Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures,
and forms by coagulation of the milk protein casein. It comprises proteins
and fat from milk (usually the milk of cows, buffalo, goats, or sheep).
During production, milk is usually acidified and either the enzymes of
rennet or bacterial enzymes with similar activity are added to cause the
casein to coagulate. The solid curds are then separated from the liquid
whey and pressed into finished cheese.[1] Some cheeses have aromatic molds
on the rind, the outer layer, or throughout. Over a thousand types of
cheese exist and are produced in various countries. 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 how long they have been aged.
Herbs, spices, or wood smoke may be used as flavoring agents. The yellow
to red color of many cheeses is produced by adding annatto. Other
ingredients may be added to some cheeses, such as black pepper, garlic,
chives, or cranberries. A cheesemonger, or specialist seller of cheeses,
may have expertise with selecting, purchasing, receiving, storing and
ripening cheeses.[2] 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. Cheesemakers near a dairy region may benefit from
fresher, lower-priced milk, and lower shipping costs. Cheese is valued for
its portability, long shelf life, and high content of fat, protein,
calcium, and phosphorus. Cheese is more compact and has a longer shelf
life than milk, although how long a cheese will keep depends on the type
of cheese.[3] Hard cheeses, such as Parmesan, last longer than soft
cheeses, such as Brie or goat's milk cheese. The long storage life of some
cheeses, especially when encased in a protective rind, allows selling when
markets are favorable. Vacuum packaging of block-shaped cheeses and
gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen
are used for storage and mass distribution of cheeses in the 21st
century.[3] Plant-based cheese has a lower carbon footprint.[4]
Chedder
Cheddar cheese (or simply cheddar) is a natural cheese that is
relatively hard, off-white (or orange if colourings such as annatto
are added), and sometimes sharp-tasting. Cheddar originates from the
English village of Cheddar in Somerset.[1]
Manchego
Manchego (officially Spanish: queso manchego, pronounced [ˈkeso
manˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from
the milk of sheep of the Manchega breed.
It is aged between 60 days and 2 years.
Wenslydale
Wensleydale is a style of cheese originally produced in Wensleydale,
North Yorkshire, England, but now mostly made in large commercial
creameries throughout the United Kingdom. The term "Yorkshire
Wensleydale" can only be used for cheese that is made in
Wensleydale.[2][3]