Dairy
Style
Cheese style groups cheeses by make and maturation method rather than milk species—fresh, bloomy, washed-rind, blue, pasta filata, pressed cooked, brined, and related families. Style predicts texture, melt, and kitchen use when a named cheese is unavailable. Cooks navigate style first: need stretch, choose pasta filata; need grate, choose hard; need salad crumble, choose brined or fresh. Protected names still matter for authenticity, but style language helps substitution and menu writing.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11 g
- Saturated Fat 7.45 g
- Trans Fat 0.22 g
- Monounsaturated Fat 3.21 g
- Polyunsaturated Fat 0.34 g
- Cholesterol 31.1 mg
- Sodium 80.1 mg
- Salt 0.21 g
- Total Carbohydrate 5 g
- Dietary Fibre 0 g
- Total Sugars 2.5 g
- Complex / starch 0 g
- Protein 4 g
- Water 78 g
- Energy 135 kcal
- Water 78 g
- Carbohydrates 5 g
- Sugars 2.5 g
- Protein 4 g
- Fat 11 g
- Saturated Fat 7.45 g
- Monounsaturated Fat 3.21 g
- Polyunsaturated Fat 0.34 g
- Omega-3 0.05 g
- Trans Fat 0.22 g
- Vitamins 30.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 500 mg
- Major Minerals 498 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 31.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 8 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Style of Cheese: composition reflects this culinary part relative to the whole ingredient.
History
European cheesemaking diverged into recognisable style families by rind, moisture, and ageing.
Industrial production standardised style categories for trade and retail labelling.
Cheesemonger education emphasised style families alongside PDO names for consumers.