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Cheese (disambiguation).
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Cheese
is a food derived from milk that is produced in a wide range of
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flavors, textures, and forms by coagulation of the milk protein casein. It
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comprises
proteins and fat from milk, usually the milk of cows, buffalo,
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goats,
or sheep.
During production, the milk is usually acidified, and
adding
the enzyme rennet causes coagulation. The solids are separated
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and pressed into final form.[1] Some cheeses have molds on the rind or
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throughout. Most cheeses melt at cooking temperature.
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Hundreds
of types of cheese from various countries are produced. Their
Contact page
styles, textures and flavors depend on the origin of the milk (including
Tools
the
animal's diet), whether they have been pasteurized, the butterfat
What links here
content, the bacteria and mold, the processing, and aging. Herbs,
Related changes
spices,
orfilewood smoke may be used as flavoring agents. The yellow to
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redSpecial
color pages
of many cheeses, such as Red Leicester, is produced by adding
Permanent
link ingredients may be added to some cheeses, such as
annatto.
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Page information
black peppers, garlic, chives or cranberries.
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this page
ForCite
a few
cheeses,
the milk is curdled by adding acids such as vinegar or

Print/export
lemon
juice. Most cheeses are acidified to a lesser degree by bacteria,
Create a book
which turn milk sugars into lactic acid, then the addition of rennet
Download as PDF
completes
the curdling. Vegetarian alternatives to rennet are available;
Printable version
most are produced by fermentation of the fungus Mucor miehei, but
Languages
others
have been extracted from various species of the Cynara thistle
Afrikaans
family.
Alemannisch
nglisc
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Coulommiers cheese
A platter with cheese and

garnishes
Cheese is valued for its portability, long life, and high content of fat,
protein,
calcium, and phosphorus. Cheese is more compact and has a
Aragons
A variety of cheeses for sale in
longer shelf life than milk, although how long a cheese will keep may
Amsterdam.
Armneashti
depend on the type of cheese; labels on packets of cheese often claim
Asturianu
that a cheese should be consumed within three to five days of opening.
Avae'
Generally
speaking, hard cheeses last longer than soft cheeses, such as Brie or goat's milk cheese.
Aymar aru
Azrbaycanca near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheesemakers
The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when
Bn-lm-g
file:///C|/Users/wsu$public.AD.398/Desktop/Cheese.htm[1/12/2015 9:31:11 AM]
Go
markets are favorable.

Basa Banyumasan
seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field

A specialist
requires
some formal education and years of tasting and hands-on experience, much like becoming an
expert
in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting
()
the
cheese menu, purchasing, receiving, storage, and ripening.[2]
Boarisch
There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese
Bosanski
paper
provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside
Brezhoneg
has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the
cheese
by allowing condensation on the cheese to be wicked away while preventing moisture from within
Catal
the
cheese to escape. [3]
etina
Contents [hide]
Cymraeg
Dansk
1 Etymology
Deutsch
2 History
Din bizaad
2.1 Origins
Eesti
2.2 Ancient
Greece and Rome
Emilin
e rumagnl
2.3 Post-Roman
Europe
Espaol
2.4 Modern era
Esperanto
3 Production
Euskara
3.1
Curdling
Franais
3.2 Curd processing
Frysk
3.3
Furlan
Ripening
Gaeilge
4 Types
Gaelg
5 Eating
and cooking
Gidhlig
6 Health
and nutrition
Galego
6.1
Heart disease
6.2 Dental health
6.3 Effect on sleep
6.4 Casein
Hrvatski
6.5 Lactose
Ido
6.6 Hypertensive effect
Ilokano
6.7 Pasteurization
Bahasa
Indonesia
Interlingua
6.8 Weight
loss, blood pressure and blood sugar
7 World production and consumption

IsiZulu
8 Cultural
attitudes
slenska
9 See
also
Italiano
10
References
Basa Jawa
11 Bibliography
12
Further reading
13Kiswahili
External links
Kreyl ayisyen
Kurd
Etymology

