Cheese & Dairy refers to products derived from the milk of mammals, primarily cows, but also goats, sheep, and even buffalo. Milk itself is a cornerstone, providing essential nutrients like calcium, protein, and vitamins. From milk, a vast array of dairy products are created through various processes. These include fresh products like yogurt, which is fermented milk, and butter, made by churning cream. These items are staples in diets worldwide, used in everything from breakfast cereals to sauces.
Cheese is perhaps the most diverse category within dairy, with thousands of varieties globally. Its production involves coagulating milk proteins (curds) and then separating them from the liquid (whey). The curds are then pressed, aged, and sometimes flavored, leading to an astonishing range of textures and tastes—from soft, fresh mozzarella to hard, aged Parmesan, or pungent blue cheeses. Each type of cheese has a unique aging process and bacterial cultures that contribute to its distinct character.
The world of dairy also includes items like ice cream, cream, and condensed milk, each offering different culinary applications. Whether enjoyed on their own, as ingredients in cooking, or as accompaniments, cheese and other dairy products play a significant role in global cuisine and nutrition. For more information on food production and dietary insights, explore World-Wide Q&A.