Cheese is made by
processing milk until protein lumps
(curds) form, and then water is
separated. Cheese can be eaten fresh or
matured until it meets the
specifications of each variety,
resulting in distinct flavors, textures,
and names. There are thought to be over
3,000 different types of cheese around
the world.
The majority of the cheese
consumed in Thailand is imported.
However, more cheese is currently being
made domestically, both in the form of
industrial operations and small farms
throughout Thailand, like Chiang Mai,
Pak Chong, and Ratchaburi. Some farms
are over 30 years old, and cheese from
these farms must be reserved as least a
year in advance.
#SSRULibraryRecommendatoin
• คู่มือการผลิตและแปรรูปผลิตภัณฑ์นม
/ จันทร์นวล รัตนสาร, ผู้แปล (2557) 637.1
ค695
• คัพเค้กและชีสเค้ก =
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ทวีทอง หงษ์วิวัฒน์ (2550) 641.865
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• ชีสเค้กแสนอร่อย /
บรรณาธิการ อบเชย อิ่มสบาย (2552) 641.865
ช589
• Global
cheesemaking technology : cheese quality
and characteristics / Edited by Photis
Popademas, Thomas Bintsis (2018) 637.3
G562
• Kitchen
creamery : making yogurt, butter &
cheese at home / Louella Hill (c2015)
637.3 H646K
• World
cheese book / Editor-in-chief Juliet
Harbutt (2015) 641.373
W927
Written, translated, and
illustrated by: Ratchanok
T.
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