On 11/11, many people only remember it as the bloody day of the Bachelor's Day, and few people know it is also World Cheese Day. Cheese has great benefits for human evolution and nutrition. As a dairy product, cheese provides excellent human protein and calcium, can avoid lactose intolerance and is also conducive to preservation, so it has great benefits for civilization evolution.

In simple terms, cheese can be roughly divided into two categories: natural cheese and re-made cheese.

Natural cheese flavors will change depending on whether they are mature, temperature and humidity. Natural cheese can be divided into many different types according to the type of microorganism used, maturity time, and hardness of the finished product.

Fresh type (unmature)

Add lactic acid bacteria or enzymes to make it solidify and do not mature. This type contains more moisture, is soft and has no strong smell, and has a refreshing sour and milky aroma. Representative categories include thatched huts, mozzarella, ricotta, butter, mascarpone, French white cheese, etc.

White type (maturation)

White type is implanted on the surface to maturate. The enzymes released by white skin will develop from the epidermis to the inside, making it gradually softer, with a rich buttery texture. It is represented by the popular Carmenbeer in Japan, and the famous Briches, etc.

Blue type (maturated)

This type is also called "blue-patterned cheese". Green is implanted before forming and matures from the inside. Different types of cheese use different green strains, with special flavor and strong scent. The world's three largest blue-patterned cheeses are Roqueford, Stirton and Gotzola.

Skin washing type (bacteria matures)

As shown in the name, this type repeatedly cleanses the epidermis with salt water or distilled wine, which promotes the propagation of surface bacteria (Astralopithecus) and matures. It has a slightly red appearance and a viscous texture, and has a strong flavor. Representative categories include Monster, Epovas, Tarejio, etc.

Goat milk type (mature and bacteria mature)

Cheese made from goat milk are ripe from lactic acid bacteria inside, and there are also types where white skin is implanted with skin and mature from the outside. This type is soft and brittle and is usually made into smaller shapes. Representative categories include pyramid-shaped Valencia and cylindrical Saint-Moor. De. Tilan, etc., with various styles.

Semi-hard quality・Radiation type (bacterial maturation)

This type matures longer and removes more moisture, so it has higher preservation. Semi-hard cheese such as goda, samsort, etc., has a flexible taste when matured, and a light taste and easy to eat. Hard cheeses such as Pamason, Condy and Mimolete will increase flavor ingredients such as amino acids after a long period of maturation.

Remake cheese is made of natural cheese as raw material, processed into a convenient shape for easy enjoyment.

The method is to heat and melt one or more natural cheeses, add emulsifiers, etc. to form again. It improves preservation through heat-killing bacteria, and has a mild and easy to eat. It can be formed freely. Common forms include sticks, sheets, six-pieces, etc., with diverse shapes. Cheese that are generally used for household sandwiches and Hanburger are cheaper.

When it comes to cheese, there are actually many stories around us.

1. Everyone probably thinks that cheese was transmitted from the West. In fact, the oldest cheese found in archaeology actually comes from China. For reference: Find the world's first person to eat a cheesy - the site of the Princess Xiaohe, Xinjiang, discovered the world's first cheesy real evidence.

2. In fact, cheese was a very common food in the Ming Dynasty. The practice at that time was almost exactly the same as thatched cheese in the current hut. Reference: Cheese is not a Western dish, but would make huts in the Ming Dynasty.

3. There is a British Stilton Cheese that was certified to make sluts and dreams after eating it. Stilton Cheese is originally from the UK and is one of the three largest blue-textured cheeses in the world. Perhaps there are several spiritual probiotics in it that play a role. Reference: 1,000 sleep-aided probiotics caused by the epidemic have caused a slumber in Japan, but it has caused a few people to have bad dreams (or lustful dreams)! ?

4. The casein in cheese is praised as casomorphin in humans. This casomorphin has a slightly decomposed effect, and it also stimulates dopamine receptors and makes people want to eat it more. This may be the reason why Pisa makes people unable to desire. If you want to know more about chemosalin, please refer to: What is A2 milk? What are the functions? Can people with lactose intolerance or allergies drink it?

Original source: Wei'en's food and farming life

Editor: Gu Zihuan