Even though milk is madeof 80 to 90 percent water (in most hoofed species), it is still a verygood source of proteins
I find it incredibly fascinating that we can taste so much flavor when the majority of milk is just made of water, but water and milk taste drastically different. It's insane that the amount/type of calcium can create a completely different taste of cheese. I never thought of how different cheeses will cook differently, and it makes me want to take a closer look at the cheeses I am buying.