U+1F9C0 Cheese Wedge
U+1F9C0 was added in Unicode version 8.0 in 2015. It belongs to the block
This character is a Other Symbol and is commonly used, that is, in no specific script.
The glyph is not a composition. Its East Asian Width is wide. In bidirectional text it acts as Other Neutral. When changing direction it is not mirrored. U+1F9C0 offers a line break opportunity at its position, except in some numeric contexts.
The CLDR project calls this character “cheese wedge” for use in screen reading software. It assigns these additional labels, e.g. for search in emoji pickers: cheese.
This character is designated as an emoji. It will be rendered as colorful emoji on conforming platforms. To reduce it to a monochrome character, you can combine it with
The Wikipedia has the following information about this codepoint:
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow-to-red color of many cheeses is produced by adding annatto. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.
Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling.
Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice.
Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.
Representations
System | Representation |
---|---|
Nº | 129472 |
UTF-8 | F0 9F A7 80 |
UTF-16 | D8 3E DD C0 |
UTF-32 | 00 01 F9 C0 |
URL-Quoted | %F0%9F%A7%80 |
HTML hex reference | 🧀 |
Wrong windows-1252 Mojibake | 🧀 |
Elsewhere
Complete Record
Property | Value |
---|---|
8.0 (2015) | |
CHEESE WEDGE | |
— | |
Supplementary Private Use Area-A | |
Other Symbol | |
Common | |
Other Neutral | |
Not Reordered | |
none | |
|
|
✘ | |
|
|
|
|
✘ | |
|
|
|
|
|
|
|
|
|
|
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✔ | |
✔ | |
✘ | |
✔ | |
|
|
Any | |
✔ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
0 | |
0 | |
0 | |
✘ | |
None | |
— | |
NA | |
Other | |
— | |
✘ | |
✘ | |
✘ | |
✘ | |
Yes | |
Yes | |
|
|
Yes | |
|
|
Yes | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
Other | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
Other | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
✘ | |
|
|
None | |
wide | |
Not Applicable | |
— | |
No_Joining_Group | |
Non Joining | |
Ideographic | |
none | |
not a number | |
|
|
U |