Cheese is one of the most beloved and diverse ingredients in the culinary world and has been a staple in many cultures for thousands of years. Whether eaten as a snack, as part of a recipe, or melted over something delicious, cheese has been a favorite food of many. Cheese is made by curdling milk, usually cow, goat, or sheep milk, in lactic acid. Most cheeses are made with a type of bacteria called rennet, which helps to separate the whey from the protein to form a curd. Different cheeses take on different flavor profiles and textures depending on the ingredients used in the curd and then during the aging process. There are hundreds of types of cheese available and each type can be produced in a variety of styles, milk types, creams, and aging times that can drastically alter flavors and textures. One of the unique aspects of cheese is its versatility as an ingredient in recipes. Cheese can be incorporated in a wide range of cuisines from American classic mac and cheese to a gourmet Italian lasagna to Northern Indian paneer tikka masala. Cheese can be the star in a dish, providing the central flavor, or it can be a subtle touch to enhance the other flavors. Its tactile qualities, such as meltability and crunch, also bring a new dimension to a variety of dishes. No matter how you enjoy it, cheese remains an irreplaceable culinary experience. From fondue to queso fundido to grilled cheese sandwiches, it is one of the most versatile, loved and enjoyed ingredients in almost every cuisine.