Cheese: Difference between revisions

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[[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 [[Wikipedia:dairy product|dairy product]] produced in wide ranges of flavors, [[en:Mouthfeel|textures]], and forms by [[:en:coagulation (milk)|coagulation]] of the milk protein [[casein]]. It comprises [[protein]]s and fat from milk (usually the milk of [[Wikipedia:cows|cows]], [[:en:Water buffalo|buffalo]], [[Wikipedia:goats|goats]], or [[:en: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. Some cheeses have aromatic [[mold]]s on the rind, the outer layer, or throughout.

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 [[pasteurized]], the [[butterfat]] content, the bacteria and [[~~fungus~~|mold]], the processing, and how long they have been [[Cheese ripening|aged]]. Herbs, spices, or [[smoking (cooking)|wood smoke]] may be used as [[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.<ref>{{cite web |url=http://www.reluctantgourmet.com/cheesemonge.htm |title=Conversation with a Cheesemonger |first=G. Stephen |last=Jones |date=January 29, 2013 |website=The Reluctant Gourmet |access-date=July 16, 2012 |archive-date=June 24, 2012 |archive-url=https://web.archive.org/web/20120624065359/http://www.reluctantgourmet.com/cheesemonge.htm |url-status=live }}</ref>

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.

For a few cheeses, the milk is [[curd]]led by adding [[acid]]s such as vinegar or [[lemon juice]]. Most cheeses are acidified to a lesser degree by bacteria, which turn [[milk sugar]]s into [[lactic acid]], then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by [[fermentation]] of the fungus ''[[Mucor miehei]]'', but others have been extracted from various species of the ''[[Cynara]]'' thistle family. [[Cheesemaker]]s near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

For a few cheeses, the milk is [[curd]]led by adding [[acid]]s such as vinegar or [[Wikipedia:lemon juice|lemon juice]]. Most cheeses are acidified to a lesser degree by bacteria, which turn [[milk sugar]]s into [[lactic acid]], then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by [[fermentation]] of the fungus ''[[Rhizomucor miehei|Mucor miehei]]'', but others have been extracted from various species of the ''[[Cynara]]'' thistle family. [[Cheesemaker]]s near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

Cheese is valued for its portability, long [[shelf life]], and high content of fat, [[protein]], [[calcium]], and [[phosphorus]]. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese.<ref name="johnson2017">{{cite journal | last=Johnson | first=M.E. | title=A 100-Year Review: Cheese production and quality | journal=Journal of Dairy Science | volume=100 | issue=12 | year=2017 | issn=0022-0302 | doi=10.3168/jds.2017-12979 | pages=9952–9965|pmid=29153182|url=https://www.journalofdairyscience.org/article/S0022-0302(17)31054-8/fulltext| doi-access=free }}</ref> [[Hard cheese]]s, such as [[Parmesan]], last longer than soft cheeses, such as [[Brie]] or [[Goat cheese|goat's milk cheese]]. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. [[Vacuum packaging]] of block-shaped cheeses and [[gas-flushing]] of plastic bags with mixtures of [[carbon dioxide]] and [[nitrogen]] are used for storage and [[Distribution_(marketing)#Distribution_strategies|mass distribution]] of cheeses in the 21st century.<ref name=johnson2017/> [[vegan cheese|Plant-based cheese]] has a lower [[carbon footprint]].<ref>{{Cite web |last1=Kommenda |first1=Niko |last2=Nevitt |first2=Caroline |last3=Terazono |first3=Emiko |last4=Joiner |first4=Sam |last5=Davies |first5=Ellen |date=30 June 2022 |title=Would carbon food labels change the way you shop? |url=https://ig.ft.com/carbon-food-labelling/ |access-date= |website=[[Financial Times]] |language=en-gb |archive-date=November 24, 2022 |archive-url=https://web.archive.org/web/20221124010704/https://ig.ft.com/carbon-food-labelling/ |url-status=live }}</ref>

Cheese is valued for its portability, long [[Wikipedia:shelf life|shelf life]], and high content of fat, [[protein]], [[calcium]], and [[phosphorus]]. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. [[Hard cheese]]s, such as [[Parmesan]], last longer than soft cheeses, such as [[Brie]] or [[Goat cheese|goat's milk cheese]]. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. [[Wikipedia:Vacuum packaging|Vacuum packaging]] of block-shaped cheeses and [[Wikipedia:gas-flushing|gas-flushing]] of plastic bags with mixtures of [[carbon dioxide]] and [[nitrogen]] are used for storage and [[:en:Distribution_(marketing)#Distribution_strategies|mass distribution]] of cheeses in the 21st century.

