Cheese comprises a diverse category of dairy products created through the coagulation and fermentation of milk proteins. This category includes numerous varieties ranging from fresh cheeses like mozzarella and ricotta to aged varieties such as cheddar, gouda, and parmesan, each with distinct textures, flavors, and culinary applications. These products are produced through processes involving curdling, draining, pressing, and aging milk from various animals including cows, goats, and sheep. Cheese serves as a valuable source of protein, calcium, and other essential nutrients while offering versatile usage in cooking, snacking, and food preparation. Available in multiple forms including blocks, slices, shredded, and grated, cheese products cater to diverse culinary needs from simple sandwiches to complex recipes. The category continues to evolve with innovations in flavor profiles, reduced-fat options, and artisanal varieties, maintaining its fundamental role in global cuisines while adapting to modern dietary preferences and consumption patterns.
