What Is Cheese? Types, Uses & Nutrition Facts

Last Updated on August 25, 2025 by Admin

What Is Cheese?
Types of Cheese
What Is Cheese Made From: The Process?
Culinary Uses of Cheese
The Cheese Industry in India: Certification and Training
The Evolving World of Cheese
Conclusion

Cheese is undoubtedly one of the most loved and widely consumed delicacies across the globe. From country to country, you’ll find unique varieties that reflect local culture, taste, and tradition. Most of us are familiar with mozzarella melting over pizzas or cheddar tucked into sandwiches, but cheese has many more culinary roles than just melting or slicing.

Have you ever wondered what makes cheese so special—or how it becomes the rich, flavorful delicacy we enjoy today? In this blog, we’ll explore the fascinating journey of cheese: its rich history, diverse varieties, nutritional value, and the many ways it is used in food preparation. We’ll also highlight the importance of food safety in cheese production and why certifications—like the dairy training certificate from FICSI—are essential for maintaining high standards in the dairy industry.

What Is Cheese?

Cheese is a dairy product made by coagulating milk, a process that separates the solid curds from the liquid whey. These curds are then treated through salting, aging, and other methods to develop the flavor and texture we associate with cheese. While cow’s milk is most commonly used, cheeses can also be made from goat, sheep, or buffalo milk.

Types of Cheese

Cheese comes in a wide range of flavors, textures, and forms. With over 1,800 varieties found around the world, cheeses are typically classified based on texture, moisture content, aging duration, and how they’re made. Below is an overview of the main types of cheese, giving you a clearer idea of what sets each category apart in terms of taste, texture, and culinary use.

1. Fresh Cheese

Fresh cheese is unaged and soft, with a neutral and mildly tangy flavor. It’s commonly made from cow, buffalo, or goat milk. These cheeses are moisture-rich and usually consumed within days of production.

Best enjoyed in:
Salads, pasta, sandwiches, or simply grilled with herbs.

Common types:
Paneer, Ricotta, Cottage Cheese, Fresh Mozzarella, Cream Cheese

Nutrition (per 28g):

Protein: 3.5–5g
Fat: 4–6g
Carbohydrates: 1–2g
Calcium: ~6–8% DV
Sodium: ~3–5% DV

2. Soft Cheese

Originating from France and Europe, soft cheeses are creamy and rich with a short aging process. They typically have an edible white rind and a buttery interior.

Best enjoyed in:
Baked dishes, cheese boards, spread on crackers.

Common types:
Brie, Camembert

Nutrition (per 28g):

Protein: 4–5g
Fat: 8–9g
Carbohydrates: <1g
Calcium: ~6–7% DV
Sodium: ~5–8% DV

3. Semi-Soft Cheese

These cheeses are easy to slice, slightly aged, and have a smooth texture. The flavor ranges from mild to tangy depending on the variety.

Best enjoyed in:
Melted in sandwiches, sauces, or savory baked dishes.

Common types:
Havarti, Fontina, Munster

Nutrition (per 28g):

Protein: 5–6g
Fat: 7–9g
Carbohydrates: <1g
Calcium: ~8–10% DV
Sodium: ~6–9% DV

4. Semi-Hard Cheese

Semi-hard cheeses are aged longer, with a denser texture and a more pronounced flavor. They melt well and are widely used in daily cooking.

Best enjoyed in:
Burgers, sandwiches, mac & cheese, or cubed for snacking.

Common types:
Cheddar, Gouda, Edam

Nutrition (per 28g):

Protein: 6–7g
Fat: 8–10g
Carbohydrates: 0–1g
Calcium: ~10–15% DV
Sodium: ~7–10% DV

5. Blue Cheese

Blue cheese is made by adding Penicillium cultures, which create its signature blue or green veins. It has a sharp, tangy flavor and creamy to crumbly texture.

Best enjoyed in:
Salads, creamy dips, or as a bold addition to cheese platters.

Common types:
Roquefort, Gorgonzola, Stilton

Nutrition (per 28g):

Protein: 5–6g
Fat: 8–9g
Carbohydrates: <1g
Calcium: ~10–12% DV
Sodium: ~10–12% DV

6. Hard Cheese

Hard cheeses are aged the longest and have low moisture content, giving them a sharp, nutty flavor and a firm, grainy texture.

Best enjoyed in:
Grated over pasta, risottos, or baked into savory dishes.

Common types:
Parmesan, Pecorino Romano

Nutrition (per 28g):

Protein: 8–9g
Fat: 7–8g
Carbohydrates: 0–1g
Calcium: ~20–25% DV
Sodium: ~10–15% DV

7. Processed Cheese

Processed cheese is made by blending natural cheeses with emulsifiers. It has a smooth texture, longer shelf life, and consistent taste.

Best enjoyed in:
Burgers, grilled sandwiches, quick snacks.

Common types:
Cheese slices, Cheese spreads, Blocks

Nutrition (per 28g):

Protein: 4–5g
Fat: 6–7g
Carbohydrates: 1–2g
Calcium: ~10–12% DV
Sodium: ~12–14% DV

8. Flavored & Specialty Cheese

These cheeses are infused with herbs, spices, smoke, or other ingredients. They offer unique tastes and are often used in gourmet dishes.

Best enjoyed in:
Charcuterie boards, sandwiches, or fusion-style cooking.

