| Cheese is a fermented food derived from the | | | | pressing the curd, and in some cases ripening. |
| milk of various mammals. It can be used in a wide | | | | Cheeses may be salted or dyed, usually with |
| array of cooking applications, with different types | | | | annatto, an orange coloring made from the pulp |
| of cheeses being used, depending on the desired | | | | of a tropical tree, or carrot juice. They are eaten |
| effect. It's also a wonderful source of protein, | | | | both on their own and cooked in various dishes; |
| calcium and phosphorus, but it's also a major | | | | most cheeses melt when heated. Some molds |
| source of saturated fat. | | | | are found only in very specific geographic regions, |
| Making cheese is not that difficult of a task; it is | | | | or even in actual cheese caves, meaning that a |
| both a simple and a complex process, as well as | | | | wide variety of cheeses can be produced all over |
| both an art and a science. Cheese making is an | | | | the planet. |
| ancient practice, dating back thousands of years, | | | | Because cheese is just a fancy mix of water and |
| and a home cheese maker can usually find recipes | | | | fat, extremely aged cheeses, like parmesan, have |
| that fall into many different categories. | | | | little water and can disintegrate into an oily mess. |
| The art of producing cheese is an important | | | | Conversely, spreadable ones such as soft goat |
| element of gastronomy in many regions and | | | | cheese can easily turn into a puddle. A number of |
| reveals the skill of the hands that gives it its | | | | common cheeses that are widely available include |
| shape. It is made by coagulating or curdling milk, | | | | Cheddar, Monterey Jack, mozzarella, Brie, Swiss, |
| stirring and heating the curd, draining off the whey | | | | Colby, Muenster and American. |
| (the watery part of milk), then collecting and | | | | |