Ladino
The word cheese comes from Latin caseus ,[4] from which the modern
word
casein is also derived. The earliest source is from the proto-IndoLatina
European
Latvieu root *kwat-, which means "to ferment, become sour".
Ltzebuergesch
More
recently, cheese comes from chese (in Middle English) and cese
Lietuvi
or cse
Lojban(in Old English). Similar words are shared by other West
LumbaartlanguagesWest Frisian tsiis, Dutch kaas, German Kse , Old
Germanic
Magyar
High
German chsi all from the reconstructed West-Germanic form
*ks, which in turn is an early borrowing from Latin.
When
the Romans began to make hard cheeses for their legionaries'
Bahasa Melayu
supplies, a new word started to be used: formaticum , from caseus
Baso Minangkabau
formatus
, or "molded cheese" (as in "formed", not "moldy"). It is from
Mirands
this
word that the French fromage, Italian formaggio , Catalan formatge,
Nhuatl
Breton fourmaj, and Provenal furmo are derived. The word cheese itself
Nederlands
is occasionally employed in a sense that means "molded" or "formed".
Nedersaksies
Head
cheese uses the word in this sense.
Cheese on market stand in

Basel, Switzerland
Napulitano
History
Norsk bokml
Norsk nynorsk
Main article: History of cheese
Nouormand
Occitan
Origins
Ozbekcha
Cheese is an ancient food whose origins predate recorded history. There
is no
conclusive evidence indicating where cheesemaking originated,
either in Europe, Central Asia or the Middle East, but the practice had
Plattdtsch
spread
Polskiwithin Europe prior to Roman times and, according to Pliny the
Portugus
Elder,
had become a sophisticated enterprise by the time the Roman
Romn
Empire
came into being.[5]
Runa Simi
The
earliest evidence of cheese-making in the archaeological record
dates
back to 5,500 BCE, in what is now Kujawy, Poland, where
Sardu
A piece of soft curd cheese,
strainers with milk fats molecules have been found. [6] Earliest proposed
Scots
oven baked to increase longevity
dates
for the origin of cheesemaking range from around 8000 BCE,
Seeltersk
Shqip
when
sheep were first domesticated. Since animal skins and inflated
Sicilianu
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
Simple English
stomach
of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach.
Slovenina
There
Slovenina
is a legend with variations about the discovery of cheese by an Arab trader who used this method
of storing
milk.[7]
/ srpski
Cheesemaking
Srpskohrvatski /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 betterBasa Sunda
textured
Suomi curds may have led to the deliberate addition of rennet.
Svenska
Early archeological evidence of Egyptian cheese has been found in Egyptian tomb murals, dating to about
Tagalog
2000BCE.[8] The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic
cottage
cheese or feta, a crumbly, flavorful Greek cheese.
/tatara
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.

Trke
Trkmene Greece and Rome

Ancient
Ancient
Greek mythology credited Aristaeus with the discovery of
VnetoHomer's Odyssey (8th century BCE) describes the Cyclops
cheese.
Vepsn kel
making
and storing sheep's and goats' milk cheese. From Samuel
Ting Vit
Butler's
translation:
Vro
Winaray
We soon reached his cave, but he was out shepherding,

we went inside and took stock of all that we could see.
His cheese-racks were loaded with cheeses, and he had
emaitka
more lambs and kids than his pens could hold...
so
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 Edit
her links
own young. He curdled half the milk and set it
aside in wicker strainers.
Cheese in a market in Italy
By Roman times, cheese was an everyday food and cheesemaking a mature art. Columella's De Re Rustica
(circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and
aging. 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
Nmes, 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
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.[9]
The British Cheese Board claims that Britain has approximately 700
Cheese, Tacuinum sanitatis
distinct local cheeses; [10] France and Italy have perhaps 400 each. (A
Casanatensis (14th century)
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?")[11] Still, the advancement of the cheese art in Europe
was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late Middle
Ages or aftercheeses like Cheddar around 1500, Parmesan in 1597, Gouda in 1697, and Camembert in
1791.[12]
In 1546 The Proverbs of John Heywood claimed "the moon is made of a greene cheese." ( Greene may refer
here not to the color, as many now think, but to being new or unaged.) [13] Variations on this sentiment
were long repeated and NASA exploited this myth for an April Fools' Day spoof announcement in 2006.[14]
Modern era
Until its modern spread along with European culture, cheese was nearly
unheard of in east Asian cultures, in the pre-Columbian Americas, and
only had 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, though still rarely considered a part of local ethnic cuisines
outside Europe, the Middle East, the Indian subcontinent, and the
Americas.[citation needed ]
Local cheese at an open-air

