A Glossary of Cheese

Cheese is available in an amazing variety of flavors, textures, and colors. A piece of cheese can be creamy or sharp, acidic or sweet, or nutty or spicy. Some cheeses crumble at the touch, while others require a sharp knife to serve.

At Giant Eagle^®, we carry over 400 varieties of imported, domestic, and artisan cheeses. But selecting the right Jarlsburg for a fondue or the perfect Brie for an appetizer is made simple with our cheese glossary.

Whether it's brightening a glass of wine or sweetening a tart apple, we'll help you find the best cheese for every occasion.

Fresh Unripened

Not aged, retains white color
Delicate, milky flavor
Soft, moist, and spreadable

Soft Ripened

Edible rind
Firm and creamy, with holes close to the rind
Flavor ranges from mild and milky to rich and earthy

Washed Rind

Brushed or wiped with brine, herbs, beer, or wine during ripening process
Bold and aromatic taste

Cooked Pressed

Crafters heat or cook curds; then press the curds into cheese molds or forms
Ripening can take months to more than five years
Cheese is firm and smooth, sometimes with holes

Uncooked Pressed

During the press process, the cheese is formed and most whey is removed
Processing spans three months to more than five years
The age of the cheese determines its flavor — younger cheese has a milder flavor that grows nutty and spicy over time
Cheeses in this group include Cheddar, Gouda, Havarti, Jack, and other popular varieties

Blues