From what I can tell, cheese is traditionally broken into four different types: soft, semi-soft, semi-hard and hard. But this really doesn’t seem specific enough and seems to leave much to be desired. At Artisanal, they classify them by the above and even throw in kosher, raw milk, and leaf-wrapped; which, while indeed useful at times, seems like the categories would often overlap and a cheese that is kosher may also be firm. But, is this really necessary?
I tend to agree with Murray’s, while there may be hundreds of different types of cheese they all fit somewhere within the following seven categories: