Halberd better repel knightly attacks and roll over enemy infantry formations, with the halberd, hand-and-a-half sword, or the dagger known as the "Schweizerdolch" used for closer combat. The German "Landsknechte", who imitated Swiss warfare methods, also used the pike, supplemented by the halberd—but their side arm of choice was a short sword called the "Katzbalger". As long as pikemen fought other pikemen, the halberd remained a useful supplemental weapon for "push of pike", but when their position became more defensive, to protect the slow-loading arquebusiers and matchlock musketeers from sudden attacks by cavalry, the percentage of halberdiers in the pike units
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