Different types of cheese with different flavors

 The origin of cheese is said to be that camel or sheep milk was stored in leather pouches made from animals in desert areas for long-term storage, and then naturally evaporated and hardened in the hot desert.



In Korea during the Joseon Dynasty, there was a porridge made by adding rice flour to milk called tarakjuk, although its essence was different. In modern times, various types of milk products have been developed and advanced in the West, especially in Switzerland and France.


Butter is the fat separated from the useful components of milk, and cheese is the protein separated. Today, this cheese is divided into natural cheese, processed cheese, and imitation cheese.


In the past, it was used as a high-quality drinking snack or as a topping for food, but today, it is easy to access and can be consumed in various ways. It has a texture similar to plant-based tofu, but it is a part of a completely different food.


We say kimchi as a signal to smile when taking pictures, but in the West, it is also pronounced as cheese.


In Europe, there are cheese experts like wine sommeliers, and they say that they can distinguish them because they have their own unique flavor and taste.


In Korea, cheese was first made and distributed by a Western priest in Imsil, Jeollabuk-do to increase income in rural areas, and this has continued to this day. Most of the cheese supplied domestically is imported from overseas and processed and sold.


If you look at the manufacturing process of processed cheese in a factory, it is characterized by the absence of a heating process, such as receiving-thawing-removal-dicing-cellulose addition-tumbling-weighing-metal detection (CCP)-refrigerated storage (CCP)-storage-delivery.


If you look at the food code, in the case of natural cheese, the food type (type of processed livestock product) is natural cheese, and the raw material is 99% natural cheese and contains milk.


​There are three types of cheese (natural cheese, processed cheese, and imitation cheese). However, imitation cheese is rare, and the difference between natural and processed cheese is that if it contains more than 18% of dairy ingredients, it is either natural cheese or processed cheese, and the difference between the two is that processed cheese contains food additives in natural cheese.


In other words, processed cheese is factory-made, and natural cheese is made by each farm through fermentation, etc. Imitation cheese is not cheese, strictly speaking, and is classified as 7-3 edible oil processed products in the food code, and is made using edible oil, especially palm oil, as raw materials.

By use: Pizza (mozzarella), hamburger (slice)

By origin: Camembert (France), Cheddar (England). Brie, Mozzarella (Italy), Emmental (Switzerland)

It is reckless to receive such a quantity of heads, and it is similar to Jang Woo-ji's meaning, so it also emphasizes planning beyond recklessness. (Scenario: Management by Sinario)

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