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There are several types of cheese, which are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. 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.〔〔(【引用サイトリンク】title=Classification of Cheese )〕 The criteria may either be used singly or in combination,〔(【引用サイトリンク】title=Classification of cheese types using calcium and pH )〕 but with no single method being universally used.〔Barbara Ensrud, (1981) ''The Pocket Guide to Cheese'', Lansdowne Press/Quarto Marketing Ltd., ISBN 0-7018-1483-7〕 The combination of types produces around 500 different varieties recognised by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. 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.〔 ==Fresh, whey, and stretched curd cheeses == The main factor in categorizing these cheeses is age. Fresh cheeses without additional preservatives can spoil in a matter of days. For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild flavour. Whey cheeses are fresh cheeses made from whey, which would otherwise be discarded, in the process of producing other cheeses. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese and Norwegian geitost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form. Traditional ''pasta filata'' cheeses such as Mozzarella also fall into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Stored in brine, it can easily be shipped, and it is known worldwide for its use on pizza. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「types of cheese」の詳細全文を読む スポンサード リンク
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