The cheese milk is coagulated more or less drained using various techniques. We dinstinguons cheeses lactic slow coagulation and clotting in cheese accelerated by use of rennet.
A. Cheese, lactic curds (slow coagulation, spontaneous)
1. The lactic cheeses without crust.
a - fresh milk Pasta (eg Rove des Garrigues or Caillebote)
b - Pasta with fresh milk fortified milk (eg the Saint-Florentin, the Fontainbleau, Lucullus)
2. The lactic cheese pasta rind.
a - bloomy rind Pasta (eg Chaource, Neufchatel, St Marcellin,
goats Sainte-Maure-de-Touraine, Selles-sur-Cher, Pouligny-Saint-Pierre, ...)
b - lactic Pasta rind in fortified milk (Brillat Savarin pe on the Saint Félicien)
3. lactic cheese pasta washed rind. (bp Epoisses, Soumaintrain, Langres)
B. cheese coagulation accelerated by use of rennet or mixed (rapid coagulation)
1. The draining Cheese accelerated by cutting (and possible mixing)
a - fresh soft cheese without rind (eg feta)
b - moldy rind soft cheese (eg Camembert, Brie, Coulommiers Brick of Drill, Pérail)
c - washed rind soft cheese (Munster, Livarot, Maroilles, Mont d'Or, Chevrotin, Pont l'Eveque)
d - Parsley Pasta with internal molds - Blue cavities (eg Roquefort, Stilton, Fourme d'Ambert, Bleu d'Auvergne)
e - Parsley Pasta with internal molds - Marbled Blue (pe Bleu de Gex, Gorgonzola, Bleu Termignon, Bleu du Vercors Sassenage, Persillé Aravis)
2. draining cheeses accelerated by cutting, stirring, heating <40 ° C and pressing.
a - pressed uncooked pasta and flexible (eg Saint Nectaire, Reblochon, Morbier, Venaco, Tomme de Savoie)
b - Pasta uncooked pressed and closes (eg Raclette, Gouda, Fontina, Manchego, Ossau Iraty Lavort, Tomme goat)
c - Pasta with ground uncooked pressed curds (eg Laguiole, Salers, Cantal, Cheddar)
3. draining cheeses accelerated by cutting, stirring, heating <50 ° C and pressing.
a - half-pressed pasta cooked without openings (eg abundance)
b - Pasta pressed half-baked openings (eg Appenzel)
4. The draining cheeses accelerated by cutting, stirring, heating> 50 ° C and pressing.
a - Pressed cheese cooked without openings (eg Comté, Parmesan, Beaufort)
b - Pressed cheese cooked openings (eg Emmental)
The cheese material is adapted to each type of manufacture.
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