1707:
according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.âwith these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used is based on moisture content, which is then further discriminated by fat content and curing or ripening methods. Some attempts have been made to rationalise the classification of cheeseâa scheme was proposed by Pieter
Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content.
2314:
949:
51:
3469:" in a photograph-taking context (when the photographer wants the people to smile for the photo), which means "smile", dates from 1930 (the word was probably chosen because the "ee" encourages people to make a smile). The verb "cheese" was used as slang for "be quiet" in the early 19th century in Britain. The fictional "...notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s". The figurative expression "to make cheeses" is an 1830s phrase referring to schoolgirls who amuse themselves by "...wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese". In
2110:
1739:
1725:
2152:
1058:
3265:
1844:
1134:
2033:
2131:
3257:
3461:
thing", for example in the expression "he's the real cheez". The expression "big cheese" was attested in use in 1914 to mean an "important person"; this is likely from
American English. The expression "to cut a big cheese" was used to mean "to look important"; this figurative expression referred to the huge wheels of cheese displayed by cheese retailers as a publicity stunt. The phrase "cut the cheese" became an American slang term meaning to flatulate. The word "cheese" has had the meaning of "an ignorant, stupid person".
2194:
1907:
1970:
714:
2089:
1802:
1622:
1991:
1928:
1781:
2213:
6204:
1949:
1206:
1823:
1401:
1551:
2173:
2012:
279:
7243:
6682:
1886:
1299:
2068:
6187:
6170:
1760:
5961:
2054:
3452:, in which Ebenezer Scrooge attributes his visions of Jacob Marley to the cheese he ate. This belief can also be found in folklore that predates this story. The theory has been disproven multiple times, although night cheese may cause vivid dreams or otherwise disrupt sleep due to its high saturated fat content, according to studies by the British Cheese Board. Other studies indicate it may actually make people dream less.
1152:
40:
1170:
1865:
1188:
2433:) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium, though values for water-soluble vitamins and minerals can vary widely.
6153:
824:
6831:
2250:-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55 °C (131 °F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82 °C (180 °F). Acid-set cheeses, including
3437:, allowing odor and flavor molecules to resemble those in rotten foods. One author stated: "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to".
2216:
2220:
2219:
2215:
2214:
2221:
744:. Because animal skins and inflated internal organs have provided storage vessels for a range of foodstuffs since ancient times, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to
3460:
In the 19th century, "cheese" was used as a figurative way of saying "the proper thing"; this usage comes from Urdu cheez "a thing", from
Persian cheez, from Old Persian...ciĆĄ-ciy "something". The term "cheese" in this sense was "icked up by British in India by 1818 and used in the sense of "a big
1503:
compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidityâimportant because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than
1523:
Some hard cheeses are then heated to temperatures in the range of 35â55 °C (95â131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures
1093:
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese
2285:. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind.
3480:
The adjective "cheesy" can be used literally, to mean "like cheese". In the late 19th century, medical writers used the term "to describe morbid substances found in tumors, decaying flesh, etc." It has a figurative sense, meaning "cheap, inferior"; this use "... is attested from 1896, perhaps
2218:
1706:
There are many types of cheese, with around 500 different varieties recognized by the
International Dairy Federation, more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types
1663:
intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already present in the aging room; they are allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer
2222:
2223:
2238:
temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to
782:
Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it. Observation that the effect of making cheese in an animal stomach gave more solid and better-textured curds may have led to the deliberate addition of rennet. Early
1606:
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moistureâthe molds are designed to allow water to escapeâand unifies the curds into a single solid body.
1069:
Until its modern spread along with
European culture, cheese was nearly unheard of in east Asian cultures and in the pre-Columbian Americas and had only limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe, the Middle East, the
1519:
At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.
3445:
There is some support from studies that dairy products can help with insomnia. Scientists have debated how cheese might affect sleep. A folk belief that cheese eaten close to bedtime can cause nightmares may have arisen from the
Charles Dickens novella
3365:
laws respectively. Both faiths allow cheese made with vegetable-based rennet. Many less orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely and do not consider it to ever violate kosher law (see
3464:
Other figurative meanings involve the word "cheese" used as a verb. To "cheese" is recorded as meaning to "stop (what one is doing), run off", in 1812 (this was "thieves' slang"). To be "cheesed off" means to be annoyed. The expression
3221:". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss
927:
cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of
807:, a crumbly, flavorful Greek cheese. Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful
3481:
originally U.S. student slang". In the late 19th century in
British slang, "cheesy" meant "fine, showy"; this use is attested to in the 1850s. This may have been inverted to give a modern usage, where is a pejorative term.
1077:
The first factory for the industrial production of cheese opened in
Switzerland in 1815, but large-scale production first found real success in the United States. Credit usually goes to Jesse Williams, a dairy farmer from
1511:. The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.
2217:
795:
tomb murals, dating to about 2000 BCE. A 2018 scientific paper stated that the world's oldest cheese, dating to approximately 1200 BCE (3200 years before present), was found in ancient
Egyptian tombs.
1074:, and areas influenced by those cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide.
4626:
3379:
Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is not vegetarian. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus
864:
We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could
5651:
1640:) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and
2325:(or cheese course) may be served at the end of a meal before or following dessert, or replacing the last course. The British tradition is to have cheese after dessert, accompanied by sweet wines like
1507:
While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced
2329:. In France, cheese is consumed before dessert, with robust red wine. A cheeseboard typically has contrasting cheeses with accompaniments, such as crackers, biscuits, grapes, nuts, celery or
869:
When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers.
5716:
4099:
3181:, among others, recommend that cheese consumption be minimized, replaced in snacks and meals by plant foods, or restricted to low-fat cheeses to reduce caloric intake and blood levels of
4801:
2292:
and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them).
5951:
5277:
4457:
911:(77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near
4918:, p. 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.
3918:
McClure, Sarah B.; Magill, Clayton; Podrug, Emil; Moore, Andrew M. T.; Harper, Thomas K.; Culleton, Brendan J.; Kennett, Douglas J.; Freeman, Katherine H. (September 5, 2018).
1543:
Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese's texture in an interaction with its
5949:
4571:
6080:
3778:
3527:
6515:
5022:
4775:
4651:
2277:, with wine providing the acidity, is a good example of a smoothly melted cheese dish. Elastic stringiness is a quality that is sometimes enjoyed, in dishes including
2269:, melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or
5323:
4619:
140:
exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been
6520:
5635:
4985:
5950:
5543:
2401:
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and
2243:
before eating. If the cheese is further warmed, to 26â32 °C (79â90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid.
4076:
5509:
4550:
In the United States, the market for process cheese is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made.
1636:
are eaten on their ownâbut normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French,
4156:
5583:
5700:
5351:
5251:
4105:
5118:
3896:
3802:"The Interrelationships between Lactose Intolerance and the Modern Dairy Industry: Global Perspectives in Evolutional and Historical Backgrounds"
3283:
Although cheese is a vital source of nutrition in many regions of the world and it is extensively consumed in others, its use is not universal.
5079:
4797:
4680:
4286:
1279:, Iceland, Finland, Denmark and Germany were the highest consumers of cheese in 2014, averaging 25 kg (55 lb) per person per annum.
811:
and molds, giving aged cheeses their respective flavors. The earliest ever discovered preserved cheese was found in the
Taklamakan Desert in
56:
2109:
1632:
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyedâ
180:. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.
5053:
4212:
The production of cheese was mentioned for the first time in the first century by Roman historian Pliny the Elder, who called the cheese
3748:
3338:
from cow's milk. Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million
4732:
4508:
880:(c. 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. According to
5301:
5273:
4449:
5430:
3241:
6084:
3553:
2262:, have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.
1041:
may refer here not to the color, as many now think, but to being new or unaged). Variations on this sentiment were long repeated and
4045:
1547:. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.
6374:
1499:
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery
4563:
1452:
they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the
250:. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.
5605:
4843:
3770:
4400:
6402:
5012:
4015:
6740:
6060:
6035:
5710:
5645:
5218:
4946:
4769:
4755:
4726:
4655:
4372:
3718:
3667:
3588:
2193:
1101:
era, and factories have been the source of most cheese in America and Europe ever since. By 2012, cheese was one of the most
4952:
4249:
4199:
6336:
3495:
3417:
Even in cultures with long cheese traditions, consumers may perceive some cheeses that are especially pungent-smelling, or
1268:, depending on the amount of milk used; accordingly, it is generally lower than beef or lamb, but higher than other foods.
759:
The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now
5327:
4353:
David Jacoby, Byzantium, Latin Romania and the Mediterranean, St Edmundsbury Press, Bury St Edmunds, Suffolk, 1984, p. 522
2130:
6141:
6129:
3500:
1843:
191:; the addition of rennet completes the curdling. Vegetarian varieties of rennet are available; most are produced through
5884:
5909:
4384:
4380:
2032:
1738:
7223:
6967:
6573:
4915:
4831:
4597:
4543:
4338:
4243:
4193:
3977:
3859:
2151:
1583:, other English cheeses) the cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or
1382:
1363:
3473:"to cheese it" means to win a game by using a strategy that requires minimal skill and knowledge or that exploits a
6662:
6472:
6369:
6241:
4975:
1335:
1034:
890:
5673:
5532:
3346:
are sometimes misleadingly referred to in English as "Chinese cheese" because of their texture and strong flavor.
6354:
5114:
314:
2313:
1801:
1714:
have perhaps 400 each (a French proverb holds there is a different French cheese for every day of the year, and
50:
6379:
6349:
6003:
4068:
3614:
1822:
1724:
1320:
740:. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first
403:
5501:
1927:
1587:) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
1428:. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (
1342:
267:
6624:
5873:
Fast Asleep: Improve Brain Function, Lose Weight, Boost Your Mood, Reduce Stress, and Become a Better Sleeper
3872:
3470:
948:
17:
5140:
1710:
The British Cheese Board once claimed that Britain has approximately 700 distinct local cheeses; France and
6619:
5702:
Handbook of Food and Beverage Fermentation Technology: Food Science and Technology (Marcel Dekker), Vol 134
4877:
4423:
3202:
3170:
2465:
2157:
1485:
1029:
306:
4128:
2172:
6548:
6525:
6389:
5574:
5569:
5348:
4594:"Cheese production from cow milk in 2021, Crops/Regions/World list/Production Quantity/Year (pick lists)"
3201:
A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S.
2384:
1906:
1664:
constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as
5243:
1349:
6614:
6052:
5106:
4535:
4235:
3166:
1969:
1948:
756:âwith variationsâabout the discovery of cheese by an Arab trader who used this method of storing milk.
5164:"Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association"
2088:
6733:
6452:
5985:
4907:
4847:
1249:, with the United States accounting for 28% of the total, followed by Germany, France, Italy and the
5075:
2405:
cheeses can contain 36% fat and 7% protein. In general, cheese is a rich source (20% or more of the
6563:
6558:
6499:
4684:
4278:
2365:
2136:
1536:
1331:
1062:
857:
5454:"Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan"
3244:
has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the
2379:
A cheeseboard 70 feet (21 m) long was used to feature the variety of cheeses manufactured in
1990:
1780:
7282:
7272:
6553:
6543:
6494:
6489:
6467:
6437:
6432:
6407:
5247:
4310:
3920:"Fatty acid specific ÎŽ13C values reveal earliest Mediterranean cheese production 7,200 years ago"
3434:
3190:
3182:
3174:
2011:
1476:
1316:
1309:
906:
828:
511:
unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit
350:
121:
or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid
31:
5699:
Hui, Y.H.; Meunier-Goddik, Lisbeth; Josephsen, Jytte; Nip, Wai-Kit; Stanfield, Peggy S. (2004).
1602:) the curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
7287:
7184:
7148:
6692:
6457:
6422:
6417:
6311:
5045:
3740:
3522:
2289:
1885:
1471:
5076:"2011 Assembly Joint Resolution 89: commending Ralph Bruno, the creator of the cheesehead hat"
4712:
4500:
2307:
6699:
6589:
6477:
6447:
6427:
5298:
3512:
1759:
1555:
354:
5418:
2067:
1086:
fashion using the milk from neighboring farms; this made cheddar cheese one of the first US
7087:
6726:
6609:
6604:
6594:
6234:
5981:
5805:
4486:
4185:
3931:
3507:
3339:
2373:
3557:
1849:
1057:
8:
7277:
7040:
4980:
4761:
4718:
4037:
3659:
3264:
2301:
2115:
2038:
1681:
1625:
1071:
1046:
627:
5809:
4279:"The History Of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart"
3935:
7075:
6972:
6568:
6321:
5850:
5833:
5766:
5739:
5478:
5453:
5394:
5369:
5193:
4327:
3954:
3919:
3888:
3828:
3801:
3426:
3287:
2821:
2361:
1933:
1685:
1673:
1669:
953:
728:. There is no conclusive evidence indicating where cheesemaking originated, whether in
86:
6193:
5817:
5609:
5162:
Sacks, Frank M.; Lichtenstein, Alice H.; Wu, Jason H.Y.; et al. (June 15, 2017).
4851:
4216:, the 'cheese of the Helvetians', one of the tribes living in Switzerland at the time.
