käes

Käes, commonly known in English as cheese, is a dairy product produced by coagulating milk proteins, usually through the action of rennet or an acidic culture. The curds are separated from the liquid whey, formed into blocks or wheels, salted, and often aged for varying periods. The flavor and texture develop through microbial cultures, maturation conditions, and moisture content. Käes can be made from cow’s milk, but also from sheep, goat, buffalo, and other milks, producing a wide range of profiles.

Based on texture and age, käes is commonly classified as fresh, soft, soft-ripened, semi-soft, semi-hard, hard, and blue-veined. Examples include soft-ripe varieties such as Brie or Camembert; semi-soft cheeses; hard aged varieties; and blue-veined cheeses, each with characteristic aroma and flavor.

Production steps include pasteurization or the use of raw milk, inoculation with cultures, coagulation with rennet or acid, cutting the curd, cooking and washing, draining, shaping, salting, and aging in controlled conditions. Aging can range from days to years and affects moisture, tenderness, and complexity.

Nutritionally, käes provides protein, fat, calcium, and phosphorus, but also saturated fat and salt. Lactose content varies with aging. People with dairy allergies or lactose intolerance may need alternatives.

Historically, cheese-making dates to ancient times and spread globally, leading to diverse regional varieties and protected designations. In cuisine, käes is used fresh, melted, grated, or crumbled, and is paired with fruits, bread, wine, and beer.

Storage: refrigerate käes; wrap to allow breathability; avoid prolonged exposure to air to prevent spoilage. Hard käes lasts longer than soft varieties.