### food | cheese:

Aged cheese
* All aged cheeses are low in lactose.
* can range from two weeks to four years, and sometimes even beyond.
* is processed further by being shaped, coated in wax or colored.

American cheese
* Most american cheese has moisture.
* is heated twice, once in the original cheese making, then again in the blending
  - orange
* processed blend of different cheeses.

Bleu
* are cheese.
* is cheese

Blue cheese
* has a veined appearance within a white interior.
  - full of mould living in the cracks between the curds
  - ripened by Penicillium roquefortii , whose spores cause the blue color
* tend to be strong in flavor and aroma, both of which intensify with aging.

Cheese making
* is both an art and a science.
* nexus for all manner of disciplines.

Chevre
* are excellent dessert cheeses, often served as snacks, or with before dinner drinks.
* is cheese

### food | cheese:

Cottage cheese
* Some cottage cheese has lactose.
* good additional source of protein
  - source of casein protein
* has the amazing ability to absorb an infinite amount of salt without being salty.
* is an excellent source of calcium, phosphorus, protein and vitamins
  - blended with egg, cream, flour, baking powder, salt, sugar and nutmeg
  - dairy products
  - good for animals who lost muscle mass
* is located in plates
  - refrigerators
  - lower in calcium than most cheeses
  - one of the best sources of calcium
  - spoiled when it starts to look like regular cheese
  - the result of separating milk or cream into curds and whey

Emmental cheese
* is amongst the best-known types of cheese
  - cheese. * cheese. It is made from cow's milk. Two of the features that make Emmental distinctive are its holes and sweetness

Hard cheese
* are odd in that the thinner they're sliced, the more flavorful they are
  - robust enough to survive on the trail and can take a moderate amount of heat
* is any cheese which is over six months old
  - misfortune
* keep well, even at room temperature.

Mascarpone
* dense, creamy fresh cheese from Italy.
* rich Italian cream cheese often served with fruit for dessert
  - and creamy cheese product found in the refrigerated deli section
* thick, sweet Italian cream cheese that has the texture of sour cream.
* triple-creme cheese.
* very soft cheese made from extremely contented cows.

Mild cheese
* good source of protein, as are cottage cheese and yogurt.
* is aged two to three months and has delicate flavors with semisoft to firm textures.

### food | cheese | mozzarella:

Fresh mozzarella
* has a very high moisture content.
* is high in protein, low in fat and rich in calcium compared to other cheeses.
* soft, non-salty white cheese packed in water.

Natural cheese
* general classification for cheese that is made directly from milk.
* is manufactured using the milk of a private pasture.

### food | cheese | quark:

Strange quark
* are a few hundred mega-electron volts.
* have a property known as strangeness.
+ Hyperon: Quantum mechanics :: Subatomic particles
  * Hyperons' are particles that are made of quarks. Strange quarks have a property known as strangeness.

### food | cheese:

Ricotta
* ' is an Italian fresh whey cheese made from the whey of sheep's milk or cow's milk. Whey watery liquid that separates from curds when cheese is made. Ricotta is soft, grainy and white. It can be used in Italian desserts like cheesecake or cannoli. It contains protein and dairy product.
* is made from the liquid, or whey that remains after the curds are removed
  - whey collected from making other cheeses and re-cooked
  - the byproduct of whey that formulates during cheese processing
* spoonable cheese with very fine curds.

Ricotta cheese
* adds a nutty flavor to lasagna.
* has a rich, sweet flavor with a moist, slightly grainy texture.
* is one example of a whey product.