natural and processed cheese

Cheese is roughly divided into two types: natural cheese and processed cheese.

[Natural cheese]
Lactic acid bacteria are active in the natural state (even at the stage of being sold as a product), and it refers to "cheese with live bacteria" whose taste and aroma change with the passage of time.

[Processed cheese]
Made from natural cheese, phosphate is added, heated and dissolved, then cooled to harden.
Therefore, lactic acid bacteria and the like are sterilized.

Natural cheese is cheese for relish in which natural lactic acid bacteria are alive, and processed cheese is cheese that emphasizes preservability.