Cheese

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Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.wikipedia
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Casein

sodium caseinatemicellar caseincasein protein
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive.

Red Leicester

Leicester cheese
The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto.
Red Leicester (also known simply as Leicester or Leicestershire cheese) is an English cheese, made in a similar manner to Cheddar cheese, although it is crumbly in texture, and typically sold at 6 to 12 months of age.

Dairy product

dairy productsdairymilk products
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
Dairy products include food items such as yogurt, cheese and butter.

Bacteria

bacteriumbacterialEubacteria
Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
In industry, bacteria are important in sewage treatment and the breakdown of oil spills, the production of cheese and yogurt through fermentation, the recovery of gold, palladium, copper and other metals in the mining sector, as well as in biotechnology, and the manufacture of antibiotics and other chemicals.

Cheesemaking

cheesemakercheese-makingcheese maker
Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheesemaking (or caseiculture) is the craft of making cheese.

Rennet

animal rennetenzymeFermentation-Produced Chymosin
During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation.
Rennet is used to separate milk into solid curds (for cheesemaking) and liquid whey, and so is used in the production of most cheeses.

Smoking (cooking)

smokedsmokingsmoke
Herbs, spices, or wood smoke may be used as flavoring agents.
Cold smoking can be used as a flavor enhancer for items such as cheese or nuts, along with meats such as chicken breasts, beef, pork chops, salmon, scallops, and steak.

Head cheese

brawnsouseŠvargl
Head cheese uses the word in this sense.
Head cheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic.

Whey

whey powdersweet wheylactoserum
Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach.
It is a byproduct of the manufacture of cheese or casein and has several commercial uses.

Cynara

Artichoke ThistleCynara cadunculusthistle-derived
Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

Butterfat

milkfatmilk fatfat
Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

Vacuum packing

Vacuum packagingvacuum packedvacuum sealer
Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.
It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps).

Goat

goatsdomestic goatmilk
It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
Goat milk is commonly processed into cheese, butter, ice cream, yogurt, cajeta and other products.

Cheddar cheese

CheddarWhite Cheddarsharp cheddar cheese
Many cheeses today were first recorded in the late Middle Ages or after—cheeses like Cheddar around 1500, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.
Cheddar cheese is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese.

Mold

mouldmoldsfilamentous fungi
Some cheeses have molds on the rind, the outer layer, or throughout.

Water buffalo

buffalobuffaloesBubalus bubalis
It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
The high level of total solids makes water buffalo milk ideal for processing into value-added dairy products such as cheese.

The Moon is made of green cheese

as it is shown to contain large quantities of cheeseeverybody knows the moon's made of cheeseMoon is made of green cheese
In 1546 The Proverbs of John Heywood claimed "the moon is made of a greene cheese."
"The Moon is made of green cheese" is a statement referring to a fanciful belief that the Moon is composed of cheese.

Kuyavia

KujawyKujaviaCuiavia
The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kujawy, Poland, where strainers coated with milk-fat molecules have been found.
The earliest solid evidence of cheese-making, dating to 5,500 BC, was found in Kuyavia.

Swiss cheese

SwissBaby SwissSwiss-type cheese
Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes").
Swiss cheese is a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland.

List of Swiss cheeses

Cheeses of SwitzerlandSwiss cheesecheese
Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes").
Switzerland is home to about over 450 varieties of cheese.

Mozzarella

mozzarella cheeseFior di lattemozarella
Mozzarella (, ; muzzarella ) is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.

Brie

Brie cheeseBrie de MelunBrie (cheese)
Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne).

Provolone

provolone cheeseprovolone del Monacoprovola
Provolone is an Italian cheese.

Types of cheese

fresh cheesewashed rindsmear-ripened
Over a thousand types of cheese from various countries are produced. These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.
Types of cheese are grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin.

Stilton cheese

StiltonBlue StiltonBlue Stilton Cheese
These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.
Stilton is an English cheese, produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not.