Several ways to eat cheese (one of which is also called cheese) is a fermented milk product. Its properties are similar to those of common yogurt. They are all made through fermentation process, and they all contain health-care lactic acid bacteria. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food, so its nutritional value is more abundant. Each kilogram of cheese products are concentrated from 1 kilograms of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. In terms of technology, cheese is fermented milk; As far as nutrition is concerned, cheese is concentrated milk. The entry-level flaky cheese is the essence of milk, and its nutritional content is much higher than that of ordinary milk, especially its calcium content is six times that of the same amount of ordinary milk. In terms of calcium content alone, 4 grams of cheese can be equivalent to 25 grams of milk. From the vitamin point of view, the content of B vitamins and vitamin AD in cheese is also several times that of ordinary milk. From a nutritional point of view, it is really a good thing for digestion. But the calories are also high, so you can't be too greedy! Eat this way: cheese and fruit skewers raw materials: block hard cheese, American raisins, netted melons or other favorite fruits. Practice: cut the hard cheese and netted melon into small pieces of 2 cm square, and wash the raisins. Carefully take a long bamboo stick, put it through a handle, then a piece of cheese, and finally a piece of melon, and make a beautiful and sweet string of cheese and fruit. You can also make a variety of cheese and fruit skewers according to your personal hobbies. Ingredients of cheese pasta: 15g of pasta, 4 tomatoes, 2g of cheese, 15g of onion, a little garlic, and 3g of white wine. Ingredients: olive oil, pepper, butter, salt and tomato sauce. Practice: 1. Add water, salt and butter (cream) to the pot, add pasta. 2. Chop peeled tomatoes and seeds, and chop onions. 3. Add olive oil and tomato sauce to the pot. 4. Pour the juice into the dish, then put the noodles on it, drizzle with olive oil and chopped cheese. TIPS: you can start with flaky cheese or light cheese. Usually, processed cheese can make the taste more popular and keep for a long time. Can be eaten directly or accompanied by milk, bread, biscuits, raisins, etc. For beginners, try to buy cheese slices in a single package, and then store them in the refrigerator. Open the packaged cheese slices, and it is best to eat them all at once. If you eat spoiled cheese, it is easy to cause diarrhea. I have eaten popular cheese and expect more kinds of cheese. Hard cheese and soft cheese can be tried. Soft cheese is the most representative mature cheese in France, which can be divided into white mold cheese and washed cheese due to different coagulation and air drying methods. Can be eaten directly or accompanied by round and easy-to-eat wine and French bread. Eat it this way: cut a knife across the top of the tomato with cheese, shrimp and tomato, and dig out some pulp; Blanch the shrimps in boiling water for 3 seconds; Heat the oil, stir-fry the shrimps, and finally add the cheese. After stir-frying, fill the shrimps and cheese with tomatoes, and garnish them with some green beans. Strawberry fresh cheese material: 4 slices of cheese, 4 strawberries, 5 grams of fresh milk, seasoning: 2 tablespoons of honey. Practice: 1. Soak 4 slices of cheese in water for 5 minutes until they are all softened and drained for later use. 2. Heat the fresh milk until it boils, then add the cheese and it will dissolve quickly. 3. Divide them into small containers, put them in the refrigerator after cooling, and eat them after 4 hours. 4. Decorate with fresh strawberries and drizzle with honey. If you want QQ, you can use 8 slices of cheese, and it will have a jelly-like taste. The knife is preheated first, and then the ice cheese is cut, which can be cut very smoothly. Cheese is small in size, high in energy and highly concentrated in nutrients, which is especially suitable for the needs of babies. Due to microbial fermentation, protein in cheese is very easy to digest and absorb, which is very suitable for delicate baby to supplement nutrition. Especially in the north, children are generally short of calcium, and cheese is a treasure. The principle of eating cheese for babies: For babies aged 1-3, 2-3 grams a day is enough, which is as big as half an egg. Soft cheese: you can eat more soft cheese with high moisture, 5-1 grams a day. Don't overdo it: For the