Table 2. Distribution of cheese types in Korean market by moisture on a fat-free basis

Cheese texture categories according to MFFB	Natural cheese (n=7)		Processed cheese (n=29)
	Frequency	Percent (%)	Frequency	Percent (%)
Extra hard	1	14.29	0	0
Hard	0	0	2	6.90
Semi-hard	2	28.57	23	79.31
Soft	4	57.14	4	13.79
Total	7	100	29	100