. 2021 Jul 29;12:703284. doi: 10.3389/fmicb.2021.703284

Table 1.

Classification and main varieties of cheese.

Form facture	Moisture content/%	Mature microorganisms	Main cheese variety	Cheese flavor	Country of origin
Extra hard cheese	25–35	Bacterial	Parmesan	Fruit flavor and salt	Italy (Woo and Lindsay, 1984)
Extra hard cheese	25–35	Bacterial	Romano	Strong flavor	Italy (Woo and Lindsay, 1984)
Hard cheese	35–45	Bacterial: atmospheric hole	Emmanuel	Fruity aroma and taste stimulation	Switzerland (Anifantakis et al., 2009)
		Bacterial: atmospheric hole	Gruyere	Aromatic, rich, and smooth smell	Switzerland (Anifantakis et al., 2009)
		Bacterial: no air holes	Cheddar	Walnut flavor	United Kingdom (Zerfiridis et al., 1984; Fox, 1993)
Semi-hard cheese	45–50	Bacterial: small air hole	Gouda	Caramel and creamy candy	Netherlands (Aishima and Nakai, 2010)
Semi-hard cheese	45–50	Bacterial: no air holes	Edam	Sweet and nutty	Netherlands (Aishima and Nakai, 2010)
Semi-soft cheese	42–55	Bacterial	Brick	Spicy	German (Brackett et al., 1982)
		Bacterial	Limburg	Spicy	German (Brackett et al., 1982)
		Mold	Roquefort	Strong salt aroma	France, Denmark (Woo et al., 1984)
		Mold	Blue	Strong spicy	France, Denmark (Woo et al., 1984)
Soft cheese	55–80	Mold	Camembert	Mild	France (Kubíčková and Grosch, 1997)
		Not mature	Cottage	Mild	America (Goel et al., 1971)
		Not mature	Cream	Slightly sour	America (Goel et al., 1971)

Bold values indicate the values of the header and moisture content.