7113:
6442:
6115:
6056:
6031:
5999:
5880:
5854:
5793:
5771:
5706:
5641:
5483:
5399:
5185:
4942:
4911:
4827:
4765:
4722:
4539:
4397:
4368:
4334:
4239:
4189:
4148:
3959:
3892:
3855:
3833:
3663:
3636:
3532:
3448:
3272:
1864:
1715:
1573:) the curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
1405:
933:
768:
703:
631:
157:
44:
6344:
4129:"Bacteria in Two-millennia-old Cheese, and Related Epizoonoses in Roman Populations"
3222:
2053:
1954:
1718:
once asked "how can you govern a country in which there are 246 kinds of cheese?").
1356:
799:
The earliest cheeses were likely quite sour and salty, similar in texture to rustic
7206:
6932:
6397:
6306:
5842:
5813:
5761:
5751:
5473:
5465:
5389:
5381:
5309:
5175:
4480:
4140:
4007:
3949:
3939:
3880:
3823:
3813:
3626:
3422:
3256:
3205:
states that soft raw-milk cheeses can cause "serious infectious diseases including
2240:
2200:
1996:
1689:
1677:
1437:
1257:
608:
586:
251:
5211:
5197:
3710:
3580:
3368:
7267:
7153:
6910:
6900:
6865:
6855:
6803:
6706:
6686:
6647:
6599:
6462:
6412:
6364:
6266:
6258:
6227:
6046:
5966:
5355:
5305:
5180:
5163:
4936:
4404:
4307:
4229:
4179:
3944:
3517:
3406:
3331:
3226:
2251:
1912:
1701:
1616:
1508:
1489:
1013:
903:
902:. Cheese was an everyday food and cheesemaking a mature art in the Roman empire.
881:
835:
788:
597:
524:
384:
161:
153:
137:
5846:
3237:. There is a trend for cheeses to be pasteurized even when not required by law.
2341:
1870:
713:
545:"to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaĂŸjan "foam").
7228:
6885:
6860:
6484:
6281:
5868:
5831:
Oates, Caroline (2003). "Cheese gives you nightmares: Old hags and heartburn".
5049:
3490:
3430:
3343:
3298:, the Dairy Development Corporation commercially manufactures cheese made from
2541:
2503:
2353:
2337:
2246:
Above room temperatures, most hard cheeses melt. Rennet-curdled cheeses have a
2178:
1975:
1828:
1580:
1481:
1079:
1009:
1001:
800:
635:
365:
346:
291:
259:
5385:
3884:
3390:
and other dairy-avoiding vegetarians do not eat conventional cheese, but some
1621:
1245:
In 2021, world production of cheese from whole cow milk was 22.2 million
7261:
7246:
7194:
7143:
6937:
6875:
6316:
6276:
6014:
3418:
3373:
3214:
2437:
2426:
2282:
1665:
1660:
1561:
Other techniques influence a cheese's texture and flavor. Some examples are:
1493:
1139:
1087:
1083:
792:
741:
102:
78:
61:
815:, China, dating back as early as 1615 BCE (3600 years before present).
7174:
6952:
6947:
6927:
6905:
6763:
6642:
6359:
6301:
6296:
6286:
5901:
5775:
5756:
5487:
5403:
5189:
5017:
4418:
4152:
4144:
3963:
3837:
3640:
3631:
3391:
3382:
3372:). As cheese is a dairy food, under kosher rules it cannot be eaten in the
3362:
3323:
3218:
2402:
2235:
2059:
1633:
1599:
1595:
1530:
1525:
1466:
1460:
1433:
1288:
1098:
1017:
972:
964:
885:
733:
255:
197:
192:
169:
3985:
2336:
A cheeseboard typically contains four to six cheeses, for example: mature
1090:. Within decades, hundreds of such commercial dairy associations existed.
7128:
6957:
6922:
6895:
6890:
6870:
6793:
6778:
6652:
6326:
6291:
6271:
6159:
5969:
was created from a revision of this article dated 5 August 2006
5876:
4593:
3269:
3210:
3206:
3186:
3178:
2566:
2406:
2259:
1891:
1765:
1591:
1550:
1445:
1400:
1250:
1211:
1005:
737:
690:
334:
247:
235:
216:
188:
141:
7045:
5419:"Study on Composition of Nepalese Cheeses, Yak Milk and Yak Cheese Whey"
5141:"SELF Nutrition Data - Food Facts, Information & Calorie Calculator"
1730:
767:
molecules have been found. The earliest evidence of cheesemaking in the
278:
7158:
7138:
7133:
7108:
7070:
6998:
6962:
6850:
6820:
6810:
6768:
6657:
6210:
5677:
4620:"Carbon footprint of meat, egg, cheese and plant-based protein sources"
3466:
3319:
2522:
2418:
2388:
2369:
2017:
1653:
1645:
1576:
1566:
1454:
1323: in this section. Unsourced material may be challenged and removed.
1102:
985:
784:
764:
725:
718:
231:
223:
184:
110:
5740:"The Effects of Milk and Dairy Products on Sleep: A Systematic Review"
5469:
3818:
3070:
3068:
3066:
7189:
7060:
7028:
6880:
6798:
6788:
6783:
6110:
6081:"2003 Specialty Cheese Manual, Part II: Knowing the Family of Cheese"
5046:"Wisconsin Cheesemakers Just Created the World's Longest Cheeseboard"
3234:
2380:
2364:(medium-soft cow's milk); and a soft/medium-soft goat's cheese (e.g.
2357:
2349:
2326:
2073:
1807:
1786:
1641:
1570:
1021:
920:
873:
839:
569:, or "cheese shaped in a mold". It is from this word that the French
550:
177:
145:
82:
6176:
1298:
429:
388:
7213:
7123:
7033:
6942:
6815:
4899:
4654:. Canadian Dairy Information Centre. March 13, 2014. Archived from
3276:
3245:
3063:
2266:
2227:
1412:
A required step in cheesemaking is to separate the milk into solid
989:
968:
937:
899:
812:
772:
423:(Anglian) ... from West Germanic *kasjus (source also of Old Saxon
263:
239:
4181:
Global Cheesemaking Technology: Cheese Quality and Characteristics
3314:
which is a staple in most Bhutanese curries. The national dish of
915:, but did not keep long and had to be eaten fresh. Cheeses of the
912:
856:
making and storing sheep's and goats' milk cheese (translation by
445:
7218:
7201:
7018:
6917:
6845:
6667:
5744:
International Journal of Environmental Research and Public Health
3395:
3303:
3302:
milk and a hard cheese made from either cow or yak milk known as
3240:
Pregnant women may face an additional risk from cheese; the U.S.
3084:
2562:
2414:
2410:
2330:
2094:
1544:
1441:
1421:
1235:
1157:
924:
853:
848:
808:
776:
760:
227:
165:
94:
39:
5452:
Nair, Anooja; Choden, Dechen; Pradhan, Monika (April 21, 2022).
5148:
4873:
4177:
975:
418:
412:
339:
327:
319:
234:. Cheese is more compact and has a longer shelf life than milk.
164:. The yellow-to-red color of many cheeses is produced by adding
7092:
6993:
4450:"A Brief History of America's Appetite for Macaroni and Cheese"
4231:
The Cheese Handbook: Over 250 Varieties Described, with Recipes
3474:
3399:
3354:
3335:
3327:
3315:
3311:
3307:
3291:
3230:
2422:
2274:
2270:
2255:
1449:
1429:
1425:
1408:
cheese, the as-yet-undrained curd is broken by rotating mixers.
1276:
1175:
997:
993:
981:
895:
888:
came into being. Pliny the Elder also mentions in his writings
753:
729:
302:
203:
173:
149:
118:
90:
6126:â includes an extensive database of different types of cheese.
7179:
7055:
7050:
7008:
6988:
6135:
5698:
5416:
3387:
3358:
3350:
3295:
2430:
2278:
1711:
1649:
1261:
1246:
1193:
1097:
Factory-made cheese overtook traditional cheesemaking in the
1004:. Many cheeses popular today were first recorded in the late
843:
129:
and pressed into finished cheese. Some cheeses have aromatic
106:
5417:
Neupaney, D.; Kim, J.; Ishioroshi, M.; Samejima, K. (1997).
5368:
Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011).
4104:. Translated by Butler, Samuel. 9.216, 9.231. Archived from
3528:
List of microorganisms used in food and beverage preparation
7082:
7065:
7023:
7013:
6830:
6773:
6749:
4564:"Why is cheese the most shoplifted food item in the world?"
4428:
4398:"Straight Dope: How did the moon=green cheese myth start?".
4038:"World's Oldest Cheese Discovered in Ancient Egyptian Tomb"
2484:
2441:
2345:
1744:
1417:
1413:
1042:
929:
916:
884:, it had become a sophisticated enterprise by the time the
823:
804:
749:
745:
243:
212:
208:
130:
126:
122:
114:
98:
638:
and some Southern Italian dialects use words derived from
7118:
6219:
6123:
3800:
Silanikove, Nissim; Leitner, Gabriel; Merin, Uzi (2015).
3299:
2247:
1500:
620:
612:
512:
5533:"Mozzarella of the East (Cheese-making and Bai culture)"
5161:
4938:
On Food and Cooking: The Science and Lore of the Kitchen
3917:
6718:
4419:"Hubble Resolves Expiration Date For Green Cheese Moon"
3771:"7 Words That Will Expand Your Understanding of Cheese"
1260:
of a kilogram of cheese ranged from 6 to 12 kg of
980:, meaning "Cheese farm". In 1022, it is mentioned that
5274:"Heart-healthy diet: 8 steps to prevent heart disease"
3799:
4798:"Classification of cheese types using calcium and pH"
4757:
Cheese: chemistry, physics and microbiology, Volume 1
4227:
3248:
risk, which can cause miscarriage or harm the fetus.
936:. Of cheeses from overseas, Pliny preferred those of
549:
When the Romans began to make hard cheeses for their
534:
528:
518:
5738:
Komada, Yoko; Okajima, Isa; Kuwata, Tamotsu (2020).
5502:"How to Make Ema Datshi-the National Dish of Bhutan"
5367:
5107:"Nutrition facts for various cheeses per 100 g"
1484:
and carbon dioxide gas bubbles during aging, giving
1082:, New York, who in 1851 started making cheese in an
923:
were as remarkable for their variety then as now. A
717:
A piece of soft curd cheese, oven-baked to increase
6516:
European cheeses with protected geographical status
5737:
2183:
2162:
2141:
2120:
2099:
2078:
2043:
2022:
2001:
1980:
1959:
1938:
1917:
1896:
1875:
1854:
1833:
1812:
1791:
1770:
1749:
183:Most cheeses are acidified by bacteria, which turn
5217:. Association of UK Dietitians. December 1, 2018.
4967:
4326:
3615:"A 100-Year Review: Cheese production and quality"
2288:As its temperature continues to rise, cheese will
626:) are derived. Of the Romance languages, Spanish,
398:, which in turn is an early borrowing from Latin.
358:
5633:
5451:
5342:
5078:. Wisconsin State Legislature. January 19, 2012.
4417:Nemiroff, R.; Bonnell, J., eds. (April 1, 2006).
2317:Various cheeses on a cheeseboard served with wine
2306:"Cheese plate" redirects here. For dishware, see
7259:
6132:â why is one cheese type different from another?
5640:. Jones & Bartlett Publishers. p. 432.
5370:"PaneerâAn Indian soft cheese variant: a review"
4600:, Corporate Statistical Database (FAOSTAT). 2024
3357:from animals not slaughtered in accordance with
3330:, China, several ethnic minority groups produce
2258:, some whey cheeses and many varieties of fresh
678:
656:
5787:
5785:
5292:
4706:
4704:
4702:
4675:
4673:
4416:
1528:starter bacteria that survive this stepâeither
394:âall from the reconstructed West-Germanic form
5893:
5606:"Frequently Asked Questions about Halal Foods"
4753:
4710:
4329:Dictionary of Place-Names in the British Isles
664:
152:, the processing, and how long they have been
6734:
6235:
5324:"Australia lifts Roquefort cheese safety ban"
4529:
4385:Chapter with cheese timetable (Archived link)
3608:
3606:
671:
648:
590:
579:
477:
469:
133:on the rind, the outer layer, or throughout.
57:Still Life with Cheeses, Almonds and Pretzels
5782:
4699:
4670:
4266:mentioned by Columella was probably a Sbrinz
4008:"Cheese discovered in Ancient Egypt tomb-GB"
3342:a year). Certain kinds of Chinese preserved
771:dates back to 5200 BCE, on the coast of the
601:
571:
437:
377:
305:is derived. The earliest source is from the
5007:
5005:
5003:
4652:"Cheese Consumption â Kilograms per Capita"
4178:Papademas, Photis; Bintsis, Thomas (2017).
3165:National health organizations, such as the
752:by the rennet from the stomach. There is a
640:
563:
555:
553:' supplies, a new word started to be used:
540:
493:
485:
461:
453:
369:
295:
222:Cheese is valued for its portability, long
6741:
6727:
6242:
6228:
6072:The ... Guide to Cheese and Cheese Cookery
6015:"Is It Bad to Eat Cheese With Mold On It?"
