Cheese is solid milk, made from milk of various animals - cows, goats, sheep, and buffalo.

The milk is curdled using enzymes and bacteria cultures to solidify the milk. Time plays an important factor for the enzymes and the bacteria cultures to solidify the milk. The Rennet, the inner lining of the fourth stomach of calves, works with the Casein chemical components in the milk helping it to turn into Cheese.

Cheese has more than a 100 different varieties to it.  Different flavors and styles of cheese exist, most of them aged long enough to taste just right. Flavoring agents like wood smoke, spices, herbs are added to the cheese to give it extra taste. In some cheese, Vinegar and lemon juice are added to give it extra flavors.

Cheese does not turn back into milk, rather they melt if they are heated. They turn sticky and has a lower heat resilience. Some cheese burn easily.  A few varieties burn slower and are used to grill meats and vegetables.

Several types of cheese are sold in open village markets in Europe. These Cheeses are aged for years. France and Greece are the highest consumers of Cheese. They consume about 50 lbs of Cheese per person, per year.

Cheese is now gaining the taste popularity. It is a fancy to eat or taste cheese by itself, or pair cheese with mild fruity wines, bread baked fresh from the oven, fruits, nuts - like cashew, brazil, macadamia, pecan, almonds and Olives.

Cheese has become indispensable by forming a vital part in gourmet baskets which are gifted at lavish parties, events, family get togethers or simply holiday celebrations.