(i.e. Ricotta, Cottage Cheese, Cream Cheese, Quark, Mascarpone, Fromage Blanc)
(i.e. Bocconcini, Fior di Latte, Burrata)
(i.e. Provolone, Cacioccavallo)
(i.e. Queso Fresco, Panneer, Halloumi)
Moisture content 50–60% (i.e. brie, camembert)
Moisture content 50–60%
Moisture content 50–60%
Moisture content 40–60%
Moisture content 40–60%; mixed rinds, washed rinds, beer washed, wine washed, cider washed
Moisture content 20–52% (i.e. gouda)
Moisture content 20–52%
(i.e. feta styles)
i.e. wine or beer soaked cheese, as well as with added particulate solids
to be used if there are not enough entries in a class OR a cheese does not fit into one of the above classes