Given that a consuming goal of many of us is the acquisition of wealth and status, I have been looking into the activities of the rich so that I may participate in such things so as tomake myself known among the rich and thereby somehow find myself finally and firmlyensconced in their ranks. I have found that cheese seems to be closely associated with the possession of wealth and influence. Wealthy, powerful people attend soirées, galleryopenings, galas and such and at such events and gatherings long tables are often elegantlyarrayed with a battery of trays on which one finds cheese. Today, therefore, we willexamine the topic of cheese.I decided to commence learning about cheese by reading about its process of manufacture. While a good one, this plan did entail the exposure of oneself as one read tounappetizing words and phrases such as coagulating enzymes, intestines and clots. Butone soldiered on because, although preparing oneself for entry into a life of luxury andgentility has its distasteful aspects at times, the goal of becoming rich and important is anoble one, as every Western society needs an economic elite that buys cheese.There are words that pop up with great frequency in the scholarly literature on the process of manufacturing cheese. One is curd. The other is whey. One may recall fromone’s childhood Little Miss Muffet eating her curds and whey. She was eating thesemisolid milk product that is produced when milk coagulates and a watery liquid. It isthe semisolid stuff from which cheese is produced. Curds are the things (the semisolidstuff—see previous sentence) of which most cheeses are made, as far as I can tell. Butaccording to one source I read (and it could well be that sources that I didn’t read say thesame) the manufacture of mozzarella entails the dipping of curds into hot whey. I am notsure if that whey is the same whey that was produced at the same time that that particular batch of curds was. Probably, as it must be a bother to deal with all that semisolid andwatery stuff and dealing with multiple, discrete batches of it would require lots of washing up afterwards. Mozzarella is definitely a cheese, at any rate. SometimesMozzarella is packaged in whey and what whey that is, I can’t say. One is confident,though, that there are strict regulations on such matters.The Italians must be a very thrifty people given that they find all kinds of uses for wheyand don't appear to like to waste whey. Some kinds of ricotta are made from whey thatwas used in the making of mozzarella and provolone, the latter of which (as I mentionedearlier about mozzarella) is cheese. One source maintained that forms of ricotta made of whey are not cheeses per se at all as whey is a product of cheese and is not milk itself from which, incidentally, that which is recognized as cheese good and proper is made.But given that whey comes from milk, I am not sure that I buy into this distinction,especially since the ricottas that these same authorities accept as cheese are made frommilk and whey comes from milk. But there is a huge variety of cheese types and we haveto move along.A brief word about milk before we launch into our examination of the main types of cheese. Cheese comes from the milk of mammals, which is lucky thing as only mammals produce milk. I shan't discuss most mammals here except to say that most of the world’smilk appears to come from cows. That is to say, cows produce most of the world’s milk.