Cheese: Difference between revisions

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'''Cheese''' is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of [[rennet]] (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
'''Cheese''' is a dairy product made from [[milk]] [[curd]]. Cheese is most commonly made from [[cow]]'s milk, but is also made from the milk of other mammals such as [[sheep]], [[goats]], and [[buffalo]]. Some cheeses, such as [[ricotta]] and [[cottage cheese]], are fresh cheeses which are immediately ready to consume immediately after the curd is separated. However, it is more common for cheese to be aged and ripened before consumption.


There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of [[bacteria]] and [[molds]], and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding [[annatto]]. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.
==History==
 
==Cheesemaking==
For a few cheeses, the [[milk]] is curdled by adding [[acids]] such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced.

Revision as of 16:44, 21 March 2008

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Cheese is a dairy product made from milk curd. Cheese is most commonly made from cow's milk, but is also made from the milk of other mammals such as sheep, goats, and buffalo. Some cheeses, such as ricotta and cottage cheese, are fresh cheeses which are immediately ready to consume immediately after the curd is separated. However, it is more common for cheese to be aged and ripened before consumption.

History

Cheesemaking

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