How is cheese typically preserved?

Cheese is typically preserved by fermentation, which is a fundamental process in cheese-making. During fermentation, specific bacteria convert lactose, the sugar found in milk, into lactic acid. This acidification process is crucial because it helps to lower the pH of the milk, which in turn inhibits the growth of harmful bacteria and contributes to the development of the cheese's flavor and texture.

Fermentation not only plays a role in preservation but also influences the characteristics of different types of cheeses. For instance, various strains of bacteria can impart distinct flavors and textures, leading to the wide variety of cheeses available. The lactic acid produced during fermentation also helps to coagulate the proteins in the milk, forming curds that are necessary for cheese production.

Other methods listed, such as smoking, freezing techniques, and dehydration, can also be used for preserving foods but are not standard practices specifically associated with traditional cheese preservation. Smoking is more commonly applied to meats and some cheese varieties for flavor rather than preservation, while freezing can alter the texture of cheese and is not typically recommended. Dehydration might be used for some specific products like cheese powder but is not a mainstream method for preserving cheese in general. Therefore, fermentation stands out as the primary and most natural method for preserving