| Representative cheeses |
Distinctive organisms |
Acid-curd
Soft :Cottage
Cream |
Not ripened |
| Rent-curd |
Ripened by surface growth |
Soft :Limburger
Camembert |
Streptococcus liquefaciens,Brevibacterium
Penicillium camemberti, Brevibacterium |
Semihard :
Roquefort
Blue |
Penicillium roqueforti |
Hard :Swiss
Cheddar |
Propionibacterium species
Lactic group, Geotrichum |
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