Classification: Three criteria are generally used to classify cheeses:
- the dairy breed (ewe, goat, cow... but also lama, reindeer, yak, camel...)
- the dough family (fresh, soft with a bloomy rind, soft with a washed rind, soft with a natural rind, with internal mould, pressed uncooked, pressed cooked, hard spun).
- titration in fat (lean, fat, double-cream, triple-cream)....
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.