Cheese can be classified in many different ways according to different parameters: water in total weight, fat in total weight, fat in dry matter etc.
Cheese manufactured by the pressing of the curd is usually classified as hard or semi-hard. The manufacturing process for this type of cheese is introduced in this chapter.
Typical for this cheese group is the low water content which varies between 34% to 45% or 46%. The low water content is a result of the final pressing and the secondary heating in the cheese vat, in order to cook the curd. Types of cheese that belong to this group are: parmesan, cheddar, tilsit, rosiyski, emmental, gruyere etc.