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Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
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[[Category:Cheese templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Cheese templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
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The cheese-making begins in the normal way. The milk (usually from cows or water buffalo ) is warmed and curdled and allowed to rest for an hour before the curds are cut into small pieces and the whey is drained off.
Brined cheese; Washed-rind cheese; Acid-set or sour milk cheeses. Fresh cheeses and curds, the soft, curdled part of milk (or skim milk) used to make cheese; Chhena and paneer; Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese; Whey cheese is a dairy product made from whey and thus ...
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