Blue cheeses
Also known as blue vein cheese. The typical blue veins in these types of cheeses are the result of the addition of the mold penicillium roqueforti.
Goat and sheep
A range of softer cheeses made from goat’s and/or sheep’s milk. They often have a natural crust or ashes.
bloomy-rind cheeses
These cheeses ripe with the help of a white mold (penicillium candidum) that forms a fluffy white layer on top of the crust.
semi-hard & hard
Cheeses with a semi-hard or hard texture. Hard cheeses have a firmer consistency, the rind is hard and dry. These cheeses store better and are usually well suited to ageing.
Washed-rind cheeses
Cheeses that are washed with, for example, brine, a salt solution, a strong beer, and so on. These cheeses have a stronger to very pronounced odour.
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