Cheese And Cheese Spread

Traditionally, cheese was made as a way of preserving the nutrients of milk. Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurized. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents.

Cheese is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. The different types of cheese are - fresh cheese, whey cheese, pasta filata, semi-soft cheese, semi-firm cheese, hard cheese, double and triple cream cheese, soft-ripened cheese, blue vein cheese, goat or sheep cheese, strong-smelling cheese, sharp cheese, and processed cheese. Cheese is eaten by itself for dessert or used to prepare fondues, cheesecakes, pizzas, pastas, burgers, sandwiches and several other foodstuffs. Cheese-spread is a derivative of cheese.

Cheese spread brings an amazing cheesy taste to everyday snacking or to any meal. Its smooth and creamy texture makes it like no other cheese. One can spread it on toast, bread or crackers, or simply heat and use as an ideal topping on vegetables, nachos or use it as a sauce for pasta dishes. Cheese spread is a soft, spreadable, cheese or product containing cheese. Many commercial cheese spreads are in the form of processed cheese.