There are a total of 4,000 to 8,000 different types of cheese in the world, which are divided into four categories according to their moisture content: soft, medium-soft, medium-hard or hard. In addition, it can also be divided according to the method and appearance:

1. Fresh cheese

(Only after heating the milk or adding enzymes to clump it, wrap it in gauze and squeeze out the water. This kind needs to be bought now Eat it now and keep it in the refrigerator for a few days. You must eat it within a week. These include cottage cheese, cream cheese, feta from Greece, frame frais from France, petite suisse, Sainte-Marie, and Maschepone and mazzarella from Italy. ricotta from sheep milk, and paneer from India).

2. Soft cheese with floral rind:

This kind of cheese has a pink skin sprinkled with white powder and a soft heart. Generally, this kind of cheese is made by pressing fresh cheese into small round cakes (other shapes are rare), and then sprinkled with penicillium. It takes one to two months to make it. After cutting, spread the soft heart directly on the bread. This category includes Bonchester from Scotland, Brie from France, Camembert, Carre de L\'est, chaource, coulommiers, feuillr de dreux, fougeru, neufchatel.

3. Rich cheese:

This cheese is made similarly to soft cheese, but uses milk with added cream, and the fat content rises from 40-50 to 75. This category includes France's Boursault, Boursin, Excelsior, Lucullus, and Pierre Robert.

4. Washed rind cheese:

This kind of cheese is also made similarly to the flower-rind soft cheese, but after the hard rind is removed, the whole piece is soaked in salt water or wine. The soaked skin is brighter, ranging from apricot to red. Generally, the smell of leather is relatively strong and smelly, and most people are not used to it. This category includes

Esrom in Denmark, Limburger in Germany and the Netherlands, Milleens in Ireland, Munster in Germany, Renmoudou (Piquant) in Belgium, Taleggio in Italy, Torville in England, Vacherin in Switzerland and France

p>

5. Blue cheese:

This cheese is made by sprinkling Penicillium Glaucum into blocks and then pressing them into blocks. This bacteria will grow into blue streaks. There are many kinds of this type, and those that generally make soft cheese can be changed to blue cheese. Blue cheese has a strong flavor and it takes a few times to get used to it. The most famous ones are Gorgonzola in Italy, Roquefort in France, and Stilton in the UK.

6. Hard-ripened cheese:

This kind of cheese is broken and cooked after agglomeration, and then all the water is squeezed out as much as possible. It is generally relatively hard.

7. Uncooked cheese:

There are many types of uncooked cheese, with various softness and hardness and flavors. The only characteristic is that it has not been cooked.

8. Goat cheese: Goat cheese is made from goat milk. It started as a poor man's cheese, because the poor could only afford one sheep that would eat everything. European goat cheese is soft, but British goat cheese can be soft or hard. Some goat cheeses have a goat cheese flavor, but most are similar to cow cheese.

9. Sheep cheese: The taste of sheep cheese is between goat cheese and cow cheese. Many people who are allergic to milk but love cheese will buy sheep milk