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Wikipedia

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, 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.[1] Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

A platter with cheese and garnishes
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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 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.[2]

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. Cheesemakers 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.[3] Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or 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 mass distribution of cheeses in the 21st century.[3] Plant-based cheese has a lower carbon footprint.[4]

Etymology

 
Various hard cheeses

The word cheese comes from Latin caseus,[5] from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". That gave rise to cīese or cēse (in Old English) and chese (in Middle English). Similar words are shared by other West Germanic languagesWest Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi—all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin.

The Online Etymological Dictionary states that "cheese" comes from:[6]

Old English cyse (West Saxon), cese (Anglian) ... from West Germanic *kasjus (source also of Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus [for] "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws).

The Online Etymological Dictionary states that the word is of:[6]

unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice."

When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: formaticum, from caseus formatus, or "molded cheese" (as in "formed", not "moldy"). It is from this word that the French fromage, standard Italian formaggio, Catalan formatge, Breton fourmaj, and Occitan fromatge (or formatge) are derived. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects use words derived from caseus (queso, queijo, caș and caso for example). The word cheese itself is occasionally employed in a sense that means "molded" or "formed". Head cheese uses the word in this sense. The term "cheese" is also used as a noun, verb and adjective in a number of figurative expressions (e.g., "the big cheese", "to be cheesed off" and "cheesy lyrics").[citation needed]

History

Origins

 
A piece of soft curd cheese, oven-baked to increase shelf life

Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East. Earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach.[7] There is a legend—with variations—about the discovery of cheese by an Arab trader who used this method of storing milk.[8]

The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been found.[9]

Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it. Observation that the effect of making cheese in an animal stomach gave more solid and better-textured curds may have led to the deliberate addition of rennet. Early archeological evidence of Egyptian cheese has been found in Egyptian tomb murals, dating to about 2000 BCE.[10] A 2018 scientific paper stated that the world's oldest cheese, dating to approximately 1200 BCE (3200 years before present), was found in ancient Egyptian tombs.[11][12]

The earliest cheeses were likely quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese. Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors. The earliest ever discovered preserved cheese was found in the Taklamakan Desert in Xinjiang, China, dating back as early as 1615 BCE (3600 years before present).[13]

Ancient Greece and Rome

 
Cheese in a market in Italy

Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's Odyssey (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese (translation by Samuel Butler):

We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold...

When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers.[14]

Columella's De Re Rustica (c. 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. According to Pliny the Elder, it had become a sophisticated enterprise by the time the Roman Empire came into being.[15] Cheese was an everyday food and cheesemaking a mature art in the Roman empire.[16] Pliny's Natural History (77  CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near Nîmes, but did not keep long and had to be eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul's similar cheeses by smoking. Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor.

Post-Roman Europe

 
Cheese, Tacuinum sanitatis Casanatensis (14th century)

As Romanized populations encountered unfamiliar newly settled neighbors, bringing their own cheese-making traditions, their own flocks and their own unrelated words for cheese, cheeses in Europe diversified further, with various locales developing their own distinctive traditions and products. As long-distance trade collapsed, only travelers would encounter unfamiliar cheeses: Charlemagne's first encounter with a white cheese that had an edible rind forms one of the constructed anecdotes of Notker's Life of the Emperor.

The British Cheese Board claims that Britain has approximately 700 distinct local cheeses;[17] France and Italy have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?")[18] Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses popular today were first recorded in the late Middle Ages or after—cheeses like Cheddar around 1500, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.[19]

In 1546, The Proverbs of John Heywood claimed "the moon is made of a green cheese." (Greene may refer here not to the color, as many now think, but to being new or unaged.)[20] Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools' Day spoof announcement in 2006.[21]

Modern era

 
Cheese display in grocery store, Cambridge, Massachusetts, United States

Until its modern spread along with European culture, cheese was nearly unheard of in east Asian cultures and in the pre-Columbian Americas and had only limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe, the Middle East, the Indian subcontinent, and areas influenced by those cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide.

The first factory for the industrial production of cheese opened in Switzerland in 1815, but large-scale production first found real success in the United States. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms; this made cheddar cheese one of the first US industrial foods.[22] Within decades, hundreds of such commercial dairy associations existed.[23]

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.[24]

Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since.[25] By 2012, cheese was one of the most shoplifted items from supermarkets worldwide.[26]

Production

Top cheese producers
in 2019
Numbers in million tonnes
  European Union (UK not included)9.83
  United States6.16
  Germany2.56
  France1.61
  Italy1.30
  Netherlands0.95
  Poland0.77
  Canada0.60
  Egypt0.53
  Russia0.48

World total23.3
Source: UN Food and Agriculture Organization

In 2014, world production of cheese from whole cow milk was 18.7 million tonnes, with the United States accounting for 29% (5.4 million tonnes) of the world total followed by Germany, France and Italy as major producers (table).[27]

Other 2014 world totals for processed cheese include:[27]

  • from skimmed cow milk, 2.4 million tonnes (leading country, Germany, 845,500 tonnes)
  • from goat milk, 523,040 tonnes (leading country, South Sudan, 110,750 tonnes)
  • from sheep milk, 680,302 tonnes (leading country, Greece, 125,000 tonnes)
  • from buffalo milk, 282,127 tonnes (leading country, Egypt, 254,000 tonnes)

During 2015, Germany, France, Netherlands and Italy exported 10–14% of their produced cheese.[28] The United States was a marginal exporter (5.3% of total cow milk production), as most of its output was for the domestic market.[28]

The carbon footprint of a kilogram of cheese ranges from 6 to 12 kg of CO2eq, depending on the amount of milk used; thus it is generally lower than beef or lamb but higher than other foods.[29]

Consumption

France, Iceland, Finland, Denmark and Germany were the highest consumers of cheese in 2014, averaging 25 kg (55 lb) per person per annum.[30]

Processing

Curdling

 
During industrial production of Emmental cheese, the as-yet-undrained curd is broken by rotating mixers.

A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (paneer, queso fresco). More commonly starter bacteria are employed instead which convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus genera. Swiss starter cultures also include Propionibacter shermani, which produces propionic acid and carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes").

Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.

While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly.[31] The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.[31]

Curd processing

At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.

Some hard cheeses are then heated to temperatures in the range of 35–55 °C (95–131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria that survive this step—either Lactobacilli or Streptococci.

Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese's texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.

 
Cheese factory in the Netherlands

Other techniques influence a cheese's texture and flavor. Some examples are:

  • Stretching: (Mozzarella, Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
  • Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
  • Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.

Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture—the molds are designed to allow water to escape—and unifies the curds into a single solid body.

Ripening

 
Parmigiano-Reggiano in a modern factory

A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, affinage) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.