market in Peru.
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. Within decades, hundreds of such dairy associations existed.[citation needed ]
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.[15]
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. Today, Americans buy more processed cheese
than "real", factory-made or not.[16]
Production
This article needs additional citations for verification. Please help
improve this article by adding citations to reliable sources. Unsourced
material may be challenged and removed. (February 2013)
Curdling
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 families. Swiss starter
cultures also include Propionibacter shermani, which produces 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 acidityimportant 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.
Swiss cheesemaking (heating

stage)
During industrial production of

Emmental cheese, the as-yetundrained curd is broken by
rotating mixers.
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.[17] 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.[17]
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 3555C (95131F). 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 stepeither 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 cheeses 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.
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,
Cheese factory in the

Netherlands
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 moisturethe molds are designed to allow
water to escapeand unifies the curds into a single solid body.
Ripening
Main article: Cheese ripening
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 ownbut 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.
Parmigiano-Reggiano in a
modern factory
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 simply
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
Main article: Types of cheese
There are many types of cheese, with around 500 different varieties
recognised by the International Dairy Federation,[18] more than 400
identified by Walter and Hargrove, more than 500 by Burkhalter, and
more than 1,000 by Sandine and Elliker.[19] 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,[20] but with no single method being universally used. [21]
Feta from Greece
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.[18][22] Some attempts have been made to rationalise the classification of cheesea
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.[18]
Moisture content (soft to hard)
Categorizing cheeses by firmness is a common but inexact practice. The lines between "soft", "semi-soft",
"semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variations.
The main factor that controls cheese hardness is moisture content, which depends largely on the pressure
with which it is packed into molds, and on aging time.
Fresh, whey and stretched curd cheeses
The main factor in the categorization of these cheeses is their age. Fresh cheeses without additional
preservatives can spoil in a matter of days.
Content (double cream, goat, ewe and water buffalo)
Some cheeses are categorized by the source of the milk used to produce
them or by the added fat content of the milk from which they are
produced. While most of the world's commercially available cheese is
made from cows' milk, many parts of the world also produce cheese
from goats and sheep. Double cream cheeses are soft cheeses of cows'
milk enriched with cream so that their fat content is 60% or, in the case
of triple creams, 75%.
Soft-ripened and blue-vein
There are at least three main categories of cheese in which the presence
of mold is a significant feature: soft ripened cheeses, washed rind
cheeses and blue cheeses.
Emmental
Processed cheeses
Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk,
more salt, preservatives, and food coloring. It is inexpensive, consistent, and melts smoothly. It is sold
packaged and either pre-sliced or unsliced, in a number of varieties. It is also available in aerosol cans in
some countries.
Eating and cooking

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 2632C (7990F), the fats will begin to "sweat out" as
they go beyond soft to fully liquid. [23]
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
55C (131F), while hard, low-moisture cheeses such as Parmesan
remain solid until they reach about 82C (180F).[24] 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.
Zigerbrt, cheese grated onto

bread through a mill, from the
Canton of Glarus in Switzerland.
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. [25] 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).
Health and nutrition

