It’s impossible to boil down all you’d want to know about cheese types into a few paragraphs and much of what Laura states here is, of course, subjective. But it’s a handy brief guide nonetheless.
From Food & Wine
“To best understand a cheese counter, expert Laura Werlin likes to group cheeses into eight categories, each of which can be made from all three milk sources (cow, goat or sheep). “So if you’re in a Paris cheese shop, where the names won’t be familiar, the idea is to go beyond the labels and look at the cheese. And if you see a cheese with an orange rind, you can say, ‘OK, I
know that’s a surface-ripened cheese and I like those; I’ll try one,’ or ‘I don’t like washed-rind cheeses; I’ll stay away from those.’ It’s a little bit of a leap of faith, and it’s not exact at all. But this was my thinking.””