Semi-hard cheese

Generally poor for cooking purposes, these superb cheeses retain about 45% moisture and are ripened and brought to full flavor either through the action of mold (actually a penicillin mold) or by the action of bacteria. Mold-Ripened: Bleu, Gorgonzola, Roquefort, Stilton Bacteria-Ripened: Brick, Fontina, Gouda, Havarti, Monterey Jack, Mozzarella.