Cheese is valued for its portability, long life, and high content of fat, protei

n, calcium, and phosphorus. Cheese is more compact and has a longer shelf life t
han milk, although how long a cheese will keep may depend on the type of cheese;
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 tha
n soft cheeses, such as Brie or goat's milk cheese. Cheesemakers near a dairy re
gion 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 ri
nd, 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 han
ds-on experience, much like becoming an expert in wine or cuisine. The cheesemon
ger is responsible for all aspects of the cheese inventory: selecting the cheese
menu, purchasing, receiving, storage, and ripening.[2]
There is some debate as to the best way to store cheese,
at wrapping it in cheese paper provides optimal results.
in a porous plastic on the inside, and the outside has a
ific combination of plastic on the inside and wax on the
eese by allowing condensation on the cheese to be wicked
oisture from within the cheese escaping.[3]
Contents
1 Etymology
2 History
2.1 Origins
2.2 Ancient Greece and Rome
2.3 Post-Roman Europe
2.4 Modern era
3 Production
3.1 Curdling
3.2 Curd processing
3.3 Ripening
4 Types
5 Eating and cooking
6 Health and nutrition
6.1 Heart disease
6.2 Dental health
6.3 Effect on sleep
6.4 Casein
6.5 Lactose
6.6 Hypertensive effect
6.7 Pasteurization
7 World production and consumption
8 Cultural attitudes
9 See also
10 References
11 Bibliography
12 Further reading
13 External links

but some experts say th

Cheese paper is coated
layer of wax. This spec
outside protects the ch
away while preventing m