Staphylococcal food poisoning from sheep milk cheese.
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):449-58.Staphylococcal food poisoning from sheep milk cheese.1, , .1Area Department of Bacteriology, Dumfries.AbstractCheese made from sheep milk was implicated in food-poisoning incidents in December 1984 and January 1985. Bacteriological examination of batches of cheese failed to reveal a viable pathogen but enterotoxin A produced by Staphylococcus aureus was present. This was the first time that enterotoxin was detected in a food produced in the UK which was associated with poisoning and from which viable Staph. aureus could not be isolated. Subsequent detailed examination of milk, yoghurt and cheese from the same producer revealed that contamination with Staph. aureus was associated with post-infection carriage as well as clinical illness in ewes on the farm. Strains producing enterotoxon. A were still intermittently present in the bulk milk used for cheese production nearly 2 years afterwards, apparently in the absence of clinical illness in the sheep. The possible effects of heat treatment are discussed. Any changes in legislation should cover all non-human mammalian milk used for human consumption.PMID: 2691265
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A platter with cheese and garnishes
A variety of cheeses for sale in Amsterdam.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by
of the milk protein . It comprises proteins and
from , usually the milk of , , , or . During production, the milk is usually acidified, and adding the enzyme
causes coagulation. The solids are separated and pressed into final form. Some cheeses have
on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of
from various countries are produced. Their styles,
and flavors depend on the origin of the milk (including the animal's diet), whether they have been , the
content, the bacteria and mold, the processing, and aging. , , or
may be used as flavoring agents. The yellow to red color of many cheeses, such as , is produced by adding . Other ingredients may be added to some cheeses, such as , ,
For a few cheeses, the milk is curdled by adding
or . Most cheeses are acidified to a lesser degree by bacteria, which turn
into , then the addition of rennet completes the curdling.
alternatives to
most are produced by fermentation of the
Mucor miehei, but others have been extracted from various species of the
thistle family.
Cheese is valued for its portability, long life, and high content of , , , and . Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep may depend o labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses last longer than soft cheeses, such as
or goat's milk cheese.
near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.
A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.
There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese to escape.
Cheese on market stand in ,
The word cheese comes from Latin caseus, from which the modern word
is also derived. The earliest source is from the
root *kwat-, which means "to ferment, become sour".
More recently, cheese comes from chese (in ) and cīese or cēse (in ). Similar words are shared by other — tsiis,
chāsi—all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin.
When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: formaticum, from caseus formatus, or "molded cheese" (as in "formed", not "moldy"). It is from this word that the
formaggio,
fourmaj, and
furmo are derived. The word cheese itself is occasionally employed in a sense that means "molded" or "formed".
uses the word in this sense.
Main article:
A piece of soft curd cheese, oven baked to increase
Cheese is an ancient food whose origins predate . There is no conclusive evidence indicating where cheesemaking originated, either in ,
or , but the practice had spread within Europe prior to
times and, according to , had become a sophisticated enterprise by the time the
came into being.
The earliest evidence of cheese-making in the archaeological record dates back to 5,500 BCE, in what is now , , where strainers with milk fats molecules have been found. Earliest proposed dates for the origin of cheesemaking range from around 8000 , when
were first . Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to
by the rennet from the stomach. There is a  – with variations – about the discovery of cheese by an Arab trader who used this method of storing milk.
Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it. Observation that the effect of making cheese in an animal stomach gave more solid and better-textured curds may have led to the deliberate addition of rennet.
evidence of
has been found in
tomb murals, dating to about ;BCE. The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic
or , a crumbly, flavorful Greek cheese.
Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful
and molds, giving aged cheeses their respective flavors.
Cheese in a market in
with the discovery of cheese. 's
(8th century BCE) describes the
making and storing sheep's and goats' milk cheese. From
translation:
We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold...
When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in
strainers.
By Roman times, cheese was an everyday food and cheesemaking a mature art. 's De Re Rustica (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging.
(77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near , but did not keep long and had to be eaten fresh. Cheeses of the
were as remarkable for their variety then as now. A
cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of 's similar cheeses by . Of cheeses from overseas, Pliny preferred those of
in Asia Minor.
