Moisture: soft to hard[edit]
Source of milk used[edit]
Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Well-known examples include Roquefort (produced in France) and Pecorino Romano (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from moose's milk.[6] Sometimes cheeses marketed under the same name are made from milk of different animal—Feta style cheeses, for example, are made from sheep's milk in Greece and from cow's milk elsewhere.
Double cream cheeses are soft cheeses of cow's milk enriched with cream so that their FDM is 60–75% or, in the case of triple creams, at least 75%.