Cheese FAQs:

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?

A: Yes.

Q: Is cheese not universal?

A: Yes.

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?

A: Yes.

Q: Is cheese sometimes known as a cheesemonger?

A: Yes.

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?

A: Yes.

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.