5899:
5629:
5627:
3870:
3603:
3551:
3433:because they are processed using molds or
2352:(soft: cow's milk); a blue cheese such as
852:(8th century BCE) describes the monstrous
818:
5765:
5755:
5477:
5393:
5179:
5043:
3953:
3943:
3873:"Art of cheese-making is 7,500 years old"
3827:
3817:
3705:
3703:
3701:
3699:
3630:
3455:
3353:and Judaism must avoid cheeses made with
3160:
2824:content of common cheeses, DV% per 100 g
1659:Some cheeses have additional bacteria or
1383:Learn how and when to remove this message
242:, last longer than soft cheeses, such as
207:thistles. For a few cheeses, the milk is
5977:, and does not reflect subsequent edits.
5960:
5299:FDA Warns About Soft Cheese Health Risk"
5000:
4930:
4928:
4926:
4924:
3697:
3695:
3693:
3691:
3689:
3687:
3685:
3683:
3681:
3679:
3349:Strict followers of the dietary laws of
3263:
3255:
2312:
2211:
1620:
1549:
1399:
1056:
947:
822:
724:Cheese is an ancient food whose origins
712:
277:
49:
38:
5791:
5624:
5608:. Toronto Public Health. Archived from
5586:from the original on September 23, 2005
5567:
5361:
5326:. ap-foodtechnology.com. Archived from
5155:
4586:
4561:
4126:
3871:Subbaraman, Nidhi (December 12, 2012).
3653:
3612:
3286:Among the few cheeses in Southeast and
2396:
1504:harder, larger, longer-aged varieties.
97:and fat from milk (usually the milk of
14:
7260:
5867:
5792:Extance, Andy (December 16â19, 2015).
5530:
5374:Journal of Food Science and Technology
5321:
5315:
4973:
4460:from the original on December 17, 2022
4252:from the original on February 17, 2023
4202:from the original on February 17, 2023
4079:from the original on December 11, 2020
4066:
3579:Jones, G. Stephen (January 29, 2013).
3429:, as unpalatable. Such cheeses are an
1420:. Usually this is done by acidifying (
763:, Poland, where strainers coated with
201:, but others have been extracted from
168:. Other added ingredients may include
113:). During production, milk is usually
6722:
6223:
5993:
5830:
5719:from the original on October 28, 2021
5654:from the original on October 28, 2021
5549:from the original on December 2, 2017
5224:from the original on February 1, 2012
5101:
5099:
5097:
4988:from the original on October 11, 2018
4955:from the original on October 28, 2021
4934:
4921:
4904:The Columbia Dictionary of Quotations
4735:from the original on November 7, 2020
4562:Barkham, Patrick (January 10, 2012).
4511:from the original on January 12, 2012
4362:
3899:from the original on January 11, 2013
3781:from the original on October 26, 2023
3751:from the original on October 26, 2023
3676:
3578:
3251:
2207:
1024:in 1791 show post-Middle Ages dates.
349:). Similar words are shared by other
6142:
6013:Buckingham, Cheyenne (May 1, 2019).
5996:Paxton & Whitfield's Fine Cheese
5512:from the original on August 25, 2017
5433:from the original on August 25, 2017
5322:Mercer, Chris (September 23, 2005).
5266:
4826:, Lansdowne Press/Quarto Marketing,
4644:
4478:
4365:Cheesemaking in Scotland â A History
4324:
4318:
4048:from the original on August 22, 2018
4018:from the original on August 19, 2018
3496:Dairy industry in the United Kingdom
3405:Collecting cheese labels is called "
3260:A cheese merchant in a French market
1321:adding citations to reliable sources
1292:
943:
226:, and high content of fat, protein,
5254:from the original on April 24, 2015
5236:
5204:
5113:. Conde Nast; republished from the
5044:Olshansky, Clara (March 16, 2018).
4574:from the original on April 10, 2022
4067:Watson, Traci (February 25, 2014).
3741:"7 Deliciously Cheesy Cheese Words"
3501:Dairy industry in the United States
1440:are employed instead which convert
1105:items from supermarkets worldwide.
407:states that "cheese" derives from:
125:are then separated from the liquid
24:
5947:
5928:
5280:from the original on July 27, 2019
5094:
4974:Xanthe, Clay (November 18, 2006).
4804:from the original on July 23, 2011
4778:from the original on June 10, 2021
4632:from the original on July 18, 2022
4367:. The Scottish Dairy Association.
3854:, (1986) Oxford University Press,
3721:from the original on April 4, 2017
3591:from the original on June 24, 2012
3581:"Conversation with a Cheesemonger"
3440:
3412:
3392:vegetable-based cheese substitutes
2308:Plate (dishware) § Side plate
2201:SauermilchkÀse (sour milk cheeses)
1514:
1035:the moon is made of a green cheese
517:"buttermilk;" Old Church Slavonic
317:, become sour". That gave rise to
25:
7299:
7224:Milk quotas in the United Kingdom
6574:The Great British Cheese Festival
6100:
5912:from the original on July 8, 2017
5121:from the original on June 4, 2016
5082:from the original on May 26, 2018
5056:from the original on May 25, 2018
5025:from the original on June 9, 2016
5013:"How to eat: cheese and biscuits"
4880:from the original on May 12, 2019
4598:Food and Agriculture Organization
4325:Room, Adrian (1988). "Chiswick".
4159:from the original on June 7, 2021
4097:
3310:produces a similar cheese called
3196:
1061:Cheese display in grocery store,
258:of plastic bags with mixtures of
7242:
7241:
6829:
6681:
6680:
6663:The Moon is made of green cheese
6202:
6185:
6168:
6151:
6074:. London: The Cookery Book Club.
5959:
5676:. Virtualroom.de. Archived from
5276:. Mayo Clinic. January 9, 2019.
4902:, October 1, 1962, according to
4289:from the original on May 8, 2019
3326:milk cheese and hot peppers. In
2230:, lit on fire, served in Chicago
2192:
2171:
2150:
2129:
2108:
2087:
2066:
2052:
2031:
2010:
1989:
1968:
1947:
1926:
1905:
1884:
1863:
1842:
1821:
1800:
1779:
1758:
1737:
1723:
1554:Cheese factory in Zaanstad, the
1404:During industrial production of
1297:
1253:as secondary producers (table).
1204:
1186:
1168:
1150:
1132:
688:is occasionally employed, as in
270:of cheeses in the 21st century.
81:produced in a range of flavors,
5861:
5824:
5731:
5692:
5666:
5598:
5561:
5524:
5494:
5445:
5410:
5212:"Food Fact Sheet - Cholesterol"
5133:
5115:USDA National Nutrient Database
5068:
5037:
4892:
4866:
4836:
4816:
4790:
4747:
4612:
4555:
4523:
4493:
4472:
4442:
4410:
4390:
4356:
4347:
4301:
4271:
4221:
4171:
4120:
4091:
4060:
4030:
4000:
3970:
3911:
3864:
3322:, is made from homemade yak or
1308:needs additional citations for
5705:. CRC Press. pp. 392â93.
5358:. Retrieved February 28, 2006.
4876:. British Cheese Board. 2007.
4714:Fundamentals of cheese science
4228:Layton, Thomas Arthur (1973).
4127:Capasso, L. (August 1, 2002).
3850:Jenny Ridgwell, Judy Ridgway,
3844:
3793:
3763:
3733:
3647:
3572:
3545:
3294:, a fresh acid-set cheese. In
3056:
2295:
1474:starter cultures also include
1271:
842:with the discovery of cheese.
694:, to mean "shaped in a mold".
505:Online Etymological Dictionary
404:Online Etymological Dictionary
13:
1:
5818:10.1016/S0262-4079(15)31866-2
5531:Allen, Barry; Allen, Silvia.
5312:. Retrieved October 15, 2005.
4683:. GMO Compass. Archived from
4407:. Retrieved October 15, 2005.
3552:Fankhauser, David B. (2007).
3538:
1448:. The same bacteria (and the
1282:
1108:
1052:
960:
898:-like cheese produced by the
301:, from which the modern word
65:
5998:. Exeter: Webb & Bower.
5458:Food Science & Nutrition
5181:10.1161/CIR.0000000000000510
4424:Astronomy Picture of the Day
3945:10.1371/journal.pone.0202807
3203:Food and Drug Administration
3171:Association of UK Dietitians
3074:Nutrient data from SELF.com.
2344:(hard: cow's milk cheeses);
1049:spoof announcement in 2006.
1030:The Proverbs of John Heywood
507:states that the word is of:
467:"cheese" (source of Italian
273:
254:of block-shaped cheeses and
7:
6549:International Cheese Awards
6111:The Complete Book of Cheese
6030:. Sydney: Lansdowne Press.
5847:10.1080/0015587032000104220
5575:Far Eastern Economic Review
3715:Online Etymology Dictionary
3484:
3421:-bearing varieties such as
3402:) are used as substitutes.
3242:Centers for Disease Control
2565:content of common cheeses,
1610:
1395:
1045:exploited this myth for an
956:Casanatensis (14th century)
10:
7304:
6249:
6053:Workman Publishing Company
6028:The Pocket Guide to Cheese
5634:Mauseth, James D. (2012).
5354:February 24, 2006, at the
4844:"Classification of Cheese"
4824:The Pocket Guide to Cheese
4236:Courier Dover Publications
3656:Cassell's Latin Dictionary
3554:"Fankhauser's Cheese Page"
3167:American Heart Association
2305:
2299:
1699:
1614:
1286:
1008:or after. Cheeses such as
708:
701:
697:
148:content, the bacteria and
117:and either the enzymes of
43:A platter with cheese and
29:
7237:
7167:
7101:
6981:
6838:
6827:
6756:
6676:
6635:
6582:
6536:
6508:
6388:
6335:
6257:
5568:Buckman, Rebecca (2003).
5506:Inspiria Knowledge Campus
5386:10.1007/s13197-011-0567-x
5304:January 22, 2013, at the
4908:Columbia University Press
4874:"British Cheese homepage"
4848:Michigan State University
4800:. www.dairyscience.info.
4505:traditionalfrenchfood.com
4381:Full text (Archived link)
4285:. Lifestyle Direct, Inc.
3885:10.1038/nature.2012.12020
3017:
2979:
2941:
2903:
2865:
2777:
2736:
2695:
2654:
2613:
2540:
2521:
2502:
2483:
2464:
2391:" hat as a state symbol.
1232:
1116:Cheese production â 2021
1115:
266:are used for storage and
27:Curdled milk food product
6748:
6564:National Cheese Exchange
6559:Mountain Cheese Olympics
6130:Classification of cheese
6079:Mellgren, James (2003).
6045:Jenkins, Steven (1996).
6026:Ensrud, Barbara (1981).
5380:(5). Springer: 821â831.
5244:"Eat less saturated fat"
3658:(5th ed.). London:
3619:Journal of Dairy Science
3477:or flaw in game design.
3435:microbiological cultures
2366:Sainte-Maure de Touraine
2360:(medium: ewe's milk) or
2137:Sainte-Maure de Touraine
1695:
1063:Cambridge, Massachusetts
726:predate recorded history
6554:Lucerne Cheese Festival
6544:American Cheese Society
6070:Layton, T. A. (1971) .
5349:Listeria and Pregnancy.
5248:National Health Service
5117:, version SR-21. 2014.
4822:Barbara Ensrud (1981).
4754:Patrick F. Fox (1999).
4711:Patrick F. Fox (2000).
4363:Smith, John H. (1995).
3654:Simpson, D. P. (1979).
3191:cardiovascular diseases
3175:National Health Service
1834:United Kingdom, England
1672:, blue cheeses such as
1477:Propionibacter shermani
976:
819:Ancient Greece and Rome
684:for example). The word
679:
513:
446:
430:
419:
413:
389:
351:West Germanic languages
340:
328:
320:
282:Hard cheeses in Germany
32:Cheese (disambiguation)
7185:Fidel Castro and dairy
7149:Plastic milk container
6403:Bosnia and Herzogovina
5994:Black, Maggie (1989).
5955:
5935:Listen to this article
5757:10.3390/ijerph17249440
5145:nutritiondata.self.com
4935:McGee, Harold (2004).
4530:McGee, Harold (2004).
4479:Thom, Charles (1918).
4145:10.1053/jinf.2002.0996
3632:10.3168/jds.2017-12979
3613:Johnson, M.E. (2017).
3523:List of dairy products
3456:Figurative expressions
3280:
3261:
3161:Cardiovascular disease
2318:
2231:
1644:into a complex mix of
1629:
1558:
1524:are usually made with
1424:) the milk and adding
1409:
1066:
1000:, provided cheese for
957:
932:'s similar cheeses by
871:
831:
827:Cheese in a market in
721:
672:
665:
657:
649:
641:
621:
613:
602:
591:
580:
572:
564:
556:
547:
541:
539:"to turn sour;" Czech
535:
529:
519:
501:
494:
486:
478:
470:
462:
454:
438:
378:
370:
359:
296:
283:
71:
47:
6625:Water buffalo cheeses
5954:
5570:"Let Them Eat Cheese"
5508:. February 26, 2015.
4403:May 13, 2008, at the
4186:John Wiley & Sons
4108:on September 27, 2020
4069:"Oldest Cheese Found"
3852:Food around the World
3585:The Reluctant Gourmet
3560:on September 25, 2007
3513:List of cheese dishes
3374:same meal as any meat
3267:
3259:
2316:
2226:
1624:
1553:
1403:
1238:of the United Nations
1060:
996:mountains, in modern
951:
862:
826:
716:
509:
409:
281:
53:
42:
6620:Stretch-curd cheeses
6509:Special designations
5986:More spoken articles
5902:"Article to Cheesed"
5804:(3052â3053): 69â70.