Casanatensis (14th century)
As Romanized populations encountered unfamiliar newly settled neighbors, bringing their own cheese-making traditions, their own flocks and their own unrelated words for cheese, cheeses in Europe diversified further, with various locales developing their own distinctive traditions and products. As long-distance trade collapsed, only travelers would encounter unfamiliar cheeses: 's first encounter with a white cheese that had an edible rind forms one of the constructed anecdotes of 's Life of the Emperor.
claims that Britain has approximately 700 di
have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and
once asked "how can you govern a country in which there are 246 kinds of cheese?") Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late
or after—cheeses like
around 1500,
in 1697, and
claimed "." (Greene may refer here not to the color, as many now think, but to being new or unaged.) Variations on this sentiment were long repeated and
exploited this myth for an
spoof announcement in 2006.
Local cheese at an open-air market in .
Until its modern spread along with European culture, cheese was nearly unheard of in east Asian cultures, in the pre-Columbian Americas, and only had limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe, the Middle East, the , and areas influenced by those cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide, though still rarely considered a part of local ethnic cuisines outside Europe, the Middle East, the Indian subcontinent, and the Americas.[]
The first factory for the industrial production of cheese opened in Switzerland in 1815, but large-scale production first found real success in the United States. Credit usually goes to Jesse Williams, a dairy farmer from , , who in 1851 started making cheese in an
fashion using the milk from neighboring farms. Within decades, hundreds of such dairy associations existed.[]
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch' the pure cultures meant a more standardized cheese could be produced.
Factory-made cheese overtook traditional cheesemaking in the
era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more
than "real", factory-made or not.
This article needs additional citations for . Please help
by . Unsourced material may be challenged and removed. (February 2013)
Swiss cheesemaking (heating stage)
During industrial production of
cheese, the as-yet-undrained curd is broken by rotating mixers.
A required step in cheesemaking is separating the milk into solid
and liquid . Usually this is done by acidifying () the milk and adding . The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (, ). More commonly
are employed instead which convert
into . The same bacteria (and the
they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the , , or
starter cultures also include , which produces carbon dioxide gas bubbles during aging, giving
its holes (called "").
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery
compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.
While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced . The majority of the applied chymosin is retained in the
and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.
At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.
Some hard cheeses are then heated to temperatures in the range of 35–55 °C (95–131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with
starter bacteria that survive this step—either
Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese’s texture in an interaction with its . Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.
Cheese factory in the Netherlands
Other techniques influence a cheese's texture and flavor. Some examples are :
Stretching: (, ) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
: (, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
Washing: (, , ) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture—the molds are designed to allow water to escape—and unifies the curds into a single solid body.
in a modern factory
Main article:
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed— are eaten on their own—but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, affinage) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and
into a complex mix of , , and .
Some cheeses have additional bacteria or
intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already prese they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as
and , blue cheeses such as , , , and
Main article:
There are many types of cheese, with around 500 different varieties recognised by the International Dairy Federation, more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.—with these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used is based on moisture content, which is then further discriminated by fat content and curing or ripening methods. Some attempts have been made to rationalise the classification of cheese—a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content.
Moisture content (soft to hard)
Categorizing cheeses by firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variations. The main factor that controls cheese hardness is moisture content, which depends largely on the pressure with which it is packed into molds, and on aging time.
Fresh, whey and stretched curd cheeses
The main factor in the categorization of these cheeses is their age. Fresh cheeses without additional
can spoil in a matter of days.
Content (double cream, goat, ewe and water buffalo)
Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep. Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%.
Soft-ripened and blue-vein
There are at least three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses,
cheeses and blue cheeses.
Processed cheeses
is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, , and . It is inexpensive, consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in a number of varieties. It is also available in
cans in some countries.
, cheese grated onto bread through a mill, from the
temperatures, the fat in a piece of cheese is as hard as unsoftened , and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to
before eating. If the cheese is further warmed, to 26–32 °C (79–90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid.
Above room temperatures, most hard cheeses melt. Rennet-curdled cheeses have a -like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55 °C (131 °F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82 °C (180 °F). Acid-set cheeses, including , , some whey cheeses and many varieties of fresh , have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.
Some cheeses, like , many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or . , with wine providing the acidity, is a good example of a smoothly melted cheese dish. Elastic stringiness is a quality that is sometimes enjoyed, in dishes including
and . Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind.
As its temperature continues to rise, cheese will
and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them).
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% some whey cheeses 15% fat and 11% protein, and some triple-crème cheeses 36% fat and 7% protein. In general, cheese supplies a great deal of , ,
and . A 30-gram (1.1 oz) serving of Cheddar cheese contains about 7 grams (0.25 oz) of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.
