New Delhi, March 28 -- Cheese is made with fresh milk from cows, goats, sheep, or buffaloes. The milk is pasteurized, and sometimes the fat content is standardized. Starter cultures are added to ferment the milk, which increases its acidity and develops its flavour. The next step is to add rennet, which is an enzyme that curdles the milk proteins into solid curds. The curds are then shaped, pressed, salted, and aged. Different cheese varieties have unique processing techniques and ageing durations, which result in various flavours and textures.
Cheese can be categorized based on its texture and flavor
* Fresh cheeses are made through the process of acid or rennet coagulation, and they have a high moisture content and delicate flavours. Ex...