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"Great Breakfasts" Start With The Letter "C"
Chavey, Eddy (Edwin)
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The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold (1913 Webster). The curdled milk can be derived from any number of animals. Most "cheese milk" comes from cows, with goat milk creeping up behind because of its popularity in high-end markets. There are over 400 types of cheese. The most popular cheeses used in breakfast are Cheddar, Swiss and American.
Cooking Tip: The colder a solid cheese - the easier it is to grate or slice. However, cheese is more flavorful at room temperature.
Interesting Cheese Facts:
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