Soft cheeses include Brie and Camembert. Soft cheeses are distinguished from unripened cheese by their thin, edible skin. The popular Gouda and Gorgonzola cheeses fall into the semi-soft category. Semi-soft cheeses have firmer textures ranging from crumbly to sliceable. Semi-soft cheeses usually have no skins, but are often preserved in inedible wax casings.
Firm cheeses are perhaps the most popular cheeses in America.
Cheddar, Colby, Swiss and Monterey Jack are all firm cheeses that pair well with sandwiches or as an addition to the school lunchbox. The final category, hard cheese, includes cheeses that have been aged so long that the natural moisture has been allowed to evaporate. The cheeses are not necessarily dry, however. Well known hard cheeses include Parmesan and Asiago. These cheeses are so hard they are nearly impossible to slice, and most are grated for use in cooking.