Facts about Cheese

1. 08

   Swiss cheese's characteristic holes form when Propionibacterium bacteria produce carbon dioxide gas during fermentation, with larger holes developing at warmer aging temperatures above 70 degrees Fahrenheit.

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2. 07

   Ancient Romans served cheese as a dessert course called gustatio, with wealthy families importing varieties from across their empire to display at banquets.

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3. 06

   Blue cheese's distinctive veining comes from Penicillium roqueforti mold, which produces the antibiotic roqueforti during the aging process lasting four to six months.

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4. 05

   Lactobacillus bacteria naturally present in raw milk convert lactose into lactic acid during cheese fermentation, which is why most aged cheeses contain less than 1% residual lactose despite milk's initial 4.8% lactose content.

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5. 04

   Mozzarella di Bufala, made from water buffalo milk in Italy, contains approximately 25% more fat than cow's milk cheese, creating its characteristically creamy texture.

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6. 03

   Cheddar cheese aged for ten years or longer develops calcium lactate crystals that create a distinctive crunchy texture prized by enthusiasts.

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7. 02

   Producing one pound of cheese requires approximately ten pounds of milk, making it one of the most milk-intensive foods in agriculture.

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8. 01

   In 1815, the first American cheese factory opened in Rome, New York, marking the beginning of industrialized cheese production in the United States.

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