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Cheese Is A Food Derived From: Cynara

Cheese is produced from milk through coagulation of the milk protein casein. Hundreds of types of cheeses exist from various countries, with styles and flavors depending on factors like the milk source, processing methods, aging, and additional ingredients. Cheeses can be stored effectively by wrapping in cheese paper, which is coated plastic on the inside and wax on the outside to allow moisture to escape while preventing it from entering. Experts who work with cheese, known as cheesemongers, require education and experience in cheese tasting, selection, storage, and ripening.

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48 views1 page

Cheese Is A Food Derived From: Cynara

Cheese is produced from milk through coagulation of the milk protein casein. Hundreds of types of cheeses exist from various countries, with styles and flavors depending on factors like the milk source, processing methods, aging, and additional ingredients. Cheeses can be stored effectively by wrapping in cheese paper, which is coated plastic on the inside and wax on the outside to allow moisture to escape while preventing it from entering. Experts who work with cheese, known as cheesemongers, require education and experience in cheese tasting, selection, storage, and ripening.

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chilonis
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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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. 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. [1] Some
cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking
temperature.
Hundreds of types of cheese from various countries are produced. 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. 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.
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. 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. 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. 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; labels on packets of cheese often claim that a
cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses,
such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long
storage life of some cheeses, especially when encased in a protective rind, allows selling when
markets are favorable.
There is some debate as to the best way to store cheese, but some experts [who?] say that wrapping it
in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside,
and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the
outside protects the cheese by allowing condensation on the cheese to be wicked away while
preventing moisture from within the cheese escaping.[2]
A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this
field requires some formal education and years of tasting and hands-on experience, much like
becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the
cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening

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