Some cheeses have additional bacteria or molds intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already present in the aging room; they are allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.

Types

There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation,[32] more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker.[33] The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.—with these criteria either being used singly or in combination,[34] but with no single method being universally used.[35] The method most commonly and traditionally used is based on moisture content, which is then further discriminated by fat content and curing or ripening methods.[32][36] Some attempts have been made to rationalise the classification of cheese—a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content.[32]

Cooking and eating

Saganaki, lit on fire, served in Chicago

At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32 °C (79–90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid.[37]

Above room temperatures, most hard cheeses melt. Rennet-curdled cheeses have a gel-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55 °C (131 °F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82 °C (180 °F).[37] Acid-set cheeses, including halloumi, paneer, some whey cheeses and many varieties of fresh goat cheese, have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.

Some cheeses, like raclette, melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly melted cheese dish.[37] Elastic stringiness is a quality that is sometimes enjoyed, in dishes including pizza and Welsh rarebit. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind.

As its temperature continues to rise, cheese will brown and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them).

Cheeseboard

 
Various cheeses on a cheeseboard served with wine for lunch

A cheeseboard (or cheese course) may be served at the end of a meal before or following dessert, or replacing the last course. The British tradition is to have cheese after dessert, accompanied by sweet wines like Port. In France, cheese is consumed before dessert, with robust red wine.[38][39] A cheeseboard typically has contrasting cheeses with accompaniments, such as crackers, biscuits, grapes, nuts, celery or chutney.[39] A typical cheeseboard may contain four to six cheeses, for example: Mature Cheddar or Comté (hard: cow's milk cheeses); Brie or Camembert (soft: cow's milk); a blue cheese such as Stilton (hard: cow's milk), Roquefort (medium: ewe's milk) or Bleu d'Auvergne (medium-soft cow's milk); a soft/medium-soft goat's cheese (e.g. Sainte-Maure de Touraine, Pantysgawn, Crottin de Chavignol).[39] A cheeseboard 70 feet (21 m) long was used to feature the variety of cheeses manufactured in Wisconsin,[40] where the state legislature recognizes a "cheesehead" hat as a state symbol.[41]

Nutrition and health

The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.[42] In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat. A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.[42] Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium, though values for water-soluble vitamins and minerals can vary widely.[42]

Macronutrient content of common cheeses, g per 100 g
Water Protein Fat Carbs
Swiss 37.1 26.9 27.8 5.4
Feta 55.2 14.2 21.3 4.1
Cheddar 36.8 24.9 33.1 1.3
Mozzarella 50 22.2 22.4 2.2
Cottage 80 11.1 4.3 3.4
Vitamin content of common cheeses, DV% per 100 g
A B1 B2 B3 B5 B6 B9 B12 C D E K
Swiss 17 4 17 0 4 4 1 56 0 11 2 3
Feta 8 10 50 5 10 21 8 28 0 0 1 2
Cheddar 20 2 22 0 4 4 5 14 0 3 1 3
Mozzarella 14 2 17 1 1 2 2 38 0 0 1 3
Cottage 3 2 10 0 6 2 3 7 0 0 0 0
Mineral content of common cheeses, DV% per 100 g
Cl Ca Fe Mg P K Na Zn Cu Mn Se
Swiss 2.8 79 10 1 57 2 8 29 2 0 26
Feta 2.2 49 4 5 34 2 46 19 2 1 21
Cheddar 3 72 4 7 51 3 26 21 2 1 20
Mozzarella 2.8 51 2 5 35 2 26 19 1 1 24
Cottage 3.3 8 0 2 16 3 15 3 1 0 14

Nutrient data from SELF.com.[43] Abbreviations: Cl = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium.

Cardiovascular disease

National health organizations, such as the American Heart Association, Association of UK Dietitians, British National Health Service, and 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 LDL fat, which is a risk factor for cardiovascular diseases.[44][45][46][47] There is no high-quality clinical evidence that cheese consumption lowers the risk of cardiovascular diseases.[44]

Pasteurization

A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause "serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis".[48] It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort.[49] There is a trend for cheeses to be pasteurized even when not required by law.

Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk, which can cause miscarriage or harm the fetus.[50]

Cultural attitudes

 
A cheese merchant in a French market
 
A traditional Polish sheep's cheese market in Zakopane, Poland

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 East Asian cuisines, presumably for historical reasons as dairy farming has historically been rare in these regions, due in part to low rates of lactase persistence. Paneer (pronounced [pəniːr]) is a fresh cheese common in North India and 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 Nepal, the Dairy Development Corporation commercially manufactures cheese made from yak milk and a hard cheese made from either cow or yak milk known as chhurpi.[51] The national dish of Bhutan, ema datshi, is made from homemade yak or mare milk cheese and hot peppers.[52] In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk.[53] Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year).[54] Certain kinds of Chinese preserved 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 Islam and Judaism must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to halal or kosher laws.[55] 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 Cheese and kashrut.) As cheese is a dairy food, under kosher rules it cannot be eaten in the 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 Mucor miehei.[56] Vegans and other dairy-avoiding vegetarians do not eat conventional cheese, but some vegetable-based cheese substitutes (soy or almond) are used as substitutes.[56]

Collecting cheese labels is called "tyrosemiophilia".[57]

Odorous cheeses

Even in cultures with long cheese traditions, consumers may perceive some cheeses that are especially pungent-smelling, or mold-bearing varieties such as Limburger or Roquefort, as unpalatable. Such cheeses are an acquired taste because they are processed using molds or microbiological cultures,[58] allowing odor and flavor molecules to resemble those in rotten foods. One author stated: "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."[37]

Effect on sleep

There is some support from studies that dairy products can help with insomnia.[59]

Scientists have debated how cheese might affect sleep. There is some evidence that the tryptophan in cheese can be sleep-inducing, as it is a hormone that reduces stress and stabilizes nerve cells.[citation needed] The high levels of calcium in cheese facilitate the use of tryptophan in the body to produce melatonin, which induces sleep.[60][better source needed] An antithetical folk belief that cheese eaten close to bedtime can cause nightmares may have arisen from the Charles Dickens novella A Christmas Carol, in which Ebenezer Scrooge attributes his visions of Jacob Marley to the cheese he ate.[61] This belief can also be found in folklore that predates this story.[62] The theory has been disproven multiple times, although night cheese may cause vivid dreams or otherwise disrupt sleep due to its high saturated fat content, according to studies by the British Cheese Board. Other studies indicate it may actually make people dream less.[61][63]

