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
Coulommiers cheese Coulommiers cheese Coulommiers is a soft ripened cheese from Coulommiers in the Seine-et-Marne department of France. It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible "Penicillium candidum" rind. When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks. The fat content is 40 per cent. Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer. It is smaller and