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-history of cheese
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-youtube 5 facts about cheese
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Cheese is a charm to our life!

How many of you here consider yourself as a cheese lover? How much cheese do you take in a day? One slices? A bowl? Or more than that? How about getting fat? If you are a cheese lover struggling to resist cheese because you have heard it is bad for your health, then get ready for some really good news. Cheese can be fantastic source of nutrition and I may cause you to change your stereotype perception towards cheese.

Today, I would like to separates the amazing secrets of cheese and its effects on your body.

First I’ll explain the fact that cheese is some of diseases prevention. Second, I’ll tell you that cheese is good for your teeth. Third, I’ll share expert found that cheese is needed for your healthy skin.

Let's start with the good news; prevention of diseases by eating cheese.

Cheese has been scientifically proven to help in sleep and prevents insomnia. Basically cheese contains an amino acid that can helps in sleep. Hence, this is a beneficial effect for people who want to reduce stress. A right amount of cheese intake is helpful in control ovarian and breast cancer. Besides, cheese provides a healthy amount of iron which helps in preventing anemia, weakness and coughs.

Now you understand how people can prevent themselves from diseases by eating cheese. So next, you can forget chewing gum because cheese can protect your teeth, better.

       As we know cheese contains a good amount of calcium, which helps our teeth to grow strong and makes it cavity free. Eating cheese can greatly prevent tooth decay because it neutralizes acid in the mouth. The U.S. Academy of General Dentistry found that by chewing cheese can created a protective layer around the teeth.  Now, you can heavenly enjoy your pizza with extra cheese, tasty cheesy wedges and other food that basically use cheese.

You now know eating cheese can protect your teeth. So what about your skin? As you can see, skin is an asset for everyone; to get a healthy skin you need to eat cheese.

Ideally, scientists have verified that cheese contains additional nutrients like zinc and biotin. Zinc encourages in tissue growth and repairs it. Yet, protects and treats your skin. Both zinc and biotin are also important for head skin. To clarify, it is a source of vitamin B that support cell metabolism, thus helping in the growth of cells, making the skin to glow, remove flaw and produce a healthy skin.

Now that you know how to get a healthy skin by eating cheese, our investigation into the secrets of cheese is complete.

You should know understand three amazing secrets about cheese: first, cheese is some of diseases prevention; second, cheese is good for your teeth; and third, cheese is needed for your healthy skin.

So, the next time you are wondering whether you should have or not that second slice of cheese cake to cheer you up, relax. At least now you can smile and say cheese! Enjoy your favourite cheeses with joy and gratitude instead of guilt.

The Production of Cheeses

Hey People. We meet again to see how the bombastic level of cheeses production! So here we are with the research from
For the twenty-first straight year, total U.S. production of natural cheese set a record level in 2013. In addition, all three major cheese type categories (American, Italian and other) posted record production levels.

Total U.S. natural cheese production

=  11.1 billion pounds in 2013, the fifth straight year of more than 10 billion pounds and nearly 2 percent higher than the prior year.

The major cheese category with the largest share of natural cheese production

 =  Italian style cheeses at over 4.7 billion pounds, up 2.2 percent from 2012. Within this category, mozzarella and similar cheese production was by far the largest at 3.7 billion pounds, an increase of 2.3 percent over last year. Among other Italian style cheese, the largest increase was seen in parmesan and similar cheese production, up 22.7 million pounds to 319.7 million pounds.

Overall, American style cheese production grew

=  1.5 percent in 2013 compared to 2013. Cheddar cheese production accounts for the largest production in this category, and at 3.19 billion pounds for 2013 increased 45.8 million pounds from 2012.

As for other types of cheese, new record levels of production were set for

=muenster, blue and gorgonzola, gouda, cream and Neufchatel, and Hispanic style cheeses.
Total U.S. production of processed cheese, cheese foods and spreads, and cold pack cheeses declined for the third straight year to

=2.07 billion pounds in 2013. This was the lowest production level since 1989.

With so few states having 3 or more plants producing any one style or type of cheese, for confidentiality reasons USDA is no longer able to publish state level data for most U.S. states. (c)2016
I treat you guys with a video of cheese addiction! Enjoy~

Let's get Fun with Cheeses

Hello people~ let's boost the fun vibes of cheeses shared by
A.      Preparation

The amount of cheese to buy depends on the occasion. We suggest 3 traditional courses to organize cheese tasting. We usually start with cheeses that are mild and move to stronger ones.

To serve as an aperitif or at the end of a meal: 45 to 60 grams per person

To serve at happy hour: 90 to 150 grams per person

To serve as a more substantial tasting: 250 grams per person

Here is a practical formula to help you figure out how many grams per cheese you need to buy:
(Pers. x Qty) ÷ (cheese x Course) = Quantity per cheese

Pers. = number of people

Qty = recommended quantity per person

Cheese = number of cheeses

Course = number of courses

B.      Presentation

It doesn’t take much to attract a crowd to cheese, so a simple, elegant plate can suffice. But a lovely assortment of cheeses luxuriously lay out on a prized marble or porcelain platter is pure art. And feel free to get experimental. A wicker tray, an unusual piece of wood, an old mirror... Cheese works with every style, from classically formal to purely bohemian.

You may even want to go as far as naming your choices. Sliced figs, uncracked walnut shells, event bottle corks make nifty label holders.

