The main raw material for cheese is milk, which is usually divided into processed cheese and natural cheese.

Natural cheese is made from cow's milk, or goat's milk, which is coagulated with lactic acid bacteria and rennet, filtered, and then immersed in salt water for three days, and then fermented for four to six months.

Processed cheeses are made by breaking several types of natural cheeses, heating them, dissolving them, and then cooling and curdling them.

The lactic acid bacteria in natural cheese are alive, while the lactic acid bacteria in processed cheese are dead.

In addition, the moisture in processed cheese is higher, the quality is stable and easy to preserve, but the nutrition is slightly thinner.

Also because the smell has disappeared during the processing, the taste is better and does not have that unacceptable strange taste.

But the fact is, the weirder the taste of cheese, the more expensive it is.

In fact, there are hundreds of varieties of cheese, depending on the bacteria and mold used, the amount of milk fat, the length of fermentation time and different processing methods, can produce different shapes and flavors of cheese.

It is rich in calcium, zinc and other minerals as well as vitamins A and B2.

It is also easier to be absorbed by the body because it is made by fermentation and is easier to digest than milk.

Cheese is also a high-fat, high-calorie food, which can be well combined with other foods to supplement the body's energy needs.

The appropriate temperature for storing cheese is within 15 degrees, and it is generally not recommended to keep it at room temperature.

If the temperature can be maintained at 2 to 7 degrees, it can be stored for about 5 days, and if the temperature is greater than 10 degrees, then the cheese can be stored for up to 1 day.

After cutting the cheese, wrap it tightly with plastic wrap and leave no gaps to be able to extend the storage time of the cheese.

Cheese cheese and other dairy products are rich in protein, very easy to breed bacteria, placed at room temperature and stored soon, will soon be moldy and long hair.

So it is best to buy immediately.

Unopened cheese is not eaten within a short period of time, it is best to put in the refrigerator to refrigerate, can be stored for about a week.

If you find that the cheese has deteriorated, do not continue to eat, so as not to cause ill health.

The purpose of refrigeration is to slow down the rate of food spoilage.

In the temperature range of -1-8 degrees, the lower the temperature of the refrigerator, the slower the growth of microorganisms and the slower the biochemical reactions that deteriorate the taste, color, tissue and nutrients of the food.

Cheesecake can be divided into three types: heavy cheesecake, light cheese cheesecake and half-cooked cheesecake.

There are also two commonly known practices: baked and frozen.

Baked ones are usually made from cream cheese, sugar, eggs, milk or whipped cream and are baked for a long time (under water), while frozen cheesecakes require the addition of a coagulant to make them solidify in the refrigerator at low temperatures before consumption.