- A dessert without cheese is like a beautiful woman who has lost an eye. —Brillat-Savarin.
is a foodstuff made from the curdled milk
of various animals including cows
, and water buffalo
is often used to induce milk to curdle, although some cheeses are curdled with acids like vinegar
juice. Rennet is an enzyme
obtained from the stomach lining of bovine calves, although a microbiological (laboratory produced) substitute is often used. Bacteria
are added to cheese to reduce the pH and develop flavor, and some cheeses also have molds, either on the outer skin or throughout. Cheese is naturally yellow. In some parts of the world, such as Wisconsin
USA, the milk fat is low in beta-carotene, making the cheese a paler yellow than normal. In this case it is common to add annatto
plant dye as a coloring agent.
Major classes of cheese include:
- white mold cheese (e.g. Camembert)
- blue mold cheese (e.g. Roquefort)
- red surface bacteria cheese (all "stinky" cheeses)
- hard grating cheeses (e.g. parmesan)
- cheese with eyes (e.g. Swiss, or Emmental)
- pasta filata cheese (e.g. Mozzarella)
- hard cheese (e.g. Cheddar)
- semi-hard cheese (e.g. Edam and Gouda)
- soft, unripened cheese (e.g. cottage)
- whey cheeses (e.g. Brunost, Mysost, and Gjetost)
In addition, there is a class of foodstuff known as process cheese or cheese food
. The most common form is the individual slices commonly used on cheeseburgers. These are based on natural cheese, but also containing emulsifying salts that help stabilize the product. The heat treatment that it receives during manufacture gives process cheese a mild flavor.
The first commercial cheese factory was founded on February 3, 1815 in Switzerland.
See also List of cheeses.
Before the advent of space travel, it was believed (for some unknown reason) that the moon was made of a substance similar to cheese.
Because of the way it makes the mouth smile the word cheese is said just before someone takes a picture.
Toasted cheese is called Welsh rabbit, but has nothing to do with rabbits and probably not with Wales either.
Like chalk and cheese - completely different
- Cheese Primer, Steven Jenkins, Workman Publishing Company, 1996, hardcover, ISBN 0894807625