Average cheese consumption and rates of mortality due to cardiovascular disease or diabetes
A review of the medical literature published in 2012 noted that: "Cheese consumption is the leading contributor of SF (saturated fat) in the U.S. diet, and therefore would be predicted to increase LDL-C (LDL cholesterol) and consequently increase the risk of CVD (cardiovascular disease)." It found that: "Based on results from numerous prospective observational studies and meta-analyses, most, but not all, have shown no association and in some cases an inverse relationship between the intake of milk fat containing dairy products and the risk of CVD, CHD (coronary heart disease), and stroke. A limited number of prospective cohort studies found no significant association between the intake of total full-fat dairy products and the risk of CHD or stroke....Most clinical studies showed that full-fat natural cheese, a highly fermented product, significantly lowers LDL-C compared with butter intake of equal total fat and saturated fat content."
Some studies claim that cheddar, mozzarella, and Swiss and American cheeses can help to prevent . Several mechanisms for this protection have been proposed:
The calcium, protein, and phosphorus in cheese may act to protect .
Cheese increases saliva flow, washing away acids and sugars.
A study by the British Cheese Board in 2005 to determine the effect of cheese upon sleep and dreaming discovered that, contrary to the idea that cheese commonly causes , the effect of cheese upon sleep was positive. The majority of the two hundred people tested over a
claimed beneficial results from consuming cheeses before going to bed, the cheese promoting good sleep. Six cheeses were tested and the findings were that the dreams produced were specific to the type of cheese. Although the apparent effects were in some cases described as colorful and vivid, or cryptic, none of the cheeses tested were found to induce nightmares. However, the six cheeses were all British. The results might be entirely different if a wider range of cheeses were tested. Cheese contains , an amino acid that has been found to relieve stress and induce sleep.
Like other dairy products, cheese contains , a substance that, when digested by humans, breaks down into several chemicals, including , an . In the early 1990s, it was hypothesized that
can be caused or aggravated by opioid peptides. Studies supporting these claims have shown significant flaws, so the data are inadequate to guide autism treatment recommendations.
Cheese is often avoided by those who are , but ripened cheeses like
contain only about 5% of the
found in whole , and aged cheeses contain almost none. Nevertheless, people with severe lactose intolerance should avoid eating dairy cheese. As a natural product, the same kind of cheese may contain different amounts of lactose on different occasions, causing unexpected painful reactions.
Patients taking antidepressant drugs in the class of
are at risk from suffering a reaction to foods containing large amounts of . Some aged cheeses contain significant concentrations of tyramine, which can trigger symptoms mimicking an : , , and
elevations.[]
(, Dairy plant)
A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S.
states that soft raw-milk cheeses can cause "serious infectious diseases including , ,
and ". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days.
has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss ,
and , and for French . There is a trend for cheeses to be pasteurized even when not required by law.
Compulsory pasteurization is controversial. Pasteurization does change the flavor of cheeses, and unpasteurized cheeses are often considered to have better flavor, so there are reasons not to pasteurize all cheeses. Some say that health concerns are overstated, or that milk
does not ensure cheese safety.
Pregnant women may face an additio the U.S.
has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the
risk, which can cause miscarriage or harm to the fetus during birth.
Worldwide, cheese is a major
product. According to the
of the , over 20 million
of cheese were produced worldwide in 2011. This is about three kilograms for each person on Earth. The largest producer of cheese is the United States, accounting for 26% of world production, followed by Germany and France. In the U.S.,
are by far the top cheese types.
Top 10 cheese producers in 2011
(metric tonnes)
Only Ireland, New Zealand, the Netherlands and Australia have a cheese production that is mainly export oriented: respectively 95%, 90%, 72%, and 65% of their cheese production is exported. Only 35% of French production is exported. The United States, the biggest world producer of cheese, is a marginal exporter, as most of its production is for the domestic market.
Top 10 cheese and curd exporters – 2010
(value in '000 US $)
25,207,664
19,567,862
Top 10 cheese and curd exporters – 2010
(metric tonnes)
Top 10 cheese and curd importers – 2010
(value in '000 US $)
24,281,661
15,875,471
Top 10 cheese and curd importers – 2010
(metric tonnes)
Total cheese consumption per capita per year (2011)
  
(used mainly as a cooking ingredient) and
are the most common cheeses in France. In Iceland,
is the most common cheese. In Greece,
accounts for three-quarters of this consumption. In the U.S., the consumption of cheese is quickly increasing and has nearly tripled between 1970 and 2003. The consumption per person has reached, in  kg (33 lb).
is United States's favorite cheese and accounts for nearly a third of its consumption, mainly because it is one of the main ingredients of pizza.