The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein; some
whey cheeses 15% fat and 11% protein, [26] and some triple-crme cheeses 36% fat and 7% protein. In
general, cheese supplies a great deal of calcium, protein, phosphorus and fat. A 30-gram (1.1oz) serving of
Cheddar cheese contains about 7 grams (0.25oz) of protein and 200milligrams of calcium. Nutritionally,
cheese is essentially concentrated milk: it takes about 200 grams (7.1oz) of milk to provide that much
protein, and 150 grams (5.3oz) to equal the calcium.[27]
Heart disease
A review of the medical literature published in 2012 noted that: "Cheese
consumption is the leading contributor of SF (saturated fat) in the U.S.
diet, and therefore would be predicted to increase LDL-C (LDL
cholesterol) and consequently increase the risk of CVD (cardiovascular
disease)." It found that: "Based on results from numerous prospective
observational studies and meta-analyses, most, but not all, have shown
no association and in some cases an inverse relationship between the
Average cheese consumption
intake of milk fat containing dairy products and the risk of CVD, CHD
and rates of mortality due to
(coronary heart disease), and stroke. A limited number of prospective
cardiovascular disease or diabetes
cohort studies found no significant association between the intake of
total full-fat dairy products and the risk of CHD or stroke....Most clinical
studies showed that full-fat natural cheese, a highly fermented product, significantly lowers LDL-C
compared with butter intake of equal total fat and saturated fat content." [28]
Dental health
Some studies claim that cheddar, mozzarella, and Swiss and American cheeses can help to prevent tooth
decay.[29][30] Several mechanisms for this protection have been proposed:
The calcium, protein, and phosphorus in cheese may act to protect tooth enamel.
Cheese increases saliva flow, washing away acids and sugars.
Effect on sleep
A study by the British Cheese Board in 2005 to determine the effect of cheese upon sleep and dreaming
discovered that, contrary to the idea that cheese commonly causes nightmares, the effect of cheese upon
sleep was positive. The majority of the two hundred people tested over a fortnight claimed beneficial results
from consuming cheeses before going to bed, the cheese promoting good sleep. Six cheeses were tested
and the findings were that the dreams produced were specific to the type of cheese. Although the apparent
effects were in some cases described as colorful and vivid, or cryptic, none of the cheeses tested were
found to induce nightmares. However, the six cheeses were all British. The results might be entirely
different if a wider range of cheeses were tested. [31] Cheese contains tryptophan, an amino acid that has
been found to relieve stress and induce sleep. [32]
Casein
Like other dairy products, cheese contains casein, a substance that, when digested by humans, breaks
down into several chemicals, including casomorphine, an opioid peptide. In the early 1990s, it was
hypothesized that autism can be caused or aggravated by opioid peptides. [33] Studies supporting these
claims have shown significant flaws, so the data are inadequate to guide autism treatment
recommendations. [34]
Lactose
Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only
about 5% of the lactose found in whole milk, and aged cheeses contain almost none.[35] Nevertheless,
people with severe lactose intolerance should avoid eating dairy cheese. As a natural product, the same
kind of cheese may contain different amounts of lactose on different occasions, causing unexpected painful
reactions.
Hypertensive effect
Patients taking antidepressant drugs in the class of monoamine oxidase inhibitors are at risk from suffering
a reaction to foods containing large amounts of tyramine. Some aged cheeses contain significant
concentrations of tyramine, which can trigger symptoms mimicking an allergic reaction: headaches, rashes,
and blood pressure elevations. [36][medical citation needed ]
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". [37] It is
U.S. law since 1944 that all raw-milk cheeses (including imports since
1951) must be aged at least 60days. Australia has a wide ban on rawmilk cheeses as well, though in recent years exceptions have been made
for Swiss Gruyre, Emmental and Sbrinz, and for French Roquefort.[38]
There is a trend for cheeses to be pasteurized even when not required
by law.
Kesong puti (Philippine Carabao

Center, Dairy plant)
Compulsory pasteurization is controversial. Pasteurization does change the flavor of cheeses, and
unpasteurized cheeses are often considered to have better flavor, so there are reasons not to pasteurize all
cheeses. Some say that health concerns are overstated, or that milk pasteurization does not ensure cheese
safety. [39]
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 to the fetus during birth. [40]
Weight loss, blood pressure and blood sugar

A 2009 study at the Curtin University of Technology compared individuals who consumed three servings per
day to those who consumed five per day. The researchers concluded that increased consumption resulted
in a reduction of abdominal fat, blood pressure and blood sugar.[41]
World production and consumption

Worldwide, cheese is a major agricultural product. According to the Food and Agricultural Organization of
the United Nations, over 20million metric tons of cheese were produced worldwide in 2011. This is about
three kilograms for each person on Earth. The largest producer of cheese is the United States, accounting
for 26% of world production, followed by Germany and France. In the U.S., mozzarella and cheddar are by
far the top cheese types.[42]
Top 10 cheese producers in 2011
(metric tonnes) [43]
World
European Union
8,858,482
United States
5,162,730
Germany
2,046,250
France
1,941,750
Italy
1,132,010
Netherlands
745,984
Poland
650,055
Egypt
644,500
Russia
604,000
Argentina
580,300
Canada
408,520
Only Ireland, New Zealand, the Netherlands and Australia have a cheese production that is mainly export
oriented: respectively 95%, 90%, 72%, and 65% of their cheese production is exported. Only 35% of
French production is exported. The United States, the biggest world producer of cheese, is a marginal
exporter, as most of its production is for the domestic market.
Top 10 cheese and curd exporters 2010
(value in '000 US $) [43]
World
25,207,664
European Union
19,567,862
Germany
3,995,010
France
3,534,620
Netherlands
3,239,085
Italy
2,201,038
Denmark
1,350,514
New Zealand
1,041,534
Belgium
792,887
Ireland
743,818
United States
701,854
Australia
682,834
Top 10 cheese and curd exporters 2010

