It is then salted, pressed into blocks, and left to mature.
Cheese is a rich source of protein and calcium.
It contains fat but little carbohydrate since most of it is left in the whey. Cheshire, Port Salut, Edam, and Gouda are semihard cheeses . Soft cheeses may be eaten relatively fresh, after one day in the case of fresh cream cheese. Brie, Camembert, and Limburg are surface-ripened soft cheeses. Blue cheese, Stilton, Gorgonzola, and Roquefort are ripened by moulds inside the cheese.