Question about CHEESE???????!


Question: ok, this question just randomly popped into my head after seeing a cheese commercial. does anyone know how they make differant kinds of cheese?

how do they make chedder differant from American or Swiss???

thanks for the upcoming answers and merry christmas.


Answers: ok, this question just randomly popped into my head after seeing a cheese commercial. does anyone know how they make differant kinds of cheese?

how do they make chedder differant from American or Swiss???

thanks for the upcoming answers and merry christmas.

Originally, cheese could be different shades of white, yellow or orange, depending on when it was made and what the cows had eaten. In the spring and summer, cows ate fresh grass and other plants that contained beta-carotene and vitamin D. This resulted in yellow cheese. In the winter, cows ate hay instead, so the cheese was pale. Cheese produced in the spring and summer was more desirable, so cheesemakers began dyeing their cheese. Now it's become more of a tradition to dye certain types of cheeses.

idk... maybe what they feed the cow...

I don't know.
But now, i have a craving for cheese
Gonna go and get some :p
:)
Lol.
Merry Christmas . :]

Aged different lengths of time, even using different milks. (Fat content even changing animal gouda is made from goats milk etc) Also they can use different enzymes to change a flavor. Also they may smoke the cheese.

i don't make the cheese ...i only cut it....want a slice???

different cheeses are made by different methods......different types of mammal milks.....bacterias and live cultures and different aging.........research it on the web, you can make cheese at home very easily.....did you know they use food coloring to distinguish the differences between the cheddars and such because they actually have no color at all......please read about it.....and I know I will get emails about it...

Here is some info that I found that might help you..

http://biology.clc.uc.edu/fankhauser/Che...

http://biology.clc.uc.edu/fankhauser/Che...

http://www.leeners.com/cheesehow2.html
Good question. This site may help you.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources