Cheese Page 1
Cheeses are fermented products like beer, cider, sake and mead. Cheeses are made from mare, ewe, cow or goat milk and are most commonly fermented with lactic acid bacteria that convert lactose to lactic acid. Depending on the cheese several other types of added microflora may also ripen the cheese.For those on a lactose-free diet most aged cheeses have very little lactose because most of the lactose gets drained off in the whey and the bacteria have converted most of rest of the lactose in the milk to lactic acid. If you want to be sure, read the nutritional label on the cheese. Lactose is a sugar. If the label does not list sugar, then the cheese is lactose free.
Cheeses are commonly paired with wine but beer, cider, sake and mead pair just as well. This section reviews my explorations pairing with cheese. While Europeans have maintained a healthy cheese culture, large firms and processed products dominate a big chunk of the American market. Like beer, cider, mead and even sake, a craft cheese movement is under way, with over 900 craft cheese producers now in the market. Craft cheese makers are artisan cheesemakers producing in low volumes (under 50,000 lbs of cheese per year), often make cheese using milk from their own animals, and sell most of their cheese within the US.
Beecher's Flagship Reserve
A La Chimay Première
Fourme D'Ambert