The Cheese Making Process & Categories

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#FFFFFF" TEXT="#080000" bgproperties="fixed" background="14028661egerdp.jpg"> <div> <FONT SIZE="5" COLOR="#000000" FACE="Arial" ><B>www.headchefsupport.com</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="www.headchefsupport.com"><B>home</B></A></div> <div> <FONT SIZE="1" COLOR="#000000" FACE="Arial" >back to  </FONT><A HREF="id24.htm" TARGET="_top" TITLE="All About Cheese"><B>All  About Cheese</B></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=120 BGCOLOR="#FFFFFF" TEXT="#080000" background="765781c2egerdp.jpg"> <div> <B>The Cheese Making Process & Categories</B></div> <div> <A HREF="id188.htm" TARGET="_top" TITLE="Fresh Cheese Mould Ripened ">Fresh Cheese  & Mould Ripened </A></div> <div> <A HREF="id189.htm" TARGET="_top" TITLE="Stretched Curd, Cheddar Round Eye Chee">Stretched Curd, Cheddar & Round  Eye Cheeses</A></div> <div> <A HREF="id190.htm" TARGET="_top" TITLE="Goats, Sheeps Milk Cheese Commonly Aske">Goats, Sheep's Milk Cheese & Commonly Asked Questions</A></div> <div> <A HREF="id191.htm" TARGET="_top" TITLE="Australian Cheese Varieties">Australian Cheese Varieties</A></div> <div> <A HREF="id192.htm" TARGET="_top" TITLE="Serving Storing Suggestion for Cheese">Serving  & Storing Suggestion for Cheese</A></div> <div> <A HREF="id193.htm" TARGET="_top" TITLE="Cheese Wine Matching">Cheese & Wine Matching</A></div> <div> <A HREF="id194.htm" TARGET="_top" TITLE="Cheese Terms">Cheese Terms</A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#333333" TEXT="#F7F7FF"> <div> <I><IMG SRC="97d55e00.jpg" border=0 width="853" height="992" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></I></div> <div> <B>CHEESE CATEGORIES </B></div> <div> To the technical cheese person there are seven groups of cheese. </div> <div> However, to simplify the whole process and make it simple there can be five categories: </div> <div> <B>1. Fresh Cheese     2. Mould Ripened    3.Cheddar    4. Stretched Curd    5.Hard Cheese. </B></div> <div> Goats and sheep’s milk cheeses are classified separately. </div> <bR> <bR> <bR> <bR> <bR> </td> </tr></table></body>