Input (grade 13): Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, the butterfat content, the species of bacteria and mold, and the processing including the length of aging.
Output (grade 10): Their different styles and flavors depend on the origin of the milk and whether it has been pasteurized. It also depends on the butterfat content, the species of bacteria and mold, and the processing including the length of aging.