Cheese/en: Difference between revisions
Cheese/en
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{{Short description|yellow or white, creamy or solid food made from the pressed curds of milk}} | |||
{{Other uses}} | {{Other uses}} | ||
{{Use mdy dates|date=September 2022}} | {{Use mdy dates|date=September 2022}} | ||
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The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced. | The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced. | ||
Factory-made cheese overtook traditional cheesemaking in the [[Wikipedia:World War II|World War II]] era, and factories have been the source of most cheese in America and Europe ever since. By 2012, cheese was one of the most [[shoplifted]] items from supermarkets worldwide. | Factory-made cheese overtook traditional cheesemaking in the [[Wikipedia:World War II|World War II]] era, and factories have been the source of most cheese in America and Europe ever since. By 2012, cheese was one of the most [[Wikipedia:shoplifted|shoplifted]] items from supermarkets worldwide. | ||
== Production == | == Production == | ||
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== Processing == | == Processing == | ||
{{Main|Cheesemaking}} | {{Main|Cheesemaking}} | ||
=== Curdling === | === Curdling === | ||
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=== Cheeseboard === | === Cheeseboard === | ||
{{See also|Cheese and crackers}} | {{See also|Cheese and crackers}} | ||
[[File:Cheese, wine and bread in a sidewalk cafe in Paris, June 2015.jpg|thumb|Various cheeses on a cheeseboard served with wine for lunch]] | [[File:Cheese, wine and bread in a sidewalk cafe in Paris, June 2015.jpg|thumb|Various cheeses on a cheeseboard served with wine for lunch]] | ||
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=== Cardiovascular disease === | === Cardiovascular disease === | ||
National health organizations, such as the [[Wikipedia:American Heart Association|American Heart Association]], [[Wikipedia: | National health organizations, such as the [[Wikipedia:American Heart Association|American Heart Association]], [[Wikipedia:British Dietetic Association|Association of UK Dietitians]], British [[Wikipedia:National Health Service|National Health Service]], and [[Wikipedia:Mayo Clinic|Mayo Clinic]], among others, recommend that cheese consumption be minimized, replaced in snacks and meals by plant foods, or restricted to low-fat cheeses to reduce caloric intake and blood levels of [[low-density lipoprotein|LDL fat]], which is a [[Wikipedia:risk factor|risk factor]] for [[cardiovascular diseases]]. There is no [[evidence-based medicine|high-quality clinical evidence]] that cheese consumption lowers the risk of cardiovascular diseases. | ||
=== Pasteurization === | === Pasteurization === | ||
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Although cheese is a vital source of nutrition in many regions of the world and it is extensively consumed in others, its use is not universal. | Although cheese is a vital source of nutrition in many regions of the world and it is extensively consumed in others, its use is not universal. | ||
Cheese is rarely found in Southeast and [[Wikipedia:East Asian cuisine|East Asian cuisine]]s, presumably for historical reasons as dairy farming has historically been rare in these regions, due in part to low rates of [[Lactase persistence#Global spread of the lactase persistence phenotype|lactase persistence]]. Paneer (pronounced [pəniːr]) is a fresh cheese common in [[Wikipedia:North India|North India]] and [[Wikipedia:Pakistan|Pakistan]]. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd), before pressing, is called chhena. In [[Wikipedia:Nepal|Nepal]], the Dairy Development Corporation commercially manufactures cheese made from [[Wikipedia:yak|yak]] milk and a hard cheese made from either cow or yak milk known as [[Wikipedia:chhurpi|chhurpi]]. [[Wikipedia:Bhutan|Bhutan]] also produces a similar cheese called [[Datshi]] which is a staple in most Bhutanese curries. The national dish of [[Wikipedia:Bhutan|Bhutan]], [[Wikipedia:ema datshi|ema datshi]], is made from homemade yak or [[:en:mare (horse)|mare]] milk cheese and hot peppers. In [[Wikipedia:Yunnan|Yunnan]], China, several ethnic minority groups produce [[Rushan (cheese)|Rushan]] and [[Rubing]] from cow's milk. Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million [[:en:United States dollar|U.S. dollars]] a year). Certain kinds of Chinese preserved [[Bean curd#Fermented|bean curd]] are sometimes misleadingly referred to in English as "Chinese cheese" because of their texture and strong flavor. | Cheese is rarely found in Southeast and [[Wikipedia:East Asian cuisine|East Asian cuisine]]s, presumably for historical reasons as dairy farming has historically been rare in these regions, due in part to low rates of [[Lactase persistence#Global spread of the lactase persistence phenotype|lactase persistence]]. Paneer (pronounced [pəniːr]) is a fresh cheese common in [[Wikipedia:North India|North India]] and [[Wikipedia:Pakistan|Pakistan]]. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd), before pressing, is called chhena. In [[Wikipedia:Nepal|Nepal]], the Dairy Development Corporation commercially manufactures cheese made from [[Wikipedia:yak|yak]] milk and a hard cheese made from either cow or yak milk known as [[Wikipedia:chhurpi|chhurpi]]. [[Wikipedia:Bhutan|Bhutan]] also produces a similar cheese called [[Datshi]] which is a staple in most Bhutanese curries. The national dish of [[Wikipedia:Bhutan|Bhutan]], [[Wikipedia:ema datshi|ema datshi]], is made from homemade yak or [[:en:mare (horse)|mare]] milk cheese and hot peppers. In [[Wikipedia:Yunnan|Yunnan]], China, several ethnic minority groups produce [[Rushan (cheese)|Rushan]] and [[Rubing]] from cow's milk. Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million [[:en:United States dollar|U.S. dollars]] a year). Certain kinds of Chinese preserved [[:en:Bean curd#Fermented|bean curd]] are sometimes misleadingly referred to in English as "Chinese cheese" because of their texture and strong flavor. | ||
Strict followers of the dietary laws of [[Wikipedia:Islam|Islam]] and Judaism must avoid cheeses made with [[rennet]] from animals not slaughtered in a manner adhering to [[Wikipedia:halal|halal]] or [[:en:kosher foods|kosher]] laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a halal or kosher manner. Many less orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely and do not consider it to ever violate kosher law (see ''[[Kosher foods#Cheese|Cheese and kashrut]]''). As cheese is a dairy food, under kosher rules it cannot be eaten in the [[:en:meat and milk|same meal with any meat]]. | Strict followers of the dietary laws of [[Wikipedia:Islam|Islam]] and Judaism must avoid cheeses made with [[rennet]] from animals not slaughtered in a manner adhering to [[Wikipedia:halal|halal]] or [[:en:kosher foods|kosher]] laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a halal or kosher manner. Many less orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely and do not consider it to ever violate kosher law (see ''[[:en:Kosher foods#Cheese|Cheese and kashrut]]''). As cheese is a dairy food, under kosher rules it cannot be eaten in the [[:en:meat and milk|same meal with any meat]]. | ||
Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is not vegetarian. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus ''[[Wikipedia:Mucor miehei|Mucor miehei]]''. [[Wikipedia:Vegan|Vegan]]s and other dairy-avoiding vegetarians do not eat conventional cheese, but some [[vegan cheese|vegetable-based cheese substitutes]] ([[soybean|soy]] or [[almond]]) are used as substitutes. | Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is not vegetarian. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus ''[[Wikipedia:Mucor miehei|Mucor miehei]]''. [[Wikipedia:Vegan|Vegan]]s and other dairy-avoiding vegetarians do not eat conventional cheese, but some [[vegan cheese|vegetable-based cheese substitutes]] ([[soybean|soy]] or [[almond]]) are used as substitutes. | ||
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==See also== | ==See also== | ||
{{Spoken Wikipedia|Cheese.ogg|date=August 5, 2006}} | {{Spoken Wikipedia|Cheese.ogg|date=August 5, 2006}} | ||
* [[Dutch cheese markets]] | * [[Dutch cheese markets]] | ||
* [[List of cheese dishes]] | * [[List of cheese dishes]] | ||
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{{Cheese|state=collapsed}} | {{Cheese|state=collapsed}} | ||
{{ | {{二次利用}} | ||
[[Category:Cheese| ]] | [[Category:Cheese| ]] | ||
[[Category:Ancient dishes]] | [[Category:Ancient dishes]] | ||