First of all, let's make it clear that the hard one in the supermarket is not cheese, it's called cheese, and the China name of cheese or something can be pronounced almost the same.

Cheese is a Beijing snack. Baked with milk in a container, it is a bit like jelly, semi-solidified, and the original taste is sweet.

Common ones are Sanyuan Meiyuan.

Everyone calls cheese cheese, but it's a myth. Anyway, it confuses these two things.

Cheese is salty, but some of it will be sweet. But no matter how sweet it is, it is salty in nature.

First of all, it originated in western countries.

Cheese is eaten with bread or red wine. So it should be salty, or mainly salty.

Secondly, its making method determines that it is salty.

The traditional production method is to put milk or goat milk in a container and let it stand. After a long time, there will be lumps. Take them out and soak them in salt water. Finally, take them out and put them in a cool place for fermentation.

After a few months, it became the finished cheese. Different fermentation times have different tastes. The longer it takes, the stronger it tastes and the better it tastes.

In modern assembly line, salting water is omitted, but in the end, a layer of salt is pressed on the fermented cheese. After packing.