Cheese was originally developed as a way of preserving milk. Now cheese is classed as a gourmet food, well, some cheese anyway.
Cheeses from different regions have their own characteristic texture and taste because the conditions that the bacterial fermentation is carried out under differ. Cheese makers can use fresh or pasteurised milk, skimmed or whole milk and add colouring. Different pH levels for the fermentation and different temperatures will alll affect the taste a…