OK foodies. Thought this was interesting.
Ch**se is anything made from the curdling of milk or from the whey, which is the by-product of the curdling process.
Ch**se types are categorized by moisture content.
The most simple ch**ses with the highest moisture content are those that are made from the curdling and draining of the milk and no further processing. These are cottage ch**se, cream ch**se, and a few others. And from the whey of that simple process would be ricotta.
After that, ch**se are categorized as soft, semi-soft, medium, semi-hard, and hard.
It has to do with pressure and length of aging.
They are then sub-categorized by fat content, curing or ripening method, and dairy source (type of milk used).
The International Dairy Federation recognizes around 500 varieties of ch**se.
So
@Docd187123 , there are at least 500 things in this world that you hate.
P.S. Yogurt is obviously not technically ch**se even though it is cultured dairy because it is not curdled.