World
5,442,982
European Union
3,971,617
Germany
1,008,991
Netherlands
681,522
France
639,047
New Zealand
277,758
Italy
272,281
Denmark
262,989
Saudi Arabia
237,237
Ireland
178,095
United States
175,216
Belgium
162,268
Top 10 cheese and curd importers 2010

(value in '000 US $) [43]
World
24,281,661
European Union
15,875,471
Germany
3,451,310
Italy
1,997,236
United Kingdom
1,909,123
France
1,399,401
Russia
1,319,892
Belgium
1,298,907
Spain
1,101,922
United States
1,003,147
Japan
935,562
Netherlands
864,789
Top 10 cheese and curd importers 2010

World
5,084,705
European Union
3,370,167
Germany
608,220
Italy
472,155
United Kingdom
439,497
Russia
294,183
France
275,464
Belgium
274,424
Spain
242,652
Netherlands
216,408
Japan
199,080
United States
138,326
Total cheese consumption per capita per year (2011) [44]

Country
kg
France
26.3
Iceland
24.1
Greece
23.4
Germany
22.9
Finland
22.5
Italy
21.8
Switzerland
20.8 [45]
Austria
19.9
Netherlands
19.4
Turkey
19.2 [46]
Sweden
19.1
Norway
17.4
Czech Republic
16.3
Israel
16.1
United States
15.1
Canada
12.3
Australia
11.7
Argentina
11.5
Poland
11.4
Hungary
11.0
United Kingdom
10.9
Emmental (used mainly as a cooking ingredient) and Camembert are the most common cheeses in
France. [47] In Iceland, skyr is the most common cheese. In Greece, feta accounts for three-quarters of this
consumption. In the U.S., the consumption of cheese is quickly increasing and has nearly tripled between
1970 and 2003. The consumption per person has reached, in 2003, 14.8kg (33lb). Mozzarella is United
States's favorite cheese and accounts for nearly a third of its consumption, mainly because it is one of the
main ingredients of pizza.[48]
Cultural attitudes
Although cheese is a vital source of
nutrition in many regions of the
world and is extensively consumed in
others, its use is not universal.
Cheese is rarely found in East Asian
cuisines, presumably for historical
reasons. However, East Asian
A cheese merchant in a French
sentiment against cheese is not
A traditional Polish sheep's
market
cheese market in Zakopane,
universal. In Nepal the Dairy
Poland
Development Corporation
commercially manufactures cheese made from yak milk and is very
popular with the country's population and the visiting tourists, also a very hard cheese made from either
cow or yak milk knows as chhurpi is equally popular among the population. The national dish of Bhutan,
ema datsi , is made from homemade yak or mare milk cheese and hot peppers. In Yunnan, China, several
ethnic minority groups produce Rushan and Rubing from cow's milk.[citation needed ] Cheese consumption is
increasing in China, with annual sales more than doubling from 1996 to 2003 (to a still small 30million U.S.
dollars a year).[49] 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.[50] 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. Vegans and other dairy-avoiding vegetarians do not eat real cheese at all, but some
vegetable-based cheese substitutes (usually soy-and almond-based) are available.
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese
especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefortas unpalatable.
Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced
through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are
the same found in rotten foods. He notes, "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." [51]
Collecting cheese labels is called "tyrosemiophilia". [52]
See also
"The moon is made of a green cheese."

