| There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation,<ref name=Fundamentals>{{cite book|url=https://books.google.com/books?id=-oRp5VCVTQQC&pg=PA388|title=Fundamentals of cheese science|author1=Patrick F. Fox|page=388|publisher=Springer|isbn=978-0-8342-1260-2|year=2000|access-date=September 12, 2020|archive-date=November 7, 2020|archive-url=https://web.archive.org/web/20201107133321/https://books.google.com/books?id=-oRp5VCVTQQC&pg=PA388|url-status=live}}</ref> more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker.<ref>{{cite book|url=https://books.google.com/books?id=U_mj5DANAeoC&q=Walter+and+hargrove+cheese&pg=PA1|title=Cheese: chemistry, physics and microbiology, Volume 1|author1=Patrick F. Fox|page=1|publisher=Springer|access-date=March 23, 2011|isbn=978-0-8342-1338-8|year=1999|archive-date=June 10, 2021|archive-url=https://web.archive.org/web/20210610061345/https://books.google.com/books?id=U_mj5DANAeoC&q=Walter+and+hargrove+cheese&pg=PA1|url-status=live}}</ref> The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.—with these criteria either being used singly or in combination,<ref>{{cite web|url=http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-types-using-calcium-and-ph.html|title=Classification of cheese types using calcium and pH|publisher=www.dairyscience.info|access-date=March 23, 2011|archive-date=July 23, 2011|archive-url=https://web.archive.org/web/20110723013948/http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-types-using-calcium-and-ph.html|url-status=live}}</ref> but with no single method being universally used.<ref>Barbara Ensrud (1981). ''The Pocket Guide to Cheese'', Lansdowne Press/Quarto Marketing Ltd., {{ISBN|0-7018-1483-7}}</ref> The method most commonly and traditionally used is based on moisture content, which is then further discriminated by fat content and curing or ripening methods.<ref name=Fundamentals /><ref>{{cite web|url=http://www.egr.msu.edu/~steffe/handbook/tbl141.html|title=Classification of Cheese|publisher=www.egr.msu.edu|access-date=March 23, 2011|archive-url=https://web.archive.org/web/20111124103458/http://www.egr.msu.edu/~steffe/handbook/tbl141.html|archive-date=November 24, 2011|url-status=dead}}</ref> Some attempts have been made to rationalise the classification of cheese—a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content.<ref name=Fundamentals /> | | There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation, more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.—with these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used is based on moisture content, which is then further discriminated by fat content and curing or ripening methods. Some attempts have been made to rationalise the classification of cheese—a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content. |