Handy Cheesy Info to let you sound like a pro

Fresh (Unripened)
Texture: Soft, creamy, white in color
Main Characteristics: Very spread-able
Common uses: dips, cheese cakes, lasagna, and slather over bagels or crackers
Examples: Cottage Cheese, Cream Cheese, Ricotta

Semi-Soft
Texture: Soft and pliable
Main Characteristics: Elastic when heated
Common uses: pasta dishes, sandwiches, soups, fondues
Examples: Mozzarella

Soft (Ripened)
Texture: Soft, smooth and creamy with a tangy aftertaste
Main Characteristics: A soft, velvety growth (bloomy rind) develops on the surface during the aging process
Common uses: appetizer or as a snack
Examples: Brie, Camembert

Cooked Pressed (Hard)
Texture: Hard with a strong flavor
Main Characteristics: Ripened over a long time, it is hard and smooth with holes
Common uses: in sauces, toppings (i.e. on pizza or pasta), and in soupsE
xamples: Parmesan, Romano, Swiss

Uncooked Pressed (Firm)
Texture: Elastic
Main Characteristics: Aging to determine flavor differences, young cheese are mild whilst it grows nuttier and spicier with age.
Common uses: toppings, sauces, salads, sandwiches, and as a snack
Examples: Brick, Cheddar, Colby, Gouda, Marble

Processed
Texture: Varies from spread-able to elastic
Main Characteristics: Made by blending one or more cheeses together; other ingredients may be added for flavor, such as herbs, spices, nuts, fruits, or vegetables.
Common uses: sandwiches
Examples: Cheese slices, Cheese spreads

5 tips to prolong the shelf-life of your cheese

1. Fresh cheese should be kept in their original containers and kept in the fridge. It is advisable to finish this type of cheese quickly.

2. Other aged cheeses should be kept in conditions which it can breathe. You would need plastic containers lined with lightly crumpled kitchen towels to soak up excess moisture. Breathing room should be maintained between the cheeses and the walls of the containers.

3. Keep cheeses in separate containers, similar ones can be kept together provided they do not touch.

4. Rub cooking oil over the cut surfaces. Once mold starts to form, it will only eat into the oiled layer. You may wipe or wash off with lukewarm water.

5. Short-term storage can be achieved with a larger ziploc bag. Punch holes into the sides and layer kitchen towels in the bottom.