Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. source
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
Cheese comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. source
Cheese comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. source
During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation.
Some cheeses have molds on the rind, the outer layer, or throughout. source
Some cheeses have molds on the rind, the outer layer, or throughout.
Most cheeses melt at cooking temperature. source
Most cheeses melt at cooking temperature.
Hundreds of types of cheese from various countries are produced. source
Hundreds of types of cheese from various countries are produced.
The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. source
The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. source
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice.
Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. source
Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling.
Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. source
Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. source
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus.
Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. source
Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese.
Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. source
Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese.
Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. source
Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax.
A specialist seller of cheese is sometimes known as a cheesemonger. source
A specialist seller of cheese is sometimes known as a cheesemonger.
The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening. source
The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.