C.      Breads & Crackers

There are as many types of bread and crackers as there are cheeses. So you may want to play it simple with a crusty baguette, or vary your breads along a scale as you do your cheeses. Raisin, nut bread, sourdough, pumpernickel and many more. Just remember the idea is not to overwhelm the taste of the cheese.

You also want to combine breads according to textures. A dark rye works well with a Havarti, and nut bread is perfect with a blue cheese. But be careful with biscuits and crackers; mild to neutral are best. You don’t want an overly salty taste competing with your cheese! (C) 2016

10 Top Best Cheeses in the World

Hello people. Let's discover the best 10 top cheeses in the world shared by


Flickr: sofiagk / Creative Commons
Smells like feet, looks like feet, tastes amazing grated onto pasta dishes. Accept no alternatives - ready-grated generic ‘hard dried cheese’ won’t pack as much flavour.

Any kind of smoked cheese.

Any kind of smoked cheese.
Flickr: 71256895@N00 / Creative Commons
This is a bit of catch-all since any kind of cheese can be smoked. But sometimes regular cheese can get a little samey, but the smoked versions of Gruyère, Cheddar and Provolone all provide a piquant alternative in almost any dish.


Flickr: haynes / Creative Commons
Manchego is smooth and buttery and comes in mild and tart varieties. It dates back to Cervantes’ time, and some people even eat big chunks of the stuff with fruit pies instead of cream.


Flickr: ganations / Creative Commons
Once you get past the intense wall of BO it gives out, Reblochon is unbelievably silky and moreish. With a fatty, almost puddingy texture, it works beautifully in fondues and tartiflette. Should be sold with clothes pegs for noses, though.


Flickr: electrichamster / Creative Commons
Babybel and Mini Babybel are basically tiny Edams, but their main attractions are that a) you can carry them in your pocket, and b) they’re wrapped in that distinctive red wax.

American cheese.

American cheese.
Flickr: gpaumier / Creative Commons
It gets ribbed a lot for being orange and processed and sometimes being sold in cans, squeezy tubes and aerosol sprays, but you really can’t beat American cheese on a burger, or in a grilled cheese sandwich. Or in nacho sauce. Or in “real” macaroni and cheese. Hooray for American cheese!

Cream cheese.

Cream cheese.
Flickr: iateapie / Creative Commons
Cream cheese is one of the great unsung cheeses. Nothing goes better with smoked salmon on a bagel, and if there was no cream cheese, there would be no cheesecake. Finally, you can never claim to have lived life to the full until you’ve eaten a Dairylea Triangle straight from the packet.

Red Leicester.

Red Leicester.
Flickr: mmchicago / Creative Commons
Red Leicester a brilliant farmhouse cheese, and is beyond compare grilled on toast with Worcestershire sauce. All the shires, all in my mouth. Delicious.

Monterey Jack.

Monterey Jack.
Flickr: usdagov / Creative Commons
Jack cheese tastes like a softer Cheddar, and is great in things like chili dogs and quesadillas. Thanks to its relatively low levels of tyramine, it’s also safe for migraine sufferers.


Flickr: stijnnieuwendijk / Creative Commons
Falafel just isn’t falafel until you’ve put some salty grilled halloumi on top. Also, no other cheese in the world squeaks against your teeth when you eat it. 


Flickr: richardnorth / Creative Commons
Squidgy and luxurious, Camembert is addictive hot or cold, but it’s particularly sinful when baked and served with French bread and caramelised onions.


Flickr: nickuzma / Creative Commons
Époisses is a glorious honking French semi-liquid cheese whose smell will melt yourface off if you stand near it for too long. But why would you want to stand near it when it tastes so creamy and rich? Bake it, pour yourself a wheat beer, and have at it with a spoon.


Flickr: avlxyz / Creative Commons
Another cheese that doesn’t reach its full potential until you add it to something else. It’s gooey and stringy and comforting on pizzas and in lasagnas, and without Bufalo Mozzarella, a tricolore salad would just be tomato and basil.


Flickr: artizone / Creative Commons
Like port and game, Blue Stilton has a sharp flavour that is best appreciated by a mature palate. But what a versatile flavour - mix some Stilton with plain yoghurt to pour on salad; melt it on a steak; stick it in a pork pie, or just balance some on a bit of apple and put the whole lot in your mouth. Unbelievable. And it comes in white.


Flickr: wader / Creative Commons
Brie is the champagne to Camembert’s prosecco - it’s a bigger wheel, it’s made elsewhere, and it’s been around for longer. Breaded baked Brie served with cranberry sauce is probably what they eat in heaven.


Flickr: artizone / Creative Commons
Whether it’s regular, mature, or extra-mature, Cheddar makes everything better. Baked potatoes, bread, apple pie, pasta, pizza, rice, grapes, paninis, biscuits… anything. Got a problem? Grate some Cheddar over it and then bake your problem in a hot oven for 10 minutes. Problem solved, deliciously! It is the ultimate cheese. Wait, it is the penultimate cheese.


Flickr: sisterbeer / Creative Commons
This is a bold choice, but bear with me. Cambozola has only been around since the 1970s, when an enterprising German decided to marry the best bits of French Camembert with Italian Gorgonzola. And it was a genius idea, because Cambozola is a wonderfully creamy blue creation that works in any combination of burgers, pasta, salads. It goes particularly well with potato salad, and it also meets the straight-from-the-fridge test. (c) 2016 (Wilder,2016)
That's all for today. Thanks for reading!