Other than cream what do they put in cheese?

That's a great question! Here's a breakdown of what goes into cheese besides cream, along with some additional factors that influence the final flavor and texture:

Essential Ingredients:

* Milk: The foundation of cheese is milk, which can come from cows, goats, sheep, buffalo, or even other animals.

* Rennet: This enzyme helps curdle the milk proteins, separating the solid curds from the liquid whey. Traditional rennet comes from animal stomachs, but nowadays, microbial rennet is widely used.

* Salt: Salt is added to enhance flavor, help preserve the cheese, and control the texture.

Additional Ingredients:

* Starter Cultures: These live bacteria cultures are crucial for the development of flavor, aroma, and texture in cheese.

* Flavorings: Some cheeses incorporate additional flavors, such as herbs, spices, garlic, chili peppers, or fruit.

* Color: Some cheeses have added coloring, usually annatto (a natural red-orange dye from achiote seeds), to give them a specific hue.

Factors Influencing Cheese:

* Pasteurization: Pasteurizing milk before cheesemaking kills harmful bacteria but can also affect the flavor and texture.

* Aging: The aging process is crucial for the development of flavor, texture, and complexity.

* Type of Milk: The type of milk (cow, goat, sheep, etc.) influences the flavor, fat content, and texture of the cheese.

* Animal Diet: What the animals eat can affect the milk's flavor, ultimately influencing the cheese.

In Conclusion:

While cream can be used in some cheeses, it's not a universal ingredient. Cheese is a complex food with many contributing factors, including the milk itself, starter cultures, rennet, and aging, which all contribute to its unique flavors and textures.