What criteria are used to classify cheese?

The classification of cheese is primarily based on the ripening process, milk source, and moisture content. These factors are fundamental in determining the characteristics of the cheese, such as its texture, flavor profile, and appearance.

The ripening process influences how long the cheese is aged and the methods used during its aging, which directly affect its taste and texture. For example, some cheeses are aged for only a few days, while others may mature for several years, resulting in significant differences.

The milk source is another crucial criterion. Cheese can be made from cow's, goat's, sheep's, or even buffalo's milk, with each type contributing distinct flavors and textures. The fat content and milk composition of the source also play a role in determining the final product.

Moisture content is essential in categorizing cheese into types such as fresh, soft, semi-soft, hard, and extra-hard. Cheeses are classified based on their moisture content because this influences their shelf life, flavor, and culinary uses.

By focusing on these aspects, cheesemakers and classifiers can effectively categorize cheese in a way that reflects its qualities and uses in various culinary applications.