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Cheese

Common

Worldwide

A broad family of fresh or ripened dairy foods produced principally through coagulation of milk proteins and separation of some of the liquid whey.

About Cheese

Cheese is a dairy product produced by coagulating milk protein (casein) and separating the resulting solid (curds) from the liquid (whey). It is one of the oldest and most diverse processed foods in the world, with a history spanning at least 7,500 years — among the earliest evidence of cheesemaking includes residues found on pottery from ancient Poland dating to approximately 5,500 BCE. Cheese is produced from the milk of cows, goats, sheep, water buffalo, and other animals, and encompasses thousands of distinct varieties produced in every region of the world.

The cheesemaking process involves four fundamental steps: acidification (adding starter bacteria or acid to lower the pH of the milk), coagulation (adding rennet or another coagulant to form the curd), draining (separating whey from the curd), and ripening or ageing (allowing time and specific microorganisms to develop flavour, texture, and aroma). The extraordinary diversity of cheese — from soft fresh ricotta to hard aged Parmigiano-Reggiano, from pungent blue Roquefort to mild young cheddar — arises from variations in the source milk, starter cultures, ripening organisms, salting, pressing, and ageing conditions.

According to the Codex Alimentarius standard for cheese (CXS 283-1978), cheese is defined as the ripened or unripened soft, semi-hard, hard, or extra-hard product which may be coated, in which the whey protein to casein ratio does not exceed that of milk, obtained by coagulating whole, partially or fully skimmed milk. France alone produces over 1,000 named cheese varieties, and the European Union protects hundreds of traditional cheeses with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status.

Sources & Further Reading

USDA FoodData Central — Cheese, cheddar — Current USDA result for cheddar cheese.
Codex Alimentarius — General Standard for Cheese — CXS 283-1978; international general standard for cheese.

Nutrition

Cheese nutrition varies enormously by type. As a general guide for a hard cheese like cheddar (28g / 1 oz serving):

Calories~113 kcal

Fat~9 g

Protein~7 g

Calcium~200 mg

Sodium~180 mg

LactoseVery low (aged)

Cheese is an excellent source of calcium and protein. Aged hard cheeses contain very little lactose (it is consumed by bacteria during ripening), making them well-tolerated by many people with lactose intolerance. Soft fresh cheeses like ricotta retain more lactose. Cheese is typically high in saturated fat and sodium, though the extent varies significantly by type and whether salt is added.

Common Uses

◌ Eating fresh◌ Cooking & melting◌ Baking◌ Pizza & pasta◌ Cheese boards◌ Sandwiches◌ Salads

Cheese is one of the most culinarily versatile dairy products. Hard cheeses such as Parmigiano-Reggiano and Pecorino Romano are grated over pasta, soups, and risotto. Mozzarella melts on pizza and in pasta dishes. Brie and Camembert are served on cheese boards with fruit and bread. Cheddar and Gruyère melt into sauces, gratin dishes, and toasted sandwiches. Fresh cheeses like ricotta and mascarpone are used in desserts including cheesecake and tiramisu. Blue cheeses such as Roquefort and Gorgonzola appear in salads, dressings, and savoury pastries.

Interesting Facts

The oldest known evidence of cheesemaking — residues on pottery — dates to approximately 5,500 BCE from sites in what is now Poland.
France produces over 1,000 named cheese varieties, leading to Charles de Gaulle's famous remark: "How can you govern a country which has two hundred and forty-six varieties of cheese?"
Parmigiano-Reggiano wheels are used as collateral for bank loans in the Emilia-Romagna region of Italy — banks store thousands of wheels in temperature-controlled vaults while the cheese matures.
Rennet — the coagulant traditionally used to make most cheeses — comes from the stomach lining of young ruminants. Vegetarian-friendly rennet made from plants (such as fig sap or thistle) or microbial/fungal sources is now widely used.
The holes in Swiss-style cheeses like Emmental are formed by carbon dioxide gas produced by Propionibacterium freudenreichii bacteria during the ripening process — recent research found that tiny hay dust particles in the milk can also influence hole formation.
Aged hard cheeses contain virtually no lactose — it is consumed by lactic acid bacteria during the ripening process — making them suitable for most people with lactose intolerance.