Cheese is a milk-derived food produced in a wide range of flavors, textures and shapes by coagulation of the milk protein casein. It includes milk proteins and fats, usually milk from cows, buffaloes, goats or sheep. During production, milk is usually acidified and the addition of the rennet enzyme causes coagulation. The solids are separated and pressed into the final shape. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Some cheeses have mold on the rind, outer layer, or anywhere else. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their style, texture and flavor depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, bacteria and mold, processing and aging. Herbs, spices or wood smoke can be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Some cheeses may have other ingredients added, such as black pepper, garlic, chives or cranberries. For some cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser extent by bacteria, which transform 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 mushroom Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers close to a dairy region can benefit from fresher, lower-priced milk and lower shipping costs. Cheese is prized for its transportability, long shelf life and high fat, protein, calcium and phosphorus content. Cheese is firmer and keeps longer than milk, although the shelf life depends on the type of cheese; Labels on cheese packages often state that a cheese should be consumed within three to five days of opening. In general, hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat cheese. The long shelf life of some cheeses, especially if enclosed in a protective rind, allows them to be sold when markets are favourable. Please note: this is just an example. Get a custom paper from our expert writers now. Get a Custom Essay There is some debate about the best way to store cheese, but some experts[who?] say that wrapping it in cheese paper provides optimal results. The cheese paper is coated on the inside with a porous plastic and has a layer of wax on the outside. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be removed and preventing moisture from escaping from the inside of the cheese. A specialist cheese seller is sometimes known as a cheesemaker. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, just like becoming a wine or cooking expert. The cheesemaker is responsible for all aspects of the cheese inventory: cheese menu selection, purchasing, receiving, storing, and ripeningWorks CitedKindstedt, PS (2012). Cheese and Culture: A History of Cheese and Its Place in Western Civilization. Chelsea Green Publishing.Fox, P.F., McSweeney, P.L., Cogan, T.M., & Guinee, T.P. (2020). Cheese: chemistry, physics and.