north of the Alps). By the 16th century Alpine cheeses were becoming significant export products, and were found to cope well with long intercontinental sea voyages. Cheesemaking gallery Some of the stages in the traditional cheesemaking process of French Beaufort cheese, which would be very similar in other "cooked pressed" Alpine cheeses. Notes References Donnelley, Catherine W. (ed), Cheese and Microbes, 2014, ASM Press, , 9781555818593, google books Fox, P.H., ed., Fundamentals of Cheese Science, 2000, Springer Science & Business Media, , 9780834212602, google books Gruyère: "Gruyère" (in French) in the Kulinarisches Erbe der Schweiz Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, , 9781603584128, google books Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology, 2004, CRC Press, , 9780203913550, google books "Oxford": Donnelley, Catherine W. (ed), The Oxford Companion to Cheese, 2016, Oxford University Press, , 9780199330881, google books Thorpe, Liz, The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love, 2017, Flatiron Books, , 9781250063465, google books Types of cheese French cheeses Austrian cheeses