Worries go down better with soup. Jewish Proverb
Cheese Substitutes
A small number of people who are lactose intolerant also have trouble digesting cheese. The amount of lactose present in cheese is much smaller than that of other dairy products. Most of the lactose ends up in the whey during the curdling stage.
Others simply don't care for the taste or are looking for a bargain. Gourmet cheeses, especially those imported from another country, can be expensive. Many are an acquired taste, just like a fine but unusual wine. Some, such as strict vegetarians, prefer to avoid any animal-based products but still enjoy the taste.
A large number are concerned about the high saturated fat content of some cheese and are looking for an alternative. Cheese can be relatively high in fats encouraging the development of bad cholesterol and contains substantial amounts of sugar. Along with low-fat cheese, there are non-dairy products that can help fill this need.
For all those people, there are cheese substitutes.
Among the genuine health benefits of real cheese are the high quantities of good protein and calcium. Caseins in cheese break down during digestion and can provide the entire range of needed amino acids. The amount of calcium in cheese varies by type, but it can provide anywhere from 20% or more of the daily recommended minimum. A single ounce of cheese supplies a little over 200mg.
But it's possible to obtain these benefits with cheese substitutes. Soy, nuts and some of the oils used in these products contain vegetable proteins that can supply at least some of the needed amino acids in a very healthy form.
One possible drawback, however, is their differences when used in cooking. Soy cheeses don't melt in the same way, since their fat structure is different. But they can be great for salads, spreads and other prepared food choices.
Some cheese substitutes are made from a 'milk' derived from almonds. Tasty and sweet, these non-animal products serve as a good substitute for many looking to maintain a vegetarian diet. Exercise caution, though, since almonds are relatively high in fat. Consuming large quantities can be as calorie intensive as regular cheese.
On the upside, almond-based cheeses are low in sodium, melt well and often taste very similar to regular cheese. When used in cooking, they aren't rubbery and can make a nice spread when warmed. Most are low in sugar. They are not made with rennet (an enzyme produced in cow's stomachs), so strict vegans will find this an advantage.
Tofu-based cheese substitutes are a popular choice. Ricotta style cheese is especially amenable to tofu as a base. The crumbly texture is very similar to the real thing and the taste can easily be enhanced with herbs. But there are many other styles, as well. Parmesan, Mozarella, even cheddars can be made from tofu.
Cheese substitutes have a very bad reputation as being unpleasant. Many modern substitutes actually have a good flavor and beneficial nutritional qualities.
Legend of the Golden Cheese
 Legend of the Golden Cheese
JAMBO618
3 min - Mar 12, 2008
Cheese A cheese platter with many types of cheeseCheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey".1 Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese (Read Video Description!)
 Cheese (Read Video Description!)
JVIagicAngel
4 min - Sep 15, 2007
READ THIS!!!
VERY IMPORTANT!!!
GIVES YOU A REALLY PRECISED DESCRIPTION OF WHAT THE VIDEO IS ABOUT!!!
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Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a Bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds and whey."The precise bacteria and processing of the curds play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact form of nutrition and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheesemaker sell when prices are high or when money is needed.
Cheese
 Cheese
Zevifa
56 sec - Aug 31, 2008
Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey". Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout.
Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.
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