Cheese

Cheese is a dairy product produced in wide ranges

of flavors, textures, and forms by coagulation of the
milk protein casein. It comprises proteins and fat
from milk (usually the milk of cows, buffalo, goats,
or sheep). During production, milk is usually
acidified and either the enzymes of rennet or
bacterial enzymes with similar activity are added to
cause the casein to coagulate. The solid curds are
then separated from the liquid whey and pressed
into finished cheese.[1] Some cheeses have aromatic A platter with cheese and garnishes
molds on the rind, the outer layer, or throughout.

Over a thousand types of cheese exist and are

produced in various countries. 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 how long they have
been aged. Herbs, spices, or wood smoke may be
used as flavoring agents. The yellow to red color of
many cheeses is produced by adding annatto. Other
ingredients may be added to some cheeses, such as
Cheeses in art: Still Life with Cheeses,
black pepper, garlic, chives, or cranberries. A
Almonds and Pretzels, Clara Peeters,
cheesemonger, or specialist seller of cheeses,
c. 1615
may have expertise with selecting, purchasing,
receiving, storing and ripening cheeses.[2]

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. Cheesemakers near a dairy
region may benefit from fresher, lower-priced milk, and lower shipping costs.
:
 Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium,
and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how
long a cheese will keep depends on the type of cheese.[3] Hard cheeses, such as Parmesan,
last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some
cheeses, especially when encased in a protective rind, allows selling when markets are
favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with
mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of
cheeses in the 21st century.[3] Plant-based cheese has a lower carbon footprint.[4]

Etymology
The word cheese comes from Latin caseus,[5] from which
the modern word casein is also derived. The earliest
source is from the proto-Indo-European root *kwat-,
which means "to ferment, become sour". That gave rise to
cīese or cēse (in Old English) and chese (in Middle
English). Similar words are shared by other West
Germanic languages—West Frisian tsiis, Dutch kaas,
German Käse, Old High German chāsi—all from the
reconstructed West-Germanic form *kāsī, which in turn
is an early borrowing from Latin.

The Online Etymological Dictionary states that "cheese"

comes from:[6]

Old English cyse (West Saxon), cese (Anglian)

... from West Germanic *kasjus (source also of
Old Saxon kasi, Old High German chasi,
German Käse, Middle Dutch case, Dutch Various hard cheeses
kaas), from Latin caseus [for] "cheese"
(source of Italian cacio, Spanish queso, Irish
caise, Welsh caws).

The Online Etymological Dictionary states that the word is of:[6]

unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour"
(source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven;
fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn
sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also
compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius
"broth, sauce, juice."
:
 When the Romans began to make hard cheeses for their legionaries' supplies, a new word
started to be used: formaticum, from caseus formatus, or "molded cheese" (as in "formed",
not "moldy"). It is from this word that the French fromage, standard Italian formaggio,
Catalan formatge, Breton fourmaj, and Occitan fromatge (or formatge) are derived. Of the
Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects
use words derived from caseus (queso, queijo, caș and caso for example). The word cheese
itself is occasionally employed in a sense that means "molded" or "formed". Head cheese
uses the word in this sense. The term "cheese" is also used as a noun, verb and adjective in a
number of figurative expressions (e.g., "the big cheese", "to be cheesed off" and "cheesy
lyrics").

History

Origins
Cheese is an ancient food whose origins predate recorded
history. There is no conclusive evidence indicating where
cheesemaking originated, whether in Europe, Central
Asia or the Middle East. Earliest proposed dates for the
origin of cheesemaking range from around 8000 BCE,
when sheep were first domesticated. Since animal skins
and inflated internal organs have, since ancient times,
provided storage vessels for a range of foodstuffs, it is
probable that the process of cheese making was
discovered accidentally by storing milk in a container A piece of soft curd cheese, oven-
made from the stomach of an animal, resulting in the baked to increase shelf life
milk being turned to curd and whey by the rennet from
the stomach.[7] There is a legend—with variations—about
the discovery of cheese by an Arab trader who used this method of storing milk.[8]

The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE
and is found in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules
have been found.[9]