A cheese merchant in a French market
A traditional Polish sheep's cheese market in , Poland
Although cheese is a vital source of nutrition in many regions of the world and is extensively consumed in others, its use is not universal.
Cheese is rarely found in , presumably for historical reasons. However, East Asian sentiment against cheese is not universal. In
the Dairy Development Corporation commercially manufactures cheese made from
milk and is very popular with the country's population and the visiting tourists, also a very hard cheese made from either
or yak milk knows as
is equally popular among the population. The national dish of , ema datsi, is made from homemade yak or
milk cheese and hot peppers. In , , several ethnic minority groups produce
from cow's milk.[] Cheese consumption is increasing in China, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million
a year). Certain kinds of Chinese preserved
are sometimes misleadingly referred to in English as "Chinese cheese", because of their texture and strong flavor.
Strict followers of the dietary laws of
must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to
laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a halal or kosher manner. Many less orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely and do not consider it to ever violate kosher law. (See .) As cheese is a dairy food, under kosher rules it cannot be eaten in the same meal with any meat.
Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is not . Most widely available vegetarian cheeses are made using rennet produced by fermentation of the
Mucor miehei.
and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based cheese substitutes (usually -and -based) are available.
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese—especially pungent-smelling or mold-bearing varieties such as
or —as unpalatable.
proposes that cheese is such an acquired taste because it is produced through a process of controlled
and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."
"The moon is made of a green cheese."
, Proverbs.
Collecting cheese labels is called "".
Fankhauser, David B. (2007).
Simpson, D. P. (1979). Cassell's Latin Dictionary (5th ed.). London: Cassell Ltd. p. 883.  .
. The Nibble. Lifestyle Direct, Inc 2009.
. Nature. December 12, 2012.
Jenny Ridgwell, Judy Ridgway, Food around the World, (1986) Oxford University Press,
Notker, §15.
. British Cheese Board. .
Quoted in , October 1, 1962 according to The Columbia Dictionary of Quotations (, 1993 , p. 345). Numbers besides 246 are often cited in whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.
Smith, John H. (1995). Cheesemaking in Scotland – A History. The Scottish Dairy Association.  .. , .
Cecil Adams (1999). . Retrieved October 15, 2005.
Anon (April 1, 2006). . Astronomy Picture of the Day. NASA 2009.
McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner.  . p 54. "In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made."
. GMO Compass 2011.
Patrick F. Fox, P. F. Fox. . Springer, 2000. p. 388 2011.
Patrick F. Fox, P. F. Fox. . Springer, 1999. p. 1 2011.
Barbara Ensrud, (1981) The Pocket Guide to Cheese, Lansdowne Press/Quarto Marketing Ltd.,
. www.egr.msu.edu. Archived from
on November 24, .
(, p. 63)
(, p. 64)
(, p. 66)
Nutritional data from . Retrieved October 20, 2004.
Huth PJ, Park KM. (2012) . Adv Nutr. 1;3(3):266-85.
. National Dairy Council. Archived from
on November 1, .
The , Vol 264 No 7078 p48 January 8, 2000 Clinical.
Cheese Facts, I Love Cheese, 2006. .
Reichelt KL, Knivsberg A-M, Lind G, N?dland M (1991). "Probable etiology and possible treatment of childhood autism". Brain Dysfunct 4: 308–19.
Christison GW, Ivany K (2006). "Elimination diets in autism spectrum disorders: any wheat amidst the chaff?". J Dev Behav Pediatr 27 (2 Suppl 2): S162–71. :.  .
from the . Retrieved October 15, 2005.
1998, W.B. Saunders Company.
. . Retrieved October 15, 2005.
Chris Mercer (September 23, 2005). . . Archived from
on June 27, .
Janet Fletcher. . Retrieved June 22, 2011.
. Retrieved February 28, 2006.
Brasch, Sam. .
. Canadian Dairy Information Centre 2013.
Switzerland Cheese Marketing AG,
USDA, Food and Agricultural Organization,
. Cidil.fr 2010.[]
Buzby, Jean (February 1, 2005). .
. Archived from
on February 22, .
(2003). "Let Them Eat Cheese". . 166. n. 49: 41. .
. Toronto Public Health. Archived from
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McGee p 58, "Why Some People Can't Stand Cheese"
. Virtualroom.de. Archived from
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Jenkins, Steven (1996). Cheese Primer. Workman Publishing Company.  .
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Layton, T. A. (1967) The ... Guide to Cheese and Cheese Cookery. London: Wine and Food Society (reissued by the Cookery Book Club, 1971)
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