Cheese is a dairy food made in wide ranges of flavors, textures & forms by coagulation of the milk protein casein. It comprises proteins & fat from milk, usually the milk of cows, buffalo, goats, or sheep. As milk is acidified and the enzymes of rennet or similar bacterial enzymes are added, the casein coagulate. Solid curds are then separated from liquid whey and pressed into cheese. Some have aromatic molds on the rind, or throughout & most melt at cooking temperature. Over 1,000 types of cheese are currently made. Styles, textures & flavors depend on the milk origin (including the animal's diet), whether it has been pasteurized, butterfat content, the bacteria, mold and length of aging. Herbs, spices, or wood smoke may be used as flavoring agents and other ingredients may be added, like pepper, garlic, chives or berries. A cheesemonger, or specialist cheeseseller, has expertise in selecting, purchasing, receiving, storing & ripening them. How many of my favorites have you tried???
