Why is cheese so addictive?

Animal milk is used to create over 1,700 distinct varieties of cheese; creamy Brie, buttery Gouda, crumbly Parmesan, stringy mozzarella, sharp Cheddar, to name a few.

The staggering variety of cheeses is testimony to cheesemakers' creativity throughout the ages, but the real stars of the show are the microbes.

All cheeses start from animal milk, including cow, buffalo, goat, sheep, and even camel.

• The milk is first warmed to a temperature ideal for microbes to flourish.
• Next, acid or rennet is added, alongside some 'starter' bacteria that causes the milk proteins and fats to coagulate, curdling the milk.
• The curds can be drained and chopped into chunks and scooped into moulds.
• The initial 'starter' bacteria die off over several weeks and other microbes take over to enhance the flavour that creates the potent flavours and aromas.
• Salt is added to stop microbes responsible for spoiling the process.
• The 'ripening' microbes break the proteins in the cheese into amino acids, many of which have their own flavour.
• Particularly voracious bacteria and fungi will break down amino acids even further to produce the truly smelly by-products.