Faces The two levels, top and bottom face, that make up the rest surface in the cylindrical forms of the cheeses. They may be convex, flat or concave and often display the area of origin trademark. Fat A basic component of milk, where it consists of suspended globules wrapped in membrane full of phospholipids and vitamins. It contributes fundamentally to the flavour and aroma of the cheese. Fat content determines the classification of cheese: low fat (below 20%), semifat (between 20 and 42%) and fat (over 42%). Floating to the surface Physiological process by which the fat emulsion that develops in the milk that has been left to rest comes to the surface because of a difference in specific weight. Formaggio lodigiano A high-quality product made exclusively in its geographical area of origin from select and certified milk from cows bred in a limited area of the Po Plains. Forms Forms in which the curd is collected after it has been removed from the cheese vat. In the production of soft cheeses they are used to let the curd drip; forms are used to press hard cheeses.