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Cheese is a food product obtained by coagulating milk (whole or otherwise) by acid or rennet or both, with salt added.
Depending on the moisture content or firmness, the cheese can be classified in: hard cheeses, ripe bacterial (eg. swiss, roncal, garrotxa, mahón, comté, cotija); semi-hard cheeses, ripe predominantly bacterial (eg. queso daxaca, gouda, maytag blue, cheddar, roquefort); semi-soft cheeses, further distinguishable in accrued (eg. havarti, chaubier, buffalo blue, clochette, pont-l'évêque, colby jack cheese) and not matured, fresh, soft cheeses (eg. brie, camembert, munster, cream cheese, queso blanco, paneer).