Cheese, also known as cheese, cheese, also directly translated as cheese, refers to animal milk by lactobacillus fermentation or enzyme coagulation, and remove the whey made of concentrated dairy products. Cheese itself is mainly composed of proteins, lipids and other nutrients, in addition to the same as milk, rich in calcium, zinc and other minerals and vitamins A and B2, but also because it is made after the fermentation effect so that these nutrients are more easily absorbed by the body.

Cheese is a phonetic translation of Cheese (cheese), in the United States there is Cheesecake (cheese cake - by the cheese, eggs and sugar, etc. mixed and baked). Hong Kong people call Cheese as Cheese, which is like Americans call Tofu as Toufu. There are a lot of Chinese in the US and Americans are more easy-going, so they follow the Chinese name. American culture is a strong culture that is more tolerant of foreign cultures and is able to be inclusive.

Cheese is usually divided into processed cheese and natural cheese. Natural cheese is made from cow's milk, or goat's milk, with lactobacilli and rennet enzymes added to solidify the cheese, filter out the water and then immerse it in brine for three days, and then ferment it for four to six months. Processed cheeses are made by breaking up several types of natural cheeses, heating them to dissolve them, and then cooling them to solidify them. The difference between the two is that the lactic acid bacteria in natural cheeses are live, while the lactic acid bacteria in processed cheeses are dead. In addition, the water in processed cheese is higher and the nutrition is slightly thinner, but the content of phosphorus is higher; the advantages are stable quality, easy to preserve, and also because the smell has disappeared in the process, the taste is better and there is not that unacceptable strange smell. But in fact, the more strange the flavor of cheese, the more expensive it is. In fact, there are hundreds of varieties of cheese, depending on the type of fungus and mold used, the amount of milk fat, the length of fermentation and different processing methods, which can produce different shapes and flavors of cheese.

But all cheeses, no matter what kind, are rich in nutrients. They are the product of milk "concentration", so the nutrition of milk is not less. Cheese is rich in protein, B-complex vitamins, and calcium; it is also a high-calorie, high-fat food. In addition, the lactic acid bacteria in natural cheese is good for the stomach. The proteins in cheese are easier to digest than milk because they are broken down by lactic acid bacteria. In the food interchange table, cheese is categorized under dairy products. Two thin slices of cheese (45 grams) are nutritionally equivalent to one cup (240 cc) of whole milk.

Cheese can be eaten raw or used in cooking, on its own or with other ingredients. When heated, most will dissolve and turn brown, and some cheeses softly melt away, especially when put into acid or starch.