Tell us if you like or dislike Cheese to display persons you share this with. This way you can discover people just like you!
Wir haben keinen Käse im Kühlschrank ⁉️ Echt jetzt ❓
Tür zu. Tür auf.
Wir haben keinen Käse im Kühlschrank ⁉️. ❓❓❓
I absolutely love cheese ? ? .. fuck knows what I’d do if it just mysereriously vanished off the Earth and was never sold again ?? #cheese
Ich hab gerade richtig Lust auf Nudelauflauf mit ganz viel Hackfleisch & ganz viel Käse. ??
#beef #cheese #hunger
Ich will dich in meinem Leben. Mein leben mit dir teilen und nie wieder gehen lassen. #cheese #buttrue
You’ll find yourself growing a goatee if you eat goat #cheese regularly.(Bleat)
On the shopping list today:
shredded cheese for quesadillas
mac n cheese
O mac & cheese, o mac & cheese You make me fall to my knees. ? #sogood #cheese #christmasinapril
Heute gelernt: Cheesus! Eine Mischung aus Cheese und Jesus. Das ist der Käse-Jesus man! Im Käse-Paradies #Cheese #ILoveCheese #Cheesus
Noel Browne is going around on a horn i say he cant Take enough pictures #Snaphappy #Cheese
Our vans are still on the road & will endeavour to deliver your orders #cheese #wholesaler
THIS IS EASY TO MAKE! ?
NATIONAL SPAGHETTI DAY
THURSDAY, JANUARY 4TH
#Pasta #Sauce #Cheese ?
I love brie. My wife Sarah says it tastes like dirty feet. Who is more right? #GoCougs #cheese
I haven't been this tired in a long time. Roll on Christmas and several days off in a row. #cheese #wine #beefwellington #whoneedsturkey
Which Missle Anus Story from this week was the best? #Amazon amazon #Jesus #church #cheese #Finland100 #Finland #Bread #Bugs
someone's eating parmesan cheese in the office and I might murder them. #murder #office #cheese #parmesan
Dümmels vergnügtes Gesicht, als er als langjähriger Käsehasser das erste Mal veganen Käse probiert ???? Zeiten ändern sich! #DHDL #Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.