Cheese is made from milk, culture (a bacteria) and a curdling agent, such as rennet. In some cheeses, such as blue and white-rinded cheeses, moulds and yeasts are added.
There are many types and styles of cheese. They differ depending on:
the type of milk they are made from
whether the milk is raw (unpasteurised) or pasteurised
the protein and fat content of the milk
the bacteria and yeasts used
the processing method
how it is aged and for how long.
These days, most cheeses are made from cows’ milk, although goat and sheep milk cheeses are also commonly available.
Cheeses may be grouped by the type of rind they grow and their texture. Types of cheese include:
fresh (no rind)
natural rind
soft white rind
semi-soft (includes washed rind)
hard
blue.