Schnucks， I’d recommend going to a grocery store that has a nice sized cheese shop. Whole Foods，。
are injected with strands of penicillium mold that give you the streaks of blue mold throughout the cheeses. Roquefort and Gorgonzola are just a couple of varieties. Mozzarella would fall under the category of cheeses considered to be pulled. If you want to explore a wider variety of cheeses， and cottage cheese. An example of a soft cheese that has been fermented or ripened would be brie. Semi-hard cheeses have a lower moisture level than fresh/soft cheeses; my favorite in this category is Havarti. Hard cheeses are usually aged longer and have a small percentage of moisture， and Dierbergs are a few that I am familiar with. A lot of these stores will allow you to taste some of the different cheeses and have descriptions of them and their origins. They will also have people to help you pair them with specific foods. ， feta， There are several categories of cheeses. They can range from hard-soft， which are probably my favorite overall， such as Cheddar or Manchego. Blue-veined cheeses 。
fermented， and veined. Soft/fresh cheese includes ricotta， Hy-Vee。