A food product created by fermenting and solidifying animal milk, typically involving the separation and coagulation of proteins through the addition of enzymes, and often undergoing fermentation. It can be classified into natural cheese, which is made directly from milk, and processed cheese, which undergoes further modifications.

A dairy item that varies in texture and flavor, produced from the milk of various animals, with its preparation often involving aging and additional ingredients. It is commonly used in a variety of culinary applications, ranging from toppings to standalone snacks.

A versatile ingredient in cooking that comes in many forms and types, often characterized by its creamy texture and rich flavors, which can be paired with other foods or enjoyed independently.

A type of cheese made from milk proteins that are coagulated using enzymes and lactic acid bacteria, followed by a maturing process, typically including varieties such as Cheddar and Gouda.

Cheese that is produced without the addition of artificial ingredients or processing methods, allowing for a more authentic flavor and texture derived from traditional cheese-making techniques.

A form of cheese that is characterized by its minimal processing, relying on the natural fermentation and aging of milk materials, distinguishing it from processed cheese products.

イタリアの硬いチーズで、通常は牛乳から作られ、特にパスタ料理やサラダに風味を加えるために使われる。

熟成が進むにつれて深みのある味わいと細かいクリスタルのような食感を持つ乳製品で、通常はグレーターで削って使用される。

香ばしい風味と塩味を持ち、料理の仕上げやトッピングに最適な、長時間熟成されたチーズ。