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" ... Artisan cheese is simply made with four ingredients: milk, culture, rennet and salt. Period. And there may be as many as 100,000 variations on this theme, around the world. Few gourmets realize that artisan cheese contains “good fat,” one of which is Conjugated Linoleic Acid (CLA), that can boost the metabolism and even facilitate weight loss. ... "
" ... Fresh milk, rennet, and fermented whey are combined within a copper cauldron, and the freshly-formed curds settle at the bottom of the vat. This proto-cheese is then fished out by a professional cheesemaker, who places it in a mold, marks it with a unique ID, and immerses it in a salt solution. From here, the cheese must rest for at least twelve months, after which it will endure a rigorous array of tests to ensure top quality. If all is well, the cheese will return to the rack for further aging, or be shipped off for sale. For anyone visiting the Emilia-Romagna region, a tour and tasting at one of the area’s many operations should be a top priority. ... "
" ... Made with only milk, salt, and rennet, Parmigiano Reggiano is naturally lactose free with no additives or preservatives and it’s also a source of phosphorous and rich in calcium. This makes it ideal for everyone, from children to the elderly. The milk used to make this world-renowned cheese also never undergoes heat treatment, therefore it features all the richness of lactic ferments naturally present in it. ... "
" ... Paneer isn’t like other cheeses. It doesn’t melt for one, even when grilled. Nor does it have cultures or rennet. It’s also very versatile, similar to a tofu. “There are countless creative ways to use paneer. You can grill it, fry it, bake it, put it on a salad as your protein topping or use it more traditionally to make stews and curries,” Tarush tells me. ... "