- Generally it takes about 10 pounds of milk to make 1 pound of cheese.

- Is it rarely possible to imitate the taste of a cheese when the process is replicated in another region. Soil, climate and a host of other factors surrounding the environment gives each cheese its unique taste.

- Hard Cheeses are around 35% water, Semi-Hard are around 45% water, and Soft Cheeses are around 55% water.

- Organic cheese is created from milk from animals that don’t graze on plants that are treated by herbicides, fertilizers, or pesticides. Further, the animals themselves cannot be treated with any antibiotics or steriods. If the animal does get sick they are no longer allowed to produce organic milk.

- “Processed Cheese” is mixed cheeses with added preservatives, colours, fats, and waters.

- Cheese’s fat content is labeled by the fat in their “solid” materials, water content is not taken into account. Therefore, some cheeses (such as Double Cream Brie) actually have less actual butterfat then more harder cheeses (such as Parmesian).

- 3 sources of milk make up almost all of the world’s cheese production; cow, sheep, and goat.

- The most important factors in good cheesemaking milk are healthy animals, proper feed, pure milk, sanitary conditions, and quick cooling.

- Most milking animals are milk twice a day. Generally morning milking has less fat content then evening milking.

- In the animal’s milking cycle the early milk is high in fat and protein, mid-cycle the milk becomes more diluted, and near then end it becomes more concentrated.

- Various milk decisions in the cheese making process include; morning, evening, or a combination of both milks, what region, what type of animal, skimmed, partly skimmed, or added cream.

- The general steps of cheese making are as follows:

(1) Choosing milk (2) Souring milk (3) Renneting (4) Stirring/Cutting (5) Cooking (6) Draining (7) Molding (8) Pressing (9) Salting (10) Forming the Rinds (11) Aging

- Most Rinds fall in the following categories; No Rind (found on fresh cheeses), Natural Rind (formed naturall by contact with air), Bloomy Rind (usually with a soft white fuzzy mold), Washed Rind (usually with Beer, Water, or Wine), Charcoal or Ash.

- Generally, Soft-Rippened cheeses are usually wrapped in greaseproof paper, Pressed Cooked Cheeses are protected by their rinds and are packeged usually in crates, Blue cheeses are wrapped in almunium foil, Goat cheeses are wrapped in paper.