== Etymology ==

@@ Line 5: / Line 5: @@
 [[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 [[Wikipedia:dairy product|dairy product]] produced in wide ranges of flavors, [[en:Mouthfeel|textures]], and forms by [[:en:coagulation (milk)|coagulation]] of the milk protein [[casein]]. It comprises [[protein]]s and fat from milk (usually the milk of [[Wikipedia:cows|cows]], [[:en:Water buffalo|buffalo]], [[Wikipedia:goats|goats]], or [[:en: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. Some cheeses have aromatic [[mold]]s on the rind, the outer layer, or throughout.
-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 [[pasteurized]], the [[butterfat]] content, the bacteria and [[fungus|mold]], the processing, and how long they have been [[Cheese ripening|aged]]. Herbs, spices, or [[smoking (cooking)|wood smoke]] may be used as [[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.<ref>{{cite web |url=http://www.reluctantgourmet.com/cheesemonge.htm |title=Conversation with a Cheesemonger |first=G. Stephen |last=Jones |date=January 29, 2013 |website=The Reluctant Gourmet |access-date=July 16, 2012 |archive-date=June 24, 2012 |archive-url=https://web.archive.org/web/20120624065359/http://www.reluctantgourmet.com/cheesemonge.htm |url-status=live }}</ref>
+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.
-For a few cheeses, the milk is [[curd]]led by adding [[acid]]s such as vinegar or [[lemon juice]]. Most cheeses are acidified to a lesser degree by bacteria, which turn [[milk sugar]]s into [[lactic acid]], then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by [[fermentation]] of the fungus ''[[Mucor miehei]]'', but others have been extracted from various species of the ''[[Cynara]]'' thistle family. [[Cheesemaker]]s near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
+For a few cheeses, the milk is [[curd]]led by adding [[acid]]s such as vinegar or [[Wikipedia:lemon juice|lemon juice]]. Most cheeses are acidified to a lesser degree by bacteria, which turn [[milk sugar]]s into [[lactic acid]], then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by [[fermentation]] of the fungus ''[[Rhizomucor miehei|Mucor miehei]]'', but others have been extracted from various species of the ''[[Cynara]]'' thistle family. [[Cheesemaker]]s near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
-Cheese is valued for its portability, long [[shelf life]], and high content of fat, [[protein]], [[calcium]], and [[phosphorus]]. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese.<ref name="johnson2017">{{cite journal | last=Johnson | first=M.E. | title=A 100-Year Review: Cheese production and quality | journal=Journal of Dairy Science | volume=100 | issue=12 | year=2017 | issn=0022-0302 | doi=10.3168/jds.2017-12979 | pages=9952–9965|pmid=29153182|url=https://www.journalofdairyscience.org/article/S0022-0302(17)31054-8/fulltext| doi-access=free }}</ref> [[Hard cheese]]s, such as [[Parmesan]], last longer than soft cheeses, such as [[Brie]] or [[Goat cheese|goat's milk cheese]]. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. [[Vacuum packaging]] of block-shaped cheeses and [[gas-flushing]] of plastic bags with mixtures of [[carbon dioxide]] and [[nitrogen]] are used for storage and [[Distribution_(marketing)#Distribution_strategies|mass distribution]] of cheeses in the 21st century.<ref name=johnson2017/> [[vegan cheese|Plant-based cheese]] has a lower [[carbon footprint]].<ref>{{Cite web |last1=Kommenda |first1=Niko |last2=Nevitt |first2=Caroline |last3=Terazono |first3=Emiko |last4=Joiner |first4=Sam |last5=Davies |first5=Ellen |date=30 June 2022 |title=Would carbon food labels change the way you shop? |url=https://ig.ft.com/carbon-food-labelling/ |access-date= |website=[[Financial Times]] |language=en-gb |archive-date=November 24, 2022 |archive-url=https://web.archive.org/web/20221124010704/https://ig.ft.com/carbon-food-labelling/ |url-status=live }}</ref>
+Cheese is valued for its portability, long [[Wikipedia:shelf life|shelf life]], and high content of fat, [[protein]], [[calcium]], and [[phosphorus]]. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. [[Hard cheese]]s, such as [[Parmesan]], last longer than soft cheeses, such as [[Brie]] or [[Goat cheese|goat's milk cheese]]. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. [[Wikipedia:Vacuum packaging|Vacuum packaging]] of block-shaped cheeses and [[Wikipedia:gas-flushing|gas-flushing]] of plastic bags with mixtures of [[carbon dioxide]] and [[nitrogen]] are used for storage and [[:en:Distribution_(marketing)#Distribution_strategies|mass distribution]] of cheeses in the 21st century.
 == Etymology ==