• Someone who sells cheese professionally at a cheese shop or specialty food store is called a cheese monger.
  
  
• In 1886, the University of Wisconsin introduced one of the country's first cheese-making education programs. Today, you can take cheese-making courses through a variety of university agricultural programs, dairy farms, and cheese factories.
  
  
  
  Jerry Dodrill/Getty Images
  Because of their ability to produce large volumes of milk, butterfat, and protein, black-and-white (or sometimes red-and-white) Holsteins are the most popular dairy cows in the United States, making up 90 percent of the total herd.
  
  
  
• A one-ounce serving of cheese is about the size of four dice.
  
  
• June is National Dairy Month, and the last week in June is National Cheese Week.
  
  
• The Cheese Days celebration in Monroe, Wisconsin, has been held every other year since 1914. Highlights include a 400-pound wheel of Swiss cheese and the world's largest cheese fondue.
  
  
• Founded in 1882, the Crowley Cheese Factory in Healdville, Vermont, is the nation's oldest cheese maker still in operation.
  
  
• The Chalet Cheese Co-op in Monroe, Wisconsin, is the only cheese factory in the country that still makes the famously stinky Limburger cheese.
  
  
• Maytag Dairy Farms, maker of the award-winning Maytag Blue cheese, was founded by the same Iowa family that manufactures the popular home appliances.
  
  
• The Sargento Cheese Company in Plymouth, Wisconsin, introduced packaged shredded cheese in 1958. In 1986, the company went even further to ensure the "spread of the shred" by introducing the resealable bag.

This article was adapted from "The Book of Incredible Information," published by West Side Publishing, a division of Publications International, Ltd.