Cheese is made by solidifying milk proteins with rennet or acid. Most cheeses are made from cow's milk, but other mammals can be used. Salt is often added to cheese recipes
Brie is a soft cow's milk cheese from the Brie region of France. Pale with greyish tinge under white mould rind. Contains 60-75% butterfat, slightly higher than Camembert. Produced from whole or semi-skimmed milk at 37°C
Mozzarella is a semi-soft Italian cheese made from cow's or buffalo milk. Traditional production uses pasta filata method with pH 5.2-5.5. First mentioned in 1570 by Bartolomeo Scappi. Italian buffalo mozzarella is PDO since 1996
Blue cheese contains edible molds creating blue-green spots through cheese. Tastes range from mild to strong, colors from pale to dark. Produced with spores before or after curds form. Typically aged in temperature-controlled environments
Commercial poultry farming started in Pakistan in 1963. Lyallpur Silver Black breed improved egg production from 60-70 to 150 eggs/year. Government policies in 1970s boosted commercial poultry development
Black cheese is a unique cheddar infused with edible activated charcoal. Made from charcoal from Yorkshire's Featherstone mines. Contains inedible black wax-coating. Produces naturally smooth, black-colored cheese with creamy taste