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
United States raw milk debate it seems that the observed increased resistance seems to be rather related to the exposure to a farm environment or to animals than to raw milk consumption.” Many raw milk consumers cite a preference for the taste of raw milk products. The Raw Milk Cheesemakers Association hold that cheese produced from raw milk have distinctive complexity and depth of flavor absent from pasteurized-milk cheeses. The FDA considers hard, aged cheese, such as parmesan and cheddar, made from raw milk to be generally safe for consumption; soft cheese made from raw milk is considered unsafe. These types of cheese are currently