Types of Cheese
The type of cheese produced depends on the milk used and the cheese making process. The milk used may be full fat, semi-skimmed or fully skimmed, this affecting the fat content of the cheese. It may be pasteurised or unpasteurised. Milk from different animals and different breeds is important in determining the final flavour. As well as cow's milk, cheese may be made from sheep or goat's milk. Cheese rennet.
Soft cheeses may be fresh or ripened. Fresh cheeses include quark, cottage cheese and cream cheese. Ripened soft cheeses include Brie and Camembert. Semi-soft cheeses include Stilton, Wensleydale and Gorgonzola. Hard cheeses include Cheddar, Cheshire, and Gruyere. Parmesan is a strongly pressed, very hard, dry cheese ripened for 2-3 years and then grated. Whey cheeses such as Ricotta are made as a by-product of other cheeses from the whey removed during pressing. Processed cheeses are either made with trimmings that are left over from the manufacture of other cheeses, or from dried milk powder. Flavourings, colourings and other additives are used. (Cheese rennet)
