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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.

Cheese illustration

About Cheese

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

Nutrition

Fat—

Protein—

Lactose—

Common Uses

◌ Eating◌ Cooking◌ Baking◌ Sandwiches◌ Sauces◌ Snacks

Interesting Facts

The Codex General Standard for Cheese covers both ripened and unripened cheeses.
Cheesemaking generally involves coagulating milk protein and separating part of the whey.
Fat, moisture, protein, lactose, cultures, aging, and manufacturing methods vary enormously among cheese varieties, so one universal composition profile would be misleading.