Most cheeses list only four ingredinets on the label: cultures, enzymes, milk-or a derivation of-and salt. Yet those four ingredients can form an array of natural cheeses with profiles ranging from hard to soft, smooth to crumbly, sharp to mellow, and plain to piquant. More than 1,400 natural cheese varieties are cataloged in the World Cheese Exchange Database, and around two-thirds contain only those four ingredinets.
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