Types of cheese marketed under the same name are made from milk of different animal—feta cheeses, for example, are made from sheep's milk in Greece and from cow's milk elsewhere. Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%; triple cream cheeses are enriched to at least 75%. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior
Abondance cheese Abondance cheese Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately , and its aroma is similar to that of Beaufort, also from France. Abondance is made exclusively from milk produced by the Abondance, montbéliarde, and tarine breeds of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be a minimum of 55 percent of the herd. In 1998, 873 tonnes were produced (+16.4 percent since 1996), 34 percent from local farms. Abondance cheese