Cheese

Cheese is a food made from milk. When making cheese are the solids in the milk (proteins, fats and minerals) separated from the moisture. It is to the cheese Starter culture andrennet, salt added during the preparation. Cheese contains, in addition to the main components animal fat and protein, lots of calcium and vitamins A, B and D.

The Dutch word for cheese derives from the Latin caseus, that has the same meaning.



Content
[hide] *1 Cheese preparation in Netherlands 
 * 2 History
 * 3 some figures
 * 4 types of
 * 4.1 according to milk kind
 * 4.2 according to body fat percentage
 * 4.3 according to origin
 * 4.3.1 Netherlands
 * 4.3.2 Belgium
 * 4.3.3 Other
 * 4.4 according to manufacturing process
 * 5 Vegetarian cheese
 * 6 cheese and religion
 * 6.1 Islam
 * 6.2 Judaism
 * In language and literature 7
 * 8 external links

Cheese preparation in Netherlands
The first step in cheesemaking is to add rennet and rennet to the milk. This enables the proteins, especially the casein, milk in the clump together (coagulate), where the fat and moisture is embedded. This creates thecurd. The rennet contains the lactic acid bacterium Lactococcus, the ' spherical milk bacterium ". Rennet is extracted from the stomach contents of young [slaughtered] animals, for example of calves or artificially created.

The white, pressed a few hours was still flaccid curd that was mainly used to be eaten as meikaasin Amsterdam. Nowadays meikaas is hardly available anymore, because there are only a few lovers of his.

The curd is done in a barrel and further compressed. The curd is then dipped in salt water (the so-called brine bath). The salt that is in the cheese calls, promotes the crusting, also the firmness, the taste and shelf life.Brine cheese remains longer in a factory than a real farmer's cheese; thereby lose the cheese more moisture and becomes saltier. A normal factory Gouda cheese is about 3.5% salt, a factory cheese with ' 25% less salt ' (Maaslander) at around 2.5% and a farmer's cheese about 2%. The cheese is after the brine bath still limp and has little taste. By letting the cheese maturing, she becomes firmer. The maturation takes 4 weeks to 1 year. The longer the cheese matures, the more flavours (taste) are formed. In order to indicate the matured for a cheese, there are different terms. These terms are shown in the table below. During the ripening process, holes in the cheese that are caused by the expulsion of the "exhaust gas so". In Dutch cheese are usually little holes. Various cheeses are prepared with help of fungi that the cheese (blue cheese) or go on the crust (witschimmelkaas) be made.

To give a specific taste to cheese, is sometimes used during preparation of herbs and spices such as cumin, cloves, mustard, chilli jam, pesto, Arugula, chivesor fenugreek , nettle.

Some certifications for sustainable produced cheese, are the EKO quality mark and the quality mark Recognized local product.

History
A theory related to the discovery of the production process of cheese is that it is some six thousand years ago by chance has been discovered by nomads. Milk was often kept in pork or rundermagen and if these were taken, the milk was constantly shuffled back and forth. During such a trip the bacteria found naturally in the stomach are the sour milk turn into a fixed (cheese) and liquid (whey) portion. [1]

In 2011, it was discovered that all 7000 years ago cheese was prepared in Poland, after one in pots after chemical analysis had found milk fats. It concerned pots that had been pierced with straws during baking, creating a screen was born. [2]

In the early history was all cheese made in Netherlands. This is evidenced by found earthenware jars from ± [http://www.microsofttranslator.com/bv.aspx?from=nl&to=en&a=http%3A%2F%2Fnl.wikipedia.org%2Fwiki%2F800_v.Chr. 800 BC] with holes, in which the curd leaked and could dry. In his book "De bello Gallico" from 57 BC Julius Caesar wrote that cheese was eaten in the low countries. The provinces Noord-Holland, Zuid-Holland and Friesland by the wet soil best suited for keeping dairy cattle. In the middle ages was all Dutch cheese exported abroad. Netherlands is from the golden age (1600-1700) abroad known as cheese country.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Previously, the cheese by mostly women farmers on the farm itself created. At the end of the 19th century, dairies on. especially in peat meadow areas of South Holland and Utrecht are farms where cheese is made.Netherlands in very early 21st century there were about 500.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The Alkmaar waag functions from 1581 as kaaswaag. The cheese was often supplied by ship. The Guild of the cheese carriers was founded in 1619. The cheese market of Alkmaar is nowadays only a tourist attraction.

A few figures
<p lang="en" len="53" style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Ten liters of milk supplies one kilogram (Gouda) cheese on.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Early 21st century In Netherlands produced one such a 660 million kilograms per year cheese, the lion's share in large factories. 498 million pounds was exported, mainly to Germany (194), Belgium (57) and France (50). The Dutch themselves ate per capita 14.6 pounds of cheese per year; for the total population this amounts to 248 million kilograms.

