The difference between cheese and cheese

We are busy enough with work and school, and we also have to worry about all kinds of big events. We need knowledge, and we also need the fourth piece of popular science for girls with cheese glasses | Learn more about cheese to gain strength

The girl with glasses heard someone say I like cheese but don’t like cheese. Aren’t cheese and cheese the same thing? We eat too much cheese, but maybe not enough to understand it. Cheese, cheese, cheese, cheese, which name do you choose? If you are not a cheese novice, let’s get to know its true colors together. Table of contents Ⅰ, cheese = cheese Ⅱ, types of cheese Ⅲ, what kind of "cheese" is mentioned every day Ⅳ, the power of cheese Ⅴ, little knowledge

Ⅰ, cheese = cheese

Cheese is Cheese in English, and is also transliterated as cheese and cheese. In Chinese, "cheese" means semi-solidified food made from animal milk or paste food made from fruits. Therefore, this kind of food is named cheese or cheese, and common cheese is a kind of cheese with very little moisture. So, the above are all the same thing.

Cheese is a dairy product made from fresh milk through a fermentation process. The production method of cheese is very complicated. After the fresh milk is sterilized, a starter culture is added, and the protein is denatured to produce "clots". Squeeze the curds and remove the whey that has settled. Adding table salt can dissolve certain proteins and also control bacterial activity. Small pieces of curd are pressed dry in molds and matured to make cheese. Depending on the cheese variety, the production process and production time will vary greatly.

II. Types of cheese

There are 4,000 to 8,000 different types of cheese in the world. Cheese can be divided into soft, medium-soft, medium-hard or hard according to water content. Four categories. It is divided into eight categories according to the production method: 1. Fresh type and Cream Cheese. Fresh cheese and clotted cheese ripening methods: unripened cream cheese, farm cheese, white cheese, mozzarella cheese

2. White Mold Cheese White mold cheese ripening method: mold matured Camembert cheese, St. Andre cheese, Brie cheese

3. Blue Mold Cheese Blue cheese ripening method: mold matured Roquefort cheese, Stilton Cheese, Gorgonzola cheese, Bavarian blue cheese

4. Washed Cheese Washed cheese ripening method: surface washing and bacterial ripening Bonneville cheese, Munster cheese, Livaro cheese , Epovas cheese, Marois cheese

5. Chevre Cheese Goat and sheep cheese ripening methods: mold ripening and bacterial ripening Valen?ay cheese, Saint-Suchère cheese, Saint-Maurdoulin Cheese, Banon cheese

6. Semi-Hard Cheese semi-hard cheese ripening method: bacterially matured Gouda cheese, Maribo cheese, Samso cheese, Beaufort cheese, Bratney Roche cheese

7. Hard Cheese Hard cheese ripening method: Bacterial ripening of Parmigiano Reggiano cheese, Padano granular cheese, Mimorette cheese, Count cheese, Emmental cheese , Cheddar cheese, Edam cheese

8. Industrial Cheese processing/factory cheese

Ⅲ. What kind of "cheese" is mentioned daily

Westerners who are accustomed to eating cheese mostly eat it directly, or use vegetables, ham, nuts, fruits or bread to match cheese as a main dish.

Pairing it with red wine is the most classic way to eat cheese. We also pair different types of wine with different flavors of cheese to taste the taste of the cheese.

Some cheeses have a very strong and special smell, such as blue cheese, which Chinese people find difficult to stomach and accept. So what kind of cheeses do our taste buds accept and love most? What we accept most is fresh cheese that has a slightly lighter taste and a moderate texture. It is often called cheese and is distinguished from other cheeses by default.

Mozzarella cheese: Because this cheese can be made into long strips, this is the cheese we usually use when making pizza, as well as lasagna, baked rice, and macaroni. cheese.

Cheddar cheese: has a harder taste. It is paired with cured meats such as Sammy sausage and raw ham slices. It is mostly used to make sandwiches. It is a versatile cheese that can be used from pouring sauce to baking. Cheddar cheese from England is the most famous.

Cream cheese: It is an immature full-fat cheese with white color, fine texture and slightly sour taste. It is very suitable for making cheesecake. Cream cheese goes bad very easily after opening, so consume it as soon as possible.

IV. The power of cheese

Dairy products are the best choice for calcium supplementation. Cheese is the dairy product with the most calcium, and the calcium is easily absorbed. In terms of calcium content, 250 ml of milk = 200 ml of yogurt = 40 g of cheese.

Compared to butter, cream, cheese contains more protein and less fat. Cheese can enhance immunity, promote metabolism, and protect eyes and skin.

Cheese is rich in calcium, phosphorus, magnesium, sodium and other essential minerals for the human body. The lactic acid bacteria and their metabolites in cheese have certain health care effects on the human body. They are helpful in maintaining the stability and balance of normal flora in the human intestine and preventing constipation and diarrhea.

Ⅴ. Little knowledge The first time I learned about cheese was probably the large-hole cheese that Jerry liked in "Tom and Jerry". This cheese is called Emmental cheese, because it is a hard cheese that can be eaten as a nibble or used in cheese fondue. Firm cheeses are better paired with red wine, while softer cheeses are better paired with white wine. Pair richer cheeses with sweeter wines. Block cheese can be sliced ??or grated with a grater. Flake cheese, which may be sliced ??cheese or processed cheese. You can also buy cheese shreds/granules directly, eliminating the grating step. ?Cheese slices or cheese cubes purchased in the supermarket can be directly used to make sandwiches, rice cake hot pot, pasta and pizza, which is very convenient.

Cheese is so nutritious and tastes so delicious, it always makes me miss it.

I am not hungry, but my mouth is lonely. Please let cheese give me strength.

W. Copper said that the more knowledge, the more intoxicating it is. I said, yes.

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