Yorkshire Cheese-making

Throughout the world, people in most pastoral countries make cheese in one form or another. Milk, a highly perishable food, is converted into a nutritious, easily stored and readily transportable commodity. Each region has its own type of cheese, due to variations in the type of soil and vegetation, and to the modifications in the processes involved in the conversion of liquid milk to cheese

Agricultural science · Agroforestry · Biology · Business · Commodity · Farmer cheese · Geography · Milk products · Culinary Culture and Tourism · Environmental Science · Food Science · Indigenous Studies and Ecology