Question 1

What is cheese made from?

Accepted Answer

Cheese is mostly made from milk. The milk can come from cows, goats, sheep, or other animals.

Question 2

How is cheese made?

Accepted Answer

Cheese is made by adding special bacteria to milk that turns it into curds and whey. The curds, which are the thick parts, are then pressed together to make cheese.

Question 3

Why are there so many kinds of cheese?

Accepted Answer

There are lots of kinds of cheese because people use different types of milk, bacteria, and recipes. The way cheese is aged and the flavors added also make each cheese different.

Question 4

What makes cheese taste good?

Accepted Answer

Cheese tastes good because of the way it's made and the special flavors that come from bacteria and aging. Sometimes flavors are also added like herbs or spices.

Question 5

Why do some cheeses have holes?

Accepted Answer

Some cheeses, like Swiss cheese, have holes because of gas bubbles created by bacteria during cheese making. The bubbles make holes in the cheese as it sets.

Question 6

Is cheese healthy to eat?

Accepted Answer

Cheese can be healthy in small amounts because it has protein and calcium, which are good for your body. But eating too much can be bad because cheese also has a lot of fat and salt.

Question 7

Why is some cheese soft and some hard?

Accepted Answer

Soft cheeses have more moisture in them, like cream cheese. Hard cheeses like Parmesan have less water, and they are pressed and aged for a long time.

Question 8

What is moldy cheese?

Accepted Answer

Some cheeses have mold on purpose, like blue cheese. The mold gives these cheeses their special flavor and is safe to eat.

Question 9

Can people make cheese at home?

Accepted Answer

Yes, people can make cheese at home using milk, bacteria, and simple kitchen tools. It's a fun way to see how cheese is made.

Question 10

Why is cheese sometimes yellow or orange?

Accepted Answer

Cheese can be yellow or orange because of natural coloring from the milk or because color is added during the cheese-making process.

Question 11

What is the oldest type of cheese?

Accepted Answer

Some of the oldest types of cheese known are from ancient Egypt and Greece. They made cheese a long time ago, but we still enjoy similar cheeses today.

Question 12

Why is cheese sometimes smelly?

Accepted Answer

Some cheeses are smelly because of the bacteria used in making them. The smell might be strong, but the cheese can taste really good.

Question 13

What is pasteurization in cheese making?

Accepted Answer

Pasteurization is when milk is heated up to kill bad bacteria. This makes the cheese safer to eat, and many store-bought cheeses are made this way.

Question 14

Why do some cheeses melt and others don't?

Accepted Answer

Some cheeses melt well because of their fat and moisture content, like mozzarella. Harder cheeses may not melt easily.

Question 15

Can you eat the rind on cheese?

Accepted Answer

Sometimes you can eat the rind of cheese if it's natural. But sometimes the rind is just there to protect the cheese, and you might not want to eat it.

Question 16

What is rennet?

Accepted Answer

Rennet is something that helps milk turn into curds and whey. It can come from animals, plants, or be made in a lab.

Question 17

How long does it take to make cheese?

Accepted Answer

Making cheese can take a few hours, but aging it can take weeks, months, or even years. The aging process helps develop flavor.

Question 18

Can cheese go bad?

Accepted Answer

Yes, cheese can go bad if it's old or not stored properly. You can tell cheese is bad if it smells unpleasant or has a strange color.

Question 19

Are all cheeses made in the same way?

Accepted Answer

Not all cheeses are made the same way because different steps, milk, and aging processes are used. That's why they taste and look different.

Question 20

What is curdling in cheese making?

Accepted Answer

Curdling is when milk separates into thick chunks called curds and a liquid called whey. This is the first step in making cheese.

The Art and Science of Cheese Making - 20 FAQs Explained Simply