To find out more about cheese one must dig deep – During the Renaissance people considered cheese to be but not that far. We eat so much cheese that we can unhealthy, so it was not as popular as with the make it in our own homes if we wanted. The internet, Romans, who had spread it all over Eueducational movies and the radio mostly tell people rope. Today there are over 37 differabout how to make cheese. One should use credible ent types of cheese. sources known for having true information. National
Cheese is fairly easy to make. For
Public Radio had an article a few weeks ago had a story homemade cheese, first one must take about a group of people that were against cheese con- whole milk and separate the curd or sumption. An encyclopedia defined some of the words the white substance that forms when that were key to the research. News websites also have one sours milk, from the whey, or left facts so the general public can get information about over liquid. With an acid, like vinegar or what they are eating. I found that the amount of cheese lemon juice, also called rennet, and stirring, we can eat should be rationed because it is the leading it’s easy to separate the curd from whey. source of saturated fat for American children. Rationing But most corporations use fermentacheese, the leading source of saturated fat for children tion starter like the type to leaven in the United States, will prevent the growing obesity bread. After this, one must trend.
press the whey out of the
Cheese was around before recorded history. It “cheese”. Add salt and seasonwould not have been possible without domesticated ing. Next let the cheese age for a animals to milk, thanks to the Central Asians. They car- while – from two to three days, or years – ried milk in cow skin bags that had the enzymes possi- and enjoy! Some people season eat the curd ble to make cheese, which later would lead to the Egyp- and don’t let the cheese age. But what exactly tians knowledge of the dairy product. From there the did you just make? Romans made an art of cheese-making after conquering
Cheese nutrition varies based on ingre-
Gaul, by aging the cheese. After this cheese changed dients and seasoning. Cheese is a very depending on where it was being made. In Switzerland, large source of saturated fat. Saturated the Celtic tribes made different type of cheese that were fat is a fatty acid that can raise choso popular that at one time cheese was the sole export. lesterol, which can lead to blocked Making cheese from cows was the result of the Nether- arteries. Mozzarella made with lands’ fast-paced process. France made many different whole milk has eight more calories, type of cheeses, where soft pressed cheese was desired. two and a half grams more of fat, one 82 Secrets of the Supermarket