Here’s a pretty straightforward primmer on cheese types ranging from factory/commodity/mass-produced to purely handmade right on the farm. With artisan cheese booming in the US, we now how a splendid range of small-production, locally made from local dairy cheeses to choose from. Being an informed shopper can help you truly “eat local.”
“When it comes to cheese, there are any number of adjectives that can be used to describe all of the gleaming packages before you at the cheese counter. You’ll hear terms like washed rind, creamline, and curd, and you might hear about a cheese’s bloomy rind or its penicillium mold. But before we go into all of the particulars of what makes up a cheese’s personality, we have to cover one very important topic first: a cheese’s method of production.
While there are many ways to classify cheeses, it’s important to properly categorize different varieties by how they are produced.”