Cheese is one of the world’s oldest and most beloved foods—rich in history, flavor, and cultural identity. Made by coagulating milk proteins and carefully separating curds from whey, cheese transforms a simple ingredient into thousands of distinct varieties, each shaped by region, technique, and time.
At its core, cheese reflects place and process. The type of milk (cow, goat, sheep, or buffalo), the microorganisms involved, and the aging environment all influence taste and texture. A fresh cheese might be soft, mild, and milky, while an aged cheese can develop complex notes—nutty, sharp, earthy, or even sweet—through months or years of maturation.