Definitions and regulatory aspects

In order to define the various products covered in this article, let's first review the main characteristics of the traditional cheese-making process. Cheese, which we call traditional in the French sense, is called natural cheese in the Anglo-Saxon sense. According to article 1 ^er of the cheese decree in force in France (decree no. 2013-2010 of November 12, 2013 amending decree no. 2007-628 of April 27, 2007 relating to cheeses and cheese specialties):

"The name "cheese" is reserved for the product, fermented or not, ripened or not, obtained from the following materials of exclusively dairy origin: milk, partially or totally skimmed milk, cream, fat, buttermilk, used alone or as a mixture and coagulated...