cows cows logo
Celebrating Things Bovine
Save Up To 50% On All Your Pet Needs
home   Home
Crazy for COWS Home Page
guest cows   Guest Cows
Your Cow Pictures
t-shirts   Cow T-Shirts and Sweatshirts
Announce your bovine appreciation! Or find a fun gift for a cow-lovin' friend...
stories   Cow Stories
The Rooster That Wouldn't Crow; The Energetic Cow; Molly's adventures; Cassie and Henrietta...
games   Cow Games
Our games and quizzes -- CowPie, Cow Concentration, and more.
tales   Cow Tails
Tails are back! Your moderated stories about cows.
gizmos   Cow - Themed Gizmos
Pictures of Cow-Themed stuff
contact   Contact Us
Send us a Moo
gallery   Cow Photo Gallery
Pictures of Moos (may take a moment to download)
facts   Cow Facts
How well do you know your cows? Check out these cow facts.
links   Cow Links
More bovines. Search our cow directory; suggest a site. (Will open in new window.)
breeds   Cow Breeds
A list of a bunch of cow types with links to more information.
glossary   Mooo!
Glossary of cow-related terms
slideshow   Cows at the Fair
Slideshow of some cool cows. (Requires Java.)

Copyright 1999-2018 by crazyforCOWS (SM)

Cheese, Part 1:

  • Cheese has been made since ancient times. Milk from cows, and possibly other animals, was made into cheese by approximately 1000 BC.
  • The ancient Greeks and Romans, as well as the early people of northern Europe, all valued cheese.
  • Methods for making cheese have often been kept secret.
  • Cheese is important as a preservation technique.
  • Cheese is made mostly of the curd that forms when milk curdles, or coagulates.
  • When milk coagulates, it releases whey, a waterly fluid, leaving the curd, or fresh cheese.
  • The curd is a semi-solid substance, formed by the main milk protein, casein, when enough lactic acid is produced by microorganisms (present in the milk) acting upon lactose (milk sugar).
  • An enzyme called rennin can be used to cause the curd to form.
  • When the curd forms, it contains most of the fat, casein, and other water-insoluble substances, plus a small amount of whey.
  • It takes about 10 volumes of milk to get 1 volume of cheese.

Source:, Entry Cheese.