![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Valen%25C3%25A7ay_04.jpg/640px-Valen%25C3%25A7ay_04.jpg&w=640&q=50)
Types of cheese
Classification of coagulated milk products / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Types of cheese?
Summarize this article for a 10 year old
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]
This article needs additional citations for verification. (May 2023) |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Valen%C3%A7ay_04.jpg/640px-Valen%C3%A7ay_04.jpg)
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]