5612:on November 24, 2005
4976:"Finishing in style"
4854:on November 24, 2011
4534:(Revised ed.).
4454:Smithsonian Magazine
4396:Cecil Adams (1999).
4133:Journal of Infection
3508:Dutch cheese markets
2397:Nutrition and health
2374:Crottin de Chavignol
2356:(hard: cow's milk),
1317:improve this article
156:. Herbs, spices, or
89:of the milk protein
30:For other uses, see
6019:Eat This, Not That!
5810:2015NewSc.228...69E
5151:on January 1, 2018.
4981:The Daily Telegraph
4658:on January 14, 2016
4532:On Food and Cooking
4501:"History of Cheese"
4014:. August 18, 2018.
3978:"History of Cheese"
3936:2018PLoSO..1302807M
3288:East Asian cuisines
2825:
2570:
2445:
2440:in common cheeses,
2302:Cheese and crackers
2265:Some cheeses, like
2116:Rigotte de Condrieu
2039:Parmigiano-Reggiano
1808:Chabichou du Poitou
1686:rind-washed cheeses
1628:in a modern factory
1626:Parmigiano-Reggiano
1492:its holes (called "
1094:could be produced.
1072:Indian subcontinent
577:, standard Italian
307:proto-Indo-European
215:such as vinegar or
6615:Sheep milk cheeses
6569:Swiss Cheese Union
5956:
4482:The Book of Cheese
3369:Cheese and kashrut
3281:
3262:
3252:Cultural attitudes
2820:
2561:
2436:
2319:
2232:
2208:Cooking and eating
1850:CĆur de NeufchĂątel
1630:
1559:
1410:
1125:millions of tonnes
1067:
958:
954:Tacuinum sanitatis
832:
791:has been found in
722:
427:, Old High German
313:, which means "to
284:
248:goat's milk cheese
72:
48:
7255:
7254:
7114:Glass milk bottle
6716:
6715:
6610:Goat milk cheeses
6116:Project Gutenberg
6062:978-0-89480-762-6
6037:978-0-7018-1483-0
5952:
5712:978-0-8247-5122-7
5647:978-0-7637-8550-5
5637:Plants and People
5470:10.1002/fsn3.2715
5111:Nutritiondata.com
5021:. June 27, 2012.
4948:978-0-684-80001-1
4771:978-0-8342-1338-8
4728:978-0-8342-1260-2
4687:on March 26, 2015
4374:978-0-9525323-0-9
4315:, chapter XI, 97.
4264:caseus helveticus
4214:Caseus Helveticus
3819:10.3390/nu7095340
3669:978-0-304-52257-6
3625:(12): 9952â9965.
3533:Sheep milk cheese
3449:A Christmas Carol
3233:, and for French
3158:
3157:
3055:
3054:
2818:
2817:
2559:
2558:
2429:. A 28-gram (one
2385:state legislature
2224:
1716:Charles de Gaulle
1480:, which produces
1436:). More commonly
1393:
1392:
1385:
1367:
1243:
1242:
1239:
1126:
988:) shepherds from
967:in England named
944:Post-Roman Europe
891:Caseus Helveticus
704:History of cheese
268:mass distribution
16:(Redirected from
7295:
7245:
7244:
6833:
6743:
6736:
6729:
6720:
6719:
6687:Category: Cheese
6684:
6683:
6244:
6237:
6230:
6221:
6220:
6215:
6207:
6206:
6205:
6198:
6190:
6189:
6188:
6181:
6173:
6172:
6171:
6164:
6156:
6155:
6154:
6144:
6118:
6096:
6094:
6092:
6087:on June 24, 2003
6083:. Archived from
6075:
6066:
6041:
6022:
6009:
5976:
5974:
5963:
5962:
5953:
5943:
5941:
5936:
5922:
5921:
5919:
5917:
5900:dictionary.com.
5897:
5891:
5890:
5865:
5859:
5858:
5828:
5822:
5821:
5794:"Brie encounter"
5789:
5780:
5779:
5769:
5759:
5735:
5729:
5728:
5726:
5724:
5696:
5690:
5689:
5687:
5685:
5680:on April 4, 2009
5670:
5664:
5663:
5661:
5659:
5631:
5622:
5621:
5619:
5617:
5602:
5596:
5595:
5593:
5591:
5565:
5559:
5558:
5556:
5554:
5548:
5537:
5528:
5522:
5521:
5519:
5517:
5498:
5492:
5491:
5481:
5464:(5): 1385â1390.
5449:
5443:
5442:
5440:
5438:
5414:
5408:
5407:
5397:
5365:
5359:
5346:
5340:
5339:
5337:
5335:
5330:on June 27, 2006
5319:
5313:
5310:Consumer Affairs
5296:
5290:
5289:
5287:
5285:
5270:
5264:
5263:
5261:
5259:
5250:. June 1, 2017.
5240:
5234:
5233:
5231:
5229:
5223:
5216:
5208:
5202:
5201:
5183:
5159:
5153:
5152:
5147:. Archived from
5137:
5131:
5130:
5128:
5126:
5103:
5092:
5091:
5089:
5087:
5072:
5066:
5065:
5063:
5061:
5041:
5035:
5034:
5032:
5030:
5009:
4998:
4997:
4995:
4993:
4971:
4965:
4964:
4962:
4960:
4932:
4919:
4896:
4890:
4889:
4887:
4885:
4870:
4864:
4863:
4861:
4859:
4850:. Archived from
4840:
4834:
4820:
4814:
4813:
4811:
4809:
4794:
4788:
4787:
4785:
4783:
4751:
4745:
4744:
4742:
4740:
4708:
4697:
4696:
4694:
4692:
4677:
4668:
4667:
4665:
4663:
4648:
4642:
4641:
4639:
4637:
4631:
4624:
4616:
4610:
4609:
4607:
4605:
4590:
4584:
4583:
4581:
4579:
4559:
4553:
4552:
4527:
4521:
4520:
4518:
4516:
4497:
4491:
4490:
4476:
4470:
4469:
4467:
4465:
4446:
4440:
4439:
4437:
4435:
4414:
4408:
4394:
4388:
4378:
4360:
4354:
4351:
4345:
4344:
4332:
4322:
4316:
4305:
4299:
4298:
4296:
4294:
4275:
4269:
4268:
4259:
4257:
4225:
4219:
4218:
4209:
4207:
4175:
4169:
4168:
4166:
4164:
4124:
4118:
4117:
4115:
4113:
4095:
4089:
4088:
4086:
4084:
4064:
4058:
4057:
4055:
4053:
4034:
4028:
4027:
4025:
4023:
4004:
3998:
3997:
3995:
3993:
3988:on July 21, 2017
3984:. Archived from
3974:
3968:
3967:
3957:
3947:
3915:
3909:
3908:
3906:
3904:
3868:
3862:
3848:
3842:
3841:
3831:
3821:
3812:(9): 7312â7331.
3797:
3791:
3790:
3788:
3786:
3767:
3761:
3760:
3758:
3756:
3737:
3731:
3730:
3728:
3726:
3707:
3674:
3673:
3651:
3645:
3644:
3634:
3610:
3601:
3600:
3598:
3596:
3576:
3570:
3569:
3567:
3565:
3556:. Archived from
3549:
3471:video game slang
3150:
3072:
3057:
2826:
2819:
2571:
2560:
2446:
2435:
2241:room temperature
2225:
2196:
2187:
2185:
2175:
2166:
2164:
2154:
2145:
2143:
2133:
2124:
2122:
2112:
2103:
2101:
2091:
2082:
2080:
2070:
2056:
2047:
2045:
2035:
2026:
2024:
2014:
2005:
2003:
1993:
1984:
1982:
1972:
1963:
1961:
1951:
1942:
1940:
1930:
1921:
1919:
1909:
1900:
1898:
1888:
1879:
1877:
1867:
1858:
1856:
1846:
1837:
1835:
1825:
1816:
1814:
1804:
1795:
1793:
1783:
1774:
1772:
1762:
1753:
1751:
1741:
1727:
1438:starter bacteria
1388:
1381:
1377:
1374:
1368:
1366:
1325:
1301:
1293:
1258:carbon footprint
1256:As of 2021, the
1233:
1210:
1208:
1207:
1192:
1190:
1189:
1174:
1172:
1171:
1156:
1154:
1153:
1138:
1136:
1135:
1124:
1113:
1112:
1088:industrial foods
1047:April Fools' Day
979:
962:
682:
675:
668:
660:
652:
644:
624:
616:
605:
594:
583:
575:
567:
559:
544:
538:
532:
522:
516:
497:
489:
481:
473:
465:
457:
449:
441:
433:
422:
416:
392:
381:
373:
362:
343:
331:
323:
299:
252:Vacuum packaging
162:flavoring agents
136:Over a thousand
70:
67:
54:Cheeses in art:
21:
7303:
7302:
7298:
7297:
7296:
7294:
7293:
7292:
7258:
7257:
7256:
7251:
7233:
7163:
7154:Square milk jug
7097:
6977:
6834:
6825:
6752:
6747:
6717:
6712:
6707:List of cheeses
6672:
6648:Cheese ripening
6631:
6578:
6532:
6504:
6384:
6331:
6253:
6248:
6218:
6214:from Wikivoyage
6208:
6203:
6201:
6191:
6186:
6184:
6174:
6169:
6167:
6157:
6152:
6150:
6147:
6143:sister projects
6140:at Knowledge's
6108:
6103:
6090:
6088:
6078:
6069:
6063:
6044:
6038:
6025:
6012:
6006:
5990:
5989:
5978:
5972:
5970:
5967:This audio file
5964:
5957:
5948:
5945:
5939:
5938:
5934:
5931:
5929:Further reading
5926:
5925:
5915:
5913:
5898:
5894:
5887:
5869:Mosley, Michael
5866:
5862:
5829:
5825:
5790:
5783:
5736:
5732:
5722:
5720:
5713:
5697:
5693:
5683:
5681:
5672:
5671:
5667:
5657:
5655:
5648:
5632:
5625:
5615:
5613:
5604:
5603:
5599:
5589:
5587:
5566:
5562:
5552:
5550:
5546:
5535:
5529:
5525:
5515:
5513:
5500:
5499:
5495:
5450:
5446:
5436:
5434:
5415:
5411:
5366:
5362:
5356:Wayback Machine
5347:
5343:
5333:
5331:
5320:
5316:
5306:Wayback Machine
5297:
5293:
5283:
5281:
5272:
5271:
5267:
5257:
5255:
5242:
5241:
5237:
5227:
5225:
5221:
5214:
5210:
5209:
5205:
5160:
5156:
5139:
5138:
5134:
5124:
5122:
5105:
5104:
5095:
5085:
5083:
5074:
5073:
5069:
5059:
5057:
5050:Food & Wine
5042:
5038:
5028:
5026:
5011:
5010:
5001:
4991:
4989:
4972:
4968:
4958:
4956:
4949:
4933:
4922:
4897:
4893:
4883:
4881:
4872:
4871:
4867:
4857:
4855:
4842:
4841:
4837:
4821:
4817:
4807:
4805:
4796:
4795:
4791:
4781:
4779:
4772:
4752:
4748:
4738:
4736:
4729:
4721:. p. 388.
4709:
4700:
4690:
4688:
4679:
4678:
4671:
4661:
4659:
4650:
4649:
4645:
4635:
4633:
4629:
4622:
4618:
4617:
4613:
4603:
4601:
4592:
4591:
4587:
4577:
4575:
4560:
4556:
4546:
4528:
4524:
4514:
4512:
4499:
4498:
4494:
4477:
4473:
4463:
4461:
4448:
4447:
4443:
4433:
4431:
4415:
4411:
4405:Wayback Machine
4395:
4391:
4375:
4361:
4357:
4352:
4348:
4341:
4323:
4319:
4312:Natural History
4308:Pliny the Elder
4306:
4302:
4292:
4290:
4277:
4276:
4272:
4255:
4253:
4246:
4238:. p. 130.
4226:
4222:
4205:
4203:
4196:
4188:. p. 190.
4176:
4172:
4162:
4160:
4125:
4121:
4111:
4109:
4096:
4092:
4082:
4080:
4065:
4061:
4051:
4049:
4036:
4035:
4031:
4021:
4019:
4006:
4005:
4001:
3991:
3989:
3976:
3975:
3971:
3930:(9): e0202807.
3916:
3912:
3902:
3900:
3869:
3865:
3849:
3845:
3798:
3794:
3784:
3782:
3775:Merriam-Webster
3769:
3768:
3764:
3754:
3752:
3745:Merriam-Webster
3739:
3738:
3734:
3724:
3722:
3709:
3708:
3677:
3670:
3662:. p. 883.
