OK foodies. Thought this was interesting.
Cheese is anything made from the curdling of milk or from the whey, which is the by-product of the curdling process.
Cheese types are categorized by moisture content.
The most simple cheeses with the highest moisture content are those that are made from the curdling and draining of the milk and no further processing. These are cottage cheese, cream cheese, and a few others. And from the whey of that simple process would be ricotta.
After that, cheeses are categorized as soft, semi-soft, medium, semi-hard, and hard.
It has to do with pressure and length of aging.
They are then sub-categorized by fat content, curing or ripening method, and dairy source (type of milk used).
The International Dairy Federation recognizes around 500 varieties of cheese.
So @Docd187123 , there are at least 500 things in this world that you hate.
P.S. Yogurt is obviously not technically cheese even though it is cultured dairy because it is not curdled.
Cheese is anything made from the curdling of milk or from the whey, which is the by-product of the curdling process.
Cheese types are categorized by moisture content.
The most simple cheeses with the highest moisture content are those that are made from the curdling and draining of the milk and no further processing. These are cottage cheese, cream cheese, and a few others. And from the whey of that simple process would be ricotta.
After that, cheeses are categorized as soft, semi-soft, medium, semi-hard, and hard.
It has to do with pressure and length of aging.
They are then sub-categorized by fat content, curing or ripening method, and dairy source (type of milk used).
The International Dairy Federation recognizes around 500 varieties of cheese.
So @Docd187123 , there are at least 500 things in this world that you hate.
P.S. Yogurt is obviously not technically cheese even though it is cultured dairy because it is not curdled.


