Cheese is a food derived from milk that is produced in a wide range 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, the milk is usually acidified and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. A newly produced cheese is usually salty and bland in flavor and requires time to age. The “aging” or “ripening” process lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor.
Nutritional Facts: The amount of nutrients found in cheese may vary depending on the composition of the milk used as well as how the cheese is made, however the major nutrients include the following:
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