Common types:
Smoked Gouda, Pepper Jack, Garlic Cheese

Nutrition (per 28g):

Protein: 5–6g
Fat: 7–9g
Carbohydrates: <1g
Calcium: ~8–10% DV
Sodium: ~8–11% DV

What Is Cheese Made From: The Process?

Cheese making is a carefully controlled process that transforms milk into a wide variety of delicious products. From raw milk to aged wheels, every step plays a vital role in shaping the final flavor, texture, and type of cheese. Here’s a breakdown of how cheese is made:

1. Milk Collection

Cheese production begins with the collection of fresh milk, most commonly from cows, but also from goats, sheep, or buffalo depending on the variety of cheese being made. The quality and source of the milk significantly influence the taste and texture of the final product.

2. Pasteurization

Once collected, the milk is pasteurized—heated to a specific temperature to kill harmful bacteria and pathogens. This step ensures the milk is safe to use while maintaining the proteins and enzymes needed for cheese making.

3. Adding Starter Cultures

Lactic acid bacteria, known as starter cultures, are added to the milk. These beneficial bacteria begin the fermentation process by converting lactose (milk sugar) into lactic acid. This step develops the initial flavor and helps acidify the milk to prepare it for coagulation.

4. Adding Rennet

Rennet, an enzyme traditionally sourced from the stomach lining of calves (though vegetarian versions are also used), is added to coagulate the milk. This enzyme helps curdle the milk, turning it from liquid into a soft, gel-like mass.

5. Cutting the Curds

The curd is then cut using special tools to separate it from the whey (liquid part). The size of the curd pieces affects the moisture content of the cheese—smaller curds release more whey and result in firmer cheese.

6. Heating and Stirring

The curds are gently heated and stirred to expel additional whey. This step further defines the cheese’s texture and firmness. The temperature and duration vary depending on the type of cheese being made.

7. Draining and Pressing

After sufficient whey has been released, the curds are drained and then pressed into molds to give the cheese its shape. Pressing also removes excess moisture and helps knit the curds together into a solid form.

8. Salting

Salt is added either by directly mixing it into the curds, rubbing it on the cheese’s surface, or immersing the cheese in a brine solution. Salting enhances flavor, controls moisture, and acts as a natural preservative.

9. Aging (Optional)

Some cheeses are aged (or ripened) under controlled conditions for weeks, months, or even years. During aging, enzymes and microbes break down proteins and fats, intensifying the cheese’s flavor, texture, and aroma.

Culinary Uses of Cheese

What other ingredients can you use for a breakfast burrito, tacos, and sprite fudge cake? Cheese! Cheese is not only used on tacos and burritos, but it is also melted into sprite fudge cake!

1. Pizza and Pasta

Italian dishes would not exist if not for the use of mozzarella and parmesan.
2. Indian Dishes

Paneer is extensively used in Indian curries and is most famous in Palak Paneer, Shahi Paneer, and Tikka dishes.
3. Baking

Cheddar is used in savory pies and puffs, while cream cheese is a main ingredient in cheesecakes.
4. Dips and Sauces

Blue cheese and processed cheese contribute to creamy dips and salad dressings.

Cheese is important in both households and commercial kitchens because of its unique flavour, texture, and melting point.

The Cheese Industry in India: Certification and Training

The cheese industry in India is growing tremendously because of an increased demand for dairy products. With the demand for cheese comes the need for safe, hygienic, and skilled production, which in turn requires trained personnel. This brings to light the Dairy Training Certificate by FICSI (Food Industry Capacity and Skill Initiative).

The Evolving World of Cheese

The world of cheese is rapidly evolving, driven by changing dietary preferences, global influences, and consumer demand for variety and healthier choices. Today, cheese innovation is at an all-time high, and several key trends are shaping the future of cheese production, especially in markets like India. Here’s a closer look:

1. Vegan Cheese

Plant-based cheeses are gaining popularity among those avoiding dairy. Made from nuts, soy, or coconut oil, these alternatives mimic the texture and flavor of traditional cheese. They are now available in a variety of forms, including spreads, slices, and blocks.

2. Low-Fat and Low-Sodium Options

Health-conscious consumers are driving demand for cheese with reduced fat and salt. These options offer familiar taste with improved nutritional value. They cater to those managing cholesterol, hypertension, or calorie intake.

3. Artisanal and Handcrafted Cheeses

Handmade in small batches, artisanal cheeses highlight regional ingredients and traditional methods. These cheeses often have aged, complex flavors and unique textures. They appeal to consumers looking for authenticity and gourmet quality.

4. Fusion Flavor Cheeses

Cheese infused with herbs, spices, or ethnic flavors is growing in popularity. Varieties like chili-garlic, pepper, or masala cheese add bold, exciting twists to everyday dishes. These options blend global innovation with local tastes.

Conclusion

Beyond being a delicious addition, cheese serves as an astounding source of nutrition, a culinary wonder, and an emerging segment of opportunity in the dairy market. Knowing what, how, and how much about cheese helps you gain confidence in exploring the kitchen and turning it into a business venture.

Safety protocols alongside the use of different types of cheese are critical to every home chef, nutrition lover, and food business visionary. For those wishing to venture into the industry, acquiring a dairy training certificate from FICSI is a prudent choice for investment in safety procedures and mastering important industry skills.

Each creamy mozzarella and sharp cheddar you enjoy comes with a bite of the cheesy indulgence. Remember the rich history, diverse range, and science with every single bite and slice you take!