ABSTRACT
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, a selection among the numerous types produced had to be made. The main consideration for selection has been that the most important aspects of cheese making and cheese properties are treated. Moreover, the economic importance of some cheese varieties has been taken into account.
