Cheese can be separated into two categories — fresh and ripened. Within these categories,are a multitude of subcategories, typically classified according to the texture of the cheese and how it was crafted.

The creation of cheese begins with milk – usually cow’s, goat’s or sheep’s milk – that is allowed to thicken until it separates into a liquid (whey) and semisolids (curd). The whey is drained off and the curds are either allowed to drain or pressed into different shapes, depending on the variety. The result is fresh (unripened) cheese including cottage cheese, cream cheese, ricotta cheese. If the cheese is to be ripened, the curds are cured with heat, bacteria, soaking or other methods.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose cheese made from organic milk, free from hormones.

Selecting and Storing Cheese

Most cheese requires refrigeration. Read the label or see individual cheeses for more information.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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