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Dairy Farmers of Canada

Canadian Cheese

Category

Characteristics

Varieties

FRESH

Unripened

Soft, creamy texture;

slight acidic taste

À la crème, Baron, Bi-Frais, Cottage, Neufchâtel, Petit Suisse, Quark, Ricotta

SOFT

Surface-ripened

Bloomy rind; soft, creamy texture;

light aroma of mushrooms

Brie, Camembert, Double crème, Limburger, Triple crème

SEMI-SOFT

Unripened (Pasta Filata)

Cheese stretched until it becomes thread-like; supple, elastic texture;

mild taste

Bocconcini, Mozzarella, Scamorza, Trecce

 

SEMI-SOFT

Interior-ripened

Mild taste; supple texture;

 

light, pleasant aroma

Burrini, Cristalia, Feta, Forêt Noire, Haloumi, Havarti, Monterey Jack, Muenster, Mont St- Benoît, Saint-Paulin, Tomme

 

SEMI-SOFT

Surface-ripened

Creamy, smooth texture;

stronger flavour

Cantonnier, Esrom, La Trappe, Le Migneron, Mamirolle, Noyan, Oka, Vacherin

FIRM

Interior-ripened

Flavour mild to sharp, depending on length and method of ripening Brick, Caciocavallo, Chalibert, Cheddar, Cogruet, Colby, Edam, Elbo, Emmental, Farmer, Fontina, Friulano, Gouda, Marbré, Montasio, Provolone, Raclette, Suisse, Tilsit
HARD
Interior-ripened

Dry, grainy texture;long ripeneing period;

sharp, pronounced flavour; excellent grating cheese

Parmesan
BLUE-VEINED

Soft to firm texture;

salty taste; nippy to strong flavour

Bénédictin, Bleu, Ermite, Bleubry, Borgonzola

Read these tips for Storing Cheese and Keeping Cheese Fresh.

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