The yellowness of butter comes from the beta-carotene in the grass cows eat.
In 2008, the Bush Administration imposed a 300 percent import duty on Roquefort cheese.
Goat’s milk is richer in calcium, vitamin B6, and niacin, while cow’s milk is richer in vitamin B12 and folic acid.
Milk proteins in cheese can neutralize plaque acids and enhance remineralization of tooth enamel.
Cheddar is preferably made with milk produced late in a cow’s breeding season b/c it has more fat & protein and less water.
The term “farmstead” means the animals that produce the milk are from the same farm on which the cheese is made.
Blue cheese has more salt than other cheese to keep quick-growing Penicillium from breaking down the interior too quickly.
It takes up to 168 gallons of milk to make one wheel of Comte. Once aged, the wheel will weigh 75-85 pounds.
Cheeses can contain dozens of different strains of bacteria, many of them accidentally introduced during the aging process.
Only about 1 percent of Dutch gouda is farmstead cheese.