella cheese, Blue cheese, Feta cheese, Churpi cheese, Cheese ripening rooms, Soft cheese & EMC, Cheese Yield calculator, all dairy science information, consultancy services.




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