Cheese: Difference between revisions
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{{Use mdy dates|date=September 2022}} | {{Use mdy dates|date=September 2022}} | ||
[[File:Cheese platter.jpg|thumb|upright=1.2|A platter with cheese and garnishes]] | [[File:Cheese platter.jpg|thumb|upright=1.2|A platter with cheese and garnishes]] | ||
[[File:Clara Peeters - Still Life with Cheeses, Almonds and Pretzels.jpg|thumb|upright=1.2|Cheeses in art: ''[[Still Life with Cheeses, Almonds and Pretzels]]'', [[Clara Peeters]], {{circa|1615}}]] | [[File:Clara Peeters - Still Life with Cheeses, Almonds and Pretzels.jpg|thumb|upright=1.2|Cheeses in art: ''[[Wikipedia:Still Life with Cheeses, Almonds and Pretzels|Still Life with Cheeses, Almonds and Pretzels]]'', [[Wikipedia:Clara Peeters|Clara Peeters]], {{circa|1615}}]] | ||
'''Cheese''' is a [[dairy product]] produced in wide ranges of flavors, [[Mouthfeel|textures]], and forms by [[coagulation (milk)|coagulation]] of the milk protein [[casein]]. It comprises [[protein]]s and fat from milk (usually the milk of [[cows]], [[Water buffalo|buffalo]], [[goats]], or [[sheep milk|sheep]]). During production, milk is usually [[acid]]ified and either the enzymes of [[rennet]] or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid [[curd]]s are then separated from the liquid [[whey]] and pressed into finished cheese.<ref>{{cite web|title=Fankhauser's Cheese Page |first=David B. |last=Fankhauser |year=2007 |access-date=September 23, 2007 |url=http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML |url-status=dead |archive-url=https://web.archive.org/web/20070925001225/http://biology.clc.uc.edu/Fankhauser/Cheese/CHEESE.HTML |archive-date=September 25, 2007 }}</ref> Some cheeses have aromatic [[Mold (fungus)|mold]]s on the rind, the outer layer, or throughout. | '''Cheese''' is a [[dairy product]] produced in wide ranges of flavors, [[Mouthfeel|textures]], and forms by [[coagulation (milk)|coagulation]] of the milk protein [[casein]]. It comprises [[protein]]s and fat from milk (usually the milk of [[cows]], [[Water buffalo|buffalo]], [[goats]], or [[sheep milk|sheep]]). During production, milk is usually [[acid]]ified and either the enzymes of [[rennet]] or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid [[curd]]s are then separated from the liquid [[whey]] and pressed into finished cheese.<ref>{{cite web|title=Fankhauser's Cheese Page |first=David B. |last=Fankhauser |year=2007 |access-date=September 23, 2007 |url=http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML |url-status=dead |archive-url=https://web.archive.org/web/20070925001225/http://biology.clc.uc.edu/Fankhauser/Cheese/CHEESE.HTML |archive-date=September 25, 2007 }}</ref> Some cheeses have aromatic [[Mold (fungus)|mold]]s on the rind, the outer layer, or throughout. | ||