Cheesemaking may have begun independently of this by the pressing and salting of curdled
milk to preserve it. Observation that the effect of making cheese in an animal stomach gave
more solid and better-textured curds may have led to the deliberate addition of rennet. Early
archeological evidence of Egyptian cheese has been found in Egyptian tomb murals, dating
:
 to about 2000 BCE.[10] A 2018 scientific paper stated that the world's oldest cheese, dating
to approximately 1200  BCE (3200 years before present), was found in ancient Egyptian
tombs.[11][12]

The earliest cheeses were likely quite sour and salty, similar in texture to rustic cottage
cheese or feta, a crumbly, flavorful Greek cheese. Cheese produced in Europe, where
climates are cooler than the Middle East, required less salt for preservation. With less salt
and acidity, the cheese became a suitable environment for useful microbes and molds, giving
aged cheeses their respective flavors. The earliest ever discovered preserved cheese was
found in the Taklamakan Desert in Xinjiang, China, dating back as early as 1615 BCE (3600
years before present).[13]

Ancient Greece and Rome

Ancient Greek mythology credited Aristaeus with the

discovery of cheese. Homer's Odyssey (8th century BCE)
describes the Cyclops making and storing sheep's and
goats' milk cheese (translation by Samuel Butler):

We soon reached his cave, but he was out

shepherding, so we went inside and took
stock of all that we could see. His cheese-
racks were loaded with cheeses, and he had Cheese in a market in Italy
more lambs and kids than his pens could
hold...

When he had so done he sat down and milked

his ewes and goats, all in due course, and then
let each of them have her own young. He
curdled half the milk and set it aside in wicker
strainers.[14]

Columella's De Re Rustica (c.  65  CE) details a cheesemaking process involving rennet
coagulation, pressing of the curd, salting, and aging. According to Pliny the Elder, it had
become a sophisticated enterprise by the time the Roman Empire came into being.[15] Pliny
the Elder also mentions in his writings Caseus Helveticus, a hard Sbrinz-like cheese
produced by the Helvetii.[16][17] Cheese was an everyday food and cheesemaking a mature
art in the Roman empire.[18] Pliny's Natural History (77  CE) devotes a chapter (XI, 97) to
describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that
the best cheeses came from the villages near Nîmes, but did not keep long and had to be
eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as
:
 now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some
cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats'
milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul's similar
cheeses by smoking. Of cheeses from overseas, Pliny preferred those of Bithynia in Asia
Minor.

Post-Roman Europe

As Romanized populations encountered unfamiliar newly

settled neighbors, bringing their own cheese-making
traditions, their own flocks and their own unrelated
words for cheese, cheeses in Europe diversified further,
with various locales developing their own distinctive
traditions and products. As long-distance trade collapsed,
only travelers would encounter unfamiliar cheeses:
Charlemagne's first encounter with a white cheese that
had an edible rind forms one of the constructed
anecdotes of Notker's Life of the Emperor.

The British Cheese Board claims that Britain has

approximately 700 distinct local cheeses;[19] France and Cheese, Tacuinum sanitatis
Italy have perhaps 400 each (a French proverb holds Casanatensis (14th century)
there is a different French cheese for every day of the
year, and Charles de Gaulle once asked "how can you
govern a country in which there are 246 kinds of cheese?").[20] Still, the advancement of the
cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses popular
today were first recorded in the late Middle Ages or after—cheeses like Cheddar around
1500, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.[21]

In 1546, The Proverbs of John Heywood claimed "the moon is made of a green cheese"
(Greene may refer here not to the color, as many now think, but to being new or unaged).[22]
Variations on this sentiment were long repeated and NASA exploited this myth for an April
Fools' Day spoof announcement in 2006.[23]

Modern era

Until its modern spread along with European culture, cheese was nearly unheard of in east
Asian cultures and in the pre-Columbian Americas and had only limited use in sub-
Mediterranean Africa, mainly being widespread and popular only in Europe, the Middle
East, the Indian subcontinent, and areas influenced by those cultures. But with the spread,
first of European imperialism, and later of Euro-American culture and food, cheese has
gradually become known and increasingly popular worldwide.
:
 The first factory for the industrial production of cheese
opened in Switzerland in 1815, but large-scale production
first found real success in the United States. Credit
usually goes to Jesse Williams, a dairy farmer from
Rome, New York, who in 1851 started making cheese in
an assembly-line fashion using the milk from
neighboring farms; this made cheddar cheese one of the
first US industrial foods.[24] Within decades, hundreds of
such commercial dairy associations existed.[25]

