The word "cheese" is spelled with the letters c-h-e-e-s-e, but its pronunciation seems to break some of the phonetic rules. In IPA phonetic transcription, the word is transcribed as /tʃiːz/, with the "ch" sound, followed by a long "ee" sound, and ending with a "z" sound. The "ch" sound is a combination of two consonants, /tʃ/, making it different from the sound of the letter "c". Despite this, the spelling of "cheese" has remained unchanged for centuries.
Cheese is a food product derived from milk that primarily goes through the process of coagulation, extraction of whey, and further ripening. It is a preserved form of fresh milk, with various flavors, textures, and forms. Cheese is produced by curdling milk, typically from cows, goats, or sheep, by adding an acid or a specific type of bacteria known as rennet. The curd is separated from the watery substance called whey and then subjected to a variety of methods to determine the final characteristics of the cheese.
Cheese can be categorized into different types, such as soft, semi-soft, semi-hard, and hard, depending on its texture and moisture content. Its flavors can range from mild and sweet to strong and pungent, with various additional ingredients like herbs, spices, or even mold being added during production to enhance taste and texture.
Cheese has been consumed for thousands of years and has become an essential ingredient in countless culinary traditions worldwide. It is commonly used as a topping, ingredient, or even enjoyed alone as a snack. With its versatility, it can be melted, shredded, sliced, or grated, making it suitable for a wide range of dishes including sandwiches, pizzas, pastas, salads, and even desserts.
Moreover, cheese is a source of essential nutrients, including protein, calcium, and vitamins, making it a valuable addition to a balanced diet. Whether enjoyed in its simplest form or as a complex and refined creation, cheese continues to be a beloved and integral part of cuisines all around the globe.
The compressed casein of milk, variously altered by bacterial action and flavored.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The curd of milk pressed into a mass of various shapes and sizes, and suffered to dry.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "cheese" derives from the Old English word "cēse", which closely resembles the Old High German word "chāsi" and the Old Norse word "ostur". All of these words have their roots in the Proto-Germanic word "kasjus", which points to an even earlier origin in the Proto-Indo-European word "kwat-", meaning "to ferment or become sour". This ultimately reflects the ancient practice of fermenting milk to produce cheese.