Cheese

Cheese is a dairy product produced by coagulating milk to form curds, which are separated from liquid whey and aged or processed to develop flavor and texture. The coagulation is typically achieved through enzymatic rennet or acidification, and can use milk from cows, goats, sheep, or other mammals.

The basic process involves acidification or rennet to curdle the milk, cutting and cooking the curds, draining whey, pressing, salting, and aging. Variations in starter cultures, temperature, humidity, and aging duration produce a wide range of flavors and textures from soft and fresh to hard and aged.

Cheeses are commonly categorized by texture and rind. Fresh cheeses are soft and mild; soft-rind cheeses such as Brie and Camembert develop edible molds on the surface. Semi-soft and semi-hard varieties (Gouda, Havarti) range from creamy to chalky, while hard cheeses (Parmigiano-Reggiano, Pecorino) are aged longer. Blue-veined cheeses (Roquefort, Gorgonzola) introduce molds that create distinctive veining and flavors.

Milk sources include cows, goats, sheep, and occasionally buffalo or mixed milks. Cheeses vary by region due to climate, feed, and traditional methods; some have protected designations that designate origin and production methods.

Nutritionally, cheese provides protein, fat, calcium, and phosphorus, with lactose content decreasing as cheeses age. It is calorie-dense and can be part of varied diets when eaten in moderation. Proper refrigeration and handling are important to prevent spoilage.