Figurative expressions

In the 19th century, "cheese" was used as a figurative way of saying "the proper thing"; this usage comes from Urdu cheez "a thing", from Persian cheez, from Old Persian...ciš-ciy [which means] "something". The term "cheese" in this sense was "[p]icked up by [colonial] British in India by 1818 and [was also] used in the sense of "a big thing", for example in the expression "he's the real cheez".[6] The expression "big cheese" was attested in use in 1914 to mean an "important person"; this is likely "American English in origin". The expression "to cut a big cheese" was used to mean "to look important"; this figurative expression referred to the huge wheels of cheese displayed by cheese retailers as a publicity stunt.[6] The phrase "cut the cheese" also became an American slang term meaning to flatulate. The word "cheese" has also had the meaning of "an ignorant, stupid person".[6]

Other figurative meanings involve the word "cheese" used as a verb. To "cheese" is recorded as meaning to "stop (what one is doing), run off", in 1812 (this was "thieves' slang").[6] To be "cheesed off" means to be annoyed.[6] The expression, "Say cheese" in a photograph-taking context (when the photographer wants the people to smile for the photo), which means "smile", dates from 1930 (the word was probably chosen because the "ee" encourages people to make a smile).[6] The verb "cheese" was used as slang for "be quiet" in the early 19th century in Britain.[6] The fictional "...notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s".[6] The figurative expression "to make cheeses" is an 1830s phrase referring to schoolgirls who amuse themselves by "...wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese".[6] In video game slang "to cheese it" means to win a game by using a strategy that requires minimal skill and knowledge or that exploits a glitch or flaw in game design.[64]

The adjective "cheesy" has two meanings. The first is literal, and means "cheese-like"; this definition is attested to from the late 14th century (e.g., "a cheesy substance oozed from the broken jar").[6] In the late 19th century, medical writers used the term "cheesy" in a more literal sense, "to describe morbid substances found in tumors, decaying flesh, etc."[6] The adjective also has a figurative sense, meaning "cheap, inferior"; this use "... is attested from 1896, perhaps originally U.S. student slang". In the late 19th century in British slang, "cheesy" meant "fine, showy"; this use is attested to in the 1850s. In writing lyrics for pop music, rock music or musical theatre, "cheesy" is a pejorative term which means "blatantly artificial" (OED).

See also

References

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Bibliography

  • Ensrud, Barbara (1981). The Pocket Guide to Cheese. Sydney: Lansdowne Press. ISBN 978-0-7018-1483-0.
  • Jenkins, Steven (1996). Cheese Primer. Workman Publishing Company. ISBN 978-0-89480-762-6.
  • Mellgren, James (2003). . Archived from the original on June 24, 2003. Retrieved October 12, 2005.

Further reading

  • Layton, T.A. (1967) The ... Guide to Cheese and Cheese Cookery. London: Wine and Food Society (reissued by the Cookery Book Club, 1971)
  • Buckingham, Cheyenne (May 1, 2019). "Is It Bad to Eat Cheese With Mold On It?". Eat This, Not That!.

External links

  • The Complete Book of Cheese at Project Gutenberg
  • Cheese.com – includes an extensive database of different types of cheese.
  • Classification of cheese – why is one cheese type different from another?

