Guide For Cheese And Yoghurt Classification

Fresh cheese

Lactic dominated coagulation
No cut and stir, only draining
Texture: Soft, dense, compact & slightly chalky
Flavour: Lactic, mild and milky
Mascarpone, Fromage Blanc, Chèvre, Labneh
Moisture: 70 – 80%

Soft cheese

Rennet dominated coagulation
Cut, no stirring and no pressing
Texture: Chalky when young, soft to runny with age, some small holes
Flavour: Creamy, flavourful when ripe
Brie, Livarot, Camembert
Moisture:  45 – 50%

Semi-soft cheese

Rennet dominated coagulation
Cut, stirring and pressing
Texture: Chalky, later soft to runny, some small holes
Flavour:  Rich, creamy, more flavourful
Reblochon, Port Salut
Moisture:  45 – 50%

Semi-hard cheese

Rennet dominated coagulation
Cut, stirring, heating and pressing
Texture:  Pliable, some eyes
Flavour:  Mild
Gouda, Edam, Young Boerenkaas
Moisture: 42 – 45%

Hard cheese

Rennet dominated coagulation
Cut, stirring, heating and pressing
Texture: Firm, with or without eyes
Flavour: Rich, flavourful, strong
Cheddar, Pecorino
Moisture:  37 – 38%

Extra hard cheese

Rennet dominated coagulation
Cut, stirring, cooking and pressing
Texture: Hard, brittle, no  eyes, crystals
Flavour: Rich, flavourful, strong
Parmesan, Grana, Sbrinz
Moisture:  33 – 36%

YogHurt

A category of fermented milk made with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus culture.

Concentrated yogHurt

A category of fermented milk with increased protein content to 5.6%. Examples:  Strained yoghurt, Ymer.

Snack yogHurt

Composite milk product based on fermented milk containing 50% non-dairy products such as chocolate, nuts, fruit and spices.