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Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial
...en.wikipedia.org
The American Dairy Association's official site includes recipes and information on nutrition and storage of
cheese.
www.ilovecheese.comCheese - everything you want to know about it. Search
cheese by name, by types of milk, by textures and by countries.
www.cheese.com
Cheese uses your webcam to take photos and videos, applies fancy special effects and lets
... With
Cheese it is easy to take photos of you, your friends,
...projects.gnome.org
Finest artisanal
cheeses,
cheese gift baskets, premium quality imported, gourmet , and domestic artisanal
cheeses available online and shipped anywhere in
...www.artisanalcheese.comAug 22, 2008
... Cheese is a Photobooth-inspired GNOME application for taking pictures and videos from a webcam. It also includes fancy graphical effects
...live.gnome.orgNew York's oldest and best
cheese shop since 1940. Hundreds of imported, local and artisanal
cheeses and specialty foods available for mail order.
www.murrayscheese.comFrom the not-for-profit organization which promotes
cheeses. General information for all
cheese types.
www.cheesesociety.org
Wikipedia
Cheese
From Wikipedia, the free encyclopedia
For other uses, see Cheese (disambiguation).
A cheese platter with many types of cheese
Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey".[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout.
Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.
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.
Cheese has served as a hedge against famine and is a good travel food. It is valuable 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 the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.
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