Distinctiveleses such as Brie and Camembert are made by allowing white Penicillium candida or P. camemberti mold to grow on the outside of a soft cheese for a few days or weeks. The moa, and Stilton are produced by inoculating loosely pressed curds with Penicillium roqueforti or Penicillium glaucum molds. The mold grows within the cheit ages. These cheeses haveistinct blue veins and, often, assertive flavors. Their texture can be soft or firm.Washed-rind cheeses are periodically bathed in a sahe reddish-orange "smear bacteria") which impart pungent (some say "stinky") odors and distinctive flavors. Washed-rind cheeses can be soft (Limburger), semi-hard (Muenster), or hard (Appenzeller).
Other categorieses by firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese han softer cheeses. They are generally packed into ds under more pressure and aged for a longer time.The familiar cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester) whose. The same bacteria that give Emmental its holes contribute to their aromatic and sharp flavors. The hardest cheeses — "grating cheeses" such as Parmesan, Pers, often with the addition of milk, more salt, preservatives, and food coloring. It is inexpensive, consistent, and melts s. This is the most-ced category of cheese in the United Statese most familiar processed cheese may be pre-ed mild yellow American Cheese or Velveeta. Many other varieties exist, including Easy Cheese, a Kraft Foods brand sold in a spray can.
Health and nutron market stand in Basel, Switzerland.In general, cheese supplies a calcium, protein, and phosphorus. A 30 gram (one ounce) serving of cheddar cheese contains about seven s of protein and 200 milligrams of calcium. Nutritiy, cheese is essentially concentrated milk: it takes about 200 grams (seven ounces) of milk to provide that much protein, and 150 grams to equal the calcium.[8]Cheese shares milk's nutritional disadvantages as well. The Center for Science in the Public t condemns cheese as America's nur one source of saturated fat, adding that the average Am ate 30 pounds (13.6 kg) of cheese in the year 2 fred fat actually leads to an increasedt diss caled into question when coering France and Greece, which lead the world in cheese eating (more than 14 ounces (400 grams) a week , or over 45 pounds (20 kg) a year) yet have relatively low rates of heart disease