| Cheese |
Cheese is one of the most popular foods in the world, almost universally produced and
enjoyed. The varieties of cheese seem almost endless. Cheese was known as early as
four thousand years before the birth of Christ. We owe a debt of thanks to many
monastic orders for the pleasure we enjoy today from the wide varieties of cheeses
available. During the middle ages, monks were responsible for many innovative ideas
for both the production and variates of cheese. Even today, many orders are
recognized for their outstanding cheeses.
enjoyed. The varieties of cheese seem almost endless. Cheese was known as early as
four thousand years before the birth of Christ. We owe a debt of thanks to many
monastic orders for the pleasure we enjoy today from the wide varieties of cheeses
available. During the middle ages, monks were responsible for many innovative ideas
for both the production and variates of cheese. Even today, many orders are
recognized for their outstanding cheeses.
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". Some
cheeses also have molds, either on the outer rind
(similar to a fruit peel) or throughout.
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". 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.
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. 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
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. 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. Cheese
makers 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.
The French name for cheese "fromage" developed for the Latin word "forman: To allow
the whey to drain from curdled milk, the milk was placed was placed in moulds with holes
in them. Forma was the Latin word for these. The English word "cheese" can be traced
back to the Old Sanskrit "kãsi".
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. Cheese
makers 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.
The French name for cheese "fromage" developed for the Latin word "forman: To allow
the whey to drain from curdled milk, the milk was placed was placed in moulds with holes
in them. Forma was the Latin word for these. The English word "cheese" can be traced
back to the Old Sanskrit "kãsi".
