The product of thickening milk into a liquid "whey" and a semi-solid called "curd." Normally, the curd is pressed, treated with cultures, and ripened into approximately 18 distinct families of cheese with over 400 specific types.
| Graph IRI | Count |
|---|---|
| http://dbkwik.webdatacommons.org | 4 |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
