Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda. Hard cheese Hard cheeses—grating cheeses such as Grana Padano, Parmesan or Pecorino—are quite firmly packed into large forms and aged for months or years. Source of milk Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Examples include Roquefort (produced in France) and Pecorino (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from moose's milk. Sometimes cheeses marketed under the same name are made from milk of different species—feta cheeses, for example, are made from sheep's milk in Greece. Pule cheese are made from Balkan donkey milk and goat's milk (produced in Serbia). Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%; triple cream cheeses are enriched to at least 75%. Mold There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. Soft-ripened Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavours of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goat's milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue. Washed-rind Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their