they produce bring about chemical changes in the cheese, causing it to become softer, more pliable and to have a more aromatic flavor. Cheese coloring is obtained by adding a coloring agent.
As might be expected, there are pests that can ruin cheese. One is the cheese mite. It is a very small insect that resembles a spider. When cheese mites have infested a cheese they leave its surface covered with a brown dust. In a short time they can reduce a cheese to a heap of dust.
Another pest is the cheese fly. It deposits eggs in the cracks and crevices of very old cheeses. The maggots hatch from the eggs and penetrate the cheese as they feed on it. Then they stay in a hollowed-out place until they develop into flies. The cheese, of course, is ruined for human consumption. Still another pest is a virus called bacteriophage, which can be very destructive in a cheese plant.
Varieties of Cheeses
Cheeses are classified as belonging to eighteen distinct types, and these are usually divided according to texture and flavor. The texture may be soft, medium or hard, and the flavor may be mild, medium or sharp.
A soft cheese may include a ripened cheese such as Camembert, as well as an unripened one such as cottage cheese. The latter is the simplest of the cheeses.
A medium or semisoft cheese is a ripened cheese. It includes such cheeses as Limburger and Munster.
The hard cheeses are also ripened cheeses and include Swiss and Cheddar. About ten pounds of milk are needed to make one pound of hard cheese.
A very popular variety is processed cheese. It is made by mixing and heating several lots of natural cheese. After the addition of an emulsifying agent this mixture becomes a homogeneous plastic mass. People like to use it in cooking because of the smooth way it melts. However, an undesirable feature is the fact that chemicals are used to emulsify, color, preserve, stabilize and thicken it.
There is indeed a great variety of delicious cheeses from which you can choose. All of these cheeses are excellent protein foods that contain vitamins, calcium, phosphorus and other minerals. And in view of the important role bacteria play in cheese making, when you put cheese on the dinner table you might say that bacteria are feeding your family.
Why No Greetings?
At 2 Kings 4:29 we read that the prophet Elisha, when sending his servant Gehazi on an urgent mission, ordered him not to greet anyone along the way or to return greetings. Even Jesus at Luke 10:4 gave a similar command to the seventy he sent out to preach. How strange, since these faithful servants of Jehovah were kind and friendly! To understand the reasons behind these commands we need to consider the customs of the Bible lands.
Oriental greetings often involve much time. When two friends meet each other there is bowing, gesturing and repeated expressions concerning each other’s welfare. These opening formalities may take several minutes. The conversation frequently continues with other complimentary speeches and a long exchange of news. This can take as long as a half hour. So God’s servants on those occasions were commanded not to pause for such lengthy greetings because they had to be about an urgent work!