Soft cheeses, like Brie and Ricotta, remain soft by retaining most of their moisture, or whey. The curds are usually gathered, placed in molds, and left to age in humid atmospheres. In many soft cheeses, molds are introduced to help break down the curds, leaving the cheese smooth, buttery, and refined. Soft cheeses age from a few days to a few weeks, and are most flavorful when eaten at room temperature. 

Soft cheeses’ delicate flavors and textures pair well with lighter-styled wines, including whites wines and light red wines.

Many of the moldy cheeses fit in the semi-soft cheese category. Injecting “starter molds” into the curds as they begin the aging process makes Bleu, Gorgonzola, and Roquefort. They are then aged in a damp environment, allowing the strands of mold to grow, transforming the flavor of the cheese while retaining a semi-soft texture.

Other types of semi-soft cheeses like Mozzarella and Monterey Jack are great for melting over foods. Their slightly elastic texture helps keep the cheese smooth as it turns to liquid.

Firm Cheeses retain little moisture from their milk beginnings. After their curds are removed from the whey, firm cheeses are drained and heated again to evaporate excess moisture. Next, they are wrapped in cloth and stored anywhere from 2 to 18 months. Storing both reduces moisture content, and increases the rich, nutty flavors. Usually, the most flavorful and sharp cheeses are aged the longest.

Extra Firm Cheeses like Parmesan and Romano have the least residual moisture of any fresh cheese. A couple days after they are placed into molds, they are salted in brine, and left to mature for 2 to 7 years. Not coincidentally, extra firm cheeses have a sharp, salty flavor and have become the topping of choice for many chefs.

Extra Firm cheeses pair well with medium to full-bodied wines.