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Food and drink biodiversity:

Dairy products 




Acidophilus milk


Cultured buttermilk






Sour milk







Soft, unripened cheeses

Cottage cheese

The bacterium Lactococcus lactis is used in the early stages of production and Leuconostoc cremoris in the later stages.

Cream cheese

Produced through fermentation of cream by four different species of bacteria: Lactococcus lactis, Lactococcus diacetylactis, Streptococcus thermophilus and Lactobacillus bulgaricus.

Mozzarella cheese

Streptococcus thermophilus and Lactobacillus bulgaricus are the 2 species of bacteria used in the fermentation of milk to produce this cheese.


Soft, ripened cheeses

Brie cheese (origin: France)


Camembert cheese (origin: France)


Semisoft cheeses

Blue cheese (origin: France)


Roquefort cheese (origin: France)


Hard, ripened cheeses

Cheddar cheese (origin: UK)  
Edam cheese (origin: Netherlands)  
Gouda cheese (origin: Netherlands)  
Swiss cheese (origin: Switzerland)  

Very hard, ripened cheeses

Parmesan cheese (origin: Italy)  

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