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Characterization of the cheeses analyzed with respect to the origin and thermal processing of the milk.
| Type of cheese |
Milk |
Number of cheeses | |
|---|---|---|---|
| Origin | Thermal processing | ||
| A* | ewe | no | 2 |
| B | ewe | no | 13 |
| C | goat | no | 2 |
| D | goat | pasteurization | 1 |
| E | cow | pasteurization | 1 |
| F | mixture (cow, ewe and goat) | no | 1 |
DOP (Denomination of Protected Origin).