According to milk kind
<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Cheese is in the vast majority of cases made from cow's milk, but there is also a lot of goat cheese and sheep cheese. Cheese is also made of Buffalo, horses-and- camel milk. Each cheese is different, but they do have all the same principles.

According to body fat percentage
<p lang="en" len="63" style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The Dutch cheese may also be classified in terms of percentage of body fat.

The Netherlands in most common way of eating cheese; on the sandwich<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Preliminary remark: the listed numbers apply to young cheese from 4 weeks


 * 100 grams of cheese = 40 ounces of water + 60 grams of dry matter
 * The + number is the percentage of fat in the dry matter

<p lang="en" len="12" style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Examples: <p lang="en" len="70" style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Source: Netherlands milk and dairy retailing, 's-Gravenhage

<p lang="en" len="12" style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Examples:

Netherlands
Various Dutch Gouda cheeses in a shop*Farmer's cheese -cheese made from milk which is obtained directly to the cheese farm. This cheese has by his craft method of preparation and maturing process a characteristic flavour.
 * Edam cheese -cheese in small balls of about 1.7 kilograms.
 * Frisian nail cheese -a cheese which cloves are added. This cheese is at its best with a spicy taste (at least mature).
 * Gouda cheese -the most well known and eaten cheese. The shape is a wheel of ca. 15 kg.
 * Grass cheese -young cheese made from the milk the cows when they go out again in the spring.
 * Herve Cheese (or Rommedoe in Maastricht, Limburger Cheese in America).
 * Hay cheese -cheese from the winter period, which is less valued than grass cheese.
 * Kernhem
 * Cheshire Cheese
 * Leerdammer
 * Leyden cheese – this cheese is made from partially skimmed milk with the addition of buttermilk and rennet. By the curd is cumin seeds mixed.
 * Meikaas -not yet matured, thereby still white, cheese.
 * North Holland cheese -local cheese from northern Holland that Fujifilm has a structure by its original preparation process and a more fruity taste sweeter and what than ordinary Gouda cheese. North Holland cheese is one of the few Dutch cheeses where the European Union has granted to a "protected origin denomination".
 * Smoked Cheese
 * Cheese spread -thin spreadable cheese that is obtained by a variety of cheeses to melt under addition of melt salt.
 * Fresh cheese -cheese without maturation process, such as cottage cheese.

Belgium
Chimay grand cru*Brugse Blomme
 * Brussels Cheese
 * Herve Cheese
 * Limburger
 * Maredsous
 * Ancestry Of Orval
 * Oud Brugge
 * Passendale
 * P Cheese
 * Plateau de Herve
 * Postel
 * Prince-Jean
 * Remedou
 * Rubens Cheese
 * Wijnendale

Other
French cheeses*Cyprus: Halloumi
 * Denmark: Castello Blue, Danbo, Danish Blue, Esrom, Samsø
 * Germany: Tilsiter , Munster Cheese
 * Great Britain: Cheddar, Gloucester, Cheshire, Lancashire, Staffordshire, Shropshire Blue, Stilton, Wensleydale
 * France: for information, see the article about French cheese and for a list the list of French cheeses
 * Greece: see for a list list of Greek cheeses.
 * Indiaand Iran : Paneer
 * Italy: see for a list the list of Italian cheeses
 * Mongolia: jakkaas
 * Twaróg Podlaski, Poland:
 * Spain: see for a list the list of Spanish cheeses
 * Czech Republic: Hermelín
 * Switzerland: Appenzeller, Emmental, Gruyère, Sbrinz, Raclette, Tête de Moine, Vacherin Fribourgeois

According to manufacturing process
<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">A very common way to cheese to be classified is according to the process of manufacture. That way is to divide cheese in ten types:

<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Of all these types today are ' light ' versions on the market. This is because the general public is not requested and cheese escapes to this phenomenon.
 * The hard or pressed cheeses:
 * Non-flushed pressed cheesescurd, which is pressed and then only matured.
 * Halfverhitte pressed cheeses.
 * Heated pressed cheesescurd, Which is heated to above 50 ° c first, then pressed and then matured.
 * The soft or unpasteurized cheeses, where the surface of the cheese is washed with a particular mixture that gives rise to a crust during the ripening and where one can distinguish the following types:
 * Witschimmelkazen or white crust cheeses.
 * Washed rind cheeses or red bacterium cheeses.
 * Natural rind cheeses by the composition of the milk goat cheeses, mainly where the crust itself without human activities during the maturation forms.
 * The fresh cheeses:
 * Fresh cheeses or cheese spreads. (such as Boursin)
 * Kneaded cheese. (for example, Mozzarella)
 * Molded cheeses, factory-produced cheeses.
 * Blauwaderkazen or internal geschimmelde cheeses. The crust is pierced and the cheese ' infected ', so that the fungus itself in the cheese can develop.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">However, the low-fat cheeses not as tasty as the original cheeses from which they developed. The fat mass plays an essential role in the texture of a cheese and contains chemical components to give each cheese its character and specific taste elements. The resulting cheeses thus have a less rich aroma and taste sensation.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">In addition, a analoogkaasexist yet on cheese-like product that especially in ready-made meals is used. If there is real cheese in is processed, this is often not clear.

