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Name |
Description |
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Blues |
The classic blue marbling is created by adding either Penicillium Roqueforti or Penicillium Glaucom to milk or curds. During the ripening stage, holes are made to allow oxygen into the cheese to encourage mold growth and enable carbon dioxide to escape. When a blue cheese is opened, the exposure to air encourages streaks of blue to grow with initial light green veining that will turn blue over time (30 minutes to an hour).
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Cooked Pressed |
Known for being large in size, heavy in weight, and full of flavor. Curds are cut into fine, rice-grain size particles, heated or cooked, and then pressed into molds or cheese forms to create the shape. The whey is then "pressed" out of the cheese. The ripening period for this cheese varies from several months to 5 years or more. |
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Feta |
A classic, famous Greek curd cheese traditionally made with sheep and goat's milk. Most Feta cheeses are aged and stored in brine (salt and water) and are often referred to as "pickled".
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Fresh Unripened |
These uncooked cheeses are not cut, pressed, or ripened, but rather molded into shapes or scooped into containers. They are typically moist and spreadable. |
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Goat |
While goat's milk can be used to make all kinds of cheeses, they are grouped as a separate family because of the distinctive taste and tang of goat's milk. |
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Italian |
This is a "Wegmans Only" cheese distinction and includes any and all traditional Italian cheeses (ie. Mozzarellas, Parmigiano-Reggiano, Fontina). |
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Processed |
Sometimes called Cheese Specialties, these cheeses are made by blending one or more cheeses together. Other additions might be herbs, spices, nuts, fruits or vegetables. |
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Soft Ripened |
Cheese is sprayed with a harmless mold (Penicillium candidum), which begins the ripening process. During aging, a soft, velvety growth develops on the surface (this edible rind is also known as a bloomy rind); the interior becomes very creamy.
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Uncooked Pressed |
The largest cheese family with notable varieties including Cheddar, Gouda, Havarti and Jack. The curd is pressed into forms, removing most of the whey, and then aged from 3 months to up to 5 years or more.
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Washed Rind |
Cheese rind is brushed or wiped with a smear of brine (salt and water), and/or herbs, beer, wine during the ripening process to keep the cheese smooth and supple and contribute to its flavor when aged.
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