Classification
Three criteria are generally used in classifying cheeses:
- the breed of milk-giving animal (ewe, she-goat, cow, but also llama, reindeer, yak, she-camel, buffalo, etc.)
- the cheese family (fresh, soft ripened bloomy white rind , soft ripened washed rind, soft ripened natural rind, veined soft ripened, pressed semi-hard, pressed cooked-curd, spun-curd)
- the fat content (low-fat, full-fat, double-cream, triple-cream)
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