3652:
3648:
3611:
3604:
3594:
3592:
3577:
3573:
3563:
3561:
3550:
3546:
3541:
3518:List of cheeses
3487:
3458:
3443:
3441:Effect on sleep
3415:
3413:Odorous cheeses
3407:tyrosemiophilia
3254:
3199:
3163:
3154:
3153:
3149:
3076:Abbreviations:
3075:
3073:
3064:
2399:
2362:Bleu d'Auvergne
2311:
2304:
2298:
2212:
2210:
2203:
2197:
2188:
2181:
2176:
2167:
2160:
2155:
2146:
2139:
2134:
2125:
2118:
2113:
2104:
2097:
2092:
2083:
2076:
2071:
2062:
2057:
2048:
2041:
2036:
2027:
2020:
2015:
2006:
1999:
1994:
1985:
1978:
1973:
1964:
1957:
1952:
1943:
1936:
1934:Fourme d'Ambert
1931:
1922:
1915:
1910:
1901:
1894:
1889:
1880:
1873:
1868:
1859:
1852:
1847:
1838:
1831:
1826:
1817:
1810:
1805:
1796:
1789:
1784:
1775:
1768:
1763:
1754:
1747:
1742:
1733:
1728:
1704:
1702:Types of cheese
1698:
1619:
1617:Cheese ripening
1613:
1517:
1515:Curd processing
1398:
1389:
1378:
1372:
1369:
1326:
1324:
1314:
1302:
1291:
1285:
1274:
1265:
1205:
1203:
1187:
1185:
1169:
1167:
1151:
1149:
1133:
1131:
1111:
1065:, United States
1055:
946:
940:in Asia Minor.
908:Natural History
882:Pliny the Elder
866:
836:Greek mythology
821:
789:Egyptian cheese
711:
706:
700:
565:caseus formatus
525:fermented drink
443:, Middle Dutch
385:Old High German
276:
160:may be used as
138:types of cheese
93:. It comprises
85:, and forms by
68:
35:
28:
23:
22:
15:
12:
11:
5:
7301:
7291:
7290:
7285:
7283:Dairy products
7280:
7275:
7273:Ancient dishes
7270:
7253:
7252:
7250:
7249:
7238:
7235:
7234:
7232:
7231:
7229:World Milk Day
7226:
7221:
7216:
7211:
7210:
7209:
7199:
7198:
7197:
7187:
7182:
7177:
7171:
7169:
7165:
7164:
7162:
7161:
7156:
7151:
7146:
7141:
7136:
7131:
7126:
7121:
7116:
7111:
7105:
7103:
7099:
7098:
7096:
7095:
7090:
7085:
7080:
7079:
7078:
7068:
7063:
7058:
7053:
7048:
7043:
7038:
7037:
7036:
7026:
7021:
7016:
7011:
7006:
7001:
6996:
6991:
6985:
6983:
6979:
6978:
6976:
6975:
6970:
6965:
6960:
6955:
6950:
6945:
6940:
6935:
6930:
6925:
6920:
6915:
6914:
6913:
6908:
6903:
6898:
6893:
6888:
6883:
6873:
6868:
6863:
6858:
6853:
6848:
6842:
6840:
6836:
6835:
6828:
6826:
6824:
6823:
6818:
6813:
6808:
6807:
6806:
6801:
6791:
6786:
6781:
6776:
6771:
6766:
6760:
6758:
6754:
6753:
6746:
6745:
6738:
6731:
6723:
6714:
6713:
6711:
6710:
6703:
6696:
6689:
6677:
6674:
6673:
6671:
6670:
6665:
6660:
6655:
6650:
6645:
6639:
6637:
6633:
6632:
6630:
6629:
6628:
6627:
6622:
6617:
6612:
6607:
6597:
6592:
6586:
6584:
6580:
6579:
6577:
6576:
6571:
6566:
6561:
6556:
6551:
6546:
6540:
6538:
6534:
6533:
6531:
6530:
6529:
6528:
6523:
6512:
6510:
6506:
6505:
6503:
6502:
6497:
6495:United Kingdom
6492:
6487:
6482:
6481:
6480:
6470:
6465:
6460:
6455:
6450:
6445:
6440:
6435:
6430:
6425:
6420:
6415:
6410:
6405:
6400:
6394:
6392:
6386:
6385:
6383:
6382:
6377:
6372:
6367:
6362:
6357:
6352:
6347:
6341:
6339:
6333:
6332:
6330:
6329:
6324:
6319:
6314:
6309:
6304:
6299:
6294:
6289:
6284:
6279:
6274:
6269:
6263:
6261:
6255:
6254:
6247:
6246:
6239:
6232:
6224:
6217:
6216:
6199:
6197:from Wikibooks
6182:
6180:from Wikiquote
6165:
6136:
6134:
6133:
6127:
6120:
6119:
6106:
6102:
6101:External links
6099:
6098:
6097:
6076:
6067:
6061:
6042:
6036:
6023:
6010:
6004:
5979:
5965:
5958:
5946:
5933:
5932:
5930:
5927:
5924:
5923:
5906:dictionary.com
5892:
5886:978-1982106928
5885:
5860:
5841:(2): 205â225.
5823:
5781:
5730:
5711:
5691:
5674:"Cheese label"
5665:
5646:
5623:
5597:
5560:
5523:
5493:
5444:
5409:
5360:
5341:
5314:
5291:
5265:
5235:
5203:
5154:
5132:
5093:
5067:
5036:
4999:
4966:
4947:
4920:
4891:
4865:
4835:
4815:
4789:
4770:
4746:
4727:
4698:
4669:
4643:
4625:. p. 24.
4611:
4585:
4554:
4544:
4538:. p. 54.
4522:
4492:
4471:
4441:
4409:
4389:
4373:
4355:
4346:
4339:
4333:. Bloomsbury.
4317:
4300:
4270:
4244:
4220:
4194:
4170:
4139:(2): 122â127.
4119:
4090:
4059:
4029:
3999:
3969:
3910:
3863:
3843:
3792:
3762:
3732:
3675:
3668:
3646:
3602:
3571:
3543:
3542:
3540:
3537:
3536:
3535:
3530:
3525:
3520:
3515:
3510:
3505:
3504:
3503:
3498:
3491:Dairy industry
3486:
3483:
3457:
3454:
3442:
3439:
3431:acquired taste
3414:
3411:
3273:sheep's cheese
3268:A traditional
3253:
3250:
3198:
3197:Pasteurization
3195:
3162:
3159:
3156:
3155:
3152:
3151:
3148:
3147:
3141:
3135:
3129:
3123:
3117:
3111:
3105:
3099:
3093:
3087:
3077:
3061:
3060:
3053:
3052:
3049:
3046:
3043:
3040:
3037:
3034:
3031:
3028:
3025:
3022:
3019:
3015:
3014:
3011:
3008:
3005:
3002:
2999:
2996:
2993:
2990:
2987:
2984:
2981:
2977:
2976:
2973:
2970:
2967:
2964:
2961:
2958:
2955:
2952:
2949:
2946:
2943:
2939:
2938:
2935:
2932:
2929:
2926:
2923:
2920:
2917:
2914:
2911:
2908:
2905:
2901:
2900:
2897:
2894:
2891:
2888:
2885:
2882:
2879:
2876:
2873:
2870:
2867:
2863:
2862:
2859:
2856:
2853:
2850:
2847:
2844:
2841:
2838:
2835:
2832:
2829:
2816:
2815:
2812:
2809:
2806:
2803:
2800:
2797:
2794:
2791:
2788:
2785:
2782:
2779:
2775:
2774:
2771:
2768:
2765:
2762:
2759:
2756:
2753:
2750:
2747:
2744:
2741:
2738:
2734:
2733:
2730:
2727:
2724:
2721:
2718:
2715:
2712:
2709:
2706:
2703:
2700:
2697:
2693:
2692:
2689:
2686:
2683:
2680:
2677:
2674:
2671:
2668:
2665:
2662:
2659:
2656:
2652:
2651:
2648:
2645:
2642:
2639:
2636:
2633:
2630:
2627:
2624:
2621:
2618:
2615:
2611:
2610:
2607:
2604:
2601:
2598:
2595:
2592:
2589:
2586:
2583:
2580:
2577:
2574:
2557:
2556:
2553:
2550:
2547:
2544:
2538:
2537:
2534:
2531:
2528:
2525:
2519:
2518:
2515:
2512:
2509:
2506:
2500:
2499:
2496:
2493:
2490:
2487:
2481:
2480:
2477:
2474:
2471:
2468:
2462:
2461:
2458:
2455:
2452:
2449:
2438:Macronutrients
2398:
2395:
2387:recognizes a "
2297:
2294:
2209:
2206:
2205:
2204:
2198:
2191:
2189:
2184:United Kingdom
2177:
2170:
2168:
2156:
2149:
2147:
2135:
2128:
2126:
2114:
2107:
2105:
2093:
2086:
2084:
2072:
2065:
2063:
2058:
2051:
2049:
2037:
2030:
2028:
2016:
2009:
2007:
1995:
1988:
1986:
1974:
1967:
1965:
1953:
1946:
1944:
1932:
1925:
1923:
1911:
1904:
1902:
1890:
1883:
1881:
1869:
1862:
1860:
1848:
1841:
1839:
1827:
1820:
1818:
1806:
1799:
1797:
1785:
1778:
1776:
1764:
1757:
1755:
1743:
1736:
1734:
1729:
1722:
1700:Main article:
1697:
1694:
1615:Main article:
1612:
1609:
1604:
1603:
1588:
1574:
1516:
1513:
1482:propionic acid
1397:
1394:
1391:
1390:
1305:
1303:
1296:
1287:Main article:
1284:
1281:
1273:
1270:
1263:
1241:
1240:
1230:
1229:
1224:
1218:
1217:
1214:
1200:
1199:
1196:
1182:
1181:
1178:
1164:
1163:
1160:
1146:
1145:
1142:
1128:
1127:
1122:
1118:
1117:
1110:
1107:
1054:
1051:
1002:Constantinople
945:
942:
820:
817:
801:cottage cheese
710:
707:
702:Main article:
699:
696:
459:), from Latin
417:(West Saxon),
347:Middle English
275:
272:
260:carbon dioxide
195:by the fungus
26:
9:
6:
4:
3:
2:
7300:
7289:
7288:Types of food
7286:
7284:
7281:
7279:
7276:
7274:
7271:
7269:
7266:
7265:
7263:
7248:
7240:
7239:
7236:
7230:
7227:
7225:
7222:
7220:
7217:
7215:
7212:
7208:
7205:
7204:
7203:
7200:
7196:
7195:Breastfeeding
7193:
7192:
7191:
7188:
7186:
7183:
7181:
7178:
7176:
7173:
7172:
7170:
7166:
7160:
7157:
7155:
7152:
7150:
7147:
7145:
7144:Milk delivery
7142:
7140:
7137:
7135:
7132:
7130:
7127:
7125:
7122:
7120:
7117:
7115:
7112:
7110:
7107:
7106:
7104:
7100:
7094:
7091:
7089:
7086:
7084:
7081:
7077:
7076:CrĂšme fraĂźche
7074:
7073:
7072:
7069:
7067:
7064:
7062:
7059:
7057:
7054:
7052:
7049:
7047:
7044:
7042:
7039:
7035:
7032:
7031:
7030:
7027:
7025:
7022:
7020:
7017:
7015:
7012:
7010:
7007:
7005:
7002:
7000:
6997:
6995:
6992:
6990:
6987:
6986:
6984:
6980:
6974:
6973:Ultrafiltered
6971:
6969:
6966:
6964:
6961:
6959:
6956:
6954:
6951:
6949:
6946:
6944:
6941:
6939:
6936:
6934:
6931:
6929:
6926:
6924:
6921:
6919:
6916:
6912:
6909:
6907:
6904:
6902:
6899:
6897:
6894:
6892:
6889:
6887:
6884:
6882:
6879:
6878:
6877:
6874:
6872:
6869:
6867:
6864:
6862:
6859:
6857:
6854:
6852:
6849:
6847:
6844:
6843:
6841:
6837:
6832:
6822:
6819:
6817:
6814:
6812:
6809:
6805:
6802:
6800:
6797:
6796:
6795:
6792:
6790:
6787:
6785:
6782:
6780:
6777:
6775:
6772:
6770:
6767:
6765:
6762:
6761:
6759:
6755:
6751:
6744:
6739:
6737:
6732:
6730:
6725:
6724:
6721:
6709:
6708:
6704:
6702:
6701:
6697:
6695:
6694:
6693:Cheese dishes
6690:
6688:
6679:
6678:
6675:
6669:
6666:
6664:
6661:
6659:
6656:
6654:
6651:
6649:
6646:
6644:
6641:
6640:
6638:
6636:Miscellaneous
6634:
6626:
6623:
6621:
6618:
6616:
6613:
6611:
6608:
6606:
6603:
6602:
6601:
6598:
6596:
6593:
6591:
6590:Cheese dishes
6588:
6587:
6585:
6583:List articles
6581:
6575:
6572:
6570:
6567:
6565:
6562:
6560:
6557:
6555:
6552:
6550:
6547:
6545:
6542:
6541:
6539:
6537:Organizations
6535:
6527:
6524:
6522:
6519:
6518:
6517:
6514:
6513:
6511:
6507:
6501:
6500:United States
6498:
6496:
6493:
6491:
6488:
6486:
6483:
6479:
6476:
6475:
6474:
6471:
6469:
6466:
6464:
6461:
6459:
6456:
6454:
6451:
6449:
6446:
6444:
6441:
6439:
6436:
6434:
6431:
6429:
6426:
6424:
6421:
6419:
6416:
6414:
6411:
6409:
6406:
6404:
6401:
6399:
6396:
6395:
6393:
6391:
6387:
6381:
6378:
6376:
6375:Water buffalo
6373:
6371:
6368:
6366:
6363:
6361:
6358:
6356:
6353:
6351:
6348:
6346:
6343:
6342:
6340:
6338:
6334:
6328:
6325:
6323:
6320:
6318:
6315:
6313:
6312:Smear-ripened
6310:
6308:
6305:
6303:
6300:
6298:
6295:
6293:
6290:
6288:
6285:
6283:
6280:
6278:
6275:
6273:
6270:
6268:
6265:
6264:
6262:
6260:
6256:
6252:
6245:
6240:
6238:
6233:
6231:
6226:
6225:
6222:
6213:
6212:
6211:Travel guides
6200:
6196:
6195:
6183:
6179:
6178:
6166:
6162:
6161:
6149:
6148:
6145:
6139:
6131:
6128:
6125:
6122:
6121:
6117:
6113:
6112:
6107:
6105:
6104:
6086:
6082:
6077:
6073:
6068:
6064:
6058:
6054:
6050:
6049:
6048:Cheese Primer
6043:
6039:
6033:
6029:
6024:
6020:
6016:
6011:
6007:
6001:
5997:
5992:
5991:
5987:
5983:
5968:
5911:
5907:
5903:
5896:
5888:
5882:
5878:
5874:
5870:
5864:
5856:
5852:
5848:
5844:
5840:
5836:
5835:
5827:
5819:
5815:
5811:
5807:
5803:
5799:
5798:New Scientist
5795:
5788:
5786:
5777:
5773:
5768:
5763:
5758:
5753:
5749:
5745:
5741:
5734:
5718:
5714:
5708:
5704:
5703:
5695:
5679:
5675:
5669:
5653:
5649:
5643:
5639:
5638:
5630:
5628:
5611:
5607:
5601:
5590:September 25,
5585:
5581:
5577:
5576:
5571:
5564:
5545:
5541:
5534:
5527:
5511:
5507:
5503:
5497:
5489:
5485:
5480:
5475:
5471:
5467:
5463:
5459:
5455:
5448:
5432:
5428:
5424:
5420:
5413:
5405:
5401:
5396:
5391:
5387:
5383:
5379:
5375:
5371:
5364:
5357:
5353:
5350:
5345:
5329:
5325:
5318:
5311:
5307:
5303:
5300:
5295:
5279:
5275:
5269:
5253:
5249:
5245:
5239:
5220:
5213:
5207:
5199:
5195:
5191:
5187:
5182:
5177:
5174:(3): e1âe23.
