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Cheese is a foodstuff made from the curdled milk of various animals, most frequently cows, but often goats, sheep, and water buffalo. Rennet is often used to induce milk to coagulate, although some cheeses are curdled with acids like vinegar or lemon juice, or with extracts of various species of Cynara (sometimes called vegetable rennet). Rennet is an enzyme obtained traditionally from the stomach lining of bovine calves, or a microbiological (laboratory-produced) substitute is used. Bacteria are added to cheese to reduce the pH, alter texture, and develop flavor, and some cheeses also have molds, either on the outer skin or throughout. The natural color of cheeses range from off-white to yellow. In some parts of the world, such as Wisconsin USA, the milk fat is low in beta-carotene, making the cheese a paler yellow than normal. In this case it is common to add annatto plant dye as a coloring agent.
Some cheeses are made with the addition of herbs and spiceFor information on the spice from Frank Herbert's Dune universe, see melange. Spices are strongly flavored or aromatic parts of plants used in small quantities in food as a preservative, or flavouring in cooking. Spices are distinguished from other plants. In some locations, as a response to the loss of diversity in mass-produced cheeses, a cottage industry has grown up around home cheesemakingHome cheesemaking has been in practice for thousands of years and comprised nearly all cheese production until the 1800s. While factory cheese production has taken over the majority of the market, many people still make cheese in the traditional fashion.. In many European countries this has, historically, been the normal means of cheesemaking.
Different styles and flavors of cheese are the result of using different species of bacteria and molds, different levels of milk fat, variations in length of aging and differing processing treatments ( cheddarCheddar Cheese Production AreaWorldwide Origin England Milk Cow milk PasteurizedFrequently TextureHard/Semi-hard Fat content33% (typical) Protein content25% (typical) Aging time3 months 4+ years Cheddar cheese is a pale-yellow, sharp tasting type of cheesing, pulling, brining, mold wash) and different breeds of cows, sheep or other mammals. Other factors include milk animal diet and the addition of herbs and spices to some cheeses.
Some controversy exists over the safety of cheese made by traditional methods using unpasteurized milk and over how pasteurizationPasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurization test was affects flavor.
Major classes of cheese include:
In addition, there is a class of foodstuff known as process cheese or cheese food. The most common form is the individual slices commonly used on cheeseburgers although it is also sold in blocks or as a thick liquid. These are based on natural cheese, but also containing emulsifying salts that help stabilize the product. The heat treatment that it receives during manufacture gives process cheese a mild flavor. Some versions of this are known as American cheese.
See also List of cheeses.