Semi-hard cheese
is cheese which consists of approx. 50% solids, for example blue cheese.

Hard cheese
is the cheese with the highest quantity of solid content, for example Allgäu Emmental, alpine cheese and Chester cheese.

Acid curd cheese
is made from low-fat quark to which maturing cultures have been added. These cheeses include highly gelatinous, low-fat, hand-moulded cheese.

Processed cheese
is made by heating cheese – generally firm or hard cheese – and adding emulsifying salts.

Firm cheese
is cheese with a comparatively high solid content (at least 49 percent). This category of cheeses includes German gouda, among others.

Soft cheese
is the term used for cheese with a comparatively low solid content. This category of cheeses includes German camembert and German brie, among others.