Fresh and light: cheeses that have not been aged, or are only lightly cured. These mild and creamy, and have a high moisture content and soft texture. Think chèvre, mascarpone, feta.
Aged/Firm: ranging from mild to sharp/pungent with a body that ranges from firm at room temperature, to hard grating cheeses. Think sharp cheddar, aged gouda, Parmigiano-Reggiano, anything described as 'nutty.'
Creamy and/or funky: cheeses with a rind that covers a creamy interior that ranges from mellow to eye wateringly ripe, and usually runny at room temperature. Think Brie, Camembert, Epoisses.
Blue: these cheeses that have blue/green veins, from penicillium mold, added during the cheese making process, giving them a distinct flavour ranging from mild to assertive. Think Danish blue, Stilton, Gorgonzola.