baby who is already a little overweight, choose a low-fat variety, and don't condone the baby's gluttony. Pay attention to less salt: many cheeses taste salty, so when cooking with cheese, you should reduce the amount of salt appropriately. At the same time, cheese is very fat, so the amount of oil should be properly controlled. Eat this way: delicious souffle cheese is cut into small pieces one centimeter square, wrapped in egg liquid, and then wrapped in bread flour, and repeated. Fry until golden brown. Season with salt and pepper. Ingredients for cheese milk soup: 1 cup of fresh milk, half a teaspoon of butter, half a slice of cheese chopped, 1 salty biscuit (or cornflakes as appropriate). Practice: 1. Put the fresh milk in a small pot, and cook it with slow fire until it is slightly boiling. When cooking, do not cover the pot, add cheese and butter to dissolve, and add little salt to taste. 2. Put the cheese and milk soup in a bowl or cup, crush the salty biscuits into the soup, or sprinkle some cornflakes. Answer: 28-1-17 11:54

There are many ways to eat cheese. The most classic is to match it with red wine, and the red and white things tease each other's intrinsic taste until the wine and milk blend, melt in the mouth and get drunk in the heart. Cheese can be cut into small squares, served with green salad leaves, decorated with walnuts, strawberries and thyme, which is a pleasing appetizer. In the cold weather on March 9th, cheese was put in a small hot pot and turned into thick soup, which was used to rinse veal, potatoes and chocolate. It was a way for mountain people to keep warm at first, and now it is respected as French hot pot. Cheese is a daily food for French people, a staple food and a snack. It is the best afternoon snack for children, a secret weapon sandwiched between the main course and dessert at dinner, a weapon for thin people to gain weight, a perpetual pain in fat people's hearts, and an irresistible temptation for most French men and women. There are many ways to eat cheese, which can be used as a western food ingredient, as a main course alone, as well as in bread, biscuits and hamburgers, or mixed with salads and noodles. The most classic is to eat it directly with red wine. Red and white mutually trigger the mellow flavor of wine and the frankincense of cheese until the wine and milk blend together and enjoy the feeling of intoxication. In autumn and winter, hot pot is in vogue. Put the cheese in a small pot, wait until it melts into thick soup, then rinse the meat and bread dry, fresh and warm, which is the popular French hot pot at present. 1. cream cheese is an immature full-fat cheese. After processing, its fat content can exceed 5%, and its texture is delicate and its taste is soft. 2. Brie Cheese, one of the most famous cheeses in France, is named after being produced in the Brie region of the Central Province. There are many varieties, the general color is from light white to light yellow, soft and salty, and the milk is rich. It is disc-shaped, with a diameter of 18-35cm, a weight of 1.5-2kg and a milk fat content of 45%. Biran cheese was first made in the 17th century. In 1918, it was called "the king of cheese", which made it famous all over the world. The best way to preserve Biran cheese is to put a piece of clean cardboard on the cut surface (this will stop the cheese from flowing), and then store it in a cool place or in the refrigerator. 3. mozzarella cheese, a mild cheese produced in Naples, Campania, Italy, is made of buffalo milk, with a light yellow color, weighing .5-1kg and containing 5% milk fat. This cheese is one of the important raw materials for making PIZZA. Cheddar cheese, a hard full-fat milk cheese produced in Cheddar, Moset, England, has a long history. White or golden in color, delicate in texture, soft in taste, weighing 3-35kg and containing 45% milk fat. 5. Emmental cheese, a famous German cheese, is named after its place of origin. It contains 48% milk fat and weighs 7-85kg. The fruit has a strong fragrance and a pungent taste. 