Overview

Over a th u nd t f h x t nd r currently r du d in v r u untr . Their styles, t xtur and fl v r depend on the r g n f th milk ( n lud ng the n m l' diet), wh th r th have b n t ur z d, the butt rf t nt nt, the b t r nd m ld, th r ng, and how l ng th have b n g d f r. H rb , spices, r w d m k may be u d flavoring g nt . Th ll w t r d l r f many cheeses r du d b dd ng nn tt . Oth r ngr d nt may be dd d t m h , u h black pepper, garlic, chives r cranberries. F r a f w h , th milk is urdl d by dd ng d such v n g r or l m n ju . M t h are acidified t a lesser d gr by bacteria, wh h turn m lk sugars nt lactic d, then th dd t n f r nn t completes th urdl ng. V g t r n alternatives t rennet r v l bl ; most are r du d b f rm nt t n of the fungu Mucor miehei, but others h v been extracted from v r u f th C n r th tl f m l . Cheesemakers near a d r r g n m benefit fr m fr h r, lower priced m lk, nd l w r shipping t . Ch valued for t rt b l t , l ng h lf life, nd high nt nt of f t, r t n, l um, nd h h ru . Ch more compact and h a l ng r shelf l f th n m lk, although how long a cheese w ll k d nd on the t f h . H rd cheeses, u h P rm n, last l ng r than ft cheeses, u h Brie or g t' milk h . Read This Book And Learn H w T M k D ff r nt T f Ch

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