The difference between cheese and cheese
Cheese is a kind of cheese. Although both of them are made of milk, cheese is made of milk after many times of fermentation, which contains very little water and is easier to store than cheese.
Cheese is fermented with fresh milk or goat's milk once or twice, so it still contains a lot of water, even as much as half. Therefore, cheese is not as easy to store as cheese.
Nutritional value of cheese
Cheese is rich in protein, mineral elements such as calcium and phosphorus, and various vitamins and fats. But in cheese, the cholesterol content is actually not very high. For example, in 1 kg of cheese, after a large amount of water in milk is excluded, it is equivalent to concentrating 1 kg of milk's protein, calcium, phosphorus and other nutrients needed by the human body, and the absorption rate is as high as 96%-98%.
The high-quality protein in cheese is easily absorbed by human body, and its digestibility is as high as 97.5%, even higher than that of whole milk. Cheese is rich in trace elements, such as calcium and phosphorus, as well as vitamins A, D and E, and vitamins B1, B2, B12 and folic acid.
How to soften cheese
Cheese generally needs to be softened before eating, especially when making cookies or making buns. But depending on the room temperature, the time required is also different.
Many people suggest that you soften the cheese by heating it in water, but the flaky cheese needs to be soft rather than melted.
prepare a clean towel, put it in boiling hot water and iron it until it reaches 8 degrees, then take it out. If it feels hot, you can add it up with tweezers.
after wringing out the towel, wrap the flaky cheese. I remember that it was flaky cheese without unpacking the transparent film. After wrapping it for a while, I found that the cheese was soft, and now I can move on to the next step.