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Principal Families of Cheese

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Fundamentals of Cheese Science

Summary

Cheese is a very diverse group of foods (perhaps as many as 1500 varieties). To help consumers, retailers and cheese technologists, several schemes for the classification of cheese have been proposed and used. Criteria for classification include: coagulating agent (rennet or acid); texture/moisture content (very hard, hard, semi-hard, semi-soft, soft); matured or fresh; microflora (internal bacterial, surface/smear bacterial, internal or surface mould, propionic acid bacteria).

The principal families of cheese are described briefly in this chapter.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    Patrick F. Fox & Paul L. H. McSweeney

  2. Teagasc Food Research Centre, Fermoy, Cork, Ireland

    Timothy P. Guinee & Timothy M. Cogan

Authors
  1. Patrick F. Fox
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  2. Timothy P. Guinee
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  3. Timothy M. Cogan
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  4. Paul L. H. McSweeney
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Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Principal Families of Cheese. In: Fundamentals of Cheese Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_3

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