cheese is a rare type of rock that grows on the side of mountains. its collected by expert climbers, who carefully peel it off with a special cheese-picking tool. the colour depends on how much sunlight the rock has absorbed, and its said to have mystical powers that can heal broken hearts (but only on thursdays). 🧀

It's something that smells bad, not as bad when compared to you

(why did i roast you for no reason?)

What isn't cheese?

Sniffer nose :)

Im cheese so i basically am Jerry but Cheese:):):)

Cheese is not the moon, contrary to many beliefs; it is the stars and the sun. and the asteroids too.

let me teach u how to mark first u have to do CAPITAL AFTER THAT IT DEPENDS IF U LAUGH ON THAT ANSWER IF YES THEN PUT ALOT OF +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

CHESE IS DISGUSTING ON PIZZA(no it isnt i love it i just saying for this thread lol)

Moon

A chewy kindof candy and when u eat it u wanna throw up.

Clam housing evil echidnas scamming enchiladas.

Slime but its yellow so dont eat it its yucky

Anticheese (cheese made out of antimatter) so that it is not only not cheese but also the opposite of cheese, as when cheese and anticheese collide, it makes pure energy

I wrote a novel :)
Good luck with reading

Hi
Cheese is a food obtained from coagulated milk, dairy products or milk components such as whey or cream. Cheese is made mainly from cow's milk, but also from sheep, goats, buffaloes and occasionally camels, reindeer, moose, mares, etc.

Coagulation can be obtained either by the action of an enzyme, rennet, or by fermentation caused by lactic bacteria (the lactose is then transformed into lactic acid), or very frequently by a combination of the two previous methods, or by heating associated with direct acidification (vinegar, etc.). Draining is then carried out. The curd and whey1 are then obtained. Whey can also be used directly: whey cheese such as sérac, or by reincorporation of its components.

After draining and generally molding, the curd is salted and matured (matured cheese) or not (fresh cheese).

During ripening, some cheeses develop mold, on the rind and/or inside, or a rind that is bitten, leading to complex biological transformations that allow the product to acquire its particular textural and aromatic characteristics.

The diversity and typicality of cheeses intended for trade have been endangered by the various national health standards aimed at consumer safety but also having as a corollary an impoverishment of their microbiotas.

However, the progress made in dairy microbiology since the 2000s as well as a new boom in farm production make it possible to mitigate this problem.

Cheese is a staple food, rich in protein, calcium and phosphorus, with variable fat content and a long shelf life compared to the shelf life of traditional milk, in particular thanks to the barrier effect presented by its intrinsic flora.

If we do not only consider the sophisticated types of Western cheese, we can see in many countries the existence of significant traditional productions from drained and sometimes preserved fermented milk, which are generally called cheeses, but which are not really different from what we call concentrated fermented milk in France, skyr in Iceland, yoghurt cheese in English, quark in German. Apart from legal definitions that vary from country to country, the boundaries between white cheese with lactic curd and concentrated or pressed yoghurt or fermented milk are therefore blurred.

We could therefore distinguish between domestic productions that are often quite simple and probably important in the diet of many populations but which cannot be included in production statistics, artisanal productions that are extremely varied and typified according to manufacturing methods, regions, shapes and flavours, industrial productions aiming for quality guaranteed by designations of origin or brands and industrial mass productions providing cheap food.

Industrial cheese production differs considerably from the many artisanal productions and mainly allows for quantitative and uniform processing.

The total recorded world production reached 24 million tonnes in 2019 with Germany as the leading exporting country followed by the Netherlands and France. Indian production, probably of prime importance, is probably underestimated in international statistics, household and artisanal production being very developed

Me

the chao

A best friend.

This is what poisonous potatoes are made of

Fruit from a cow tree (or various other plants)

not pure yumminess