John Heywood, Proverbs.
Dutch cheese markets

List of cheeses
Food portal
List of cheese dishes

List of dairy products
List of microorganisms used in food and beverage preparation
Sheep milk cheese
References
1. ^ Fankhauser, David B. (2007). "Fankhauser's Cheese Page" . Retrieved September 23, 2007.
2. ^ " ''Conversation with a Cheese Monger''" .
3. ^ http://www.chicagotribune.com/lifestyles/food/ct-food-0716-fridge-cheese-paper-20140716-story.html
4. ^ Simpson, D. P. (1979). Cassell's Latin Dictionary (5th ed.). London: Cassell Ltd. p.883. ISBN0-304-52257-0.
5. ^ "The History Of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart" . The Nibble.
Lifestyle Direct, Inc. Retrieved October 8, 2009.
6. ^ "Art of cheese-making is 7,500 years old" . Nature. December 12, 2012.
7. ^ Jenny Ridgwell, Judy Ridgway, Food around the World , (1986) Oxford University Press, ISBN 0-19-832728-5
8. ^ "History of Cheese" . www.gol27.com . Retrieved December 23, 2014.
9. ^ Notker, 15.
10. ^ "British Cheese homepage" . British Cheese Board. 2007. Retrieved July 13, 2007.
11. ^ 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.
12. ^ Smith, John H. (1995). Cheesemaking in Scotland A History . The Scottish Dairy Association. ISBN0-9525323-01.. Full text (Archived link) , Chapter with cheese timetable (Archived link) .
13. ^ Cecil Adams (1999). "Straight Dope: How did the moon=green cheese myth start?". . Retrieved October 15,
2005.
14. ^ Anon (April 1, 2006). "Hubble Resolves Expiration Date For Green Cheese Moon" . Astronomy Picture of the Day.
NASA. Retrieved October 8, 2009.
15. ^ History of Cheese
16. ^ McGee, Harold (2004). On Food and Cooking (Revised Edition) . Scribner. ISBN0-684-80001-2. p 54. "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."
17. ^ a b "Chymosin" . GMO Compass. Retrieved March 3, 2011.
18. ^ a b c Patrick F. Fox, P. F. Fox. Fundamentals of cheese science . Springer, 2000. p.388. Retrieved March 21,
2011.
19. ^ Patrick F. Fox, P. F. Fox. Cheese: chemistry, physics and microbiology, Volume 1 . Springer, 1999. p.1.
Retrieved March 23, 2011.
20. ^ "Classification of cheese types using calcium and pH" . www.dairyscience.info. Retrieved March 23, 2011.
21. ^ Barbara Ensrud, (1981) The Pocket Guide to Cheese , Lansdowne Press/Quarto Marketing Ltd., ISBN 0-70181483-7
22. ^ "Classification of Cheese" . www.egr.msu.edu. Retrieved March 23, 2011. [dead link ]
23. ^ (McGee 2004, p.63)
24. ^ (McGee 2004, p.64)
25. ^ (McGee 2004, p.66)
26. ^ Anari cheese
27. ^ Nutritional data from CNN Interactive . Retrieved October 20, 2004.
28. ^ Huth PJ, Park KM. (2012) Influence of dairy product and milk fat consumption on cardiovascular disease risk: a
review of the evidence . Adv Nutr. 1;3(3):266-85.
29. ^ National Dairy Council. "Specific Health Benefits of Cheese." [dead link ]. Retrieved October 15, 2005.
30. ^ The Pharmaceutical Journal, Vol 264 No 7078 p48 January 8, 2000 Clinical.
31. ^ "Sleep Study, 2005" . Britishcheese.com. Retrieved March 27, 2013.
32. ^ Cheese Facts, I Love Cheese, 2006. [1] .
33. ^ Reichelt KL, Knivsberg A-M, Lind G, Ndland M (1991). "Probable etiology and possible treatment of childhood
autism". Brain Dysfunct 4: 30819.
34. ^ Christison GW, Ivany K (2006). "Elimination diets in autism spectrum disorders: any wheat amidst the chaff?". J
Dev Behav Pediatr 27 (2 Suppl 2): S16271. doi:10.1097/00004703-200604002-00015 . PMID16685183 .

