Cheese

Cheese is a foodstuffprodukt żywnościowy made from the curdledzsiadły milk of various animals, most frequently cows, but often goats, sheep, and water buffalobawół indyjski. Rennet is often used to inducepowodować, wywoływać milk to coagulateścinać się, gęstnieć, although some cheeses are curdledzsiadły with acidsacid: kwas like vinegarocet winny or lemon juice, or with extracts of various species of Cynara (sometimes called vegetable rennetpodpuszczka). Rennet is an enzyme obtained traditionally from the stomach lining of bovine calvesbovine calf: cielę, or a microbiological (laboratory-produced) substitute is used. Bacteria are added to cheese to reduce the pH, alter texture, and develop flavor, and some cheeses also have moldsmold: pleśń, either on the outerzewnętrzny skin or throughoutwszędzie. The natural color of cheeses range from off-whitejasnożółty to yellow. In some parts of the world, such as Wisconsin USA, the milk fat is low in beta-carotene, making the cheese a palerbledszy, jaśniejszy yellow than normal. In this case it is common to add annatto plant dyebarwnik as a coloring agentczynnik.

Some cheeses are made with the addition of herbs and spices. In some locations, as a responseodpowiedź, echo to the lossutrata, spadek of diversityzróżnicowanie, różnorodność in mass-produced cheeses, a cottage industry has grown up around home cheesemaking. In many European countries this has, historically, been the normal means of cheesemaking.

Different styles and flavors of cheese are the result of using different species of bacteria and moldsmold: pleśń, different levels of milk fat, variations in length of agingstarzenie się and differingróżniący się processing treatments (cheddaring, pulling, briningbrine: solanka, woda morska, mold wash) and different breedsbreed: gatunek, rasa of cows, sheep or other mammals. Other factors include milk animal diet and the addition of herbs and spices to some cheeses.

Some controversy exists over the safety of cheese made by traditional methods using unpasteurized milk and over how pasteurization affects flavor.

Styles of cheese

Major classes of cheese include:

1. white mold cheese (e.g. Camembert)


2. blue mold cheese (e.g. Roquefort)


3. red surfacepowierzchnia bacteria cheese (all "stinkysmrodliwy, śmierdzący" cheeses)


4. hard gratingciężki do starcia na tarce cheeses (e.g. parmesan)


5. cheese with eyesser z dziurami (e.g. Swiss, or Emmental)


6. pasta filata cheese (e.g. Mozzarella)


7. hard cheese (e.g. Cheddar and Colby)


8. semi-hardpółtwardy, częściowo twardy cheese (e.g. Edam and Gouda)


9. soft, unripenedniedojrzały cheese (e.g. Cottage cheese, quark, Mascarpone, Hoop cheese)


10. wheyserwatka cheeses (e.g. Brunost, Mysost, and Gjetost, Ricotta cheese)

In addition, there is a class of foodstuffprodukt żywnościowy known as process cheese or cheese food. The most common form is the individual slicesslice: plaster commonly used on cheeseburgers although it is also sold in blocks or as a thick liquid. These are based on natural cheese, but also containing emulsifyingto emulsify: emulgować, tworzyć emulsję salts that help stabilize the product. The heat treatment that it receives during manufacture gives process cheese a mild flavor. Some versions of this are known as American cheese.

Cheese Trivia

In 1546 John Heywood wrote in his Proverbes that "The moon is made of a greene cheese". Variations on this sentimentodczucie were long repeated. Some people have assumed that this was a serious belief in the era before space exploration, but Heywood was probably being sarcastic and others enjoyed repeating this as silly nonsense.

Because of the way saying the word makes one's mouth form a smile, in the USA and other English-speaking countries, the word cheese is said just before someone takes a picture.

Toasted cheese is called Welsh rabbit (or, incorrectly, rarebitgrzanka z serem), but has nothing to do with rabbits and probably not with Wales either.

The word "cheese" comes from Latin caseus and, later, West Germanic kasjus. Note that cheese in Modern German is Käse.

The first factory for the industrial production of cheese opened in Switzerland on February 3, 1815. France and Italy are the nations with the most diversityzróżnicowanie, różnorodność in locally made cheeses - with approximatelyw przybliżeniu, około 400 each. According to a French proverb, there is a different French cheese for every day of the year.

The love of cheese is called turophilia.

Url źródłowy: http://en.wikipedia.org/wiki/Cheese

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