cheese, other, uses, disambiguation, dairy, product, produced, wide, ranges, flavors, textures, forms, coagulation, milk, protein, casein, comprises, proteins, from, milk, usually, milk, cows, buffalo, goats, sheep, during, production, milk, usually, acidified. For other uses see Cheese disambiguation Cheese is a dairy product produced in wide ranges of flavors textures 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 1 Some cheeses have aromatic molds on the rind the outer layer or throughout A platter with cheese and garnishes Cheeses in art Still Life with Cheeses Almonds and Pretzels Clara Peeters c 1615 Listen to this article 27 minutes source source This audio file was created from a revision of this article dated 5 August 2006 2006 08 05 and does not reflect subsequent edits Audio help More spoken articles 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 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 2 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 Cheesemakers 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 3 Hard cheeses such as Parmesan last longer than soft cheeses such as Brie or 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 mass distribution of cheeses in the 21st century 3 Plant based cheese has a lower carbon footprint 4 Contents 1 Etymology 2 History 2 1 Origins 2 2 Ancient Greece and Rome 2 3 Post Roman Europe 2 4 Modern era 3 Production 3 1 Consumption 4 Processing 4 1 Curdling 4 2 Curd processing 4 3 Ripening 5 Types 6 Cooking and eating 6 1 Cheeseboard 7 Nutrition and health 7 1 Cardiovascular disease 7 2 Pasteurization 8 Cultural attitudes 8 1 Odorous cheeses 8 2 Effect on sleep 8 3 Figurative expressions 9 See also 10 References 11 Bibliography 12 Further reading 13 External linksEtymology Various hard cheeses The word cheese comes from Latin caseus 5 from which the modern word casein is also derived The earliest source is from the proto Indo European root kwat which means to ferment become sour That gave rise to ciese or cese in Old English and chese in Middle English Similar words are shared by other West Germanic languages West Frisian tsiis Dutch kaas German Kase Old High German chasi all from the reconstructed West Germanic form kasi which in turn is an early borrowing from Latin The Online Etymological Dictionary states that cheese comes from 6 Old English cyse West Saxon cese Anglian from West Germanic kasjus source also of Old Saxon kasi Old High German chasi German Kase Middle Dutch case Dutch kaas from Latin caseus for cheese source of Italian cacio Spanish queso Irish caise Welsh caws The Online Etymological Dictionary states that the word is of 6 unknown origin perhaps from a PIE root kwat to ferment become sour source also of Prakrit chasi buttermilk Old Church Slavonic kvasu leaven fermented drink kyselu sour kyseti to turn sour Czech kysati to turn sour rot Sanskrit kvathati boils seethes Gothic hwathjan foam Also compare fromage Old Norse ostr Danish ost Swedish ost are related to Latin ius broth sauce juice When the Romans began to make hard cheeses for their legionaries supplies a new word started to be used formaticum from caseus formatus or molded cheese as in formed not moldy It is from this word that the French fromage standard Italian formaggio Catalan formatge Breton fourmaj and Occitan fromatge or formatge are derived Of the Romance languages Spanish Portuguese Romanian Tuscan and Southern Italian dialects use words derived from caseus queso queijo caș and caso for example The word cheese itself is occasionally employed in a sense that means molded or formed Head cheese uses the word in this sense The term cheese is also used as a noun verb and adjective in a number of figurative expressions e g the big cheese to be cheesed off and cheesy lyrics citation needed HistoryMain article History of cheese Origins A piece of soft curd cheese oven baked to increase shelf life Cheese is an ancient food whose origins predate recorded history There is no conclusive evidence indicating where cheesemaking originated whether in Europe Central Asia or the Middle East Earliest proposed dates for the origin of cheesemaking range from around 8000 BCE when sheep were first domesticated Since animal skins and inflated internal organs have since ancient times provided storage vessels for a range of foodstuffs it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal resulting in the milk being turned to curd and whey by the rennet from the stomach 7 There is a legend with variations about the discovery of cheese by an Arab trader who used this method of storing milk 8 The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kuyavia Poland where strainers coated with milk fat molecules have been found 9 Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it Observation that the effect of making cheese in an animal stomach gave more solid and better textured curds may have led to the deliberate addition of rennet Early archeological evidence of Egyptian cheese has been found in Egyptian tomb murals dating to about 2000 BCE 10 A 2018 scientific paper stated that the world s oldest cheese dating to approximately 1200 BCE 3200 years before present was found in ancient Egyptian tombs 11 12 The earliest cheeses were likely quite sour and salty similar in texture to rustic cottage cheese or feta a crumbly flavorful Greek cheese Cheese produced in Europe where climates are cooler than the Middle East required less salt for preservation With less salt and acidity the cheese became a suitable environment for useful microbes and molds giving aged cheeses their respective flavors The earliest ever discovered preserved cheese was found in the Taklamakan Desert in Xinjiang China dating back as early as 1615 BCE 3600 years before present 13 Ancient Greece and Rome Cheese in a market in Italy Ancient Greek mythology credited Aristaeus with the discovery of cheese Homer s Odyssey 8th century BCE describes the Cyclops making and storing sheep s and goats milk cheese translation by Samuel Butler We soon reached his cave but he was out shepherding so we went inside and took stock of all that we could see His cheese racks were loaded with cheeses and he had more lambs and kids than his pens could hold When he had so done he sat down and milked his ewes and goats all in due course and then let each of them have her own young He curdled half the milk and set it aside in wicker strainers 14 Columella s De Re Rustica c 65 CE details a cheesemaking process involving rennet coagulation pressing of the curd salting and aging According to Pliny the Elder it had become a sophisticated enterprise by the time the Roman Empire came into being 15 Cheese was an everyday food and cheesemaking a mature art in the Roman empire 16 Pliny s Natural History 77 CE devotes a chapter XI 97 to describing the diversity of cheeses enjoyed by Romans of the early Empire He stated that the best cheeses came from the villages near Nimes but did not keep long and had to be eaten fresh Cheeses of the Alps and Apennines were as remarkable for their variety then as now A Ligurian cheese was noted for being made mostly from sheep s milk and some cheeses produced nearby were stated to weigh as much as a thousand pounds each Goats milk cheese was a recent taste in Rome improved over the medicinal taste of Gaul s similar cheeses by smoking Of cheeses from overseas Pliny preferred those of Bithynia in Asia Minor Post Roman Europe Cheese Tacuinum sanitatis Casanatensis 14th century As Romanized populations encountered unfamiliar newly settled neighbors bringing their own cheese making traditions their own flocks and their own unrelated words for cheese cheeses in Europe diversified further with various locales developing their own distinctive traditions and products As long distance trade collapsed only travelers would encounter unfamiliar cheeses Charlemagne s first encounter with a white cheese that had an edible rind forms one of the constructed anecdotes of Notker s Life of the Emperor The British Cheese Board claims that Britain has approximately 700 distinct local cheeses 17 France and Italy have perhaps 400 each A French proverb holds there is a different French cheese for