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A food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.

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A Quick Tip by BaronSamedi3

  • Jun 11, 2011
  • by
Yes, I'm a major cheesehead. I find it one of the most useful foods if you have a kind you particularly like. Great on its own, great as a flavor enhancer on sandwiches, salads, or melted into an assortment of other foods.
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June 11, 2011
I don't know about cheesehead but, I do love a good Brie and fresh Mozzarella!
June 11, 2011
this quick tip is sooo cchhhheessyyy!! LOL!! I am a cheese head too.
June 11, 2011
Just keep the swiss and the provolone away from me!
More Cheese reviews
Quick Tip by . December 01, 2010
I have to admit, cheese is one of my three favorite foods. I like all kinds of cheese, soft cheese, firm cheese, fresh cheese, aged cheese. For anyone who can eat dairy, there is almost certainly a cheese that you will like. And half the fun is finding those cheeses.
Quick Tip by . September 04, 2009
Love cheese so much, Devora....more than I can say....I get the 2% squares and cook in scrambled eggs...delicious- also enjoy Colby Jack!
Quick Tip by . September 04, 2009
Cheese, what would I be without you? I faithfully seeked you out during all my days as a vegetarian, pescatarian and now omnivore <3
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Nicholas Croston ()
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About this food


Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are then separated and pressed into final form. Some cheeses also contain molds, either on the outer rind or throughout.

Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars 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.

Cheese has served as a hedge against famine[citation needed] and is a good travel food. It is valuable for its portability, long life, and high content of fat, ...
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