Cheese in Ann Arbor is a generic term for diverse group of dairy products. It is produced in wide ranging flavors, textures and forms. Cheese consists of protein and fat from milk, and produced by coagulation of the milk protein casein. Cheese is usually made from milk of cows, buffalo, goats or sheep. Hundreds of types are produced in Ann Arbor. Cheese is valued for its portability, long life, high content of fat, protein, calcium and phosphorus. It is more compact and has a longer shelf life than any other dairy product, and even milk itself.