every day of the year and Charles de Gaulle once asked how can you govern a country in which there are 246 kinds of cheese 18 Still the advancement of the cheese art in Europe was slow during the centuries after Rome s fall Many cheeses popular today were first recorded in the late Middle Ages or after cheeses like Cheddar around 1500 Parmesan in 1597 Gouda in 1697 and Camembert in 1791 19 In 1546 The Proverbs of John Heywood claimed the moon is made of a green cheese Greene may refer here not to the color as many now think but to being new or unaged 20 Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools Day spoof announcement in 2006 21 Modern era Cheese display in grocery store Cambridge Massachusetts United States Until its modern spread along with European culture cheese was nearly unheard of in east Asian cultures and in the pre Columbian Americas and had only limited use in sub Mediterranean Africa mainly being widespread and popular only in Europe the Middle East the Indian subcontinent and areas influenced by those cultures But with the spread first of European imperialism and later of Euro American culture and food cheese has gradually become known and increasingly popular worldwide The first factory for the industrial production of cheese opened in Switzerland in 1815 but large scale production first found real success in the United States Credit usually goes to Jesse Williams a dairy farmer from Rome New York who in 1851 started making cheese in an assembly line fashion using the milk from neighboring farms this made cheddar cheese one of the first US industrial foods 22 Within decades hundreds of such commercial dairy associations existed 23 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 24 Factory made cheese overtook traditional cheesemaking in the World War II era and factories have been the source of most cheese in America and Europe ever since 25 By 2012 cheese was one of the most shoplifted items from supermarkets worldwide 26 ProductionTop cheese producersin 2019Numbers in million tonnes European Union UK not included 9 83 United States6 16 Germany2 56 France1 61 Italy1 30 Netherlands0 95 Poland0 77 Canada0 60 Egypt0 53 Russia0 48World total23 3Source UN Food and Agriculture OrganizationIn 2014 world production of cheese from whole cow milk was 18 7 million tonnes with the United States accounting for 29 5 4 million tonnes of the world total followed by Germany France and Italy as major producers table 27 Other 2014 world totals for processed cheese include 27 from skimmed cow milk 2 4 million tonnes leading country Germany 845 500 tonnes from goat milk 523 040 tonnes leading country South Sudan 110 750 tonnes from sheep milk 680 302 tonnes leading country Greece 125 000 tonnes from buffalo milk 282 127 tonnes leading country Egypt 254 000 tonnes During 2015 Germany France Netherlands and Italy exported 10 14 of their produced cheese 28 The United States was a marginal exporter 5 3 of total cow milk production as most of its output was for the domestic market 28 The carbon footprint of a kilogram of cheese ranges from 6 to 12 kg of CO2eq depending on the amount of milk used thus it is generally lower than beef or lamb but higher than other foods 29 Consumption France Iceland Finland Denmark and Germany were the highest consumers of cheese in 2014 averaging 25 kg 55 lb per person per annum 30 ProcessingMain article Cheesemaking This section needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Cheese news newspapers books scholar JSTOR February 2013 Learn how and when to remove this template message Curdling During industrial production of Emmental cheese the as yet undrained curd is broken by rotating mixers A required step in cheesemaking is separating the milk into solid curds and liquid whey Usually this is done by acidifying souring the milk and adding rennet The acidification can be accomplished directly by the addition of an acid such as vinegar in a few cases paneer queso fresco More commonly starter bacteria are employed instead which convert milk sugars into lactic acid The same bacteria and the enzymes they produce also play a large role in the eventual flavor of aged cheeses Most cheeses are made with starter bacteria from the Lactococcus Lactobacillus or Streptococcus genera Swiss starter cultures also include Propionibacter shermani which produces propionic acid and carbon dioxide gas bubbles during aging giving Swiss cheese or Emmental its holes called eyes Some fresh cheeses are curdled only by acidity but most cheeses also use rennet Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone It also allows curdling at a lower acidity important because flavor making bacteria are inhibited in high acidity environments In general softer smaller fresher cheeses are curdled with a greater proportion of acid to rennet than harder larger longer aged varieties While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young unweaned calves most rennet used today in cheesemaking is produced recombinantly 31 The majority of the applied chymosin is retained in the whey and at most may be present in cheese in trace quantities In ripe cheese the type and provenance of chymosin used in production cannot be determined 31 Curd processing At this point the cheese has set into a very moist gel Some soft cheeses are now essentially complete they are drained salted and packaged For most of the rest the curd is cut into small cubes This allows water to drain from the individual pieces of curd Some hard cheeses are then heated to temperatures in the range of 35 55 C 95 131 F This forces more whey from the cut curd It also changes the taste of the finished cheese affecting both the bacterial culture and the milk chemistry Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria that survive this step either Lactobacilli or Streptococci Salt has roles in cheese besides adding a salty flavor It preserves cheese from spoiling draws moisture from the curd and firms cheese s texture in an interaction with its proteins Some cheeses are salted from the outside with dry salt or brine washes Most cheeses have the salt mixed directly into the curds Cheese factory in the Netherlands Other techniques influence a cheese s texture and flavor Some examples are Stretching Mozzarella Provolone The curd is stretched and kneaded in hot water developing a stringy fibrous body Cheddaring Cheddar other English cheeses The cut curd is repeatedly piled up pushing more moisture away The curd is also mixed or milled for a long time taking the sharp edges off the cut curd pieces and influencing the final product s texture Washing Edam Gouda Colby The curd is washed in warm water lowering its acidity and making for a milder tasting cheese Most cheeses achieve their final shape when the curds are pressed into a mold or form The harder the cheese the more pressure is applied The pressure drives out moisture the molds are designed to allow water to escape and unifies the curds into a single solid body Ripening Main article Cheese ripening Parmigiano Reggiano in a modern factory A newborn cheese is usually salty yet bland in flavor and for harder varieties rubbery in texture These qualities are sometimes enjoyed cheese curds are eaten on their own but normally cheeses are left to rest under controlled conditions This aging period also called ripening or from the French affinage lasts from a few days to several years As a cheese ages microbes and enzymes transform texture and intensify flavor This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids amines and fatty acids Some cheeses have additional bacteria or molds intentionally introduced before or during aging In traditional cheesemaking these microbes might be already present in the aging room they are allowed to settle and grow on the stored cheeses More often today prepared cultures are used giving more consistent results and putting fewer constraints on the environment where the cheese ages These cheeses include soft ripened cheeses such as Brie and Camembert blue cheeses such as Roquefort Stilton Gorgonzola and rind washed cheeses such as Limburger TypesMain article Types of cheese There are many types of cheese with around 500 