Cheese can vary greatly in composition and is manufactured and cured in widely varying manners. This results in a bewildering variety of types. In this chapter the variability as such is discussed first: What can be varied and what are the consequences? Subsequently, several cheese types are discussed in more detail. This illustrates the interaction between the various process steps and the need to integrate the steps into an efficient process, leading to a good-quality cheese of the type desired. Of course, it was necessary to select some types of cheese from among the numerous types produced. The main consideration in selecting a particular type was that it would allow the most important aspects of cheese making and cheese properties to be treated. Moreover, the economic importance of some cheese varieties has been taken into account.