Particular aspects related to cheese

Child Classifications

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• A23C 2250/05 Emulsifying cheese
• A23C 2250/10 Cheese characterised by a specific form
• A23C 2250/15 Shredded non-dried cheese
• A23C 2250/20 Compacting shredded or ground cheese other than curd or small cheese pieces without melting
• A23C 2250/25 Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
• A23C 2250/30 Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
• A23C 2250/35 Smoking of cheese or curd; Smoked cheeses; Smoking of milk components before conversion to cheese
• A23C 2250/40 Breaded cheese products, e.g. coating with a batter mix or other adhesive material followed by breading with crumbs or other particulate coating
• A23C 2250/45 Cheese from buttermilk