5173:
5169:
5165:
5158:
5150:
5146:
5142:
5136:
5120:
5116:
5112:
5108:
5102:
5100:
5098:
5081:
5077:
5071:
5055:
5051:
5047:
5040:
5024:
5020:
5019:
5014:
5008:
5006:
5004:
4987:
4983:
4982:
4977:
4970:
4959:September 12,
4954:
4950:
4944:
4940:
4939:
4931:
4929:
4927:
4925:
4917:
4916:0-231-07194-9
4913:
4909:
4905:
4901:
4895:
4879:
4875:
4869:
4853:
4849:
4845:
4839:
4833:
4832:0-7018-1483-7
4829:
4825:
4819:
4803:
4799:
4793:
4777:
4773:
4767:
4764:. p. 1.
4763:
4759:
4758:
4750:
4739:September 12,
4734:
4730:
4724:
4720:
4716:
4715:
4707:
4705:
4703:
4686:
4682:
4676:
4674:
4657:
4653:
4647:
4628:
4621:
4615:
4599:
4595:
4589:
4573:
4569:
4565:
4558:
4551:
4547:
4545:0-684-80001-2
4541:
4537:
4533:
4526:
4510:
4506:
4502:
4496:
4488:
4484:
4483:
4475:
4459:
4455:
4451:
4445:
4430:
4426:
4425:
4420:
4413:
4406:
4402:
4399:
4393:
4386:
4382:
4376:
4370:
4366:
4359:
4350:
4342:
4340:9780747501701
4336:
4331:
4330:
4321:
4314:
4313:
4309:
4304:
4288:
4284:
4280:
4274:
4267:
4265:
4251:
4247:
4245:9780486229553
4241:
4237:
4233:
4232:
4224:
4217:
4215:
4201:
4197:
4195:9781119046172
4191:
4187:
4183:
4182:
4174:
4158:
4154:
4150:
4146:
4142:
4138:
4134:
4130:
4123:
4107:
4103:
4102:
4094:
4078:
4074:
4070:
4063:
4047:
4043:
4039:
4033:
4017:
4013:
4009:
4003:
3987:
3983:
3982:www.gol27.com
3979:
3973:
3965:
3961:
3956:
3951:
3946:
3941:
3937:
3933:
3929:
3925:
3921:
3914:
3898:
3894:
3890:
3886:
3882:
3878:
3874:
3867:
3861:
3860:0-19-832728-5
3857:
3853:
3847:
3839:
3835:
3830:
3825:
3820:
3815:
3811:
3807:
3803:
3796:
3780:
3776:
3772:
3766:
3750:
3746:
3742:
3736:
3720:
3716:
3712:
3706:
3704:
3702:
3700:
3698:
3696:
3694:
3692:
3690:
3688:
3686:
3684:
3682:
3680:
3671:
3665:
3661:
3657:
3650:
3642:
3638:
3633:
3628:
3624:
3620:
3616:
3609:
3607:
3590:
3586:
3582:
3575:
3564:September 23,
3559:
3555:
3548:
3544:
3534:
3531:
3529:
3526:
3524:
3521:
3519:
3516:
3514:
3511:
3509:
3506:
3502:
3499:
3497:
3494:
3493:
3492:
3489:
3488:
3482:
3478:
3476:
3472:
3468:
3462:
3453:
3451:
3450:
3438:
3436:
3432:
3428:
3424:
3420:
3410:
3408:
3403:
3401:
3397:
3393:
3389:
3385:
3384:
3377:
3375:
3371:
3370:
3364:
3360:
3356:
3352:
3347:
3345:
3341:
3337:
3333:
3329:
3325:
3321:
3317:
3313:
3309:
3305:
3301:
3297:
3293:
3289:
3284:
3278:
3274:
3271:
3266:
3258:
3249:
3247:
3243:
3238:
3236:
3232:
3228:
3224:
3220:
3216:
3215:salmonellosis
3212:
3208:
3204:
3194:
3192:
3188:
3185:, which is a
3184:
3180:
3176:
3172:
3168:
3145:
3142:
3139:
3136:
3133:
3130:
3127:
3124:
3121:
3118:
3115:
3112:
3109:
3106:
3103:
3100:
3097:
3094:
3091:
3088:
3086:
3082:
3079:
3078:
3071:
3069:
3067:
3062:
3059:
3058:
3050:
3047:
3044:
3041:
3038:
3035:
3032:
3029:
3026:
3023:
3020:
3016:
3012:
3009:
3006:
3003:
3000:
2997:
2994:
2991:
2988:
2985:
2982:
2978:
2974:
2971:
2968:
2965:
2962:
2959:
2956:
2953:
2950:
2947:
2944:
2940:
2936:
2933:
2930:
2927:
2924:
2921:
2918:
2915:
2912:
2909:
2906:
2902:
2898:
2895:
2892:
2889:
2886:
2883:
2880:
2877:
2874:
2871:
2868:
2864:
2860:
2857:
2854:
2851:
2848:
2845:
2842:
2839:
2836:
2833:
2830:
2828:
2827:
2823:
2813:
2810:
2807:
2804:
2801:
2798:
2795:
2792:
2789:
2786:
2783:
2780:
2776:
2772:
2769:
2766:
2763:
2760:
2757:
2754:
2751:
2748:
2745:
2742:
2739:
2735:
2731:
2728:
2725:
2722:
2719:
2716:
2713:
2710:
2707:
2704:
2701:
2698:
2694:
2690:
2687:
2684:
2681:
2678:
2675:
2672:
2669:
2666:
2663:
2660:
2657:
2653:
2649:
2646:
2643:
2640:
2637:
2634:
2631:
2628:
2625:
2622:
2619:
2616:
2612:
2608:
2605:
2602:
2599:
2596:
2593:
2590:
2587:
2584:
2581:
2578:
2575:
2573:
2572:
2568:
2564:
2554:
2551:
2548:
2545:
2543:
2539:
2535:
2532:
2529:
2526:
2524:
2520:
2516:
2513:
2510:
2507:
2505:
2501:
2497:
2494:
2491:
2488:
2486:
2482:
2478:
2475:
2472:
2469:
2467:
2463:
2459:
2456:
2453:
2450:
2448:
2447:
2443:
2439:
2434:
2432:
2428:
2427:saturated fat
2424:
2420:
2416:
2412:
2408:
2404:
2394:
2392:
2390:
2386:
2382:
2377:
2375:
2371:
2367:
2363:
2359:
2355:
2351:
2347:
2343:
2339:
2334:
2332:
2328:
2324:
2315:
2309:
2303:
2293:
2291:
2286:
2284:
2283:Welsh rarebit
2280:
2276:
2272:
2268:
2263:
2261:
2257:
2253:
2249:
2244:
2242:
2237:
2229:
2202:
2195:
2190:
2180:
2174:
2169:
2159:
2153:
2148:
2138:
2132:
2127:
2117:
2111:
2106:
2096:
2090:
2085:
2075:
2069:
2064:
2061:
2055:
2050:
2040:
2034:
2029:
2019:
2013:
2008:
1998:
1992:
1987:
1977:
1971:
1966:
1956:
1950:
1945:
1935:
1929:
1924:
1914:
1908:
1903:
1893:
1887:
1882:
1872:
1866:
1861:
1851:
1845:
1840:
1830:
1824:
1819:
1809:
1803:
1798:
1788:
1782:
1777:
1767:
1761:
1756:
1746:
1740:
1735:
1732:
1726:
1721:
1720:
1719:
1717:
1713:
1708:
1703:
1693:
1691:
1687:
1683:
1679:
1675:
1671:
1667:
1662:
1657:
1655:
1651:
1647:
1643:
1639:
1635:
1627:
1623:
1618:
1608:
1601:
1597:
1593:
1589:
1586:
1582:
1578:
1575:
1572:
1568:
1565:Stretching: (
1564:
1563:
1562:
1557:
1552:
1548:
1546:
1541:
1539:
1538:
1533:
1532:
1527:
1521:
1512:
1510:
1509:recombinantly
1505:
1502:
1497:
1495:
1491:
1487:
1483:
1479:
1478:
1473:
1469:
1468:
1467:Streptococcus
1463:
1462:
1461:Lactobacillus
1457:
1456:
1451:
1447:
1443:
1439:
1435:
1431:
1427:
1423:
1419:
1415:
1407:
1402:
1387:
1384:
1376:
1373:February 2013
1365:
1362:
1358:
1355:
1351:
1348:
1344:
1341:
1337:
1334: â
1333:
1329:
1328:Find sources:
1322:
1318:
1312:
1311:
1306:This section
1304:
1300:
1295:
1294:
1290:
1280:
1278:
1269:
1267:
1259:
1254:
1252:
1248:
1237:
1231:
1228:
1225:
1223:
1220:
1219:
1215:
1213:
1202:
1201:
1197:
1195:
1184:
1183:
1179:
1177:
1166:
1165:
1161:
1159:
1148:
1147:
1143:
1141:
1140:United States
1130:
1129:
1123:
1120:
1119:
1114:
1106:
1104:
1100:
1095:
1091:
1089:
1085:
1084:assembly-line
1081:
1075:
1073:
1064:
1059:
1050:
1048:
1044:
1040:
1036:
1032:
1031:
1025:
1023:
1020:in 1697, and
1019:
1015:
1012:around 1500,
1011:
1007:
1003:
999:
995:
991:
987:
983:
978:
974:
970:
966:
955:
950:
941:
939:
935:
931:
926:
922:
918:
914:
910:
909:
905:
901:
897:
893:
892:
887:
883:
879:
878:De Re Rustica
875:
870:
867:
861:
859:
858:Samuel Butler
855:
851:
850:
845:
841:
837:
830:
825:
816:
814:
810:
806:
802:
797:
794:
790:
786:
785:archeological
780:
778:
774:
770:
769:Mediterranean
766:
762:
757:
755:
751:
747:
743:
739:
735:
731:
727:
720:
715:
705:
695:
693:
692:
687:
683:
681:
674:
669:
667:
661:
659:
653:
651:
645:
643:
637:
633:
629:
625:
623:
617:
615:
610:
606:
604:
599:
595:
593:
588:
584:
582:
576:
574:
568:
566:
560:
558:
552:
546:
543:
537:
531:
526:
521:
515:
508:
506:
500:
498:
496:
490:
488:
482:
480:
474:
472:
466:
464:
458:
456:
450:
448:
442:
440:
434:
432:
426:
421:
415:
408:
406:
405:
399:
397:
393:
391:
386:
382:
380:
374:
372:
367:
363:
361:
356:
352:
348:
344:
342:
336:
332:
330:
324:
322:
316:
312:
308:
304:
300:
298:
293:
289:
280:
271:
269:
265:
261:
257:
253:
249:
245:
241:
237:
233:
229:
225:
220:
218:
214:
210:
206:
205:
200:
199:
194:
190:
186:
181:
179:
175:
171:
167:
163:
159:
155:
151:
147:
143:
139:
134:
132:
128:
124:
120:
116:
112:
108:
104:
100:
96:
92:
88:
84:
80:
79:dairy product
77:is a type of
76:
63:
62:Clara Peeters
59:
58:
52:
46:
41:
37:
33:
19:
18:Cheesemongers
7003:
6705:
6700:Cheesemakers
6698:
6691:
6643:Cheesemaking
6605:Blue cheeses
6595:Cheesemakers
6302:Pasta filata
6250:
6209:
6192:
6175:
6163:from Commons
6158:
6137:
6109:
6089:. Retrieved
6085:the original
6071:
6047:
6027:
6018:
5995:
5914:. Retrieved
5905:
5895:
5872:
5863:
5838:
5832:
5826:
5801:
5797:
5750:(24): 9440.
