Technological families of cheeses: Cheese is coagulated milk, more or less drained according to different techniques. A distinction should be made between cheeses with slow lactic coagulation and cheeses with accelerated coagulation by the use of rennet.
A. Cheeses with lactic curds (slow, spontaneous coagulation):
1 Lactic rindless cheeses.
a - Fresh lactic pasta (example: Rove des Garrigues or Caillebote)
b - Fresh lactic pasta with enriched milk (...
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