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 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[?]
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:
French (List of French cheeses)
The following cheeses couldn't be classified. Can anyone help out?
- Cheese Primer, Steven Jenkins, Workman Publishing Company, 1996, hardcover, ISBN 0894807625
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