| Legend has it that an unknown Arab nomad | | | | times. Cheese textures vary from hard to |
| accidentally discovered cheese. He embarked upon | | | | semi-soft, and from mildly acidic to sharp. There |
| a horseback journey across the desert filled with | | | | are hundreds of different types of cheese |
| a saddlebag of milk. When he stopped to rest, the | | | | available. Primarily, they are classified based upon |
| milk had separated into curds and whey. The | | | | 4 factors. These include type of milk used (raw, |
| logical explanation to this occurrence is the | | | | skimmed or pasteurized) and the source of the |
| functioning of rennin. The bacteria were present in | | | | milk (cow, goat, sheep, buffalo, horse, yak or |
| the saddlebag, which was made from the | | | | camel). Other factors include type of bacteria or |
| stomach of a young animal. | | | | acid used and the country it is made in. |
| Cheese has been a popular food for centuries and | | | | Since cheese is available in such a wide variety, it |
| has also been mentioned in the Old Testament. | | | | can be confusing for the consumer to decide |
| Even today, inducing various types of bacteria | | | | what to buy. Stored cheese is a good travel food. |
| into milk transform it to cheese. The bacteria in | | | | It has a long shelf life and contains high fat, |
| time works on the milk and, depending upon the | | | | protein, calcium, and phosphorus. Cheese can also |
| different types used, specific textures and flavors | | | | be eaten in various forms. These include |
| of cheese are determined. | | | | consuming raw, cooked, cold or warm cheese |
| Cheese is always manufactured from milk. Milk | | | | preparations. |
| from cattle (cows, sheep, goats) is used at all | | | | |