To the delight of cheese lovers worldwide, there are hundreds of cheeses to get to know. However, unless you can describe the type of cheese you're looking for, it can be more difficult to find new varieties to enjoy. Luckily, this problem is solved by cheese classifications. This chapter will acquaint you with the language and meaning of cheese classifications — by texture and moisture content, by rind, by cheese-making method, by milk type, by butterfat percentages, and by region. As you expand your cheese repertoire, you'll put these terms to good use.