Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout. There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
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Pizza (IPA pronunciation: listen (help�info)) or pizza pie is the name of an oven-baked, flat, usually round bread covered with tomato sauce and cheese with other toppings left optional. While originating as a part of Italian cuisine, the dish has become extremely popular all over the world. Various toppings may be added, most typically: sauce, traditionally tomato-based but pesto and BBQ sauces are also common. cheese, traditionally mozzarella but often Provolone or a blend of other cheeses herbs and seasonings such as basil, oregano, and garlic vegetables such as bell peppers, asparagus, eggplant, broccoli, spinach, olives, onions, and artichoke hearts meat or seafood such as sausage (especially pepperoni or salami), ham, bacon, ground beef, anchovies, chicken, tuna, and shrimp Other common toppings include mushroom, tomatoes, and pineapple The crust is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese. In some pizza recipes the tomato sauce is omitted (termed 'white pizza'), or replaced with another sauce (usually garlic butter but sauces can also be made with spinach or onions). Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold for breakfast or as a snack. Pissa is late Vulgar Latin (9th century) flat bread, and apparently came to mean a flat bread with a cheese topping by the 14th century in some Italian dialects. Pizzo, which means 'point' in Italian, may have been an influence. Many languages around the Mediterranean have similar words meaning flat bread or unleav
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