The origin of cheese is lost in the mist of time. Thousand of cows and sheeps and goats have been milked since someone first decided to curdle milk. It can be used as such or coagulated, before it se drained, partly or not. The kind of milk used has to be notified, it not cow milk. The 400 sorts of French cheese recorded can be made with milk or with pasteurised milk.
Farm cheese bears such as label.
The milk used to make pasteurised cheese is heated up to 72 C, for 20 to 30 seconds, which annihilated any pathogenic germ. Then, the milk is seeded again with lactic bacteria, in order to restore the flora indispensable for maturing the paste. In 1909, he opened a creamery in Paris, rue d'Amsterdam, which, since then, has been crowded by cheese lovers from the whole world. But P. Androuet's question has not been answered yet. So, on one hand, you find mass production and low costs, and on the other small scale production.