The 1860s saw the beginnings of mass-produced rennet,

and by the turn of the century scientists were producing
pure microbial cultures. Before then, bacteria in
cheesemaking had come from the environment or from
recycling an earlier batch's whey; the pure cultures meant
a more standardized cheese could be produced.[26]
Cheese display in grocery store,
Factory-made cheese overtook traditional cheesemaking Cambridge, Massachusetts, United
in the World War II era, and factories have been the States
source of most cheese in America and Europe ever
since.[27] By 2012, cheese was one of the most shoplifted
items from supermarkets worldwide.[28]

Production
In 2014, world production of cheese from whole cow Top cheese producers
milk was 18.7  million tonnes, with the United States in 2019
accounting for 29% (5.4  million tonnes) of the world
total followed by Germany, France and Italy as major Numbers in million tonnes

producers (table).[29] 1.  European Union (UK 9.83

not included)
Other 2014 world totals for processed cheese
2.  United States 6.16
include:[29]
3.  Germany 2.56
from skimmed cow milk, 2.4 million tonnes (leading 4.  France 1.61
country, Germany, 845,500 tonnes) 5.  Italy 1.30
from goat milk, 523,040 tonnes (leading country,
6.  Netherlands 0.95
South Sudan, 110,750 tonnes)
7.  Poland 0.77
from sheep milk, 680,302 tonnes (leading country,
Greece, 125,000 tonnes) 8.  Canada 0.60

from buffalo milk, 282,127 tonnes (leading country, 9.  Egypt 0.53

Egypt, 254,000 tonnes)
:
 During 2015, Germany, France, Netherlands and Italy 10.  Russia 0.48
exported 10–14% of their produced cheese.[30] The
United States was a marginal exporter (5.3% of total cow World total 23.3
milk production), as most of its output was for the
Source: UN Food and Agriculture
domestic market.[30]
Organization
The carbon footprint of a kilogram of cheese ranges
from 6 to 12 kg of CO2eq, depending on the amount of milk used; thus it is generally lower
than beef or lamb but higher than other foods.[31]

Consumption

France, Iceland, Finland, Denmark and Germany were the highest consumers of cheese in
2014, averaging 25 kg (55 lb) per person per annum.[32]

Processing

Curdling
A required step in cheesemaking is separating the milk
into solid curds and liquid whey. Usually this is done by
acidifying (souring) the milk and adding rennet. The
acidification can be accomplished directly by the addition
of an acid, such as vinegar, in a few cases (paneer, queso
fresco). More commonly starter bacteria are employed
instead which convert milk sugars into lactic acid. The
same bacteria (and the enzymes they produce) also play a
During industrial production of
large role in the eventual flavor of aged cheeses. Most
Emmental cheese, the as-yet-
cheeses are made with starter bacteria from the
undrained curd is broken by rotating
Lactococcus, Lactobacillus, or Streptococcus genera.
mixers.
Swiss starter cultures also include Propionibacter
shermani, which produces propionic acid and carbon
dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes").

Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet
sets the cheese into a strong and rubbery gel compared to the fragile curds produced by
acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-
making bacteria are inhibited in high-acidity environments. In general, softer, smaller,
fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger,
longer-aged varieties.
:
 While rennet was traditionally produced via extraction from the inner mucosa of the fourth
stomach chamber of slaughtered young, unweaned calves, most rennet used today in
cheesemaking is produced recombinantly.[33] The majority of the applied chymosin is
retained in the whey and, at most, may be present in cheese in trace quantities. In ripe
cheese, the type and provenance of chymosin used in production cannot be determined.[33]

Curd processing
At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially
complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into
small cubes. This allows water to drain from the individual pieces of curd.

Some hard cheeses are then heated to temperatures in the range of 35–55  °C (95–131  °F).
This forces more whey from the cut curd. It also changes the taste of the finished cheese,
affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the
higher temperatures are usually made with thermophilic starter bacteria that survive this
step—either Lactobacilli or Streptococci.

Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws
moisture from the curd, and firms cheese's texture in an interaction with its proteins. Some
cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt
mixed directly into the curds.

Other techniques influence a cheese's texture and flavor.

Some examples are:

Stretching: (Mozzarella, Provolone) the curd is

stretched and kneaded in hot water, developing a
stringy, fibrous body.
Cheddaring: (Cheddar, other English cheeses) the
cut curd is repeatedly piled up, pushing more
moisture away. The curd is also mixed (or milled) for
a long time, taking the sharp edges off the cut curd Cheese factory in Zaanstad, the
pieces and influencing the final product's texture. Netherlands

Washing: (Edam, Gouda, Colby) the curd is washed

in warm water, lowering its acidity and making for a milder-tasting cheese.

Most cheeses achieve their final shape when the curds are pressed into a mold or form. The
harder the cheese, the more pressure is applied. The pressure drives out moisture—the
molds are designed to allow water to escape—and unifies the curds into a single solid body.

Ripening
:
 A newborn cheese is usually salty yet bland in flavor and,
for harder varieties, rubbery in texture. These qualities
are sometimes enjoyed—cheese curds are eaten on their
own—but normally cheeses are left to rest under
controlled conditions. This aging period (also called
ripening, or, from the French, affinage) lasts from a few
days to several years. As a cheese ages, microbes and
enzymes transform texture and intensify flavor. This
transformation is largely a result of the breakdown of
casein proteins and milkfat into a complex mix of amino Parmigiano-Reggiano in a modern
acids, amines, and fatty acids. factory

Some cheeses have additional bacteria or molds

intentionally introduced before or during aging. In traditional cheesemaking, these microbes
might be already present in the aging room; they are allowed to settle and grow on the stored
cheeses. More often today, prepared cultures are used, giving more consistent results and
putting fewer constraints on the environment where the cheese ages. These cheeses include
soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton,
Gorgonzola, and rind-washed cheeses such as Limburger.

Types
There are many types of cheese, with around 500 different varieties recognized by the
International Dairy Federation,[34] more than 400 identified by Walter and Hargrove, more
than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker.[35] The varieties may
be grouped or classified into types according to criteria such as length of ageing, texture,
methods of making, fat content, animal milk, country or region of origin, etc.—with these
criteria either being used singly or in combination,[36] but with no single method being
universally used.[37] The method most commonly and traditionally used is based on
moisture content, which is then further discriminated by fat content and curing or ripening
methods.[34][38] Some attempts have been made to rationalise the classification of cheese—a
scheme was proposed by Pieter Walstra which uses the primary and secondary starter
combined with moisture content, and Walter and Hargrove suggested classifying by
production methods which produces 18 types, which are then further grouped by moisture
content.[34]
:
 Brie cheese Bleu de Gex

Berkswell Cheese Maroilles

Maccagno cheese cheese

Mozzarella Queso fresco

Smoked cheese
:
 Bergader Almkase cheese Sheep milk cheese from
Poland

Cœur de Neufchâtel Devil's Gulch cheese

Camembert Saint-Julien aux noix

:
 Bavaria blu cheese Edam

Sainte-Maure de Touraine Tentation du Vercors

Météorite fromage Ricotta

Bleu d'Élizabeth

Rigotte de Condrieu Parmigiano-Reggiano

:
 Chabichou du Poitou Österkron blue cheese

Reblochon Saint-Pierre Cheese

Fourme d'Ambert
Stilton cheese Langres

Emmental
Bergkäse
:
 Isle of Mull Cheese Zacharie cheese

Diverse Sauermilchkäse sour cheese Red Hawk cheese

Gruyère Brie de Nangis Rouelle du Tarn

:
 Comté

Cooking and eating

At refrigerator temperatures, the fat in a piece of cheese is
as hard as unsoftened butter, and its protein structure is CC
stiff as well. Flavor and odor compounds are less easily
liberated when cold. For improvements in flavor and
texture, it is widely advised that cheeses be allowed to warm
up to room temperature before eating. If the cheese is
further warmed, to 26–32 °C (79–90 °F), the fats will begin
to "sweat out" as they go beyond soft to fully liquid.[39]

