Traditional Chinese cheese: Recipe, Ingredient Ratios & Step-by-Step Method

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cheeseMost cheese is made from cow's milk, with smaller amounts from goat and sheep milk. Some countries also use the milk of other livestock, such as camels, donkeys, horses, buffaloes and reindeer, to make cheese.People all over the world like to eat cheese. It is a highly nutritious and delicious food that is valuable in the diet because it concentrates almost all of the protein in milk, usually fat, as well as basic minerals and other nutrients.Cheesemaking is an art that has changed very little over the history of cheese. The basic processing process is still preserved today. Some are fermented by bacteria, some are added with rennet or a combination of the two methods to produce lactic acid, and the milk is turned into curds. The whey is then removed from the curds and the cheese is further processed to produce a variety of cheeses.Cheese contains almost all the fat, casein, calcium, vitamin A, part of lactose and salt dairy products in milk. It can preserve part of the food value of milk for a long time to meet the growing demand for nutritional supplements in a certain period.Classification of cheese There are only about 18 kinds of boundary invented types of cheese. No more than two of these types are made in the same way, which means that the details of production, the coagulation, cutting, stirring, heating, draining, pressing and salting of the curds, and the drying of the cheese all have different production characteristics and quality according to different cheeses.The typical 18 types of cheese are date cheese block, French Camembert village-style cheese, cheddar cheese, simple skim milk cheese, butterfat, Damme cheese, Roquefort cheese, green cheese, Swiss hard cheese, Irappist cheese, ricotta cheese (Sheep's milk cheese and Ricotu cheese), etc.Cheese can be divided into 4 categories according to its hardness and softness:1. The hardest product (the one that bites loudly). Ripened by bacteria: Asiago cheese (produced in Italy), Parmesan cheese (produced in Italy), Romano cheese, Swiss green cheese, Spalen cheese.2. Sub-hard products(1) Bacterial ripening, no cavities; Cheddar cheese, granular or stirred curd, Cathy Cavallo cheese (made in Italy).(2) Ripening with bacteria and surface microorganisms: Limburg cheese (Belgium), ring cheese originating from Portdusalut, Trappist cheese.3.. Semi-soft products(1) In principle, bacterial ripening is used: cheese block and Munster cheese (Federal Germany).(2) Ripening with bacteria and surface microorganisms: Limburg cheese (Belgium), ring cheese originating from Portdusalut, Trappist cheese.(3) In principle, internal penicillium ripens: Roquefort cheese (French sheep's milk cheese), Gorgonzola cheese (Italian milk green cheese), Blue cheese, Stilton cheese (10 to 12 pounds of small cheese), Wensleydale cheese (produced in the UK).4. Soft products(1) Ripening: Bell Pais cheese (white cheese named after the Italian founder), Camembert cheese (from France), Cooktel cheese, Hdnd cheese, Neuchatel cheese (round cheese from France).(2) Immature: Cottage cheese (a simple type of skim milk cheese curdled with acid), Pot cheese, cheese for toast, butterfat, Neuchatel cheese (made in the United States), sheep's milk cheese, Primost cheese, fresh Ricotla cheese. …

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