Variety of cheeses and the production process behind it. Formulation of cheese by coagulation of the milk protein casein. Classifications of cheese according to criteria such as length of ageing, country or region of origin, texture, methods of making, fat content, suitability for vegetarians and animal from which the milk comes.
DADOS FORNECIDOS PELA ESCO (COMISSÃO EUROPEIA) E O*NET (DEPARTAMENTO DO TRABALHO DOS EUA)