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 coagu...

Our food-obsessed minds crave novelty. When we have a new flavour offered, the desire to try something novel is irresistible.

There are also some scientific-sounding claims that cheese is as addictive as cocaine because it contains opium-like chemicals called casomorphin peptides.

Some microorganisms digest more than proteins, they also digest fat, such as the Penicillium moulds found in blue cheese. The broken-down molecules may have a peppery taste, while others create an off-putting stink.

One of the substances, known as mushroom alcohol, has a mouldy smell, ...