different varieties recognized by the International Dairy Federation 32 more than 400 identified by Walter and Hargrove more than 500 by Burkhalter and more than 1 000 by Sandine and Elliker 33 The varieties may be grouped or classified into types according to criteria such as length of ageing texture methods of making fat content animal milk country or region of origin etc with these criteria either being used singly or in combination 34 but with no single method being universally used 35 The method most commonly and traditionally used is based on moisture content which is then further discriminated by fat content and curing or ripening methods 32 36 Some attempts have been made to rationalise the classification of cheese a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content and Walter and Hargrove suggested classifying by production methods which produces 18 types which are then further grouped by moisture content 32 Brie cheese Bleu de Gex Maccagno cheese Berkswell Cheese Maroilles cheese Mozzarella Queso fresco Smoked cheese Bergader Almkase cheese Sheep milk cheese from Poland Cœur de Neufchatel Devil s Gulch cheese Camembert Saint Julien aux noix Bavaria blu cheese Edam Sainte Maure de Touraine Tentation du Vercors Bleu d Elizabeth Meteorite fromage Ricotta Rigotte de Condrieu Parmigiano Reggiano Chabichou du Poitou Osterkron blue cheese Reblochon Saint Pierre Cheese Fourme d Ambert Stilton cheese Langres Emmental Bergkase Isle of Mull Cheese Zacharie cheese Diverse Sauermilchkase sour cheese Red Hawk cheese Gruyere Brie de Nangis Rouelle du Tarn ComteCooking and eating source source source source source source source source source source source source source source track track Saganaki lit on fire served in Chicago At refrigerator temperatures the fat in a piece of cheese is as hard as unsoftened butter and its protein structure is stiff as well Flavor and odor compounds are less easily liberated when cold For improvements in flavor and texture it is widely advised that cheeses be allowed to warm up to room temperature before eating If the cheese is further warmed to 26 32 C 79 90 F the fats will begin to sweat out as they go beyond soft to fully liquid 37 Above room temperatures most hard cheeses melt Rennet curdled cheeses have a gel like protein matrix that is broken down by heat When enough protein bonds are broken the cheese itself turns from a solid to a viscous liquid Soft high moisture cheeses will melt at around 55 C 131 F while hard low moisture cheeses such as Parmesan remain solid until they reach about 82 C 180 F 37 Acid set cheeses including halloumi paneer some whey cheeses and many varieties of fresh goat cheese have a protein structure that remains intact at high temperatures When cooked these cheeses just get firmer as water evaporates Some cheeses like raclette melt smoothly many tend to become stringy or suffer from a separation of their fats Many of these can be coaxed into melting smoothly in the presence of acids or starch Fondue with wine providing the acidity is a good example of a smoothly melted cheese dish 37 Elastic stringiness is a quality that is sometimes enjoyed in dishes including pizza and Welsh rarebit Even a melted cheese eventually turns solid again after enough moisture is cooked off The saying you can t melt cheese twice meaning some things can only be done once refers to the fact that oils leach out during the first melting and are gone leaving the non meltable solids behind As its temperature continues to rise cheese will brown and eventually burn Browned partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking e g sprinkling atop items before baking them Cheeseboard See also Cheese and crackers Cheese plate redirects here For dishware see Plate dishware Side plate Various cheeses on a cheeseboard served with wine for lunch A cheeseboard or cheese course may be served at the end of a meal before or following dessert or replacing the last course The British tradition is to have cheese after dessert accompanied by sweet wines like Port In France cheese is consumed before dessert with robust red wine 38 39 A cheeseboard typically has contrasting cheeses with accompaniments such as crackers biscuits grapes nuts celery or chutney 39 A typical cheeseboard may contain four to six cheeses for example Mature Cheddar or Comte hard cow s milk cheeses Brie or Camembert soft cow s milk a blue cheese such as Stilton hard cow s milk Roquefort medium ewe s milk or Bleu d Auvergne medium soft cow s milk a soft medium soft goat s cheese e g Sainte Maure de Touraine Pantysgawn Crottin de Chavignol 39 A cheeseboard 70 feet 21 m long was used to feature the variety of cheeses manufactured in Wisconsin 40 where the state legislature recognizes a cheesehead hat as a state symbol 41 Nutrition and healthThe nutritional value of cheese varies widely Cottage cheese may consist of 4 fat and 11 protein while some whey cheeses are 15 fat and 11 protein and triple creme cheeses are 36 fat and 7 protein 42 In general cheese is a rich source 20 or more of the Daily Value DV of calcium protein phosphorus sodium and saturated fat A 28 gram one ounce serving of cheddar cheese contains about 7 grams 0 25 oz of protein and 202 milligrams of calcium 42 Nutritionally cheese is essentially concentrated milk but altered by the culturing and aging processes it takes about 200 grams 7 1 oz of milk to provide that much protein and 150 grams 5 3 oz to equal the calcium though values for water soluble vitamins and minerals can vary widely 42 Macronutrient content of common cheeses g per 100 g Water Protein Fat CarbsSwiss 37 1 26 9 27 8 5 4Feta 55 2 14 2 21 3 4 1Cheddar 36 8 24 9 33 1 1 3Mozzarella 50 22 2 22 4 2 2Cottage 80 11 1 4 3 3 4Vitamin content of common cheeses DV per 100 g A B1 B2 B3 B5 B6 B9 B12 C D E KSwiss 17 4 17 0 4 4 1 56 0 11 2 3Feta 8 10 50 5 10 21 8 28 0 0 1 2Cheddar 20 2 22 0 4 4 5 14 0 3 1 3Mozzarella 14 2 17 1 1 2 2 38 0 0 1 3Cottage 3 2 10 0 6 2 3 7 0 0 0 0Mineral content of common cheeses DV per 100 g Cl Ca Fe Mg P K Na Zn Cu Mn SeSwiss 2 8 79 10 1 57 2 8 29 2 0 26Feta 2 2 49 4 5 34 2 46 19 2 1 21Cheddar 3 72 4 7 51 3 26 21 2 1 20Mozzarella 2 8 51 2 5 35 2 26 19 1 1 24Cottage 3 3 8 0 2 16 3 15 3 1 0 14Nutrient data from SELF com 43 Abbreviations Cl Choline Ca Calcium Fe Iron Mg Magnesium P Phosphorus K Potassium Na Sodium Zn Zinc Cu Copper Mn Manganese Se Selenium Cardiovascular disease National health organizations such as the American Heart Association Association of UK Dietitians British National Health Service and 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 LDL fat which is a risk factor for cardiovascular diseases 44 45 46 47 There is no high quality clinical evidence that cheese consumption lowers the risk of cardiovascular diseases 44 Pasteurization A number of food safety agencies around the world have warned of the risks of raw milk cheeses The U S Food and Drug Administration states that soft raw milk cheeses can cause serious infectious diseases including listeriosis brucellosis salmonellosis and tuberculosis 48 It is U S law since 1944 that all raw milk cheeses including imports since 1951 must be aged at least 60 days Australia has a wide ban on raw milk cheeses as well though in recent years exceptions have been made for Swiss Gruyere Emmental and Sbrinz and for French Roquefort 49 There is a trend for cheeses to be pasteurized even when not required by law Pregnant women may face an additional risk from cheese the U S Centers for Disease Control has warned pregnant women against eating soft ripened cheeses and blue veined cheeses due to the listeria risk which can cause miscarriage or harm the fetus 50 Cultural attitudes A cheese merchant in a French market A traditional Polish sheep s cheese market in Zakopane Poland 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 East Asian cuisines presumably for historical reasons as dairy farming has historically been rare in these regions due in part to low rates of lactase persistence Paneer pronounced peniːr is a fresh cheese common in North India and 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 Nepal the Dairy Development Corporation commercially manufactures cheese