5747:
5743:
5733:
5721:. Retrieved
5701:
5694:
5682:. Retrieved
5678:the original
5668:
5656:. Retrieved
5636:
5614:. Retrieved
5610:the original
5600:
5588:. Retrieved
5579:
5573:
5563:
5551:. Retrieved
5539:
5526:
5514:. Retrieved
5505:
5496:
5461:
5457:
5447:
5435:. Retrieved
5426:
5423:Milk Science
5422:
5412:
5377:
5373:
5363:
5344:
5332:. Retrieved
5328:the original
5317:
5294:
5282:. Retrieved
5268:
5256:. Retrieved
5238:
5226:. Retrieved
5206:
5171:
5167:
5157:
5149:the original
5144:
5135:
5123:. Retrieved
5110:
5084:. Retrieved
5070:
5058:. Retrieved
5039:
5027:. Retrieved
5018:The Guardian
5016:
4990:. Retrieved
4979:
4969:
4957:. Retrieved
4941:. Scribner.
4937:
4903:
4894:
4882:. Retrieved
4868:
4856:. Retrieved
4852:the original
4838:
4823:
4818:
4806:. Retrieved
4792:
4780:. Retrieved
4756:
4749:
4737:. Retrieved
4713:
4689:. Retrieved
4685:the original
4660:. Retrieved
4656:the original
4646:
4634:. Retrieved
4614:
4602:. Retrieved
4588:
4576:. Retrieved
4568:The Guardian
4567:
4557:
4549:
4531:
4525:
4513:. Retrieved
4504:
4495:
4485:. New York:
4481:
4474:
4464:December 17,
4462:. Retrieved
4453:
4444:
4432:. Retrieved
4422:
4412:
4392:
4364:
4358:
4349:
4328:
4320:
4311:
4303:
4291:. Retrieved
4282:
4273:
4263:
4261:
4254:. Retrieved
4230:
4223:
4213:
4211:
4204:. Retrieved
4180:
4173:
4161:. Retrieved
4136:
4132:
4122:
4110:. Retrieved
4106:the original
4100:
4093:
4083:February 25,
4081:. Retrieved
4072:
4062:
4050:. Retrieved
4041:
4032:
4020:. Retrieved
4011:
4002:
3992:December 23,
3990:. Retrieved
3986:the original
3981:
3972:
3927:
3923:
3913:
3903:December 12,
3901:. Retrieved
3876:
3866:
3851:
3846:
3809:
3805:
3795:
3783:. Retrieved
3774:
3765:
3753:. Retrieved
3744:
3735:
3723:. Retrieved
3714:
3655:
3649:
3622:
3618:
3593:. Retrieved
3584:
3574:
3562:. Retrieved
3558:the original
3547:
3479:
3467:say 'cheese'
3463:
3459:
3447:
3444:
3416:
3404:
3383:Mucor miehei
3381:
3378:
3367:
3348:
3340:U.S. dollars
3285:
3282:
3239:
3219:tuberculosis
3200:
3164:
3143:
3137:
3131:
3125:
3119:
3113:
3110:: Phosphorus
3107:
3101:
3095:
3089:
3080:
2569:% per 100 g
2403:triple cream
2400:
2393:
2383:, where the
2378:
2335:
2322:
2320:
2287:
2264:
2245:
2236:refrigerator
2233:
2179:Blue Stilton
2158:Saint-Pierre
2060:Queso fresco
1709:
1705:
1658:
1637:
1634:cheese curds
1631:
1605:
1584:
1560:
1542:
1537:Streptococci
1535:
1531:Lactobacilli
1529:
1526:thermophilic
1522:
1518:
1506:
1498:
1486:Swiss cheese
1475:
1465:
1459:
1453:
1434:queso fresco
1411:
1379:
1370:
1360:
1353:
1346:
1339:
1327:
1315:Please help
1310:verification
1307:
1289:Cheesemaking
1275:
1255:
1244:
1226:
1221:
1099:World War II
1096:
1092:
1076:
1068:
1038:
1028:
1026:
973:River Thames
965:Anglo-Saxons
959:
907:
889:
886:Roman Empire
877:
872:
868:
863:
847:
833:
798:
787:evidence of
781:
758:
742:domesticated
734:Central Asia
723:
689:
685:
677:
663:
655:
647:
639:
619:
611:
600:
589:
578:
570:
562:
554:
548:
510:
504:
502:
492:
484:
476:
468:
460:
452:
444:
436:
428:
424:
411:Old English
410:
402:
400:
395:
387:
376:
368:
357:
355:West Frisian
338:
326:
318:
310:
294:
287:
285:
256:gas-flushing
236:Hard cheeses
221:
202:
198:Mucor miehei
196:
193:fermentation
182:
170:black pepper
135:
74:
73:
55:
36:
7129:Milk carton
6933:Pasteurized
6653:Cheese soup
6473:Switzerland
6448:Netherlands
6337:Animal milk
6322:Washed-rind
6091:October 12,
5877:Atria Books
5616:October 15,
5334:October 22,
5168:Circulation
4992:October 11,
4515:October 21,
4256:February 1,
4206:February 1,
3877:Nature News
3785:October 26,
3755:October 26,
3211:brucellosis
3207:listeriosis
3187:risk factor
3179:Mayo Clinic
3146:: Selenium.
3140:: Manganese
3116:: Potassium
3104:: Magnesium
2980:Mozzarella
2737:Mozzarella
2444:per 100 g
2407:Daily Value
2323:cheeseboard
2296:Cheeseboard
2260:goat cheese
1960:Switzerland
1918:Switzerland
1897:Netherlands
1766:Bleu de Gex
1654:fatty acids
1646:amino acids
1556:Netherlands
1455:Lactococcus
1446:lactic acid
1442:milk sugars
1416:and liquid
1272:Consumption
1251:Netherlands
1212:Netherlands
1006:Middle Ages
738:Middle East
691:Head cheese
551:legionaries
335:Old English
290:comes from
217:lemon juice
189:lactic acid
185:milk sugars
178:cranberries
142:pasteurised
87:coagulation
69: 1615
7278:Condiments
7262:Categories
7159:Tetra Brik
7139:Milk crate
7134:Milk churn
7109:Bag-in-box
7102:Containers
7071:Sour cream
6999:Buttermilk
6911:Watermelon
6901:Strawberry
6866:Evaporated
6856:Carbonated
6658:Dairy salt
6177:Quotations
6124:Cheese.com
6005:0863501052
5982:Audio help
5973:2006-08-05
5723:October 8,
5658:October 8,
5582:(49): 41.
5029:January 3,
4898:Quoted in
4681:"Chymosin"
4434:October 8,
4293:October 8,
4283:The Nibble
4112:August 21,
4052:August 20,
4022:August 20,
3539:References
3320:ema datshi
3275:market in
3173:, British
2523:Mozzarella
2419:phosphorus
2389:cheesehead
2370:Pantysgawn
2300:See also:
2018:Mozzarella
1682:Gorgonzola
1590:Washing: (
1577:Cheddaring
1567:Mozzarella
1343:newspapers
1283:Processing
1109:Production
1103:shoplifted
1053:Modern era
775:region of
719:shelf life
628:Portuguese
557:formaticum
475:, Spanish
238:, such as
232:phosphorus
224:shelf life
211:by adding
172:, garlic,
158:wood smoke
7190:Lactation
7061:Milkshake
7029:Ice cream
6886:Chocolate
6861:Condensed
6799:Colostrum
6398:Argentina
6307:Processed
5855:161962480
5540:EthnorĂȘma
4858:March 23,
4808:March 23,
4782:March 23,
4578:April 10,
4487:Macmillan
4073:USA Today
3893:180646880
3806:Nutrients
3427:Roquefort
3423:Limburger
3344:bean curd
3235:Roquefort
3092:: Calcium
2409:, DV) of
2381:Wisconsin
2358:Roquefort
2350:Camembert
2182:– (
2161:– (
2140:– (
2119:– (
2098:– (
2077:– (
2074:Reblochon
2042:– (
2021:– (
2000:– (
1997:Maroilles
1979:– (
1958:– (
1937:– (
1916:– (
1895:– (
1874:– (
1853:– (
1832:– (
1811:– (
1790:– (
1787:Camembert
1769:– (
1748:– (
1690:Limburger
1674:Roquefort
1670:Camembert
1571:Provolone
1033:claimed "
1027:In 1546,
1022:Camembert
1016:in 1597,
986:Aromanian
969:a village
921:Apennines
894:, a hard
874:Columella
840:Aristaeus
838:credited
581:formaggio
533:"sour," -
523:"leaven;
435:, German
375:, German
286:The word
274:Etymology
146:butterfat
115:acidified
45:garnishes
7247:Category
7214:Milkmaid
7207:Pipeline
7124:Milk bag
7046:Filmjölk
7034:Ice milk
6982:Products
6938:Powdered
6876:Flavored
6408:Cornwall
6365:Reindeer
6267:Acid-set
5984: ·
5916:July 28,
5910:Archived
5871:(2020).
5834:Folklore
5776:33339284
5717:Archived
5652:Archived
5584:Archived
5544:Archived
5510:Archived
5488:35592292
5431:Archived
5404:24803688
5352:Archived
5302:Archived
5284:July 28,
5278:Archived
5258:July 28,
5252:Archived
5228:July 28,
5219:Archived
5190:28620111
5119:Archived
5080:Archived
5054:Archived
5023:Archived
4986:Archived
4953:Archived
4900:Newsweek
4884:July 13,
4878:Archived
4802:Archived
4776:Archived
4762:Springer
4733:Archived
4719:Springer
4691:March 3,
4636:July 18,
4627:Archived
4572:Archived
4536:Scribner
4509:Archived
4458:Archived
4401:Archived
4287:Archived
4250:Archived
4200:Archived
4157:Archived
4153:12217720
4077:Archived
4046:Archived
4016:Archived
4012:BBC News
3964:30183735
3924:PLOS ONE
3897:Archived
3838:26404364
3779:Archived
3749:Archived
3725:April 3,
3719:Archived
3711:"cheese"
3641:29153182
3595:July 16,
3589:Archived
3485:See also
3279:, Poland
3277:Zakopane
3246:listeria
3227:Emmental
3134:: Copper
3122:: Sodium
3018:Cottage
2942:Cheddar
2778:Cottage
2696:Cheddar
2267:raclette
2252:halloumi
2228:Saganaki
2199:Diverse
1913:Emmental
1731:BergkÀse
1688:such as
1638:affinage
1611:Ripening
1545:proteins
1490:Emmental
1470:genera.
1406:Emmental
1396:Curdling
1332:"Cheese"
1234:Source:
1121:Country
1014:Parmesan
992:and the
990:Thessaly
977:Ceswican
952:Cheese,
938:Bithynia
925:Ligurian
900:Helvetii
834:Ancient
813:Xinjiang
809:microbes
793:Egyptian
773:Dalmatia
765:milk-fat
632:Romanian
622:formatge
614:fromatge
592:formatge
491:, Welsh
483:, Irish
451:, Dutch
264:nitrogen
240:Parmesan
95:proteins
83:textures
7219:Milkman
7202:Milking
7175:Allergy
7041:Jewelry
7019:Custard
6953:Skimmed
6948:Scalded
6928:Organic
6918:Haymilk
6906:Vanilla
6804:Newborn
6764:Buffalo
6668:Truckle
6600:Cheeses
6526:Italian
6428:Ireland
6423:Germany
6390:Regions
6282:Cottage
6194:Recipes
5971: (
5942:minutes
5806:Bibcode
5767:7766425
5553:June 2,
5516:June 2,
5479:9094472
5437:June 2,
5395:4008736
5125:June 1,
5086:May 25,
5060:May 25,
4910:, 1993
4662:June 2,
4604:May 31,
4163:June 7,
4101:Odyssey
4098:Homer.
3955:6124750
3932:Bibcode
3829:4586535
3660:Cassell
3304:chhurpi
3223:GruyĂšre
3183:LDL fat
3085:Choline
2822:Mineral
2563:Vitamin
2542:Cottage
2504:Cheddar
2454:Protein
2415:protein
2411:calcium
2354:Stilton
2338:Cheddar
2331:chutney
2095:Ricotta
1976:Langres
1955:GruyĂšre
1829:Cheddar
1678:Stilton
1642:milkfat
1581:Cheddar
1450:enzymes
1422:souring
1357:scholar
1236:FAOSTAT
1158:Germany
1010:Cheddar
971:by the
934:smoking
904:Pliny's
865:hold...
