FAIRY TAIL PLOT TWISTS! (collaboration with nekos_are_awsome)

I GIVE YOU A CHEESY WIKIPEAKIDA PAGE

Cheese is a food derived from milk that is produced in a wide range of ergvrgevty h, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet rob th Byblos coagulation b thbht. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer th bthbhtr gfdb, or throughout. Most cheeses melt at cooking andbt gbthbhtb

Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

Cheese is valued 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 milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.

There is some debate as to the best way to store cheese, but some experts[who?] say that wrap pingbtvzsdac it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and  by grace to the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.[2]

A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.[3]

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Etymology

Cheese on market stand in Basel, Switzerland
The word cheese comes from Latin caseus,[4] from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". The word cheese comes from chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages—West Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi—all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin.

The Online Etymological Dictionary states that "cheese" comes from "Old English cyse (West Saxon), cese (Anglian)...from West Germanic *kasjus (source also of Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus [for] "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws)." [5]The Online Etymological Dictionary states that the word is of "...unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice.'"[5]