made from yak milk and a hard cheese made from either cow or yak milk known as chhurpi 51 The national dish of Bhutan ema datshi is made from homemade yak or mare milk cheese and hot peppers 52 In Yunnan China several ethnic minority groups produce Rushan and Rubing from cow s milk 53 Cheese consumption may be increasing in China with annual sales doubling from 1996 to 2003 to a still small 30 million U S dollars a year 54 Certain kinds of Chinese preserved 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 Islam and Judaism must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to halal or kosher laws 55 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 Cheese and kashrut As cheese is a dairy food under kosher rules it cannot be eaten in the 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 Mucor miehei 56 Vegans and other dairy avoiding vegetarians do not eat conventional cheese but some vegetable based cheese substitutes soy or almond are used as substitutes 56 Collecting cheese labels is called tyrosemiophilia 57 Odorous cheeses Even in cultures with long cheese traditions consumers may perceive some cheeses that are especially pungent smelling or mold bearing varieties such as Limburger or Roquefort as unpalatable Such cheeses are an acquired taste because they are processed using molds or microbiological cultures 58 allowing odor and flavor molecules to resemble those in rotten foods One author stated An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to 37 Effect on sleep There is some support from studies that dairy products can help with insomnia 59 Scientists have debated how cheese might affect sleep There is some evidence that the tryptophan in cheese can be sleep inducing as it is a hormone that reduces stress and stabilizes nerve cells citation needed The high levels of calcium in cheese facilitate the use of tryptophan in the body to produce melatonin which induces sleep 60 better source needed An antithetical folk belief that cheese eaten close to bedtime can cause nightmares may have arisen from the Charles Dickens novella A Christmas Carol in which Ebenezer Scrooge attributes his visions of Jacob Marley to the cheese he ate 61 This belief can also be found in folklore that predates this story 62 The theory has been disproven multiple times although night cheese may cause vivid dreams or otherwise disrupt sleep due to its high saturated fat content according to studies by the British Cheese Board Other studies indicate it may actually make people dream less 61 63 Figurative expressions In the 19th century cheese was used as a figurative way of saying the proper thing this usage comes from Urdu cheez a thing from Persian cheez from Old Persian cis ciy which means something The term cheese in this sense was p icked up by colonial British in India by 1818 and was also used in the sense of a big thing for example in the expression he s the real cheez 6 The expression big cheese was attested in use in 1914 to mean an important person this is likely American English in origin The expression to cut a big cheese was used to mean to look important this figurative expression referred to the huge wheels of cheese displayed by cheese retailers as a publicity stunt 6 The phrase cut the cheese also became an American slang term meaning to flatulate The word cheese has also had the meaning of an ignorant stupid person 6 Other figurative meanings involve the word cheese used as a verb To cheese is recorded as meaning to stop what one is doing run off in 1812 this was thieves slang 6 To be cheesed off means to be annoyed 6 The expression Say cheese in a photograph taking context when the photographer wants the people to smile for the photo which means smile dates from 1930 the word was probably chosen because the ee encourages people to make a smile 6 The verb cheese was used as slang for be quiet in the early 19th century in Britain 6 The fictional notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s 6 The figurative expression to make cheeses is an 1830s phrase referring to schoolgirls who amuse themselves by wheeling rapidly so one s petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese 6 In video game slang to cheese it means to win a game by using a strategy that requires minimal skill and knowledge or that exploits a glitch or flaw in game design 64 The adjective cheesy has two meanings The first is literal and means cheese like this definition is attested to from the late 14th century e g a cheesy substance oozed from the broken jar 6 In the late 19th century medical writers used the term cheesy in a more literal sense to describe morbid substances found in tumors decaying flesh etc 6 The adjective also has a figurative sense meaning cheap inferior this use is attested from 1896 perhaps originally U S student slang In the late 19th century in British slang cheesy meant fine showy this use is attested to in the 1850s In writing lyrics for pop music rock music or musical theatre cheesy is a pejorative term which means blatantly artificial OED See also Food portal Wikibooks Cookbook has a recipe module on Cheese Dutch cheese markets List of cheese dishes List of cheeses List of dairy products List of microorganisms used in food and beverage preparation Sheep milk cheeseReferences Fankhauser David B 2007 Fankhauser s Cheese Page Archived from the original on September 25 2007 Retrieved September 23 2007 Jones G Stephen January 29 2013 Conversation with a Cheesemonger The Reluctant Gourmet Archived from the original on June 24 2012 Retrieved July 16 2012 a b Johnson M E 2017 A 100 Year Review Cheese production and quality Journal of Dairy Science 100 12 9952 9965 doi 10 3168 jds 2017 12979 ISSN 0022 0302 PMID 29153182 Kommenda Niko Nevitt Caroline Terazono Emiko Joiner Sam Davies Ellen June 30 2022 Would carbon food labels change the way you shop Financial Times Simpson D P 1979 Cassell s Latin Dictionary 5th ed London Cassell Ltd p 883 ISBN 978 0 304 52257 6 a b c d e f g h i j k l m cheese Online Etymology Dictionary Archived from the original on April 4 2017 Retrieved April 3 2017 Silanikove Nissim Leitner Gabriel Merin Uzi 2015 The Interrelationships between Lactose Intolerance and the Modern Dairy Industry Global Perspectives in Evolutional and Historical Backgrounds Nutrients 7 9 7312 7331 doi 10 3390 nu7095340 PMC 4586535 PMID 26404364 Jenny Ridgwell Judy Ridgway Food around the World 1986 Oxford University Press ISBN 0 19 832728 5 Subbaraman Nidhi December 12 2012 Art of cheese making is 7 500 years old Nature News doi 10 1038 nature 2012 12020 S2CID 180646880 Archived from the original on February 1 2013 Retrieved December 12 2012 History of Cheese www gol27 com Archived from the original on July 21 2017 Retrieved December 23 2014 Cheese discovered in Ancient Egypt tomb BBC News August 18 2018 Archived from the original on August 19 2018 Retrieved August 20 2018 World s Oldest Cheese Discovered in Ancient Egyptian Tomb Time Archived from the original on August 22 2018 Retrieved August 20 2018 Watson Traci February 25 2014 Oldest Cheese Found USA Today Archived from the original on December 11 2020 Retrieved February 25 2015 Homer Odyssey Translated by Butler Samuel 9 216 9 231 Archived from the original on September 27 2020 Retrieved August 21 2018 Capasso L August 1 2002 Bacteria in Two millennia old Cheese and Related Epizoonoses in Roman Populations Journal of Infection 45 2 122 127 doi 10 1053 jinf 2002 0996 ISSN 0163 4453 PMID 12217720 Archived from the original on June 7 2021 Retrieved June 7 2021 The History Of Cheese From An Ancient Nomad s Horseback To Today s Luxury Cheese Cart The Nibble Lifestyle Direct Inc Archived from the original on May 8 2019 Retrieved October 8 2009 British Cheese homepage British Cheese Board 2007 Archived from the original on May 12 2019 Retrieved July 13 2007 Quoted in Newsweek October 1 1962 according to The Columbia Dictionary of Quotations Columbia University Press 1993 ISBN 0 231 07194 9 p 345 Numbers besides 246 are often cited in very similar quotes whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear Smith John H 1995 Cheesemaking in Scotland A History The Scottish Dairy Association ISBN 978 0 