What is in cheese?

Cheese is essentially made from milk, but the specifics of its composition vary depending on the type of cheese:

The Basics:

* Milk: This is the primary ingredient, usually cow's milk, but other types like goat, sheep, or buffalo milk can also be used.

* Rennet: This is an enzyme that separates the milk solids (curds) from the liquid (whey). Traditional rennet comes from animal stomachs, but nowadays, microbial rennet is more commonly used.

* Bacteria: These are added to the milk to produce the desired flavor and texture. Different types of bacteria create unique cheeses, ranging from mild to pungent.

* Salt: This is added to control the bacterial activity and flavor development, as well as to enhance preservation.

Additional Ingredients:

* Cream: Some cheeses, especially soft cheeses, use cream to add richness and texture.

* Coloring: Some cheeses, like cheddar, are colored with annatto, a natural food coloring derived from seeds.

* Flavorings: Some cheeses include spices, herbs, or other additions to create unique flavors.

Cheese Composition:

The exact composition of cheese can vary significantly, but generally, it contains:

* Moisture: This ranges from 30-70% depending on the type of cheese.

* Fat: This can range from 10% to over 60% depending on the type and milk used.

* Protein: This contributes to the cheese's texture and structure.

* Lactose: Some lactose remains in cheese, though it is often reduced by the bacteria during fermentation.

* Minerals: Cheese is a good source of calcium, phosphorus, and other minerals.

* Vitamins: Cheese contains vitamins A, B12, and D.

Types of Cheese:

The variety of cheeses is vast, each with its own unique flavor profile, texture, and composition. Some of the most common types include:

* Soft cheeses: Brie, Camembert, goat cheese

* Semi-soft cheeses: Havarti, Monterey Jack, Gouda

* Hard cheeses: Cheddar, Parmesan, Gruyère

* Blue cheeses: Roquefort, Gorgonzola, Stilton

Ultimately, the specific ingredients and composition of cheese depend on the type and the cheesemaker's technique.