Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by
coagulation of the milk protein
casein. It comprises proteins and
fat from
milk, usually the milk of
cows,
buffalo,
goats, or
sheep. During production, the milk is usually acidified, and adding the enzyme
rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have
molds on the rind or throughout. Most cheeses melt at cooking temperature.