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Cheese Categories - YAML

Natural cheeses are classified into seven types based on production and aging methods: Fresh, White Mold, Blue Mold, Washed, Chèvre, Semi-Hard, and Hard. Each type has distinct characteristics in moisture content, texture, and flavor, offering different tastes depending on aging period and bacteria types used. Over 1,000 varieties of natural cheese are produced worldwide, with each region's climate, terroir, and production methods creating unique personalities.

cheese natural cheese dairy aging fresh cheese blue cheese camembert parmigiano

- code: "01"
  slug: "fresh"
  name: "Fresh Cheese"
  description: "Unaged cheese with high moisture content and soft texture."
  moistureContent: "50-80%"
  agingPeriod: "なし（非熟成）"
  texture: "Soft and creamy"
  examples:
    - name: "モッツァレラ"
      nameEn: "Mozzarella"
    - name: "リコッタ"
      nameEn: "Ricotta"
    - name: "マスカルポーネ"
      nameEn: "Mascarpone"
    - name: "クリームチーズ"
      nameEn: "Cream Cheese"
    - name: "フェタ"
      nameEn: "Feta"
    - name: "カッテージチーズ"
      nameEn: "Cottage Cheese"
- code: "02"
  slug: "white-mold"
  name: "White Mold Cheese"
  description: "Cheese aged with white mold on the surface, becoming creamier from outside to inside."
  moistureContent: "45-55%"
  agingPeriod: "2-8週間"
  texture: "Creamy, flowing texture from rind to center"
  examples:
    - name: "カマンベール"
      nameEn: "Camembert"
    - name: "ブリー"
      nameEn: "Brie"
    - name: "ブリー・ド・モー"
      nameEn: "Brie de Meaux"
    - name: "クロミエ"
      nameEn: "Coulommiers"
    - name: "サンタンドレ"
      nameEn: "Saint-André"
    - name: "シャウルス"
      nameEn: "Chaource"
- code: "03"
  slug: "blue-mold"
  name: "Blue Mold Cheese"
  description: "Cheese aged with blue mold growing inside, characterized by pungent flavor and saltiness."
  moistureContent: "40-50%"
  agingPeriod: "2-6ヶ月"
  texture: "Soft to semi-hard"
  examples:
    - name: "ロックフォール"
      nameEn: "Roquefort"
    - name: "ゴルゴンゾーラ"
      nameEn: "Gorgonzola"
    - name: "スティルトン"
      nameEn: "Stilton"
    - name: "フルムダンベール"
      nameEn: "Fourme d'Ambert"
    - name: "ダナブルー"
      nameEn: "Danish Blue"
    - name: "カンボゾーラ"
      nameEn: "Cambozola"
- code: "04"
  slug: "washed-rind"
  name: "Washed Rind Cheese"
  description: "Cheese aged while washing the surface with brine or alcohol, characterized by distinctive aroma."
  moistureContent: "45-55%"
  agingPeriod: "4-12週間"
  texture: "Creamy and soft"
  examples:
    - name: "エポワス"
      nameEn: "Époisses"
    - name: "マンステール"
      nameEn: "Munster"
    - name: "ポン・レベック"
      nameEn: "Pont-l'Évêque"
    - name: "タレッジョ"
      nameEn: "Taleggio"
    - name: "リヴァロ"
      nameEn: "Livarot"
    - name: "モンドール"
      nameEn: "Vacherin Mont d'Or"
- code: "05"
  slug: "chevre"
  name: "Chèvre Cheese"
  description: "Cheese made from goat's milk, characterized by distinctive flavor and creaminess."
  moistureContent: "45-60%"
  agingPeriod: "数週間〜数ヶ月"
  texture: "Crumbly and fragile"
  examples:
    - name: "サントモール"
      nameEn: "Sainte-Maure"
    - name: "クロタン・ド・シャヴィニョル"
      nameEn: "Crottin de Chavignol"
    - name: "ヴァランセ"
      nameEn: "Valençay"
    - name: "マコネ"
      nameEn: "Mâconnais"
    - name: "ピラミッド"
      nameEn: "Bûcheron"
    - name: "バノン"
      nameEn: "Banon"
- code: "06"
  slug: "semi-hard"
  name: "Semi-Hard Cheese"
  description: "Cheese with less moisture and elastic, firm texture, aged for weeks to months."
  moistureContent: "35-45%"
  agingPeriod: "1-6ヶ月"
  texture: "Moist and elastic"
  examples:
    - name: "ゴーダ"
      nameEn: "Gouda"
    - name: "サムソー"
      nameEn: "Samsoe"
    - name: "ラクレット"
      nameEn: "Raclette"
    - name: "サン・ネクテール"
      nameEn: "Saint-Nectaire"
    - name: "ルブロション"
      nameEn: "Reblochon"
    - name: "コンテ"
      nameEn: "Comté"
- code: "07"
  slug: "hard"
  name: "Hard Cheese"
  description: "Long-aged cheese with lowest moisture and firm texture, characterized by intense umami."
  moistureContent: "25-35%"
  agingPeriod: "6ヶ月〜3年"
  texture: "Firm, may contain crystals"
  examples:
    - name: "パルミジャーノ・レッジャーノ"
      nameEn: "Parmigiano-Reggiano"
    - name: "グラナ・パダーノ"
      nameEn: "Grana Padano"
    - name: "ペコリーノ・ロマーノ"
      nameEn: "Pecorino Romano"
    - name: "エメンタール"
      nameEn: "Emmental"
    - name: "グリュイエール"
      nameEn: "Gruyère"
    - name: "ミモレット"
      nameEn: "Mimolette"