Cheese is divided into two kinds: raw cheese and cooked cheese.
The practice of raw cheese is to pour fresh milk into the tube, after stirring to extract the cream, the pure milk is placed in the heat, so that the fermentation. When the fresh milk has a sour flavor, it is then poured into a pot and boiled and simmered, and when the yogurt assumes the shape of tofu, it is scooped into gauze and squeezed to remove the water. Then, the milk residue is put into molds or wooden plates, or squeezed, and most of them put a few pieces of cheese in their traveling bags in case of any mishaps, ready to fill their hunger and quench their thirst.
Pressed into shape, or cut into squares with a knife, the raw cheese is made.
The way of making ripe cheese is slightly different from the way of making raw cheese. To make ripened cheese, the fresh milk left over from the rind, or fresh milk after the cream has been extracted, is left to ferment for a few days. When the yogurt curdles into a soft lump, then use gauze to strain off the excess water, put it into a pot and cook it slowly, and stir it while cooking, and when it is in the form of a paste, scoop it into the gauze, squeeze it to remove the water, and then put the milk residue into a mold or a wooden plate, or squeeze it into shape, or use a knife to cut it into different shapes. After the milk cooler is made, it is placed in the sun, or in a ventilated place, to harden into dryness.
Foreign cheeses are called cheeses and are usually categorized into processed and natural cheeses. Natural cheese (Cheese) is cow's milk, or goat's milk as raw materials, adding lactic acid bacteria and rennet enzymes after coagulation, filtering out water and then immersed in brine for three days, and then after four to six months of fermentation and become. Processed cheese is several types of natural cheese broken, heated to dissolve, and then cooled to solidify.