Grilled Eggplant with Feta

Cheese (English: cheese), also known as cheese, cheese, translated as cheese, cheese, cheese, is a general term for a variety of dairy cheeses, with a variety of flavors, textures and forms. Cheese uses milk as its raw material and is rich in protein and lipids. The milk source includes cattle, buffalo, goat or sheep. During the production process, rennet is usually added to cause the casein in it to coagulate and acidify the milk, and then the solids are separated and pressed into finished products. Some cheeses have mold on the surface or inside, and most cheese products melt easily when cooking indoors.
Cheese can be divided into hundreds of types. Milk source (the food eaten by dairy animals is also different), whether pasteurization is used, milk fat content, bacteria and mold, processing method and fermentation determine their shape, taste, and taste . Cheese can be flavored with herbs, spices, or smoked. The yellow and red colors in cheese, such as red Leicester cheese, are due to the addition of annatto seeds.
In a few cheeses, milk is coagulated by adding vinegar, lemon juice, or other acids, while most cheeses are slightly acidified by bacteria to turn lactose into lactic acid, and then rennet is added to make it completely coagulated. In vegetarian cheese, rennet can be replaced by other substances. Most vegetarian cheeses are fermented by the fungus Mucor miehei, but some are also extracted from different species of the cardoon genus.
Most cheeses are milky white to golden yellow. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low-fat cheese made of skimmed milk is also used in modern times. In addition to Western traditional cheese products, Chinese cheese varieties also include cheeses made from various non-lactic acid bacteria from the Daliang dairy minority in Guangdong.

Goat cheese: Goat cheese is made from goat milk. It started as the poor’s cheese, because the poor can only raise a sheep that can eat everything. Most goat cheese in Europe is soft, but in the UK there are soft and hard. Some goat cheese has a flavour of goat mutton, but most of them are similar to cow cheese.

Greeks and Italians prefer to use feta as a salad and eat directly. There is a faint smell of mutton, a little sour taste. When paired with Italian celery and olive oil, the acidity but neutrality is very refreshing, and the smell is almost negligible. On the contrary, the more it tastes, the more fragrant it tastes.

If there is no feta cheese, you can use other cheese instead, but not mozzarella or cream cheese. "