Cheese

Cheese also has a history that goes back 5,000 years to Central Asia and the Middle East where the basic principle of curdling milk to make cheese was already being used. Today, however, cheese making has evolved into an art and a science, employing different curdling procedures, a vast selection of edible bacterial additives, and numerous ripening or aging techniques. The variety of cheese flavors and consistencies is further expanded by the availability of different types of milk (cow’s, goat’s, sheep, and buffalo) as well as the particular breed and diet of each of these milk-producing ruminant mammals.