Translations:Portal:Cheese/1/ja

cheese

Cheese

ファームハウス・チェダー、マル島チーズ、スグリオブ・ルアード・ファーム（ゲール語で "赤い溝 "の意、発音はスキー・ブルーア）、トバモリー、マル島、アーガイル・アンド・ビュート。伝統的な製法で、最低18ヶ月熟成させる。約50ポンドの布製シリンダー。

Cheese is a dairy product produced in wide ranges of flavors, , 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). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds 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 mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as en:flavoring agents. 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 cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses. (Full article...)