Q: Is cheese a food derived from milk that is produced in a wide range of flavors? ¶
A: Yes, and textures, and forms by coagulation of the milk protein casein.
Q: Is cheese made from traditional cheese and emulsifying salts? ¶
A: Yes, and often with the addition of milk, more salt, preservatives, and food coloring.
Q: Is cheese valued for its portability? ¶
A: Yes, and long life, and high content of fat, protein, calcium, and phosphorus.
Q: Was cheese noted for being made mostly from sheep's milk? ¶
A: Yes, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each.
Q: Is cheese a rich source of calcium? ¶
A: Yes, and protein, phosphorus, sodium and saturated fat.
Q: Is cheese further warmed? ¶
A: Yes, and to 26–32 °C , the fats will begin to "sweat out" as they go beyond soft to fully liquid.
Q: Is cheese made from cows' milk? ¶
A: Yes, and many parts of the world also produce cheese from goats and sheep.
Q: Is cheese more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese? ¶
A: Yes, labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening.
Q: Is cheese an ancient food whose origins predate recorded history? ¶
Q: Is cheese not universal? ¶
Q: Is cheese as hard as unsoftened butter? ¶
A: Yes, and its protein structure is stiff as well.
Q: Is cheese a dairy food? ¶
A: Yes, and under kosher rules it cannot be eaten in the same meal with any meat.
Q: Is cheese essentially concentrated milk: it takes about 200 grams of milk to provide that much protein? ¶
A: Yes, and 150 grams to equal the calcium.
Q: Is cheese a vital source of nutrition in many regions of the world and is extensively consumed in others? ¶
A: Yes, and its use is not universal.
Q: Is cheese made in softer or firmer variations? ¶
Q: Is cheese sometimes known as a cheesemonger? ¶
Q: Was cheese a recent taste in Rome? ¶
A: Yes, and improved over the "medicinal taste" of Gaul's similar cheeses by smoking.
Q: Was cheese found in the Taklamakan Desert in Xinjiang? ¶
A: Yes, and China, and it dates back as early as 1615 BCE.
Q: Was cheese an everyday food and cheesemaking a mature art? ¶
Q: Was cheese nearly unheard of in east Asian cultures? ¶
A: Yes, and in the pre-Columbian Americas, and only had limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe, the Middle East, the Indian subcontinent, and areas influenced by those cultures.
Q: Is cheese rarely found in Southeast and East Asian cuisines? ¶
A: Yes, and presumably for historical reasons as dairy farming has historically been rare in these regions.
Q: Is cheese usually salty yet bland in flavor and? ¶
A: Yes, for harder varieties, rubbery in texture.