1. CHEESE TYPES

2. FRESH CHEESE
No visible rind or mould
Mild, moist
Unripened

3. NATURAL RIND CHEESE Mainly French goats cheeses
Fresh cheese left to drain quickly and dry out
Blueish, grey wrinkled skin
New Zealanders do not like e.g selles-sur-cher

4. SOFT WHITE RIND Has smooth white fuzzy rind (MOULD)
High moisture so soft and creamy

5. SEMI-SOFT Curd cut to release some whey Lightly pressed
Rubbery texture
Often quite yellow with a wax coating

6. WASHED RIND Orange sticky rinds to brownish or thick grey crust
Curd is cut to retain much of the whey
Lightly pressed, semi-soft
Some are washed in brine, alcohol, whey

7. HARD CHEESE Curd cut frequently to get rid of whey
Rind is thick, dense, often waxed and oiled
Moulded and pressed
Often wrapped to prevent moisture loss

8. BLUE CHEESE Gritty, rough dry white or greyish rind
Not cooked or pressed, the weight of the curd presses out whey
No blue colour unless curd is pierced with rods

9. SPECIALITY CHEESE Hard or semi-soft with flavours added
Traditionally herbs, cumin,cloves, smoke,alcohol

10. Serving cheese
Cheese should be served at room temperature so that flavour and aroma develop
When serving a cheese course only serve one type. Should be served before the dessert course
Cheese boards should have 3 or 5 choices, (odd numbers present better)
Take into account type, colour, texture, flavours, aromas.

11. Accompaniments & Garnishing.
Do not over garnish, remember the cheese is the focal point. keep it simple
Don’t serve anything that would over power the cheese
grapes
nuts
fruits
berries
vegetables
pickles
dried fruits
honey
crusty breads
crackers
mild herbs
gherkins