> ## Documentation Index
> Fetch the complete documentation index at: https://docs.fromag.io/llms.txt
> Use this file to discover all available pages before exploring further.

# Cheese Library

> Browse and discover 6,545+ artisan cheeses from around the world.

The Cheese Library is Fromag.io's core collection — **6,545+ artisan cheeses from 709+ producers across 65 countries**. Every entry includes the maker's name, an image, tasting descriptions, origin details, milk variety, texture, and community ratings.

## Browsing & Search

Find cheeses by name or creamery using the search bar, or use filters to narrow things down:

| Filter          | Options                                                            |
| --------------- | ------------------------------------------------------------------ |
| Country         | 65 countries including France, Italy, Spain, Switzerland, and more |
| Producer        | Filter by specific creamery or maker                               |
| Milk source     | Cow, goat, sheep, buffalo, or blended                              |
| Milk processing | Raw, pasteurized, or thermized                                     |
| Enzyme type     | Animal, vegetable, or microbial rennet                             |

## Understanding Cheese Attributes

These attributes appear on every cheese profile and aren't just trivia — they can matter for allergies, dietary restrictions, religious observance, and food safety. Here's what they mean:

<AccordionGroup>
  <Accordion title="Milk Type">
    The animal source of the milk: **cow, goat, sheep, buffalo,** or a **blend**. Milk type drives flavor and texture, and matters if you're managing a dairy sensitivity — some people who react to cow's milk protein tolerate goat or sheep cheese better.
  </Accordion>

  <Accordion title="Rennet Type">
    The enzyme used to coagulate milk into curds:

    * **Animal rennet** — traditionally sourced from the stomach lining of young ruminants. Not vegetarian.
    * **Vegetable/plant rennet** — derived from plants like thistle or fig sap.
    * **Microbial rennet** — produced by fungi or bacteria; the most common vegetarian-friendly option today.

    Rennet type is essential info for vegetarians and for anyone following kosher or halal dietary law.
  </Accordion>

  <Accordion title="Treatment (Milk Processing)">
    How the milk was treated before cheesemaking:

    * **Raw** — unpasteurized milk.
    * **Pasteurized** — heated to kill harmful bacteria; the standard for most commercial cheese.
    * **Thermized** — a lighter heat treatment between raw and full pasteurization.

    <Warning>
      Raw milk cheeses carry a small risk of foodborne illness. They're generally not recommended for pregnant people, young children, older adults, or anyone immunocompromised.
    </Warning>
  </Accordion>
</AccordionGroup>

## Favourites & Wishlist

Save cheeses as you browse:

* **Favourites** — tap the heart icon on any cheese detail page
* **Wishlist** — tap the bookmark icon on any cheese detail page

View and search both lists from the Library tab.

## Cheese Detail Pages

Tap any cheese to see:

* Full description and tasting notes
* Producer and origin information
* Milk type and processing method
* Community ratings and reviews
* Options to save to Favourites or Wishlist
* Leo AI pairing suggestions

## Can't Find a Cheese?

Submit a request directly from the library. Provide the cheese name, country, and optionally the milk type or producer — we'll review it for addition to the database.

<Tip>
  Use the country filter alongside [My Passport](/features/passport) to discover cheeses from countries you haven't stamped yet.
</Tip>