Cheese is usually a food derived from milk which is produced in a wide range of flavors, textures, and forms by coagulation on the milk protein casein. The idea comprises proteins and fat from use, usually the use of cows, buffalo grass, goats, or lamb. During production, the milk is frequently acidified, and putting the enzyme rennet brings about coagulation. Some cheeses have molds on the rind or during. Most cheeses melt at cooking heat range. Hundreds of kinds of cheese from different countries are made.