The flavors are classified as light, medium and strong depending on the curing of the cheese, the type of milk and the breed used. Strong and persistent flavored cheeses are usually those produced from sheep or a mix, and usually with a longer curing process. The lightest cheeses are the soft ones or those made from cow’s milk, though some soft cheeses can have a slightly sharp flavor.
These cheeses generally are not transformed or fermented except for the lactic fermentation.
The medium flavored cheeses are usually semicured and go well with young red wines or roses.
Strong cheeses are those with the longest curing process and go well mostly with red wines with body.