Interesting Facts About Cheese

Cheese is a truly unique product that originated in ancient times and has managed to retain its popularity over many centuries. The variety of types, production techniques, and ways of consumption is truly astonishing.

Different countries have developed their own traditions related to the production, aging, and serving of cheese. Equally captivating are the curious facts about its history, cultural uses, and even some surprising (and sometimes shocking) varieties.

Below is a comprehensive list of fascinating facts about cheese that can broaden your culinary and cultural horizons.

1. Cheese label collecting (tyrosemiophilia). Collectors of cheese labels are called tyrosemiophiles. They organize and carefully preserve collections of labels, which vary widely in design and tell stories about brands and varieties from around the world.
2. Law on designations of origin. In France, a special law restricts the use of geographical names in cheese production. If a cheese is named after a region (such as Roquefort or Camembert), it may only be produced in that specific area. Currently, 36 French cheeses have names protected in this way.
3. Record for the heaviest cheese wheel. The heaviest cheese wheel was made in the United States in 1988 and weighed 18,171 kg.
4. Attitudes toward cheese in China. Traditionally, many Chinese people view cheese with suspicion and are often repelled by the sight of Europeans eating it. However, interest in cheese is gradually growing in major Chinese cities thanks to the popularity of Western cuisine.
5. Cheese and stress relief. According to the “Daily Mail,” cheese contains the amino acid tryptophan, which promotes the production of serotonin — the “happiness hormone” that helps reduce stress and improve mood.
6. “Cheese!” and smiling. In English, the word “cheese” makes your lips form a natural smile when pronounced. Photographers often use this trick, asking people to say “cheese” to capture joyful expressions in photos.
7. The myth about mice loving cheese. The common belief that mice are fond of cheese was debunked by British researchers. In reality, rodents prefer foods high in sugar and with mild smells, such as grains or fruits.
8. Why Swiss cheeses have holes. It was previously believed that holes in Emmental and other Swiss cheeses were caused by lactic acid bacteria. However, modern research has shown that microscopic hay particles in the cheese are responsible. As milking and filtering processes became more mechanized, the number of particles — and thus the number of holes — decreased.
9. Cheese festival and Cheese Rolling. On Cooper’s Hill in Gloucestershire, England, extreme races are held every year in which participants chase a rolling wheel of Double Gloucester cheese down the hill. Despite the high risk of injury, the event consistently attracts both participants and large crowds of spectators.
10. Traditional cheese smoking methods. In some regions of Europe and Asia, traditional methods are still used to smoke cheese by hanging it over a fire made from alder, oak, or beech wood. An example is the Italian Scamorza affumicata (smoked mozzarella), known for its rich smoky aroma and firm texture.
11. “Cheese” cave tourism. In France and Italy, there are natural caves used for cheese aging. Tourists can take guided tours to see the aging process and experience the unique atmosphere of underground “cheese cellars” with consistent temperature and humidity.
12. “Maggot cheese” or Casu marzu. On the island of Sardinia, an extremely exotic cheese called Casu marzu is made by introducing larvae of the cheese fly Piophila casei during aging. The cheese acquires a distinctive flavor and smell. Although this practice is banned in the EU, the tradition continues in small communities for personal use.
13. Worm cheese “Milbenkäse.” In Germany, Milbenkäse is a cheese that matures with the help of cheese mites, which burrow into the cheese. The final product has a specific aroma and is popular among lovers of unusual delicacies.
14. Cheese for vegetarians. Since rennet is usually derived from calf stomachs, traditional hard cheese is not suitable for strict vegetarians. However, producers increasingly use microbial and plant-based rennet alternatives (such as from artichokes or specific fungi). Such cheeses are labeled “suitable for vegetarians” or “vegetarian rennet.”
15. Locking up expensive cheese. In the past, especially valuable and long-aged cheeses were sometimes locked in a special cupboard to prevent servants or family members from sneaking extra slices. Such a “cheese safe” was a sign of wealth and special regard for the product.
16. Influence of geography and microclimate. The environment in which animals live significantly affects the flavor and aroma of cheese. The grass, plants, and flowers eaten by cows, goats, and sheep in specific regions give the milk unique notes. Examples include the Alpine meadows of Switzerland or the pastures in the Savoie region of France, which give cheese its distinctive nutty and grassy flavor.
17. “The moon is made of green cheese.” An old ironic expression claims the Moon “is made of green cheese.” Today, it is simply a humorous example of a pseudoscientific hypothesis, often cited by astronomers to show how people once speculated about celestial bodies.
18. Fragrant Munster and its legend. The French cheese Munster, known for its strong smell, belongs to the category of soft washed-rind cheeses. According to one version, it was invented by monks who washed the cheese with brine containing bacteria to prevent mold. This gave rise to the characteristic “fragrant” rind that became Munster’s hallmark.
19. “Marijuana” cheese. In some countries where cannabis has been legalized or decriminalized (e.g., the US, the Netherlands), producers experiment with adding hemp to cheese. This typically includes hemp seeds or cannabidiol (CBD) components that are non-psychoactive. However, such practices often raise concerns among regulatory authorities.
20. Seaweed in cheese. Coastal areas (such as Brittany in France or certain regions of Japan) use seaweed as a cheese additive. It gives the cheese an unusual marine flavor and enriches it with iodine and trace elements.
21. Tea cheeses. In China, cheese production using traditional tea is gaining popularity. The process includes infusing the cheese curd with tea (such as jasmine or green tea), which gives it a refined aroma. This way, local tea culture merges with innovative culinary practices.
22. Unconventional gastronomic pairings. It is commonly believed that wine is the best companion for cheese. However, experts increasingly experiment with pairing certain cheeses with beer, cider, sake, or even coffee or green tea. Such pairings often yield original flavors and challenge conventional stereotypes.

All these facts vividly demonstrate how diverse the world of cheese is. History, geography, unusual recipes, and sometimes extravagant experiments — all contribute to the rich mosaic of cheese culture that continues to surprise and inspire. For some, cheese is purely a gastronomic delight; for others, it is a subject of collecting and research; and for many, it is a great reason for travel and culinary discoveries.

In any case, by exploring these aspects, we come to understand that cheese is not just a product — it is a whole universe of flavors, traditions, and fascinating stories.