Cheeses

Cheeses are dairy products produced by coagulating milk proteins, primarily casein, to form curds, which are pressed and ripened into solid masses. The coagulation can be achieved with enzymes such as rennet or by acidification, often aided by cultures of lactic acid bacteria. After separating the liquid whey, the curds are pressed, salted, and aged under controlled conditions to develop texture and flavor.

Cheese varies widely in texture, flavor, and appearance. Fresh cheeses such as ricotta and cottage cheese are unripened and have high moisture. Soft cheeses like Brie and Camembert have a soft interior and edible rind. Semi-soft cheeses such as Havarti and Fontina are more pliable, while semi-hard cheeses like Gouda and Edam are firmer. Hard cheeses such as Parmesan or Pecorino are aged for long periods and tend to have strong flavors. Blue cheeses, including Roquefort and Gorgonzola, are injected with mold cultures that create blue veining. Processed cheeses combine cheese with emulsifiers and other ingredients to obtain uniform melts.

Milk sources include cows, goats, sheep, and buffalo, among others. The flavor and texture depend on breed, feed, processing, and maturation. Ageing can range from days to years; aging develops complexity, moisture decreases, and rind formation may involve molds, bacteria, or ash. Nutrition varies with fat content, salt, and aging. Some cheeses are made from raw milk in regulated contexts; most commercial cheeses use pasteurized milk.

Cheese occupies a major role in many culinary traditions and is protected in some regions by designations such as PDO or similar schemes. It is used plain or as an ingredient, paired with bread, fruit, wine, or beer, and is contrasted with other dairy products in dietary and gastronomic contexts.