Cheese contains a variety of nutrients, including protein, minerals, vitamins, and calcium. Cheese consumption lowers the risk of a variety of medical disorders, including diabetes and heart disease.
There are over a thousand different types of cheese that are being made in various nations. Their styles, textures, and flavours vary depending on the milk's origin (including the animal's diet), pasteurisation, butterfat content, bacteria and mould, processing, and ageing time. Flavoring agents such as herbs, spices, or wood smoke can be employed. Many cheeses get their yellow to crimson colour from the addition of annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.
A few cheeses are made by curdling milk with acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser extent by bacteria, which convert milk sugars to lactic acid, and then curdled with rennet. There are vegetarian alternatives to rennet; most are made through fermentation of the fungus Mucor miehei, while some have been isolated from various Cynara thistle species. Cheesemakers in close proximity to a dairy region may benefit from fresher, lower-priced milk as well as decreased shipping costs.
Health benefits
Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin.
Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients and also contains omega-3 fatty acids and vitamin K-2.
According to several studies, cheese — and dairy products in general — could work to protect your teeth from cavities. In a Danish study from 2015, more children with an above-average dairy intake were cavity-free after three years than those with a below-average intake.
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