35. ^ Lactose Intolerance FAQs
from the American Dairy Association. Retrieved October 15, 2005.
36. ^ Tyramine-restricted Diet
1998, W.B. Saunders Company.
37. ^ FDA Warns About Soft Cheese Health Risk" . Consumer Affairs. Retrieved October 15, 2005.
38. ^ Chris Mercer (2005). "Australia lifts Roquefort cheese safety ban". [dead link ]. Retrieved October 22, 2005.
39. ^ Janet Fletcher. [2] . Retrieved June 22, 2011.
40. ^ Listeria and Pregnancy. . Retrieved February 28, 2006.
41. ^ Hough, Andrew (October 22, 2009). "Eating more cheese 'can help fat people lose weight', study claims" . The
Telegraph. Retrieved March 25, 2011.

42. ^ Brasch, Sam. "Mozzarella Wins the Biggest Piece of Americas Growing Cheese Pie" . Modern Farmer. Retrieved
January 21, 2014.
43. ^ a b c d e UN Food & Agriculture Organisation (FAO) [3]
44. ^ "Total and Retail Cheese Consumption Kilograms per Capita" . Canadian Dairy Information Centre. Retrieved
May 20, 2013.
45. ^ Switzerland Cheese Marketing AG, Consommation de fromage par habitant en 2012
46. ^ USDA, Food and Agricultural Organization, Cheese Statistics
47. ^ "Cidilait, ''Le fromage''" . Cidil.fr. Retrieved May 1, 2010. [dead link ]
48. ^ Buzby, Jean (February 1, 2005). "Cheese Consumption Continues to Rise" . USDA ERS. Archived from the
original
on February 22, 2011. Retrieved May 1, 2010.
49. ^ Rebecca Buckman (2003). "Let Them Eat Cheese". Far Eastern Economic Review. 166. n. 49: 41. Full text .
50. ^ Toronto Public Health. Frequently Asked Questions about Halal Foods [dead link ]. Retrieved October 15, 2005.
51. ^ McGee p 58, "Why Some People Can't Stand Cheese"
52. ^ "Cheese label" . Virtualroom.de. Archived from the original
on April 4, 2009. Retrieved May 1, 2010.
Bibliography
Ensrud, Barbara (1981). The Pocket Guide to Cheese . Sydney: Lansdowne Press. ISBN0-7018-1483-7.
Jenkins, Steven (1996). Cheese Primer . Workman Publishing Company. ISBN0-89480-762-5.
McGee, Harold (2004). "Cheese". On Food and Cooking (Revised ed.). Scribner. pp.5163. ISBN0-684-80001-2.
Mellgren, James (2003). "2003 Specialty Cheese Manual, Part II: Knowing the Family of Cheese" . 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)
External links
Cheese Making Illustrated
The science behind homemade cheese.
The Complete Book of Cheese at Project Gutenberg

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Cheese - Wikipedia, the free encyclopedia

From Wikipedia, the free encyclopedia

the milk is curdled by adding acids such as vinegar or

A platter with cheese and

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markets are favorable.

seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field

Greece and Rome

2.4 Modern era

3.2 Curd processing

6.2 Dental health

6.3 Effect on sleep

6.6 Hypertensive effect

loss, blood pressure and blood sugar

7 World production and consumption

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Cheese on market stand in

Main article: History of cheese

Cheese is an ancient food whose origins predate recorded history. There

Cheese - Wikipedia, the free encyclopedia

molds, giving aged cheeses their respective flavors.

Trkmene Greece and Rome

We soon reached his cave, but he was out shepherding,

When he had so done he sat down and milked his ewes

Cheese in a market in Italy

Cheese - Wikipedia, the free encyclopedia

and products. As long-distance trade collapsed, only travelers would

Local cheese at an open-air

Cheese - Wikipedia, the free encyclopedia

Swiss cheesemaking (heating

During industrial production of

Cheese - Wikipedia, the free encyclopedia

water to drain from the individual pieces of curd.

Cheese factory in the

lowering its acidity and making for a milder-tasting cheese.

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Gorgonzola, and rind-washed cheeses such as Limburger.

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Eating and cooking

Zigerbrt, cheese grated onto

Health and nutrition

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Cheese - Wikipedia, the free encyclopedia

Kesong puti (Philippine Carabao

Weight loss, blood pressure and blood sugar

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in a reduction of abdominal fat, blood pressure and blood sugar.[41]

World production and consumption

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Top 10 cheese and curd exporters 2010

Top 10 cheese and curd importers 2010

Top 10 cheese and curd importers 2010

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Total cheese consumption per capita per year (2011) [44]

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