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Cheese

Cheese is a foodstuff made from the curdled milk of various animals including cows, goats, sheep, and water buffalo. Rennet is often used to induce milk to curdle, although some cheeses are curdled with acids like vinegar or lemon juice. Rennet is an enzyme obtained from the stomach lining of cows, although a microbiological (laboratory produced) substitute is often used. Bacteria are added to cheese to add flavor, and some cheeses also have molds, either on the outer skin or thoughout. Cheese is naturally white so it is common to add color, for example hard cheeses often have annatto[?] or carotene added to make them yellow.

The families of cheese molds include:

In addition, there is a class of foodstuff known as processed cheese or "cheese food[?]". The most common form is the individual slices of a yellow cheese-like substance commonly used on cheeseburgers. These are generally based on cheese, but with modified fats and other additives that help stabilize the product to extend its shelf life, though often at the expense of flavor.

The first commercial cheese factory was founded on February 3, 1815 in Switzerland.

Cheeses by nation of origin:

Austrian

Basque

Belgian

British

Catalan

Danish

Dutch

French (List of French cheeses)

German

Greek/Mediterranean

Italian

North American

Polish

Scandinavian

Spanish

Swiss

Other

The following cheeses couldn't be classified. Can anyone help out?

Further Reading

  • Cheese Primer, Steven Jenkins, Workman Publishing Company, 1996, hardcover, ISBN 0894807625

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