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Cheese divided into several categories which consist of: age, texture, method of manufacture, the fat content, type of milk, and the origin country / region-making. But the division is not absolute because the various types of cheese.

According to food expert Barbara Ensrud, cheese, divided up: fresh cheese (fresh), cheese whey; cheese pasta filata; semi-soft cheese; semi-hard cheese; cheese hard / old; cream cheese; cheese, half-baked; blue vein cheese (moldy ); cow’s milk cheese, goat, or sheep; strong smelling cheese, and cheese is ready though.

Classified as fresh cheese, whey and stretched curd include:

* Cottage cheese, fresh cheese without additives perishable, must be stored in a refrigerator. Cottage cheese is the best cheese in terms of nutritional value. Higher casein protein, low carbohydrate and fat (only 5%). Suitable for fruit and vegetable salad.
* Mozzarella, Italian soft cheese originally from buffalo milk. Containing 22% fat and is specific direct melt when baked. Suitable for pizza toppings or mix fritata.
* Ricotta, Italian soft-textured cheese is very fragile than cow’s milk whey. Containing 13% fat. Combine savory and delicious scented. Suitable for a variety of pasta dishes like lasagna and spaghetti.

Cheeses are classified based on the texture of them are:

* Edam, Holland cheese popular hard textured and flavored like a nut. The packaging is kind of wrapped layers red wax. Containing 28% fat. Suitable for dry cake mix (cookies) or a sprinkling of grilled dishes.
* Parmesan, hard textured cheese from Parma, Italy cylindrical light yellow color. Pungent because the process of curing the old (14-48 months). Suitable as grated cheese, sprinkling of pizza, soup and various pastas. 26% fat content.
* Cheddar, England’s most widely consumed cheese in the world. It was delicious with the scent is not too sharp. Suitable for any dishes like casseroles, soups, sandwiches and salads. Containing 33% fat with curing period 9-24 months.
* Emmenthal, hard Swiss cheese is quite popular. If the cut will be seen the holes formed during the fermentation process. Many preferred because of soft and rich aroma. Suitable as a table cheese eaten with red wine.

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