|
Cheese type |
Cheese |
Moisture (%max) |
FDM (% min) |
|
Extra hard |
Parmesan
Romano
Sbrinz |
34
34
28 |
32
38
47-50 |
|
Hard
(with eyes) |
Emmentaler
Gruyere |
41
39 |
43
45 |
|
Hard
(without eyes) |
Cheddar
Cantal
Cheshire
Provolone |
39
42
44
45 |
48
45
48
45 |
|
Semi-hard |
Caerphilly
Edam
Gouda |
46
45
45 |
48
40
48 |
|
Semi-hard (internally
ripened with mould) |
Stilton
Roquefort
Gorgonzola
Blue cheese |
42
45
42
46 |
48
50
48
50 |
|
Semi-soft (surface-ripened with bacteria) |
Limburger
Munster
Port Salut
Tilster
Bel Paese
Monterey |
52
46
56
45-55
47
44 |
40
45
42
49-55
49-55
50 |
|
Soft
(surface-ripened with moulds) |
Brie
Camembert |
56
48 |
40
45 |
|
Soft
(unripened) |
Cream
Cottage
Mozzarella
Ricotta (whole milk) |
55
80
53
72 |
45
4
18
12 |