9525323 0 9 Full text Archived link Chapter with cheese timetable Archived link Cecil Adams 1999 Straight Dope How did the moon green cheese myth start Archived May 13 2008 at the Wayback Machine Retrieved October 15 2005 Nemiroff R Bonnell J eds April 1 2006 Hubble Resolves Expiration Date For Green Cheese Moon Astronomy Picture of the Day NASA Retrieved October 8 2009 A Brief History of America s Appetite for Macaroni and Cheese Smithsonian Magazine Retrieved December 17 2022 Thom Charles 1918 The Book of Cheese New York The Macmillan company History of Cheese traditionalfrenchfood com Archived from the original on January 12 2012 Retrieved October 21 2011 McGee Harold 2004 On Food and Cooking Revised ed Scribner p 54 ISBN 0 684 80001 2 In the United States the market for process cheese is now larger than the market for natural cheese which itself is almost exclusively factory made Barkham Patrick January 10 2012 Why is cheese the most shoplifted food item in the world The Guardian a b World production of cheese from whole cow milk in 2014 Browse Data Livestock Processed World Regions Production Quantity from pick lists United Nations Food and Agriculture Organization Statistics Division FAOSTAT 2017 Archived from the original on November 12 2016 Retrieved June 2 2017 a b Workman Daniel April 12 2016 Cheese Exports by Country in 2015 World s Top Exports Archived from the original on April 13 2019 Retrieved June 2 2016 Carbon footprint of meat egg cheese and plant based protein sources PDF p 24 Cheese Consumption Kilograms per Capita Canadian Dairy Information Centre March 13 2014 Archived from the original on January 14 2016 Retrieved June 2 2016 a b Chymosin GMO Compass Archived from the original on March 26 2015 Retrieved March 3 2011 a b c Patrick F Fox 2000 Fundamentals of cheese science Springer p 388 ISBN 978 0 8342 1260 2 Archived from the original on November 7 2020 Retrieved September 12 2020 Patrick F Fox 1999 Cheese chemistry physics and microbiology Volume 1 Springer p 1 ISBN 978 0 8342 1338 8 Archived from the original on June 10 2021 Retrieved March 23 2011 Classification of cheese types using calcium and pH www dairyscience info Archived from the original on July 23 2011 Retrieved March 23 2011 Barbara Ensrud 1981 The Pocket Guide to Cheese Lansdowne Press Quarto Marketing Ltd ISBN 0 7018 1483 7 Classification of Cheese www egr msu edu Archived from the original on November 24 2011 Retrieved March 23 2011 a b c d McGee Harold 2004 On Food and Cooking The Science and Lore of the Kitchen Scribner ISBN 978 0 684 80001 1 Archived from the original on October 28 2021 Retrieved September 12 2020 Xanthe Clay November 18 2006 Finishing in style The Telegraph Archived from the original on October 11 2018 Retrieved October 11 2018 a b c How to eat cheese and biscuits The Guardian June 27 2012 Archived from the original on June 9 2016 Retrieved January 3 2017 Clara Olshansky March 16 2018 Wisconsin Cheesemakers Just Created the World s Longest Cheeseboard Food and Wine Archived from the original on May 25 2018 Retrieved May 25 2018 2011 Assembly Joint Resolution 89 commending Ralph Bruno the creator of the cheesehead hat Wisconsin State Legislature January 19 2012 Archived from the original on May 26 2018 Retrieved May 25 2018 a b c Nutrition facts for various cheeses per 100 g Nutritiondata com Conde Nast republished from the USDA National Nutrient Database version SR 21 2014 Archived from the original on June 4 2016 Retrieved June 1 2016 SELF Nutrition Data Food Facts Information amp Calorie Calculator nutritiondata self com a b Sacks Frank M Lichtenstein Alice H Wu Jason H Y Appel Lawrence J Creager Mark A Kris Etherton Penny M Miller Michael Rimm Eric B Rudel Lawrence L Robinson Jennifer G Stone Neil J Van Horn Linda V June 15 2017 Dietary Fats and Cardiovascular Disease A Presidential Advisory From the American Heart Association Circulation 136 3 e1 e23 doi 10 1161 CIR 0000000000000510 PMID 28620111 S2CID 367602 Food Fact Sheet Cholesterol PDF Association of UK Dietitians December 1 2018 Archived PDF from the original on February 1 2012 Retrieved July 28 2019 Eat less saturated fat National Health Service June 1 2017 Archived from the original on April 24 2015 Retrieved July 28 2019 Heart healthy diet 8 steps to prevent heart disease Mayo Clinic January 9 2019 Archived from the original on July 27 2019 Retrieved July 28 2019 FDA Warns About Soft Cheese Health Risk Archived January 22 2013 at the Wayback Machine Consumer Affairs Retrieved October 15 2005 Chris Mercer September 23 2005 Australia lifts Roquefort cheese safety ban ap foodtechnology com Archived from the original on June 27 2006 Retrieved October 22 2005 Listeria and Pregnancy Archived February 24 2006 at the Wayback Machine Retrieved February 28 2006 Neupaney D Kim J Ishioroshi M Samejima K 1997 Study on Composition of Nepalese Cheeses Yak Milk and Yak Cheese Whey Milk Science 46 2 Archived from the original on August 25 2017 Retrieved June 2 2017 How to Make Ema Datshi the National Dish of Bhutan Inspiria Knowledge Campus February 26 2015 Archived from the original on August 25 2017 Retrieved June 2 2017 Allen Barry Allen Silvia Mozzarella of the East Cheese making and Bai culture PDF Ethnorema Archived PDF from the original on December 2 2017 Retrieved June 2 2017 Buckman Rebecca 2003 Let Them Eat Cheese Far Eastern Economic Review 166 49 41 Archived from the original on September 23 2005 Retrieved September 25 2005 Frequently Asked Questions about Halal Foods Toronto Public Health Archived from the original on November 24 2005 Retrieved October 15 2005 a b Mauseth James D 2012 Plants and People Jones amp Bartlett Publishers p 432 ISBN 978 0 7637 8550 5 Archived from the original on October 28 2021 Retrieved October 8 2020 Cheese label Virtualroom de Archived from the original on April 4 2009 Retrieved May 1 2010 Hui YH Meunier Goddik L Josephsen J Nip WK Stanfield PS 2004 Handbook of Food and Beverage Fermentation Technology Food Science and Technology Marcel Dekker Vol 134 CRC Press pp 392 93 ISBN 978 0 8247 5122 7 Archived from the original on October 28 2021 Retrieved October 8 2020 Komada Yoko Okajima Isa Kuwata Tamotsu 2020 The Effects of Milk and Dairy Products on Sleep A Systematic Review International Journal of Environmental Research and Public Health 17 24 9440 doi 10 3390 ijerph17249440 PMC 7766425 PMID 33339284 Jung Alyssa 16 foods that will help you sleep better through the night Business Insider Archived from the original on August 14 2021 Retrieved August 14 2021 a b Extance Andy December 16 19 2015 Brie encounter New Scientist 228 3052 3053 69 70 Bibcode 2015NewSc 228 69E doi 10 1016 S0262 4079 15 31866 2 Oates Caroline 2003 Cheese gives you nightmares Old hags and heartburn Folklore London 114 2 205 225 doi 10 1080 0015587032000104220 S2CID 161962480 Mosley Dr Michael 2020 Fast Asleep Improve Brain Function Lose Weight Boost Your Mood Reduce Stress and Become a Better Sleeper Atria Books ISBN 978 1982106928 dictionary com Article to Cheesed dictionary com Archived from the original on July 8 2017 Retrieved July 28 2017 BibliographyEnsrud Barbara 1981 The Pocket Guide to Cheese Sydney Lansdowne Press ISBN 978 0 7018 1483 0 Jenkins Steven 1996 Cheese Primer Workman Publishing Company ISBN 978 0 89480 762 6 Mellgren James 2003 2003 Specialty Cheese Manual Part II Knowing the Family of Cheese Archived from the original on June 24 2003 Retrieved October 12 2005 Further readingLayton T A 1967 The Guide to Cheese and Cheese Cookery London Wine and Food Society reissued by the Cookery Book Club 1971 Buckingham Cheyenne May 1 2019 Is It Bad to Eat Cheese With Mold On It Eat This Not That External linksThe Complete Book of Cheese at Project Gutenberg Cheese com includes an extensive database of different types of cheese Classification of cheese why is one cheese type different from another Cheese at Wikipedia s sister projects Media from Commons Quotations from Wikiquote Recipes from Wikibooks Travel guides from Wikivoyage Retrieved from https en wikipedia org w index php title Cheese amp oldid 1133995476, wikipedia, wiki, book, books, library,

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