soft or blue cheese (pasteurised or unpasteurised) that has been cooked until steaming hot.pasteurised soft cheeses, such as cottage cheese, mozzarella, feta, cream cheese, paneer, ricotta, halloumi, goats' cheese without a white coating on the outside (rind) and processed cheese spreads.pasteurised semi-hard cheeses, such as edam and stilton.pasteurised or unpasteurised hard cheeses, such as cheddar, gruyere and parmesan.
