Cheese stubs

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. It 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. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.

Over a thousand types of cheese exist and are produced in various countries. The styles, flavors, and textures of cheese 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. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives, or cranberries.

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. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat cheese. Cheese can be eaten both raw and cooked.

History

The origin of cheese is believed to lie in the practice of transporting milk in bladders made of ruminants' stomachs, with their inherent supply of rennet. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia, or the Middle East, but the practice had spread within Europe prior to Roman times and had become a sophisticated enterprise by the time the Roman Empire came into being.

Production

The process of cheese making involves curdling the milk so that it forms curds and whey. Initially, the milk is acidified and then the rennet is added to cause the milk to coagulate. The curds are then separated from the whey and pressed into shape. The cheese is then aged (or ripened) under controlled conditions.

Types of Cheese

Cheese comes in many varieties. The primary categorization is based on the firmness of the cheese which ranges from soft and creamy to hard and brittle. The main types include:

• Fresh cheese: These cheeses are not aged and have a high moisture content. Examples include Mozzarella and Feta.
• Soft cheese: These are slightly aged cheeses with a soft texture. Examples include Brie and Camembert.
• Semi-hard cheese: These have a firmer texture and are aged longer than soft cheeses. Examples include Cheddar and Gouda.
• Hard cheese: These are aged for the longest period and have a hard texture. Examples include Parmesan and Pecorino.
• Blue cheese: These cheeses have veins of edible mold that give them a distinctive flavor. Examples include Roquefort and Gorgonzola.

Nutritional Value

Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. Cheese consumption can help to build stronger bones and teeth.

Cheese in Cuisine

Cheese is used in various dishes, both as a primary ingredient and as a garnish. It is a staple in Italian cuisine, French cuisine, and many others, featuring in dishes like pizza, cheesecake, and fondue.

See Also

• Milk
• Dairy farming
• Lactose intolerance