Given the hundreds of cheeses produced worldwide, it is obviously not possible to discuss each particular one. There are, however, several ways to categorize the many different types of cheese into manageable groups, based, for example, on their level of hardness (e.g., from soft to hard), moisture content, cooking temperature, or extent of aging. In the sections that follow, the manufacturing procedures for different cheeses and the role of microorganisms involved in their production will be reviewed, based on the primary properties of those cheeses and their distinguishing characteristics (Table 5-1). For the most part, only the most well-known and widely consumed cheeses are discussed and only general procedures are described. The reader seeking detailed procedures is advised to consult other excellent sources for specific manufacturing details (see Bibliography).
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