a minor part of modern dairy production,
recent years have brought modest signs of
hope. The postwar era and its economic
limitations have faded. Some European
countries have seen a revival of appreciation
for traditional cheeses, and air travel has
brought them to the attention of an ever-
growing number of food lovers. Once “white
meat” for the rural poor, they are now pricey
treats for the urban middle class. In the United
States, a few small producers blend respect
for tradition with 21st century understanding,
and make superb cheeses of their own. For
enthusiasts willing to seek them out, the world
still offers delightful expressions of this
ancient craft.
The Ingredients of Cheese
The three principal ingredients of cheese are
milk, rennet enzymes that curdle the milk, and
microbes that acidify and flavor the milk.