Cheese classification is the process of grouping cheeses based on characteristics such as production method, texture, moisture content, ageing, and rind treatment.

The Make Post-Make Model categorises cheeses into "Make" classes based on their initial production process and "Post-Make" classes, describing treatments like mould growth, washing, or flavouring.

Classification helps cheesemakers, mongers, and enthusiasts identify, describe, and understand cheeses, ensuring better communication, pairing, and selection.

No, classification systems can vary. Some use texture or country of origin, while the Academy of Cheese's Make Post-Make Model focuses on production methods.

Examples include Soft, Crumbly, Hard, and Hard-Cooked cheeses, determined by moisture content and curd treatment during production.

Post-Make classes describe what happens after curd formation, such as blue mould development, washing the rind, or adding flavours or wraps.

While milk type (cow, goat, sheep, or buffalo) impacts flavour and texture, it doesn't define the Make or Post-Make classification directly in the Academy's model.

Yes, a cheese may belong to one Make class but have several Post-Make treatments, such as being both blue-moulded and washed rind.

Absolutely! Understanding classifications can help consumers choose cheeses based on texture, flavour, and style preferences.

The Academy of Cheese offers detailed resources and courses on the Make Post-Make Model, providing in-depth insights into cheese classification.