There are more than 500 varieties of cheeses.
Cheese can be classified according to the animal whose milk is used to make the cheese, geographic origin, texture, type of rind, production process.

Cheese has different texture:

Fresh, unripened cheeses:
Cream cheese
Ricota
Cottage cheese

These cheeses are consumed fresh and do not undergo a maturing process. Fresh cheeses have high moisture.

Soft cheeses
Feta
Brinza
Lori
Chanack

Hard cheeses
Cheddar
Derby
Gauda
Colby
Swiss
Emmentel
Monterey jack

Hard cheeses are firm or hard in texture and have low percentage of moisture. These cheeses are pressed and require aging depending on the cheese type. These cheeses are usually waxed or vacum packaged.

Mold ripened cheese
White mold cheeses
Camembert
Brie
Blue mold cheeses
Stilton
Roquefort
Gorgonzola
Red mold cheeses
Brick cheese

Specific bacteria are added to the milk during the cheesemaking process.
Penicillium Candidum, Geotrichum Candidum bacteria are used to have white mold on the surface of the cheese. Penicillium Roqueforti is used for making blue cheese. Brevibacterium Linens bacteria is used for making red mold cheese.

Cheese can also be categorized according to their geographic origin.

Italian cheeses
Mozzarella
Parmesan
Gorgonzola
Ricotta
Dutch cheese
Gouda
French cheeses
Camembert
Brie
English cheeses
Cheddar
Derby
Stilton
Greek cheeses
Feta
American cheeses
Colby
Monterey jack
Brick cheese
Swiss cheeses
Emmental
Spanish cheeses
Monchego

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