Cheese
Japanese: チーズ
A fermented food made by coagulating milk with lactic acid bacteria and enzymes, then aging. Thousands of varieties worldwide reflect regional terroir.
Cheese begins with coagulating milk protein (casein). Lactic acid bacteria break down lactose to produce acid, while rennet solidifies casein. Shaping, salting, and aging this curd creates an astonishing range—from fresh cheeses to hard types aged for years. White mold, blue mold, washed rind: the choice of microorganism is key to flavor. Cheese is a universal art of fermentation, woven from milk and microbes. A concept that serves as a gateway to fermentation's depths.