(i.e. Ricotta, Cottage Cheese, Cream Cheese, Quark, Mascarpone, Fromage Blanc, Cheese Curds)
(i.e. Bocconcini, Fior di Latte, Burrata)
(i.e. Provolone, Cacioccavallo)
(i.e. Queso Fresco, Paneer, Halloumi)
May include ash - i.e. Brie, Camembert. Moisture content 50-60%
Moisture content 50–60%
Moisture content 50–60%
Moisture content 40–60%
Mixed rinds, washed rinds, may include ash, beer washed, wine washed, cider washed. Moisture content 40-60%
Moisture content 20–52% (i.e. Gouda)
Moisture content 20–52%
with or without brining i.e. cotija
inoculated, with or without blue veining. Smoked Blues excluded - enter in Class 16.
i.e. wine or beer soaked cheese
With added particulate solids, i.e. herbs, spices and/or other particulates
Must be naturally smoked, no liquid smoke.
Only to be used in the event that a cheese does not fit into a designated class