MILK

COMPONENT
S

Fat
Protein (casein)
Lactose
Minerals
Water

TERMS
Curd(Solid):
coagulated
protein
entrapping
some
fat,
lactose, water &
minerals
Whey(Liquid) :
Remaining
dissolved
lactose,
proteins,

Variety of Cheese

ENGLISH CHEESE

Cheddar
Cheshire
Lancashire
Derby
Leicester
Stilton

FRENCH CHEESE

Brie
Camembert
Roquefort
Neufchatel
Port du Salut

ITALIAN CHEESE

Gorgonzola
Parmesan
Bel Paese
Romano
Mozzarella
Ricotta

WISS CHEESE

Emmntal
Sap-sago
Gruyre
Raclette

DUTCH CHEESE
Gouda
Edam

CLASSIFICATION
SOFT:

Unripened:
Low fat: cottage cheese
High fat: Cream cheese

Ripened: Brie
SEMISOFT:
Ripened by bacteria: brick, Munster
Ripened by bacteria & surface micro:
Limburger
Ripened by interior blue mold:

Classification
HARD:
Ripened by bacteria w/o eyes: Cheddar
Ripened by bacteria w/ eyes: Swiss

VERY HARD (grating):

Ripened by bacteria: Parmesan

PROCESSED CHEESE: Pasteurized

American / Australian
WHEY CHEESES: Ricotta

Global Market