A category of California cheeses that includes the broadest range of varieties and styles, including many of the cheeses commonly called table cheese. These include cheeses that may seem fairly soft and creamy, such as Monterey Jack aged up to several weeks, to moderately firm cheeses, such as Gouda aged a month or more, to fairly hard cheeses such as sharp Cheddar that have been aged for many months. Cheeses in this category typically have a water content ranging from 35 to 45 percent.

The California Milk Advisory Board

Also known as firm cheese. These have a dry, granular paste and are the hardest of all cheeses, solid and heavy. Hard cheeses typically are aged more than two years, during which the water and moisture evaporate to make the paste hard (to be classified as a hard cheese, the water content must be less than 40%).

The California Milk Advisory Board

Mild cheese similar to Edam and Gouda. Used both for snacks and in cooked foods and salads. (Mild, slightly tangy, Pale yellow, Semi-firm)

The cheese drying room, where cheeses are laid out during their maturation period.

The California Milk Advisory Board

A broad family of cheeses produced in California that reflect the cheesemaking styles and traditions brought to California from Mexico, Central and South America, and Spain. California is the country's leading manufacturer of Hispanic-style cheeses, producing more than 25 varieties and styles. A characteristic of some types of Hispanic-style cheeses is that they soften but don't melt when used in cooking.

The openings in the body of Swiss-type cheeses such as Emmentaler and Gruyere. The holes are spherical, equally-spaced and about the size of cherry pits. They are caused by bacterial activity which generates prioponic acid, causing gas to expand within the curd and create the pockets, or holes.