Pole weapon long blade used by both infantry and cavalry. Occasionally glaive blades were created with a small hook or spike on the reverse side. Such glaives are named glaive-guisarme. A voulge (occasionally called a pole cleaver) is a curved blade attached to a pole by binding the lower 2/3 of the blade to the side of the pole, to form a sort of axe. Looks very similar to a glaive. A svärdstav (literally sword-staff) is a Swedish medieval pole arm that consists of a two-edged sword blade attached to a staff. The illustrations often show the weapon being equipped with sword-like
Types of cheese Types of cheese Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 50 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by