Above room temperatures, most hard cheeses melt. Rennet-

curdled cheeses have a gel-like protein matrix that is broken
down by heat. When enough protein bonds are broken, the
cheese itself turns from a solid to a viscous liquid. Soft,
high-moisture cheeses will melt at around 55  °C (131  °F),
while hard, low-moisture cheeses such as Parmesan remain
solid until they reach about 82  °C (180  °F).[39] Acid-set
cheeses, including halloumi, paneer, some whey cheeses and
many varieties of fresh goat cheese, have a protein structure 0:42
that remains intact at high temperatures. When cooked,
these cheeses just get firmer as water evaporates. Saganaki, lit on fire, served in
Chicago
Some cheeses, like raclette, melt smoothly; many tend to
become stringy or suffer from a separation of their fats.
Many of these can be coaxed into melting smoothly in the presence of acids or starch.
Fondue, with wine providing the acidity, is a good example of a smoothly melted cheese
dish.[39] Elastic stringiness is a quality that is sometimes enjoyed, in dishes including pizza
and Welsh rarebit. Even a melted cheese eventually turns solid again, after enough moisture
:
 is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be
done once") refers to the fact that oils leach out during the first melting and are gone, leaving
the non-meltable solids behind.

As its temperature continues to rise, cheese will brown and eventually burn. Browned,
partially burned cheese has a particular distinct flavor of its own and is frequently used in
cooking (e.g., sprinkling atop items before baking them).

Cheeseboard
A cheeseboard (or cheese course) may be served at the
end of a meal before or following dessert, or replacing the
last course. The British tradition is to have cheese after
dessert, accompanied by sweet wines like Port. In France,
cheese is consumed before dessert, with robust red
wine.[40][41] A cheeseboard typically has contrasting
cheeses with accompaniments, such as crackers, biscuits,
grapes, nuts, celery or chutney.[41] A typical cheeseboard Various cheeses on a cheeseboard
may contain four to six cheeses, for example: Mature served with wine for lunch
Cheddar or Comté (hard: cow's milk cheeses); Brie or
Camembert (soft: cow's milk); a blue cheese such as
Stilton (hard: cow's milk), Roquefort (medium: ewe's milk) or Bleu d'Auvergne (medium-
soft cow's milk); a soft/medium-soft goat's cheese (e.g. Sainte-Maure de Touraine,
Pantysgawn, Crottin de Chavignol).[41] A cheeseboard 70 feet (21 m) long was used to feature
the variety of cheeses manufactured in Wisconsin,[42] where the state legislature recognizes
a "cheesehead" hat as a state symbol.[43]

Nutrition and health

The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11%
protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are
36% fat and 7% protein.[44] In general, cheese is a rich source (20% or more of the Daily
Value, DV) of calcium, protein, phosphorus, sodium and saturated fat. A 28-gram (one
ounce) serving of cheddar cheese contains about 7 grams (0.25  oz) of protein and 202
milligrams of calcium.[44] Nutritionally, cheese is essentially concentrated milk, but altered
by the culturing and aging processes: it takes about 200 grams (7.1  oz) of milk to provide
that much protein, and 150 grams (5.3  oz) to equal the calcium, though values for water-
soluble vitamins and minerals can vary widely.[44]
:
 Macronutrient content of common cheeses, g per 100 g

Water Protein Fat Carbs

Swiss 37.1 26.9 27.8 5.4

Feta 55.2 14.2 21.3 4.1

Cheddar 36.8 24.9 33.1 1.3

Mozzarella 50 22.2 22.4 2.2

Cottage 80 11.1 4.3 3.4

Vitamin content of common cheeses, DV% per 100 g

A B1 B2 B3 B5 B6 B9 B12 C D E K

Swiss 17 4 17 0 4 4 1 56 0 11 2 3

Feta 8 10 50 5 10 21 8 28 0 0 1 2

Cheddar 20 2 22 0 4 4 5 14 0 3 1 3

Mozzarella 14 2 17 1 1 2 2 38 0 0 1 3

Cottage 3 2 10 0 6 2 3 7 0 0 0 0

Mineral content of common cheeses, DV% per 100 g

Cl Ca Fe Mg P K Na Zn Cu Mn Se

Swiss 2.8 79 10 1 57 2 8 29 2 0 26

Feta 2.2 49 4 5 34 2 46 19 2 1 21

Cheddar 3 72 4 7 51 3 26 21 2 1 20

Mozzarella 2.8 51 2 5 35 2 26 19 1 1 24

Cottage 3.3 8 0 2 16 3 15 3 1 0 14

Nutrient data from SELF.com.[45] Abbreviations: Cl = Choline; Ca = Calcium; Fe = Iron; Mg

= Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn =
Manganese; Se = Selenium.

