Cheese Types
No one categorization scheme can capture all the diversity of the world's cheeses. To help you navigate the ocean of possibilities, we've decided to organize our products in a somewhat unorthodox - but ultimately more intuitive - way. Below, you'll find our cheeses separated into six categories: Fresh & Mild, Soft, Firm, Hard, Blue, and Stinky. We combined the two ways that our customers prefer to shop for cheese - by texture and by flavor profile - and unified them into one system of classification.
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Fresh & Mild Cheeses are typically light in flavor and unripened. They are meant to be consumed relatively soon after they are produced.
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Blue Cheese is easily identified by the characteristic blue-green veining of cheeses of this type. Made from either cow's, sheep's, or goat's milk, it tends to inspire strong feelings in tasters. People either love it or hate it!
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Stinky Cheese has drawn comparisons to gym socks, old shoes, barnyards, cellars, and worse! It is almost always the case, however, that the bark of stinky cheese is worse than its bite.
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Soft Cheese occupies the fuzzy realm between fresh and aged cheese. It is always consumed within a month or two of production. Soft cheese is soft because it still retains a high percentage of water in the paste.
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Hard Cheese is often pigeon-holed, to its detriment, as a "grating cheese". In fact, hard cheeses are packed with flavor and deserve a place on any great cheese plate.
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| COW | SHEEP | GOAT | WASHED RIND | HARD | SOFT+BLOOMY | FIRM |
| CHEDDAR | SEMI-FIRM | RAW MILK | LEAF WRAPPED | SEMI-SOFT | BLUES | MOUNTAIN |