Bloomy-rind cheeses use a mold culture included in the milk or lightly sprayed on the surface of the cheese after it's been produced. The mold culture helps soften the rind and allows the cheese to ripen from the outside in. Bloomy-rind cheeses are monitored closely, and turned methodically to ensure they ripen evenly. Some cheeses that are a part of this variety include Brie and Camembert. These varieties are designed to be consumed earlier in the creation process than other cheeses, and are typically made using pasteurized milk.
Pressed cheeses are available both cooked and uncooked. Uncooked pressed cheeses are those that are completely drained by applying pressure to them to create a harder texture. Examples of uncooked pressed cheeses include Saint Nectaire and Tomme de Savoie, which pair well with light to medium-bodied red wines. Cooked pressed cheeses are heated until they solidify, at which point they are pressed. Examples of cooked pressed cheeses include Gouda and Parmigiano, which are commonly used in pasta dishes.
Washed-rind cheeses are rinsed in a salt water solution or wine, brandy or other spirit. This process varies, depending on the region in which the cheese is produced and the local standards and traditions. The process of bathing the cheese helps keep it softer on the inside by retaining its moisture content. By the end of its production, the washed-rind cheese may turn a bright yellow or reddish color from the wash solution. Paniolo cheese is a type of washed-rind cheese that adds flavor to dishes such as club sandwiches.