Cardiovascular disease

National health organizations, such as the American Heart Association, Association of UK

Dietitians, British National Health Service, and Mayo Clinic, among others, recommend that
cheese consumption be minimized, replaced in snacks and meals by plant foods, or
:
 restricted to low-fat cheeses to reduce caloric intake and blood levels of LDL fat, which is a
risk factor for cardiovascular diseases.[46][47][48][49] There is no high-quality clinical
evidence that cheese consumption lowers the risk of cardiovascular diseases.[46]

Pasteurization
A number of food safety agencies around the world have warned of the risks of raw-milk
cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause
"serious infectious diseases including listeriosis, brucellosis, salmonellosis and
tuberculosis".[50] It is U.S. law since 1944 that all raw-milk cheeses (including imports since
1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well,
though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz,
and for French Roquefort.[51] There is a trend for cheeses to be pasteurized even when not
required by law.

Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease
Control has warned pregnant women against eating soft-ripened cheeses and blue-veined
cheeses, due to the listeria risk, which can cause miscarriage or harm the fetus.[52]

Cultural attitudes
Although cheese is a vital source of nutrition in many
regions of the world and it is extensively consumed in
others, its use is not universal.

Cheese is rarely found in Southeast and East Asian

cuisines, presumably for historical reasons as dairy
farming has historically been rare in these regions, due in
part to low rates of lactase persistence. Paneer
(pronounced [pəniːr]) is a fresh cheese common in North A cheese merchant in a French
India and Pakistan. It is an unaged, non-melting soft market
cheese made by curdling milk with a fruit- or vegetable-
derived acid, such as lemon juice. Its acid-set form
(cheese curd), before pressing, is called chhena. In Nepal, the Dairy Development
Corporation commercially manufactures cheese made from yak milk and a hard cheese
made from either cow or yak milk known as chhurpi.[53] Bhutan also produces a similar
cheese called Datshi which is a staple in most Bhutanese curries.[54] The national dish of
Bhutan, ema datshi, is made from homemade yak or mare milk cheese and hot peppers.[55]
In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's
milk.[56] Cheese consumption may be increasing in China, with annual sales doubling from
1996 to 2003 (to a still small 30 million U.S. dollars a year).[57] Certain kinds of Chinese
:
 preserved bean curd are sometimes misleadingly referred
to in English as "Chinese cheese" because of their texture
and strong flavor.

Strict followers of the dietary laws of Islam and Judaism

must avoid cheeses made with rennet from animals not
slaughtered in a manner adhering to halal or kosher
laws.[58] Both faiths allow cheese made with vegetable-
based rennet or with rennet made from animals that
were processed in a halal or kosher manner. Many less A traditional Polish sheep's cheese
orthodox Jews also believe that rennet undergoes enough market in Zakopane, Poland
processing to change its nature entirely and do not
consider it to ever violate kosher law (see Cheese and
kashrut). As cheese is a dairy food, under kosher rules it cannot be eaten in the same meal
with any meat.

Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is
not vegetarian. Most widely available vegetarian cheeses are made using rennet produced by
fermentation of the fungus Mucor miehei.[59] Vegans and other dairy-avoiding vegetarians
do not eat conventional cheese, but some vegetable-based cheese substitutes (soy or almond)
are used as substitutes.[59]

Collecting cheese labels is called "tyrosemiophilia".[60]

Odorous cheeses
Even in cultures with long cheese traditions, consumers may perceive some cheeses that are
especially pungent-smelling, or mold-bearing varieties such as Limburger or Roquefort, as
unpalatable. Such cheeses are an acquired taste because they are processed using molds or
microbiological cultures,[61] allowing odor and flavor molecules to resemble those in rotten
foods. One author stated: "An aversion to the odor of decay has the obvious biological value
of steering us away from possible food poisoning, so it is no wonder that an animal food that
gives off whiffs of shoes and soil and the stable takes some getting used to".[39]

