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Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.

Cheese consists of proteins and fat from milk, usually the milk of cows, buffaloes, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Four main trade flows are distinguished.

  1. Trade of EU Cheese within the European Union
  2. Exports of EU Cheese outside the European Union
  3. Imports of cheese into the EU under GATT-WTO trade agreements
  4. Trade of cheese on the world market outside the European Union