Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavours and texture characteristics to the finished cheese. For some cheese varieties, raw milk is given a mild heat treatment (below pasteurization) prior to cheese making to destroy some of the spoilage organisms and provide better conditions for the cheese cultures. Cheese made from raw milk must be aged for at least 60 days, as defined in the CFR, section 7 CFR 58.439, to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk. For some varieties cheese must be aged longer than 60 days.
Cheese can be broadly categorized as acid or rennet cheese, and natural or process cheeses. Acid cheeses are made by adding acid to the milk to cause the proteins to coagulate. Fresh cheeses, such as cream cheese or queso fresco, are made by direct acidification. Most types of cheese, such as cheddar or Swiss, use rennet in addition to the starter cultures to coagulate the milk. The term “natural cheese” is an industry term referring to cheese that is made directly from milk. Process cheese is made using natural cheese plus other ingredients that are cooked together to change the textural and/or melting properties and increase shelf life
If one were to take a peanut and mill it to a smooth paste, it would called be peanut butter. But if you were to mill the husk to a fine powder, add water and preservatives, mix it into a paste. This can’t be called peanut butter. But if you mixed the peanut butter and husk paste, can it then be called peanut butter? Maybe modified peanut butter.