South African Cheese
Product of the year
Qualité
SA Championships

Guide for Cheese and Yoghurt

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Fresh cheese

Lactic dominated coagulation
No cut and stir, only draining

Texture: Soft, dense, compact & slightly chalky

Flavour: Lactic, mild and milky

Examples: Mascarpone, Fromage Blanc, Chèvre, Labneh

Moisture: 70 – 80%

Soft cheese

Rennet dominated coagulation
Cut, no stirring and no pressing

Texture: Chalky when young, soft to runny with age, some small holes

Flavour: Creamy, flavourful when ripe

Examples: Brie, Livarot, Camembert

Moisture:  45 – 50%

Semi-soft cheese

Rennet dominated coagulation
Cut, stirring and pressing

Texture: Chalky, later soft to runny, some small holes

Flavour:  Rich, creamy, more flavourful

Examples: Reblochon, Port Salut

Moisture:  45 – 50%

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Semi-hard cheese

Rennet dominated coagulation
Cut, stirring, heating and pressing

Texture:  Pliable, some eyes

Flavour:  Mild

Examples: Gouda, Edam, Young Boerenkaas

Moisture: 42 – 45% 

Hard cheese

Rennet dominated coagulation
Cut, stirring, heating and pressing

Texture: Firm, with or without eyes

Flavour: Rich, flavourful, strong

Examples: Cheddar, Pecorino

Moisture:  37 – 38

Extra hard cheese

Rennet dominated coagulation
Cut, stirring, cooking and pressing

Texture: Hard, brittle, no  eyes, crystals

Flavour: Rich, flavourful, strong

Examples: Parmesan, Grana, Sbrinz

Moisture:  33 – 36%

Yoghurt

A category of fermented milk made with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus culture.

Concentrated Yoghurt

A category of fermented milk with increased protein content to 5.6%.
Examples: Strained yoghurt, Ymer.

Snack Yoghurt

Composite milk product based on fermented milk containing 50% non-dairy products such as chocolate, nuts, fruit and spices.