Fresh
No rind | 19 – 24% Fat
- Ricotta
- Mozzarella
- Cottage Cheese
Aged Fresh
Wrinkled White to Grey-Blue rind | 19 – 24 % Fat
- Ricotta
- Mozzarella
- Cottage Cheese
- Goat Cheese
Soft White Rind
White Fuzzy rind | 24 – 26% Fat | *~45% Fat
- Camembert
- Brie de Meaux
- Chaource
- Chevre
- Brillat Savarin*
- Explorateur*
- Pierre Robert*
Semi Soft
Fine to Thick Grey-Brown rind or Orange & Sticky | 26 – 28 % Fat
- Edam
- Reblochon
- Port Salut
- Raclette
- St Nectaire
- Munster
- Milleens
- Stinking Bishop
- Langres
- Taleggio
Hard
Crusty, Grey often Polished, Waxed or Oiled | 28- 34% Fat
- Camembert
- Brie de Meaux
- Chaource
- Chevre
- Grouda
- White Stilton
- Wensleydale
- Cheddar
- Lancashire
- Parmesan
Blue
Gritty, Rough, Sometimes Sticky rind | 28 -34% Fat
- Stilton
- Gorgonzola
- Roquefort
- Picos de Europa
Flavor Added
Various | 28- 34% Fat
- Gouda with Cumin
- Lancashire with Chives
- Percorino with Truffles
FoodXology 