Cheese

Cheese

Cheese is a food derived from milk. It is formed by coagulation of the milk protein casein. The coagulation is usually caused by the addition of the enzyme rennet. After coagulation occurs the the solids are pressed into their final forms. Cheeses are found all over the world.

About Cheese

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese 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 formed from adding annatto.

Contributions by Rmhermen, Dachshund, and Ahoerstemeier.

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