Cheese in the categorization of these cheeses is their age. Fresh cheeses without additional preservatives can spoil in a matter of days. Content (double cream, goat, ewe and water buffalo) Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep. Some cheeses are described by their fat content. Double cream cheeses are soft cheeses of cows' milk enriched
Salers cheese produced in 1998 (+15.1% since 1996). All was made in local farms from unpasteurized milk by about one hundred producers. Salers cheese Salers () is a French semi-hard cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the fifteenth of April and the fifteenth of November. It is similar to Cantal cheese - which is produced from the same cows' milk when they are fed on hay during the remaining months of the year - and has been estimated to have been fabricated in this