Cheese is a dairy product that is made by separating the solid part of milk (the curd) from the watery part (the whey). Most cheese is made from curd, but some varieties use the whey instead. The milk of Goat, Sheep and Cow is used to make cheese, but Cow's milk is the one that is commonly used. Cheese can be made from almost any form of milk, buttermilk, or cream. The taste of the cheese depends on the kind of milk used, and the curing processes.

Cheese is considered a concentrated protein food. Most types are 20 to 30% protein (principally casein), about 30% milk fat and 40% water. Cottage cheese is an exception, being about 80% water, 16% protein, and 4% fat. Specially made dietary cheeses has a reduced fat content. Cheese also contain minerals and milk sugar, and most types are rich in vitamin A. Nutritional content of cheese are: phosphorus, sulfur, riboflavin and it is loaded with calcium, these makes it essential in the diets of children and adults.

Uses of Cheese:

Appetizer, Ingredient in soup, quiche, fondue, omelet, casseroles and sauces and with macaroni, salad dressing, sandwich spreads, pastries and desserts.

How Cheese are made:

Pasteurized or unpasteurized milk is placed in large kettles or vats, blended to produce a uniform fat content, and heated. The milk is made to coagulate (curdle, or thicken) by the action of bacteria-produced lactic acid, by enzymes such as rennet, or by a combination of both methods. The coagulation occurs mainly in the casein, or protein part, of the milk. The temperature at which coagulation takes place is carefully controlled. It varies from 68 degree to 104 degree Fahrenheit (20 to 40 degree centrigrade), depending on the kind of cheese being made.

When the milk coagulate or start to curd it is then cut into tiny cubes. Their size determines the final texture of the cheese and its moisture content. The whey is drained away and the curd cubes are allowed to mat together into a rubbery mass. This is cut into blocks, chopped into small pieces, and placed in molds, or hoops. Salt may be added before or after hoping.

Hard and semi-hard cheeses are then ripened, or cured, to develop distinctive flavor and texture. During this process, which takes from three months to a year, the milk protein in the cheese undergoes a chemical change. Certain bacteria and molds develop, contributing to the distinctive flavor.

Natural (unprocessed) cheeses are classified into three main groups:

• Hard cheese like cheddar , American and Swiss, has low moisture content.
• Semi-hard chesses like brick, Muenster, Roquefort, and Stilton, have a slightly higher moisture content.
• Soft chesses like cottage, cream, Brie, and Camembert, have a high moisture content and are more perishable than the Hard and Semi-hard cheese.

Processed Cheese is made by blending two or more varieties, or by blending together portions of the same type of cheese that are at different stages of ripeness. The blend is heated with an emulsifying agent to produce a mild cheese with uniform flavor and improved keeping qualities.

"Cheese food" is processed cheese made by adding milk solids to Cheddar or American cheese. This product is easily spread and is especially adaptable for cooking.