Dairy and Cheese

Dairy and Cheese

The cheese in our kitchens is made of the proteins and fats from milk – usually the milk of cows, goats, sheep, or buffalo – literally “curds and whey.”

There are literally hundreds of varieties of cheese and their styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether the milk has been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

This collection of exclusive GoodFood World articles introduces you to cheesemakers raising goats, sheep, and cows.

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