### food:

Cheese
* Give as snacks or in a sandwich.
* Look for nonfat cheeses or part-skim lite cheeses.
* Many cheeses are high in saturated fat
  - change texture in the freezer
* Most cheese contains chemicals
  - volatile chemicals
* Most cheese has calories
  - moisture
  - is made from cow's milk, although some is made from goat, sheep and water buffalo milk
  - packs a powerful mass of calcium
  - uses milk
* Most cheeses are acidified by bacteria
  - coat the palate and hide the wine's imperfections, if it has some
  - have no lactose contents, because it's lost into the whey during cheese making
  - lose flavor and change texture
  - prefer a humid, cool environment
  - reduce the risk of developing cavities
  - respond best to low and medium temperatures
* Some cheese can reach peak condition in a week, while others require up to five years of aging.
* Some cheese has heat capacity
  - vitamins
* Some cheeses are curdled only by acidity
  - higher in fat than some meats
  - get their flavor from fungi
  - run when they are cut in the center and at room temperature
* adds flavor
  - flavour to lentils and pulses
* also contains many of the essential lipids needed by the human body
  - has a variety enough to stimulate various appetites
* are a form of concentrated butterfat
  - also a good calcium source
  - high in unsaturated fats
* are very high fat
  - versatile and are also one of the more nutritous foods
* can be almost any colour
  - natural or blended
  - cause lactose intolerance
* come in lots of different tastes and textures.
* comes from cows.
* comes in many forms ranging from soft to hard
  - types or families
* concentrated form of milk's nutrients
  - source of calcium
* contain salt for preserving as well as for flavor.
* contains almost all of the essential vitamins, minerals, and other nutrients found in milk
  - both fat and protein along with many other beneficial components
  - high quality protein which is easily digested
* contains, in a concentrated form, many of milk's nutrients.
* continues to ripen no matter how carefully it is stored.
* dairy product
* do have seasons.
* doesnt come from cows.
* food that pairs well with many drinks and foods.
* form an important part of the Swiss diet.
* forms another important ingredient of Italian cuisine.
* generally contain less lactose than milk.
* good source of calcium
  - substitute for red meat when reducing fat in the diet
* growth sector.
* has calcium , protein , and phosphorus
  - holes
  - loads of fat
  - many things in common
  - more fat than meat and comes from the same place
  - strong odor
  - two influences on the human body
* includes cheese rinds
  - strong flavor
* is also a culprit
  - an excellent source of protein that most families buy on a regular basis
* is an ancient food made by people all over the world
  - excellent source of calcium
  - exceptional food, providing proteins, fats, vitamins and minerals
* is an important part of Greek cuisine
  - source of high-quality protein, vitamins, and minerals, as indicated below
* is another major cause of most migraine headaches
  - type of cultured milk product
  - basically milk, culture and rennet
  - best when heated slowly at low temperatures
  - capable of salad dressings
  - concentrated pus
  - cured or aged by the process of micro-organisms, which are living things
  - derived from milk
  - fat, with salt
  - high in calcium and phosphate and other minerals
  - just soured milk before it becomes edible
* is located in fridges
  - markets
  - pizzas
  - plates
  - refrigerators
* is made from curdled milk
  - flour and oil
  - milk, cultured with bacteria, and treated with an enzyme
  - nutritious milk
  - the curd
  - in small quantities with raw whole milk from Vermont cows
* is made of milk
  - proteins and fats from milk, often matured by bacteria or other organisms
* is made using milk
  - rennet from pigs and is often made from unpasteurized milk
  - magazines
  - mixture
  - mostly fat and casein
  - nouns
* is nutritious as it good source of protein and is high in calcium
  - but can be high in fat
* is one of the best sources for calcium, a nutrient essential for healthy teeth and bones
  - of calcium, a nutrient essential for healthy bones and teeth
  - most varied and widely produced foods in the world
  - staples in French cuisine
  - packed with fat and extra calories
  - part of pizzas
  - precipitated from milk, tofu from soybeans
  - software
  - solid food
  - such a huge staple in the Mediterranean diet from morning to nighttime
  - susceptible to the growth of fungi
* is the biggest seller of organs on the black market for Spam
  - biscuit of drunkards
  - oldest and most natural way of preserving milk
  - used in some dishes
* is usually a solid
  - home made since many people have sheep and goats
* is, bread, cheese slice, and bread.
* made by acid coagulation tends to be unripened.
* makes a remarkable culture medium for bacteria, which stay alive for up to six months.
* making uses few ingredients, but is one of the most difficult culinary arts to perfect.
* meal in and of itself.
* metaphor for purity, probably because it's made from pure white milk.
* owe their various flavors almost entirely to different kinds of combinations of bacteria.
* plays a significant role in many best-selling concepts.
* popular food and there are many varieties of cheese available.
* provides calcium and protein
* relies on bacteria for production as well.
* rich source of protein and calcium.
* tastes great, but more importantly it contains essential nutrients, such as calcium.
* viscoelastic material that is able to flow under quite small stresses.
+ Benin, Culture, Cuisine: French-speaking countries
  * In southern Benin cuisine, the most common ingredient is corn. Fish and chicken are the most common meats used in southern Beninese cuisine. Beef, goat, and bush rat are also eaten. The main food in northern Benin is yams. The northern provinces use beef and pork meat which is fried in palm or peanut oil or cooked in sauces. Cheese is used in some dishes. Wikia Recipes Wiki. Accessed June 2011.
  * For some cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified by bacteria. This bacteria turns milk sugars into lactic acid. Rennet is then used to finish the curdling. Vegetarian alternatives to rennet can also be used. Most of these are made by fermentation of a fungus called 'Mucor miehei'. Other alternatives us species of the 'Cynara' thistle family.
+ Cheese, How cheese is made:
  * Cheese is made using milk. The milk of cows, goats, and sheep are most popular. Buffalo, camel and even mare's milk can also be used. Cheese makers usually cook the milk in large pots. They add salt and a substance from the stomach of young cows called rennet. This curdles the cheese and makes it solid.
+ Quotation mark, Usage, Use–mention distinction: Punctuation :: Typography