The Cheese Lover’s Compass: Understanding the 7 Families of Cheese

nicolasdluk
Mar 21
2 min read

Walking into a specialist deli can feel a bit like entering a grand library—every wheel and wedge has a history, a terroir, and a unique personality. But with dozens of options on the counter, where do you even start?

At Oh La La Cafe & Deli, we believe that while cheese is a science, enjoying it should be simple. To help you navigate your next cheeseboard, here is our guide to the seven main families of cheese.

1. Soft-Ripened (Bloomy Rind)

These are for the lovers of all things creamy. You’ll recognise them by their white, velvety "fuzzy" rind.

The Stars: Brie de Meaux, Camembert, or the incredible British champion, Baron Bigod.
The Profile: Buttery, mushroomy, and decadent. As they age, the centre becomes gloriously gooey.

2. Washed-Rind (The "Stinky" Ones)

Don't let the aroma scare you! These cheeses are bathed in brine, beer, or spirits during aging, which creates an orange-pink rind and a bold scent.

The Stars: Époisses, Munster, or the pungent Stargazy from Cornwall.
The Profile: Surprisingly mellow and milky on the palate, often with notes of smoked bacon or yeast.

3. Hard Cheese (Pressed & Cooked)

The giants of the mountains. The curd is heated, allowing these cheeses to age for a long time and develop incredible depth.

The Stars: Comté, Gruyère, or Beaufort.
The Profile: Nutty, caramel-like, and sometimes featuring those tiny "crunchy" crystals (calcium lactate) that cheese lovers adore.

4. Semi-Hard (Pressed & Uncooked)

The curd isn't heated, resulting in a more supple, moist texture. This is the heart of the British tradition.

The Stars: Saint-Nectaire, Morbier, and of course, a proper Artisanal West Country Cheddar.
The Profile: Earthy, grassy, and incredibly versatile for both snacking and cooking.

5. The Blues (Blue-Veined)

These are injected with noble moulds that develop in the air pockets of the cheese. They are the "spices" of the cheese world.

The Stars: Roquefort, Stilton, or Gorgonzola.
The Profile: Spicy, peppery, and bold. They pair perfectly with a drizzle of honey or a sweet dessert wine.

6. Goat & Sheep (Chèvre & Ewe)

Often easier to digest, these offer a spectrum of textures from bone-dry to light and fluffy.

The Stars: Sainte-Maure de Touraine (Goat), Ossau-Iraty (Sheep), or local Somerset goat logs.
The Profile: Zesty and citrusy for goat cheeses; rich, floral, and sweet for sheep cheeses.

7. Fresh Cheese

These have not been aged at all and are meant to be eaten immediately after production.

The Stars: Mozzarella di Bufala, Ricotta, or a fresh herb-crusted goat’s curd.
The Profile: Pure, milky, and light. Perfect for summer salads or spread on sourdough with a drizzle of olive oil.