Cheese is a food derived from milk that is produced in a wide range of flavors, textures and shapes by coagulation of the milk protein casein. It includes proteins and fats from milk, usually cow's, buffalo's, goat's or sheep's milk. During production, milk is usually acidified and the addition of the enzyme rennet causes coagulation. The solids are separated and pressed into their final shape. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an original essaySome cheeses have mold on the rind, outer layer, or everywhere. Most cheeses melt at cooking temperature. Hundreds of types of cheese from different countries are produced. Their styles, textures and flavors depend on the origin of the milk (including animal feed), its pasteurization, fat content, bacteria and mold, processing and aging. Herbs, spices or wood smoke can be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by the addition of annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. For some cheeses, the milk is curdled by adding acids like vinegar or lemon juice. Most cheeses are acidified to a lesser extent by bacteria, which convert milk sugars into lactic acid, then adding rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the Mucor miehei fungus, but others have been extracted from various species of the Cynara thistle family. Cheesemakers located near a dairy region can benefit from fresher, cheaper milk as well as lower shipping costs. Cheese is valued for its portability, long shelf life and high fat, protein, calcium and phosphorus content. Cheese is more compact and has a longer shelf life than milk, although the shelf life of a cheese depends on the type of cheese; Cheese package labels often indicate that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, like Parmesan, keep longer than soft cheeses, like Brie or goat's milk cheese. The long shelf life of some cheeses, particularly when wrapped in a protective rind, allows them to be sold when markets are favorable. Keep in mind: this is just a sample. Get a personalized paper now from our expert writers. Get a Personalized Trial There is some debate as to the best way to store cheese, but some experts [who?] say that wrapping it in cheese paper gives optimal results. The cheese paper is covered with a porous plastic on the inside and the outside is covered with a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to drain while preventing moisture from inside the cheese from escaping. A seller who specializes in cheese is sometimes called a cheesemonger. Becoming an expert in this field requires formal training and years of tasting and hands-on experience, much like becoming a wine or cooking expert. The cheesemaker is responsible for all aspects of the cheese inventory: selection of the cheese menu, purchasing,.