Moisture does play a great part in cheese preserving, but it also depends on how you are storing it.
Mold requires moisture to thrive. It also requires a specific pH to grow at all.
Mozzarella contains more moisture, and is less acidic than cheddar.
Milk, cheese is a direct result of "rotting" milk. Though this is done in a controlled manner.
Try an experiment and find out
One on the counter
Wisconsin is the number one producer of milk and cheese.
The odd one out among butter, milk, cream, and cheese is milk because the rest are 6-letter words, but it is a 4-letter word.
Six ounces of milk make one ounce of cheese. If one slice is equal to one ounce, then it takes 12 ounces to make 2 slices of cheese. Check the label to see how many ounces are in a slice of cheese.
Figure 1 gallon of milk to a pound of cheese, plus or minus.
The yield for the transformation of milk to cheese is extremely variable; this depends on the type of milk, type of cheese, technology, equipmnt, etc.Generally the yield is around 20 %.
Feta is one such cheese, Manouri another.
curdled milk is one of the ingredients
* Wensleydale - Wensleydale can be either a white cheese or a blue. Either one is a cow's milk semi-hard cheese. * Stilton - Probably one of the most well known English cheeses. An non skimmed cow's milk cheese. * Dorsey Blue Vinney - Cow's milk cheese.
If you want to try making cheese, use fresh milk, stale milk will likely have bacteria that will result in poor cheese. Take a look at this website for step by step directions on making a simple cheese: http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm
Cheese is a food based on milk. Cheese is produced in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typical
that is the dumbest quesion do a better one next time