Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.


There are about 400 different types of French cheeses. There all over 900 known cheeses in the world. The exact number varies depending on how one counts them (e.g. all types of cheese, or only those that meet the AOC standard).


Cheeses can be aged for different periods of time, changing the taste, texture and aroma. Each producer may provide mild (young), medium and strong (well-aged) versions of their cheese. This is of course relative, a young Roquefort will have a stronger taste and smell than an old Compté.


Consequently, if one considers the differences resulting from individual producers and aging, it is more accurate to say that there are many thousands of types of cheese in France.


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