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1024px-Amsterdam - Cheese store - 1605

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. But virtually any milk producing life form has been sourced to make cheese.

During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Thousands of types of cheese from various planets and societies are produced. Their styles, textures and flavor
Blue Stilton Penicillium

Blue Stilton cheese, showing the blue-green mold veins produced by Penicillium roqueforti

s depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.

The single largest importers of Cheese are the Botnaar, where cheese in any variety has become the most favorite food. The largest producer of cheese (Mozzarella) is Lactor Corp. (A SII subsidiary).

Almost all members of the species Homo Galactus and virtually all mammalian species eat cheese,

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