6. Parmesan Cheese: An Italian hard cheese, which has been aged and dried for many years. It is yellowish in color and has a strong fruit flavor. Generally, there are boxed or canned powdered Parmesan cheeses for sale in supermarkets. Parma cheese has a wide range of uses. It can not only be rubbed into crumbs, but also be used as a condiment for pasta, soup and other dishes, and it can also be made into exquisite sweets. Italians often eat large pieces of Parmesan cheese with figs and pears, or break it into small pieces and serve it with aperitif as a snack before meals. Because of its long maturity, it is easier to be digested and absorbed by human body than other cheeses, and now it has become one of the best cheese varieties in the world. Seven, blue cheese (blue cheese), usually made of milk, has the markings caused by mold, so it has a unique flavor. The classified cheese is divided into soft, medium soft, medium hard or hard according to its water content. In addition, it can be divided into the following types according to the practice and shape: fresh cheese, which is only wrapped in gauze to squeeze out the water after milk is heated or caked with enzyme. This kind should be bought and eaten now. It can be kept fresh in the refrigerator for a few days and must be eaten in a week. This category includes cottage cheese, cream cheese, feta in Greece, Framage Frais, Petite Suisse, Saint-Marie in France, Maschepone, mazzarella in Italy, ricotta in sheep milk, and paneer in India. This kind of cheese has a pink and white skin and a soft heart. Generally, this kind of cheese presses fresh cheese into small round cakes (other shapes are rare), and then sprinkles penicillium, which is successful in one or two months. After cutting, take the soft heart and spread the bread directly. This category includes Bonchester in Scotland, Brie, Camembert, Carre de L 'est, Chaurce, Coulombiers, Feuilll de Dreux, Fougeru, Neufchatel. Fuqiang cheese: This kind of cheese is similar to the soft cheese with flower skin, but the fat content is increased from 4%-5% to 75% with milk added with cream. This category includes Boursault, Boursin, Excelsior, Lucullus and Pierre Robert in France. This kind of cheese is similar to the soft cheese with flower skin, but after the crust is removed, the whole piece is soaked in salt water or wine. The soaked skin is brighter, from apricot to red. Generally, the taste of leather is strong and smelly, and most people don't eat it. This category includes Esrom Germany in Denmark and Limburger in the Netherlands, Milleens in Ireland, Munster in Germany, Renmoudou(Piquant) in Belgium, Torville in Italy, Torville in England, Switzerland and Vacherin in France, Bergoues, Chaumont in France. Coeur d'Arras, Dauphin, Epoisses, Langres, Livarot, Maroilles, Murol, Nantais, Pont l'Eveque, Reblochon, Saint-Florentine, Saint-Nectaire, Saint-Paulin, Saint-Remy, Sorbais, Trappiste de Belval blue cheese): This kind of cheese is caked, sprinkled with Penicillium Glaucum and then pressed into blocks. This kind of bacteria will grow into blue articles. There are many kinds of this kind. Generally, those who make soft cheese can be changed to blue cheese. Blue cheese has a strong taste, and it takes several times to get used to it. The most famous are Gorgonzola in Italy, Roquefort in France, and Stilton in Britain. Hard cooked cheese) This kind of cheese is usually hard after caking, broken and boiled, and then tried to squeeze out all the water. Raw pressed cheese includes many kinds, all kinds of soft and hard and tastes, the only feature is that it has not been cooked. Goat cheese goat cheese is made from goat milk. At first, it was the cheese of the poor, because the poor could only afford a sheep that ate everything. European goat cheese is soft, but English goat cheese is soft and hard. Some goat cheeses taste like goat cheese, but most of them are similar to cow cheese. Sheep cheese tastes between goat cheese and cow cheese. Many people who are allergic to milk but love cheese will buy sheep cheese. Eating varies from country to country. There are many ways to eat cheese. The French often take out cheese and wine to make a dish after the main course, before the dessert. Italian food is cooked with a lot of cheese, such as noodles and pies. The Greeks used lettuce, olives and cheese for a cold salad. Many people in China are uncomfortable eating cheese for two reasons. First, because cheese is too nutritious, eating a piece of cheese is the same as eating a piece of fat that is a little bigger than it. It is bloated and indigestible, and the harder the cheese, the more it will be. Another reason is that you can't digest milk sugar, which is usually caused by eating soft cheese. People who can't drink milk generally can't eat fresh cheese. Famous cheese foods include: cheese cake, cheese poached eggs, French onion soup, etc. Tiramisu uses Italian-made Mascarpone cheese, which is a kind of fresh cheese.