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Classification of coagulated milk products
Valençay cheese, a goat cheese from France
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods.[1][2] The criteria may either be used singly or in combination,[3] with no single method being universally used.[4]
The combination of types produces around 51 different varieties recognized by the International Dairy Federation,[1] over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker.[5] Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.[1]
^ abcFox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2000). "Principal Families of Cheese". Fundamentals of cheese science. Aspen Publishers. p. 388. ISBN 9780834212602.
^"Classification of Cheese". egr.msu.edu. Archived from the original on 24 November 2011. Retrieved 23 March 2011.
^"Classification of cheese types using calcium and pH". dairyscience.info. Retrieved 23 March 2011.
^Barbara Ensrud, (1981) The Pocket Guide to Cheese, Lansdowne Press/Quarto Marketing Ltd., ISBN 0-7018-1483-7
^Patrick F. Fox (28 February 1999). Cheese: chemistry, physics and microbiology, Volume 1. Springer, 1999. p. 1. ISBN 9780834213388. Retrieved 23 March 2011.
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