Cheese makes you smile. It's true, just saying “ee” makes the corners of your mouth turn up. Not to mention your delight in eating it!

Cheese can be made from any kind of milk. The most common milks used for cheese come from cows, goats, and ewes.

Raw milk cheeses are legal in the United States if they are aged more than sixty days. That's enough time for any harmful bacteria to die.

Artisanal cheese is made according to traditional, handmade methods that date back thousands of years.

White wine is easy to pair with cheese, but red wine has tannin that can clash with salty cheese. But almost all beer pairs well with cheese!

Hard nuggets of older cheese can be scraped of mold and grated for cooking and toppings.

Some cheeses melt better than others. When cheese is made from cooked curds, the fat doesn't separate and puddle when melted.

Not all cheese browns when heated. Fresh mozzarella will not brown on a pizza, but it will melt.

On average, one ounce of cheese has seven grams of fat.

Always bring cheese to room temperature before you eat it. That way, the aromas and flavors will be at their best.