Natural cheese
The product of thickening milk into a liquid "whey" and a semi-solid called "curd." Normally, the curd is pressed, treated with cultures, and ripened into approximately 18 distinct families of cheese with over 400 specific types.
The product of thickening milk into a liquid "whey" and a semi-solid called "curd." Normally, the curd is pressed, treated with cultures, and ripened into approximately 18 distinct families of cheese with over 400 specific types.
