Cheese is a common ingredient in western food, also known as cheese and cheese. It is a fermented and concentrated dairy product. Cheese is a transliteration of English cheese. Its original name is actually cheese. It is a dairy product fermented from animal milk such as milk and goat milk. Although the raw materials of cheese and butter are milk, cheese is purified from protein in milk, while butter is extracted from fat in milk.
Although cheese is high-end, it is not a patent of westerners. Nomads are good at making dairy products. In many places in China, there are foods similar to cheese. Roasted milk fans in Yunnan, milk tofu in Mongolia, milk strips in Tibet and milk bumps in Xinjiang can all be counted as cheese in terms of making methods and taste. The food in every country is actually the same, but the methods are different and the names are different.
Types of cheese
1. Fresh cheese: It is made by directly coagulating milk and removing some water without ripening. The texture is soft and moist, giving off the fragrance of fresh milk and a touch of sour taste, which is very refreshing. But the shelf life is very short, so you should eat it as soon as possible.
2, white mold cheese: the epidermis is covered with white fungal fluff, mold and bacteria can be left on the epidermis when eating, or removed according to taste. The texture is soft and the milk is rich. Generally speaking, this kind of cheese is not used for cooking.
3, blue cheese: under the action of penicillin, it forms marble-like blue-green particles, which is more pungent than white mold cheese.
4. Washed soft cheese: It needs to be scrubbed frequently with salt water or local specialty wine at maturity, with orange-red skin, soft inside, mellow taste and rich aroma.
5. Hard immature cheese: During the manufacturing process, it is strongly pressurized and some water is removed. The taste is mild and smooth and easy to be accepted by ordinary people. Because its texture is easy to dissolve, it is often used in cooking.
6, hard mature cheese: it needs to be squeezed and boiled when making, with hard texture, sweet aroma and intriguing. Can be transported and stored for a long time.
The above contents refer to Baidu Encyclopedia-Cheese.