SIKMephisto 2021-04-22 09:56:39

Cheese is fat and protein that has been separated from milk. Cheese first starts of via a souring method that allows the separation of milk into curds and whey. The curds are then usually then recombined to form a larger mass and then treated and aged in special cheese caves where they are exposed to various bacteria and molds to allow them to develop unique flavors. For example, cheddar gets its sharpness from this bacterial processing, and the longer you let it age the more it will continue to process, in turn making the cheddar sharper. This processing can expose pigment in certain variants turning the cheese yellowish or off white, but usually the striking orange color comes from the addition of a dye pigment. The components of cheese are virtually the same no matter the starting milk as most all milk is composed of the same materials, just different ratios. Milk is a combination of water fat lactose sugar and protein. These materials are gathered by pulling resources from the blood and then recombining to make milk. Most animals loose the necessary enzyme (lactase) needed to digest lactose sugar after they grow old enough to rely on other foods. It is thought that cheese was invented as a way to make milk edible for adult humans before lactose tolerance was evolved. This is because in the cheese making process used at the time the lactose sugars were left in the whey while the curds were free of it, allowing a way to have fat and protein out of an otherwise inedible source. That's about all I know about cheese off the top of my mind, hope it helps clarify.