A world of cheese
Cheese is generally divided into six different families, based primarily on production method as well as appearance, aroma and taste. The families are blue cheese, fresh cheese, goat cheese, hard cheese, red rind cheese and white mold cheese. Within each family there are a multitude of variations, such as milk type (pasteurised or unpasteurised, fresh or sour). Other important factors include whether bacteria or fungi have been added, or whether the cheese has been aged and if so, for how long. In short, there are a number of variables that come into play in the art of categorising cheese.