https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F3%2FenTranslations:Cheese/3/en - Revision history2026-07-04T07:02:40ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/3/en&diff=57930&oldid=prevFuzzyBot: Importing a new version from external source2023-06-18T02:42:32Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Over a thousand [[types of cheese]] exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been [[Wikipedia:pasteurized|pasteurized]], the [[butterfat]] content, the bacteria and [[Fungus|mold]], the processing, and how long they have been [[Cheese ripening|aged]]. Herbs, spices, or [[:en:smoking (cooking)|wood smoke]] may be used as [[:en:flavoring agent]]s. The yellow to red color of many cheeses is produced by adding [[annatto]]. Other ingredients may be added to some cheeses, such as [[black pepper]], garlic, [[chives]], or [[cranberry|cranberries]]. A '''cheesemonger''', or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.</div>FuzzyBot