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  • 1. Rennet, for coagulating milk
  • 2. Streptotocus Lactis Penicilium Requeforti Penicilium Camemberti THE BIOLOGICAL ROLE
  • 3. WHERE WAS THE CHEESE FOUND? WHEN WAS THE CHEESE FOUND? WHO FOUND THE CHEESE?
  • 4. It contained rennet
  • 5. THE KIND OF CHEESE • Fresh, whey, and stretched curd Cottage without additional substances, easy to rot, great for salad Mozarella Easy to melt, great for pizza Ricotta Vulnerable texture, great for any food, especially spaghetti
  • 6. THE KIND OF CHEESE • Textures Edam Hard textures and smells like a bean.For cookies mixture. Parmesan Sharp flavor. Great for pizza, scar, soup and pasta varietes Cheddar The most common one. Delicious and not really sharp flavor Emmenthal Has many holes as a result of fermentatio n. Soft and rich flavor
  • 7. THE KIND OF CHEESE • Ages Camembert Soft and creamy with a pale yellow colour. Fermented for 3 weeks Brie Fermented minimal a week. Covered with mould layer . Inside is soft melting.
  • 8. Thank You Le Stage