There is a traditional delicacy called tofu in China, and there is also a delicacy called cheese in the West. Both of them have a history of thousands of years. They both appear on the table of ordinary people’s homes in a changeable attitude, but the two can not be well integrated. Chinese people don’t have the habit of eating cheese, just like Westerners don’t have the habit of eating tofu. Therefore, most Chinese people’s understanding of cheese only stays on the layer of brushed cheese on pizza hut chain pizza.
Cheese is made from fresh animal milk. The main production process is coagulation, dehydration and aging. In a simple three steps, hundreds of different flavors and tastes of cheese are derived. We can refer to domestic tofu production for cheese production process, from soybean milk to tofu brain to tofu, and then derived to dried tofu and stinky tofu, occupying people’s table with a changeable attitude. The classification of cheese is extremely cumbersome and has different standards.