Vegetarian cheese
<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">A question can be vegetarian or cheese is. Important aspect here is the rennet used.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Some kinds of cheese, such as paneer from India are standard vegetarian. This because Hindus are vegetarian and so often from religious recital no abomasum food.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The enzyme that is necessary for preparing cheese is called chymosin, and is normally created in the abomasum of a calf. Most cheese makers in the Netherlands use this from abomasum of a slaughtered calf rennet won. It is an expensive and scarce product, which has led to one very long has been looking for an alternative.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Many foreign companies are now using artificially created rennet. In the 1980s, the Dutch company Gist-Brocades developed a method. One has by means of recombinant DNA technique the part of the DNA of a cow, which ensures that calves make, placed in a certain yeast called chymosin: Kluyveromyces lactis lactis. The result of this was that the yeast cells make went the kalverchymosine. Also the daughter cells of this yeast cells in large numbers in large vessels, the so-called fermentors, can be grown, producing the kalverchymosine.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">What rennet is used, is not always obvious to find on the packaging. It is usually marked with the cheeses themselves on terms ' vegetarian rennet ', ' vegetable rennet or microbial rennet '. If nothing is listed or if there are only about ' rennet ' on the packaging, this will usually mean that the rennet comes from the abomasum of a calf. At ready-to-use products in which cheese is processed, is often even more difficult to find out if the vegetarian cheese curdled is used. Usually this will not be the case, even if the product is labeled as ' vegetarian ' or has a ' V '; It is namely that vegetarians generally have no trouble with ' regular ' cheese. Only if the health mark on the packaging of vegetarians is shown indicated that ' on the ingredients or vegetarian cheese ' or ' vegetarian curdled cheese ' is used, you can assume that the product contains no animal rennet.

Islam
<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Since the rennet is used in cheese that can come from a calf that sex is not halal, some Muslims do not eat cheese. However, others allow as it's not meat, but only a by-product. Vegetarian cheeses are halal.

Judaism
<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The Jewish dietary laws specify what is and what is not kosher and are based on different passages from the Torah (Holy Scriptures). With regard to cheese are in particular the following of interest:

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Firstly, a distinction between clean and unclean. Meat and milk are only rein when it comes from even-toed ruminants: Leviticus 11: 1-4: "The Lord said to Moses and Aaron:" say to the Israelites: "these are the animals you may eat: everything in the country lives may you feeding the animals, which have split hooves-so that all shared his-and in addition, ruminate their food. That you may eat. But animals that need only split have only rehashing or you are not allowed to eat [...] "'".

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Secondly, meat and milk should not be eaten in conjunction with each other: Deuteronomy 14: 21: "[...] You may not cook a goat kid in its mother's milk ". in the production of cheese is [traditional] However fluid from one of the stomachs of a calf that still no grass has eaten. That makes that any animal not kosher cheese curdled (rein), because in such a cheese ' flesh ' and milk are combined. However, it should be noted that the Torah for more fresh interpretations is, what is also apparent from the different points of view in the Rabbinic literature and from the different eating habits of different Jews.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Thirdly, ' infection can be when the unclean: something reins comes into contact with something that is unclean, such as in Leviticus 11: 33-35: "when a cadaver in a clay jug is found, the contents is unclean; the jug should be smashed. Food in a vat in which a cadaver is found is unclean when it has been in contact with water; drink in such a vessel shall in all cases be unclean. Even though the other on which the body of an unclean animal is found, is unclean. Ovens and cookers that have been in contact with such a body, are and remain unclean and must be destroyed. "

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Finally, the rabbis decided that cheese can be eaten anyway when the cheese is not produced under rabbinical supervision. Cheese must therefore always have a hechsjer O.R.T. (under rabbinical supervision) produced, so that the believers there confident that the rules are not violated during the production.

In language and literature

 * There is no eaten cheese: there can not have heard of, nothing.
 * Not eat the cheese bread: good for himself coming on.
 * Willem Elsschot Cheese, wrote the novel about a cheese hater that a cheese trade began. It is a book with manyneologisms cheese.
 * There is a game that noughts and crosses is called.
 * "Cheese and chose"are two figures from an eponymous children's book series that still sometimes is read out in an episode of Sesame Street.
 * Maria Mustard - real men eat no cheese
 * Cheese Lover (also abbreviated as cheese) is in Street language a pejorative expression for a native Dutchman
 * Cheese/kazig are: (in slang) under the influence of narcotics.