Effect on sleep

There is some support from studies that dairy products can help with insomnia.[62]

Scientists have debated how cheese might affect sleep. An antithetical folk belief that cheese
eaten close to bedtime can cause nightmares may have arisen from the Charles Dickens
novella A Christmas Carol, in which Ebenezer Scrooge attributes his visions of Jacob Marley
to the cheese he ate.[63] This belief can also be found in folklore that predates this story.[64]
:
 The theory has been disproven multiple times, although night cheese may cause vivid
dreams or otherwise disrupt sleep due to its high saturated fat content, according to studies
by the British Cheese Board. Other studies indicate it may actually make people dream
less.[63][65]

Figurative expressions
In the 19th century, "cheese" was used as a figurative way of saying "the proper thing"; this
usage comes from Urdu cheez "a thing", from Persian cheez, from Old Persian...ciš-ciy
[which means] "something". The term "cheese" in this sense was "[p]icked up by [colonial]
British in India by 1818 and [was also] used in the sense of "a big thing", for example in the
expression "he's the real cheez".[6] The expression "big cheese" was attested in use in 1914 to
mean an "important person"; this is likely "American English in origin". The expression "to
cut a big cheese" was used to mean "to look important"; this figurative expression referred to
the huge wheels of cheese displayed by cheese retailers as a publicity stunt.[6] The phrase
"cut the cheese" also became an American slang term meaning to flatulate. The word
"cheese" has also had the meaning of "an ignorant, stupid person".[6]

Other figurative meanings involve the word "cheese" used as a verb. To "cheese" is recorded
as meaning to "stop (what one is doing), run off", in 1812 (this was "thieves' slang").[6] To be
"cheesed off" means to be annoyed.[6] The expression "say 'cheese'" in a photograph-taking
context (when the photographer wants the people to smile for the photo), which means
"smile", dates from 1930 (the word was probably chosen because the "ee" encourages people
to make a smile).[6] The verb "cheese" was used as slang for "be quiet" in the early 19th
century in Britain.[6] The fictional "...notion that the moon is made of green cheese as a type
of a ridiculous assertion is from 1520s".[6] The figurative expression "to make cheeses" is an
1830s phrase referring to schoolgirls who amuse themselves by "...wheeling rapidly so one's
petticoats blew out in a circle then dropping down so they came to rest inflated and
resembling a wheel of cheese".[6] In video game slang "to cheese it" means to win a game by
using a strategy that requires minimal skill and knowledge or that exploits a glitch or flaw in
game design.[66]

The adjective "cheesy" has two meanings. The first is literal, and means "cheese-like"; this
definition is attested to from the late 14th century (e.g., "a cheesy substance oozed from the
broken jar").[6] In the late 19th century, medical writers used the term "cheesy" in a more
literal sense, "to describe morbid substances found in tumors, decaying flesh, etc."[6] The
adjective also has a figurative sense, meaning "cheap, inferior"; this use "... is attested from
1896, perhaps originally U.S. student slang". In the late 19th century in British slang,
"cheesy" meant "fine, showy"; this use is attested to in the 1850s. In writing lyrics for pop
music, rock music or musical theatre, "cheesy" is a pejorative term which means "blatantly
artificial" (OED).
:
 See also
Dutch cheese markets Food portal
List of cheese dishes
List of cheeses
List of dairy products
List of microorganisms used in food and beverage preparation
Sheep milk cheese

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Further reading
Layton, T.A. (1967) The ... Guide to Cheese and Cheese Cookery. London: Wine and
Food Society (reissued by the Cookery Book Club, 1971)
Buckingham, Cheyenne (May 1, 2019). "Is It Bad to Eat Cheese With Mold On It?" (https
://www.eatthis.com/moldy-cheese-safe/). Eat This, Not That!.

External links

The Complete Book of Cheese (https://gutenberg.org/ebooks/14293) at Project

Gutenberg
Cheese.com (http://www.cheese.com/) – includes an extensive database of different
types of cheese.
Classification of cheese (http://www.dairyscience.info/cheese-manufacture/114-classifica
tion-of-cheese-type.html) – why is one cheese type different from another?

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