Cheese - Europe - June 2011
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This report includes the following types of cheese:
Fresh cheese and cream cheese – refers to cheese that has not been ripened or aged but may be slightly cured. These cheeses have high moisture content and a soft texture. Fromage frais, fromage blanc, queso blanco, mascarpone and cream cheese are all examples of fresh cheese.
Hard cheese and semi-hard cheese – this sub-category includes all plain and flavoured hard and semi-hard cheeses. These cheeses may also be referred to as firm. Gouda, cheddar, emmental and parmesan are all examples of hard and semi-hard cheeses.
Processed cheese – processed cheese consists of natural cheese(s) with additives such as salt, emulsifiers, stabilizers, flavour enhancers and food colourings. These products feature a consistent texture. This sub-category includes all plain and flavoured processed cheese. Processed cheese is often available in single serve slices or triangular portions, but is also available in blocks.
Soft cheese and semi-soft cheese – soft and semi-soft cheeses are aged for a short time and feature a very soft texture. This sub-category includes all plain and flavoured soft and semi-soft cheeses. Brie and camembert are types of soft cheese. Blue cheeses are semi-soft. Also included in this sub-category are soft and semi-soft pasta filata cheeses, such as mozzarella. Pasta filata cheeses are cooked and kneaded, or "spun".
Specific GMN definitions are included below. Please note that for individual countries, the scope in terms of segmentation or distribution may differ depending on which source data are available.
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