The paste of the different cheeses depends on the temperature used to prodce it and the curing period. Hard paste cheeses need more time and higher temperatures, where soft paste ones need the opposite. Those cheeses without paste are usually creamy or speadable ones.
Hard paste cheeses are produced at higher temperatures than the soft or semi-soft ones so that their curing period is shorter and their consistency is greater.
This kind of cheeses do not have a rind and are usually all light and spreadable.
Semi-hard paste cheeses have a flexible rind, no so firm as the hard paste cheeses, but somewhat consistent.
Soft paste cheeses cure quickly so they are produced at a lower temperature and they have a lower consistency and are lighter.