![]() ![]() Protein micelles are spherical bundles of milk proteins.Because of this, and because of their suspension, these tiny globules don't come into contact with each other to form larger globules: cheeses stay creamy or crumbly, instead of greasy. Milk fat in solid cheese is dispersed in the form of microscopic globules kept suspended in a tight matrix of protein micelles (more on those in a second). ![]() Famous hard cheeses, like Parmigiano-Reggiano and Pecorino Romano, may contain as little as 30 percent water after several years of aging. ![]() The longer a cheese is aged, the more moisture it loses, and the harder it becomes. Young cheeses like jack, young cheddars, and mozzarella have a relatively high water content-up to 80 percent. ![]()
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