This 20 page science article explains the historical context of cheese and the science that occurs during the cheesemaking process. Chapters include components in milk, casein proteins and coagulation, methods of curd formation, aging, and types of cheeses.We often refer to our articles as anchor readings, as they are a resource intended for both students and teachers. They provide a brief history of the food, explain key concepts in detail and summarize findings from peer-reviewed science resea