Cheese generally refers to cheese, which is a fermented dairy product. Its properties are similar to ordinary yogurt. They are all made by fermentation and contain lactic acid bacteria, which can protect health. However, the concentration of cheese is higher than yogurt, and it is similar to solid food, so its nutritional value is richer.

Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.

Cheese is also the traditional food of Mongolian, Kazak and other nomadic people in northwest China. It is called milk tofu in Inner Mongolia and milk cake in Xinjiang. Completely dry cheese is also called milk pimple. The country that exports the most cheese in the world is the Netherlands.

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Cheese originated in West Asia and is a delicious food handed down from ancient times. However, the taste of cheese really began to brew in Europe. By the 3rd century BC, cheese making was quite mature.

In fact, in ancient Greece, people have used cheese to worship the gods, and cheesecake originated in ancient Greece. In ancient Rome, cheese became a gift to express praise and love. Then the Romans spread cheesecake from Greece to Europe.

As a fermented dairy product, cheese basically eliminates a lot of water in milk and retains the essence with high nutritional value, which is known as "gold" in dairy products. Every kilogram of cheese product concentrates 10 kg of milk, protein, calcium, phosphorus and other super-brand nutrients needed by human body, and its unique fermentation technology makes its nutrient absorption rate very high.

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