Re-Organized Cheese Boards

[Webmaster]

At push of a member I've rearranged the Cheese Boards by moving the cheese that use Adjunct or Ripening/Aroma or secondary cultures down below the non-Adjunct cheeses which don't use them as for example not all Washed Rind/Smear Ripened cheeses were rennet coagulated.

Categorization of cheeses is difficult with many systems available, hopefully this one fits better.

Any corrections you see please PM me to change.

[iratherfly]

Thanks for the good work John!  This may work better