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Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casen. 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. Some cheeses have moulds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
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