How to pick cheese, what kinds are there and how to use them, what is the difference between cheese and cheese?

Cheese is cheese!

Cheese, originating in Latin, the phonetic name "cheese" or "cheese", meaning "cheese", "cheese" or "cheese", the original meaning is "fermentation, make it sour". This sour smell, taste rich solid dairy products, fermented from cow's milk or goat's milk, rich in protein, calcium, unsaturated fatty acids, minerals, vitamins and lactic acid bacteria and other nutrients, and very easy to be absorbed by the human body, known as the "gold in the milk", "the king of milk! "The actual fact that you can't find a single thing that you'll be able to do with your own home is to make sure that you'll be able to get the most out of your home.

Look at the packaging

When selecting, look at the product name below, written: remade cheese or look at the product type: remade cheese, that is, remade cheese, is not recommended to buy.

Look at the ingredient list

General principle of selecting packaged food: the fewer types of ingredients in the list, the better, which means that the more natural, the less added ingredients.

Natural cheese ingredients list will generally only have: milk, salt, probiotics, enzymes

Refined cheese: in addition to cheese, there may be: water, thin cream, butter, sodium citrate, trisodium phosphate, emulsifiers, thickening agents, preservatives, etc.

Look at the nutritional content table

Look at the nutrient table in the The carbohydrate content of natural cheese: the carbohydrate content in the nutrition facts table is 0. During the production process of natural cheese, the lactose in milk will be converted into lactic acid under the action of bacteria. Therefore, in the finished product, there is almost no lactose, so the carbohydrate mark is 0.