854:Cyclops
849:Odyssey
777:Croatia
761:Kuyavia
736:or the
709:Origins
698:History
609:Occitan
603:fourmaj
587:Catalan
573:fromage
561:, from
315:ferment
228:calcium
209:curdled
166:annatto
103:buffalo
7268:Cheese
7168:Topics
7093:Yogurt
7004:Cheese
6994:Butter
6958:Soured
6923:Malted
6896:Papaya
6891:Coffee
6871:Filled
6779:Donkey
6757:Source
6685:
6490:Turkey
6463:Serbia
6458:Poland
6453:Norway
6443:Mexico
6433:Israel
6418:France
6317:Smoked
6277:Brined
6251:Cheese
6138:Cheese
6059:
6034:
6002:
5883:
5853:
5774:
5764:
5709:
5684:May 1,
5644:
5486:
5476:
5402:
5392:
5198:367602
5196:
5188:
4945:
4914:
4830:
4768:
4725:
4542:
4371:
4337:
4242:
4192:
4151:
3962:
3952:
3891:
3858:
3836:
3826:
3666:
3639:
3475:glitch
3400:almond
3388:Vegans
3363:kosher
3355:rennet
3336:Rubing
3332:Rushan
3328:Yunnan
3316:Bhutan
3312:Datshi
3308:Bhutan
3292:paneer
3270:Polish
3231:Sbrinz
3177:, and
3128:: Zinc
3098:: Iron
2866:Swiss
2614:Swiss
2460:Carbs
2423:sodium
2275:Fondue
2271:starch
2256:paneer
2163:France
2142:France
2121:France
2079:France
2002:France
1981:France
1939:France
1876:France
1855:France
1813:France
1792:France
1771:France
1750:France
1684:, and
1652:, and
1650:amines
1585:milled
1430:paneer
1426:rennet
1359:
1352:
1345:
1338:
1330:
1277:France
1247:tonnes
1209:
1191:
1176:France
1173:
1155:
1137:
1039:Greene
998:Greece
994:Pindus
963:1000,
896:Sbrinz
754:legend
730:Europe
686:cheese
658:queijo
642:caseus
636:Tuscan
607:, and
598:Breton
542:kysati
536:kyseti
530:kyselu
463:caseus
337:) and
311:*kwat-
303:casein
297:caseus
288:cheese
230:, and
204:Cynara
174:chives
144:, the
119:rennet
91:casein
75:Cheese
7180:Dairy
7056:Kumis
7051:Kefir
7009:Cream
6989:Ayran
6963:Toned
6881:Anise
6851:Baked
6839:Types
6821:Sheep
6811:Moose
6794:Human
6789:Horse
6769:Camel
6521:Greek
6485:Tibet
6468:Spain
6438:Italy
6413:Egypt
6370:Sheep
6360:Moose
6345:Camel
6297:Green
6287:Cream
6259:Types
6160:Media
5851:S2CID
5547:(PDF)
5536:(PDF)
5429:(2).
5222:(PDF)
5215:(PDF)
5194:S2CID
4630:(PDF)
4623:(PDF)
3889:S2CID
3359:halal
3351:Islam
3296:Nepal
2904:Feta
2655:Feta
2466:Swiss
2451:Water
2431:ounce
2342:Comté
2290:brown
2279:pizza
2100:Italy
2044:Italy
2023:Italy
1871:Comté
1712:Italy
1696:Types
1661:molds
1600:Colby
1596:Gouda
1472:Swiss
1464:, or
1444:into
1414:curds
1364:JSTOR
1350:books
1222:World
1194:Italy
1018:Gouda
982:Vlach
913:NĂźmes
844:Homer
829:Italy
673:cacio
650:queso
520:kvasu
514:chasi
487:caise
479:queso
471:cacio
431:chasi
396:*kÄsÄ«
390:chÄsi
366:Dutch
360:tsiis
341:chese
321:cīese
309:root
292:Latin
213:acids
187:into
131:molds
123:curds
111:sheep
107:goats
7088:Ymer
7083:Whey
7066:Skyr
7024:Ghee
7014:Curd
6784:Goat
6750:Milk
6478:list
6355:Goat
6327:Whey
6292:Goat
6272:Blue
6093:2005
6057:ISBN
6032:ISBN
6000:ISBN
5918:2017
5881:ISBN
5772:PMID
5725:2020
5707:ISBN
5686:2010
5660:2020
5642:ISBN
5618:2005
5592:2005
5555:2017
5518:2017
5484:PMID
5439:2017
5400:PMID
5336:2005
5286:2019
5260:2019
5230:2019
5186:PMID
5127:2016
5088:2018
5062:2018
5031:2017
4994:2018
4961:2020
4943:ISBN
4912:ISBN
4886:2007
4860:2011
4828:ISBN
4810:2011
4784:2011
4766:ISBN
4741:2020
4723:ISBN
4693:2011
4664:2016
4638:2022
4606:2024
4580:2022
4540:ISBN
4517:2011
4466:2022
4436:2009
4429:NASA
4369:ISBN
4335:ISBN
4295:2009
4262:the
4258:2023
4240:ISBN
4208:2023
4190:ISBN
4165:2021
4149:PMID
4114:2018
4085:2015
4054:2018
4042:Time
4024:2018
3994:2014
3960:PMID
3905:2012
3856:ISBN
3834:PMID
3787:2023
3757:2023
3727:2017
3664:ISBN
3637:PMID
3597:2012
3566:2007
3419:mold
3334:and
3324:mare
3229:and
3217:and
3189:for
3021:3.3
2983:2.8
2907:2.2
2869:2.8
2597:B12
2555:3.4
2549:11.1
2536:2.2
2533:22.4
2530:22.2
2517:1.3
2514:33.1
2511:24.9
2508:36.8
2498:4.1
2495:21.3
2492:14.2
2489:55.2
2485:Feta
2479:5.4
2476:27.8
2473:26.9
2470:37.1
2425:and
2346:Brie
2327:Port
2281:and
1892:Edam
1745:Brie
1668:and
1666:Brie
1592:Edam
1496:").
1494:eyes
1418:whey
1336:news
1227:22.2
1216:0.9
1198:1.2
1180:1.7
1162:2.3
1144:6.2
1080:Rome
1043:NASA
930:Gaul
919:and
917:Alps
805:feta
750:whey
748:and
746:curd
680:caso
676:and
618:(or
503:The
495:caws
455:kaas
447:case
439:KĂ€se
425:kasi
420:cese
414:cyse
401:The
379:KĂ€se
371:kaas
345:(in
333:(in
329:cÄse
262:and
244:Brie
154:aged
150:mold
127:whey
99:cows
7119:Jug
6968:UHT
6943:Raw
6816:Pig
6774:Cow
6380:Yak
6350:Cow
6114:at
5843:doi
5839:114
5814:doi
5802:228
5762:PMC
5752:doi
5580:166
5474:PMC
5466:doi
5390:PMC
5382:doi
5176:doi
5172:136
4141:doi
3950:PMC
3940:doi
3881:doi
3824:PMC
3814:doi
3627:doi
3623:100
3425:or
3409:".
3398:or
3396:soy
3361:or
3300:yak
3290:is
3051:14
3039:15
3033:16
3013:24
3004:19
3001:26
2995:35
2986:51
2975:20
2966:21
2963:26
2957:51
2948:72
2937:21
2928:19
2925:46
2919:34
2910:49
2899:26
2890:29
2881:57
2875:10
2872:79
2861:Se
2858:Mn
2855:Cu
2852:Zn
2849:Na
2840:Mg
2837:Fe
2834:Ca
2831:Ch
2787:10
2761:38
2746:17
2740:14
2720:14
2705:22
2699:20
2679:28
2673:21
2670:10
2664:50
2661:10
2644:11
2638:56
2623:17
2617:17
2594:B9
2591:B6
2588:B5
2585:B3
2582:B2
2579:B1
2552:4.3
2457:Fat
2376:).
2348:or
2340:or
2333:.
2248:gel
2234:At
1579:: (
1534:or
1501:gel
1488:or
1319:by
1037:" (
876:'s
860:):
846:'s
803:or
666:caÈ
527:,"
325:or
246:or
219:.
176:or
109:or
7264::
6846:A2
6055:.
6051:.
6017:.
5940:27
5908:.
5904:.
5879:.
5875:.
5849:.
5837:.
5812:.
5800:.
5796:.
5784:^
5770:.
5760:.
5748:17
5746:.
5742:.
5715:.
5650:.
5626:^
5578:.
5572:.
5542:.
5538:.
5504:.
5482:.
5472:.
5462:10
5460:.
5456:.
5427:46
5425:.
5421:.
5398:.
5388:.
5378:51
5376:.
5372:.
5308:.
5246:.
5192:.
5184:.
5170:.
5166:.
5143:.
5109:.
5096:^
5052:.
5048:.
5015:.
5002:^
4984:.
4978:.
4951:.
4923:^
4846:.
4774:.
4760:.
4731:.
4717:.
4701:^
4672:^
4596:.
4570:.
4566:.
4548:.
4507:.
4503:.
4456:.
4452:.
4427:.
4421:.
4383:,
4379:.
4281:.
4260:.
4248:.
4234:.
4210:.
4198:.
4184:.
4155:.
4147:.
4137:45
4135:.
4131:.
4075:.
4071:.
4044:.
4040:.
4010:.
3980:.
3958:.
3948:.
3938:.
3928:13
3926:.
3922:.
3895:.
3887:.
3879:.
3875:.
3832:.
3822:.
3808:.
3804:.
3777:.
3773:.
3747:.
3743:.
3717:.
3713:.
3678:^
3635:.
3621:.
3617:.
3605:^
3587:.
3583:.
3386:.
3376:.
3318:,
3306:.
3225:,
3213:,
3209:,
3193:.
3169:,
3144:Se
3138:Mn
3132:Cu
3126:Zn
3120:Na
3102:Mg
3096:Fe
3090:Ca
3083::
3081:Ch
3065:^
3048:0
3045:1
3042:3
3036:3
3030:2
3027:0
3024:8
3010:1
3007:1
2998:2
2992:5
2989:2
2972:1
2969:2
2960:3
2954:7
2951:4
2945:3
2934:1
2931:2
2922:2
2916:5
2913:4
2896:0
2893:2
2887:8
2884:2
2878:1
2846:K
2843:P
2814:0
2811:0
2808:0
2805:0
2802:7
2799:3
2796:2
2793:6
2790:0
2784:2
2781:3
2773:3
2770:1
2767:0
2764:0
2758:2
2755:2
2752:1
2749:1
2743:2
2732:3
2729:1
2726:3
2723:0
2717:5
2714:4
2711:4
2708:0
2702:2
2691:2
2688:1
2685:0
2682:0
2676:8
2667:5
2658:8
2650:3
2647:2
2641:0
2635:1
2632:4
2629:4
2626:0
2620:4
2609:K
2606:E
2603:D
2600:C
2576:A
2567:DV
2546:80
2527:50
2421:,
2417:,
2413:,
2372:,
2368:,
2321:A
2273:.
2254:,
1692:.
1680:,
1676:,
1656:.
1648:,
1598:,
1594:,
1569:,
1540:.
1458:,
1432:,
1266:eq
1262:CO
961:c.
779:.
732:,
670:,
662:,
654:,
634:,
630:,
596:,
585:,
499:).
383:,
364:,
105:,
101:,
66:c.
64:,
60:,
6742:e
6735:t
6728:v
6243:e
6236:t
6229:v
6146::
6095:.
6065:.
6040:.
6021:.
6008:.
5988:)
5980:(
5975:)
5944:)
5937:(
5920:.
5889:.
5857:.
5845::
5820:.
5816::
5808::
5778:.
5754::
5727:.
5688:.
5662:.
5620:.
5594:.
5557:.
5520:.
5490:.
5468::
5441:.
5406:.
5384::
5338:.
5288:.
5262:.
5232:.
5200:.
5178::
5129:.
5090:.
5064:.
5033:.
4996:.
4963:.
4906:(
4888:.
4862:.
4812:.
4786:.
4743:.
4695:.
4666:.
4640:.
4608:.
4582:.
4519:.
4489:.
4468:.
4438:.
4387:.
4377:.
4343:.
4297:.
4167:.
4143::
4116:.
4087:.
4056:.
4026:.
3996:.
3966:.
3942::
3934::
3907:.
3883::
3840:.
3816::
3810:7
3789:.
3759:.
3729:.
3672:.
3643:.
3629::
3599:.
3568:.
3465:"
3394:(
3114:K
3108:P
2442:g
2310:.
2186:)
2165:)
2144:)
2123:)
2102:)
2081:)
2046:)
2025:)
2004:)
1983:)
1962:)
1941:)
1920:)
1899:)
1878:)
1857:)
1836:)
1815:)
1794:)
1773:)
1752:)
1386:)
1380:(
1375:)
1371:(
1361:·
1354:·
1347:·
1340:·
1313:.
1264:2
984:(
646:(
353:â
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
