Often-cheeses are classified based on texture or hardness as soft cheeses (cottage, cream, Bric), semi-soft cheeses (Muenster, Limburger, blue), hard cheeses (cheddar, Colby, swiss) ,or very hard cheeses (Parmesan).

• 一般基于其质地或硬度,干酪被分为：软质干酪(农家干酪、奶油、布里起月干酪)、半硬质干酪(法国明斯特干酪、林堡软干酪、青纹干酪)、硬质干酪(锲达干酪、科尔比氏干酪、瑞士硬干酪),以及特硬干酪(巴马干酪)。