Cream cheeseWikibooks Cookbook has a recipe/module on Cream Cheese
MozzarellaMozzarella is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method. It has a long history in southern Italy, although its precise origins are uncertain. Varieties of mozzarella are distinguished by the milk used: mozzarella fior di latte when prepared with cow's milk and buffalo mozzarella (mozzarella di bufala in Italian) when the milk of the Italian buffalo is used.
Grana PadanoGrana Padano is an Italiancheese originating in the Po Valley. It is similar to Parmesan but with less strict regulations governing its production. This hard, crumbly-textured cheese is made with unpasteurizedcows' milk that is semi-skimmed.
Blue cheeseBlue cheese, or bleu cheese, is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in color from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens.
FetaFeta ( ; Greek: ) is a Greekbrined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the filo-based Greek dishesspanakopita'spinach pie', and tyropita'cheese pie'.
Emmental cheeseEmmental is a yellow, medium-hard cheese with natural holes that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type cheese. HistoryEmmental cheese originates from the Emme Valley in Switzerland. It has a savoury but mild taste.
CheeseCheese is a type of dairy product produced in a range of flavors, textures, and forms by curdling of milk, usually from cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the protein casein to coagulate. The solid curds, consisting of proteins and milkfat, are then separated from the liquid whey and pressed into finished cheese.Port SalutPort Salut (French pronunciation:) is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept; this does not affect its flavour.
PecorinoPecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian.
FermentationPhylogenetic tree of bacteria and archaea, highlighting those that carry out fermentation. Their end products are also highlighted. Figure modified from Hackmann (2024).Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products.
Brevibacterium linensBrevibacterium linens is a gram-positive, rod-shapedbacterium. It is the type species of the familyBrevibacteriaceae. Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The familiar odor is due to sulfur-containing compounds known as S-methyl thioesters.
MoldA mold (US, PH) or mould (UK, CW) is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms or ascomata; others grow as single cells and are called yeasts. A large and taxonomically diverse number of fungal species form molds.*As an Amazon Associate I earn from qualifying purchases.