Definitions and regulatory aspects
Analogue cheeses and cheese products without fresh milk Legislation and interests

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...