Lots More Information

Related HowStuffWorks Articles

• How Food Works
• How Fats Work
• How Cholesterol Works
• How Vitamin D Works
• How Water Works
• What's the big deal about milk?
• What are homogenization and pasteurization?

More Great Links

• I Love Cheese!: American Dairy Association
• The American Cheese Society
• Cheese.com
• Beginning Cheese Making

Sources

• Barrett, Rick. "China acquires a taste for cheese, whey." Milwaukee Journal Sentinel, October 1, 2007. http://www.jsonline.com/story/index.aspx?id=669565
• Chou, Hsiao-Ching. "On Food: Say Affinage, and let cheese perfection cause you to smile." Seattle Post-Intelligencer, May 18, 2005. http://seattlepi.nwsource.com/food/224641_chou18.html
• Cheese Facts and Figures: Wisconsin Milk Marketing Board. http://www.wisdairy.com/AllAboutCheese/CheeseFactsAndFigures.aspx
• Fletcher, Janet. "Limburger is worth sniffing out." San Francisco Chronicle, November 3, 2006. http://www.sfgate.com/cgi-bin/article.cgi?file=/
  chronicle/archive/2006/11/03/WIGAUM3IQB1.DTL&type=wine
• Fankhauser, David B. "Rennet for Making Cheese." University of Cincinnati Clermont College, May 18, 2007. http://biology.clc.uc.edu/fankhauser/Cheese/Rennet/Rennet.html
• "Food Facts: The Dangers of Raw Milk." USFDA, October 2006. http://www.cfsan.fda.gov/~dms/rawmilk.html
• International Dairy Foods Association. http://www.idfa.org/
• Jenkins, Steven. "Cheese Primer." Workman Publishing Company, 1996.
• Lambert, Paula. "The Cheese Lover's Cookbook and Guide." Simon & Schuster, 2000.
• Thompson, Andrea. "The Strange History of Cheese." LiveScience, May 28, 2007. http://www.livescience.com/history/070528_cheese_science.html
• U.S. Cheese: U.S. Dairy Export Board. http://www.usdec.org/Products/
  CheeseSpecs/content.cfm?Itemnumber=420