Country of Origin	Soft	Semi-Hard	Hard	External Mould Ripened	Internal Mould Ripened
U.K	Cream (C)	Lancashire	Cheddar Cheshire		Stilton
France	Neufchatel		Gruyere (P)	Camembert	Roquefort / Blue (G)
Belgium		Limburger (S)
Italy			Parmesan (VH) Romano Provolone (W)		Gorgonzola
Germany	Romadur	Munster
Holland (The Netherlans)			Edam Gouda
USA	Cottage Cream (C)	Brick	Cheddar Swiss(P)		Blue (G)
Sweeden			Herrgard (P)
Switzerland			Swiss Emmental Sapsago
Norway					Gammelost
Hungary	Liptau

Composition of cheese

Name	Moisture	Fat	Protein	Ash and Salt
Brick	42.5	30.7	21.1	3.0
Camembert	47.9	26.3	22.2	4.1
Cheddar	36.8	33.8	23.7	5.6
Cottage	69.8	1.0	23.3	1.9
Cream	42.7	39.9	14.5	1.9
Edam	38.1	22.7	30.9	6.2
Limburger	54.8	19.6	21.3	5.2
Parmesn	17.0	22.7	49.4	7.6
Roquefort	38.7	32.2	21.4	6.1
Swiss	33.0	30.5	30.4	4.2
Gouda	38.1	24.5	29.6	6.1

Nutrient component of cheese

Cheese is an excellent source of milk fat and proteins. It is a rich source of fat soluble vitamins viz. A, D, E and K. Apart from serving as an important source of minerals calcium and phosphorous, it is concentrated in energy; Cheese is both palatable and easily digestible.