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Cheese facts

cheese! Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born. Cheese consists of proteins and fat from milk. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is formed from adding annatto. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn 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 fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, andphosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep may depend on the type of cheese; labels on packets of cheese often claim that a cheese should within three to five days of opening. be consumed top cheese producers United States 4,275,000 metric tons Cheese Slices Germany 1,927,000 1,884,000 Unpasteurised cheese with a range of flavours should not be sliced until purchase, otherwise it will start to lose its subtlety and aroma France Italy 1,149,000 Netherlands 732,000 Poland 594,000 In general, cheese supplies a great deal of calcium, protein, phosphorus and fat. A 30-gram (1.1 oz) serving of Cheddar cheese contains about 7 grams (0.25 óz) of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (7.1 c milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium. top cheese exporters in monelary value France $2,658,441,000 Germany $2,416,973,000 Netherlands $2,099,353,000 Cheese Slices $1,253,580,000 Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 . Italy Denmark $1,122,761,000 Australia $643,575,000 Both cheese and wine, with their centuries-old traditions, are natural products that are frequently consumed together. As a rule, the whiter and fresher the cheese the crisper and fruitier the wine should be. The great advantage of this union is that cheese and wine are both foods that can be enjoyed in their "raw" state, with little or no preparation, making them an ideal choice for quick snacks. top cheese consumers Ibs per capita) represents cheese consumed during home and restaurant dining Greece 68.5 pounds France 57.5 Iceland 55.9 Germany 49.8 Switzerland 47.1 Cheese Slices Netherlands 46.2 Italy 46 Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air. Finland 45.6 Turkey 42.7 Sweden 41.6 interesting facts about this popular dairy product • Archaeological surveys show that cheese was being made from the milk of cows and goats in Mesopotamia before 6000 B.C. • Travelers from Asia are thought to have brought the art of cheese making to Europe, where the process was adapted and improved in European monasteries. The Pilgrims included cheese in their supplies onboard the Mayflower in 1620. • The world's largest consumers of cheese include Greece (63 pounds per person each year), France (54 pounds), Iceland (53 pounds), Germany (48 pounds), italy (44 pounds), the Netherlands (40 pounds), the United States (31 pounds), Australia (27 pounds), and Canada (26 pounds). • The United States produces more than 25 percent of the world's supply of cheese, approximately 9 billion pounds per year. • The only cheeses native to the United States are American, jack, brick, and colby. All other types are modeled after cheeses brought to the country by European settlers. • The top five cheese producers in the United States are Wisconsin (more than 2.4 billion pounds annually), California (2.1 billion pounds), Idaho (770.6 million pounds), New York (666.8 million pounds), and Minnesota (629.3 million pounds). These states account for 72 percent of the country's cheese production. • Processed American cheese was developed in 1915 by J. L. Kraft (founder of Kraft Foods) as an alternative to the traditional cheeses that 'had a short shelf life. • Pizza Hut uses about 300 million pounds of cheese per year. Cheese Slices Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. cheese recipes by GOURMANDIA GOURMANDIA SOURCES: http://www.statisticbrain.com/cheese-statistics/ http://en.wikipedia.org/wiki/Cheese http://www.cheese.com/ http://recipes.howstuffworks.com/cheese-facts.htm visit www.gourmandia.ca for more sticky, creamy, and yummy cheese recipes cheese! Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born. Cheese consists of proteins and fat from milk. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is formed from adding annatto. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn 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 fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, andphosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep may depend on the type of cheese; labels on packets of cheese often claim that a cheese should within three to five days of opening. be consumed top cheese producers United States 4,275,000 metric tons Cheese Slices Germany 1,927,000 1,884,000 Unpasteurised cheese with a range of flavours should not be sliced until purchase, otherwise it will start to lose its subtlety and aroma France Italy 1,149,000 Netherlands 732,000 Poland 594,000 In general, cheese supplies a great deal of calcium, protein, phosphorus and fat. A 30-gram (1.1 oz) serving of Cheddar cheese contains about 7 grams (0.25 óz) of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (7.1 c milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium. top cheese exporters in monelary value France $2,658,441,000 Germany $2,416,973,000 Netherlands $2,099,353,000 Cheese Slices $1,253,580,000 Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 . Italy Denmark $1,122,761,000 Australia $643,575,000 Both cheese and wine, with their centuries-old traditions, are natural products that are frequently consumed together. As a rule, the whiter and fresher the cheese the crisper and fruitier the wine should be. The great advantage of this union is that cheese and wine are both foods that can be enjoyed in their "raw" state, with little or no preparation, making them an ideal choice for quick snacks. top cheese consumers Ibs per capita) represents cheese consumed during home and restaurant dining Greece 68.5 pounds France 57.5 Iceland 55.9 Germany 49.8 Switzerland 47.1 Cheese Slices Netherlands 46.2 Italy 46 Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air. Finland 45.6 Turkey 42.7 Sweden 41.6 interesting facts about this popular dairy product • Archaeological surveys show that cheese was being made from the milk of cows and goats in Mesopotamia before 6000 B.C. • Travelers from Asia are thought to have brought the art of cheese making to Europe, where the process was adapted and improved in European monasteries. The Pilgrims included cheese in their supplies onboard the Mayflower in 1620. • The world's largest consumers of cheese include Greece (63 pounds per person each year), France (54 pounds), Iceland (53 pounds), Germany (48 pounds), italy (44 pounds), the Netherlands (40 pounds), the United States (31 pounds), Australia (27 pounds), and Canada (26 pounds). • The United States produces more than 25 percent of the world's supply of cheese, approximately 9 billion pounds per year. • The only cheeses native to the United States are American, jack, brick, and colby. All other types are modeled after cheeses brought to the country by European settlers. • The top five cheese producers in the United States are Wisconsin (more than 2.4 billion pounds annually), California (2.1 billion pounds), Idaho (770.6 million pounds), New York (666.8 million pounds), and Minnesota (629.3 million pounds). These states account for 72 percent of the country's cheese production. • Processed American cheese was developed in 1915 by J. L. Kraft (founder of Kraft Foods) as an alternative to the traditional cheeses that 'had a short shelf life. • Pizza Hut uses about 300 million pounds of cheese per year. Cheese Slices Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. cheese recipes by GOURMANDIA GOURMANDIA SOURCES: http://www.statisticbrain.com/cheese-statistics/ http://en.wikipedia.org/wiki/Cheese http://www.cheese.com/ http://recipes.howstuffworks.com/cheese-facts.htm visit www.gourmandia.ca for more sticky, creamy, and yummy cheese recipes

Cheese facts

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Cheese is a generic term for a diverse group of milk-based food products made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. It is pro...

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