Cheese

Cheese is made by coagulating or curdling milk with rennet so that it separates into curds (solids) and whey (liquid). The curds are usually then separated, processed and matured. Different countries categorise their cheeses in different ways: French cheese is categorised according to the method of production, type of rind and producer. Italian cheeses are listed by their milk (cow, sheep, goat) first, then by consistency and method of production. The ‘families’ listed below contain cheeses that taste similar and can be used interchangeably.