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Cheese is a dairy product made primarily from the curdled milk of cows, goats, sheep, or other mammals. Its production involves the coagulation of milk proteins (mainly casein), which separates the solid curds from the liquid whey. The curds are then processed and aged in various ways to produce a wide range of textures, flavors, and aromas. Cheese is believed to have originated thousands of years ago, possibly as early as 8000 BCE, around the time humans began domesticating animals.

There are hundreds of varieties of cheese, each differing based on factors such as the type of milk used, the presence of bacteria or molds, the length of aging, and added flavorings like herbs or spices. For instance, soft cheeses like Brie or Camembert are known for their creamy interiors and white rinds, while hard cheeses like Parmesan or Cheddar are firm and often aged for months or even years. Blue cheeses like Roquefort or Gorgonzola have distinctive veins of mold that contribute a sharp, tangy flavor.

Cheese-making begins by adding a starter culture of bacteria to milk, which helps acidify it. Then, a substance called rennet is added to coagulate the milk into curds. The curds are cut, drained of whey, pressed, and often salted before being aged under specific conditions. Aging, or affinage, can last from a few days to several years and greatly influences the flavor and texture of the cheese.

Nutritionally, cheese is a rich source of protein, calcium, and fat, though its health impact can vary depending on the type and quantity consumed. Some cheeses are high in saturated fat and sodium, so moderation is often recommended.

Cheese plays a central role in cuisines worldwide—used in dishes like pizza, sandwiches, pasta, and traditional platters. It can be served fresh, melted, grated, or paired with wine and fruit. Whether artisanal or mass-produced, cheese continues to be a beloved food across cultures due to its variety, versatility, and deep-rooted history.