Cheese (English Wikipedia)

Mercer, Chris (September 23, 2005). "Australia lifts Roquefort cheese safety ban". ap-foodtechnology.com. Archived from the original on June 27, 2006. Retrieved October 22, 2005.

archive.org

Room, Adrian (1988). "Chiswick". Dictionary of Place-Names in the British Isles. Bloomsbury. ISBN 9780747501701.
Thom, Charles (1918). The Book of Cheese. New York: Macmillan.

archive.today

Subbaraman, Nidhi (December 12, 2012). "Art of cheese-making is 7,500 years old". Nature News. doi:10.1038/nature.2012.12020. S2CID 180646880. Archived from the original on January 11, 2013. Retrieved December 12, 2012.

bbc.co.uk

"Cheese discovered in Ancient Egypt tomb-GB". BBC News. August 18, 2018. Archived from the original on August 19, 2018. Retrieved August 20, 2018.

bda.uk.com

"Food Fact Sheet - Cholesterol" (PDF). Association of UK Dietitians. December 1, 2018. Archived (PDF) from the original on February 1, 2012. Retrieved July 28, 2019.

books.google.com

Papademas, Photis; Bintsis, Thomas (2017). Global Cheesemaking Technology: Cheese Quality and Characteristics. John Wiley & Sons. p. 190. ISBN 9781119046172. Archived from the original on February 17, 2023. Retrieved February 1, 2023. The production of [Swiss] cheese was mentioned for the first time in the first century by Roman historian Pliny the Elder, who called the cheese Caseus Helveticus, the 'cheese of the Helvetians', one of the tribes living in Switzerland at the time.
Layton, Thomas Arthur (1973). The Cheese Handbook: Over 250 Varieties Described, with Recipes. Courier Dover Publications. p. 130. ISBN 978-0486229553. Archived from the original on February 17, 2023. Retrieved February 1, 2023. the caseus helveticus mentioned by Columella was probably a Sbrinz
Patrick F. Fox (2000). Fundamentals of cheese science. Springer. p. 388. ISBN 978-0-8342-1260-2. Archived from the original on November 7, 2020. Retrieved September 12, 2020.
Patrick F. Fox (1999). Cheese: chemistry, physics and microbiology, Volume 1. Springer. p. 1. ISBN 978-0-8342-1338-8. Archived from the original on June 10, 2021. Retrieved March 23, 2011.
McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. ISBN 978-0-684-80001-1. Archived from the original on October 28, 2021. Retrieved September 12, 2020.
Mauseth, James D. (2012). Plants and People. Jones & Bartlett Publishers. p. 432. ISBN 978-0-7637-8550-5. Archived from the original on October 28, 2021. Retrieved October 8, 2020.
Hui, Y.H.; Meunier-Goddik, Lisbeth; Josephsen, Jytte; Nip, Wai-Kit; Stanfield, Peggy S. (2004). Handbook of Food and Beverage Fermentation Technology: Food Science and Technology (Marcel Dekker), Vol 134. CRC Press. pp. 392–93. ISBN 978-0-8247-5122-7. Archived from the original on October 28, 2021. Retrieved October 8, 2020.

britishcheese.com

"British Cheese homepage". British Cheese Board. 2007. Archived from the original on May 12, 2019. Retrieved July 13, 2007.

consumeraffairs.com

FDA Warns About Soft Cheese Health Risk" Archived January 22, 2013, at the Wayback Machine. Consumer Affairs. Retrieved October 15, 2005.

dairyinfo.gc.ca

"Cheese Consumption – Kilograms per Capita". Canadian Dairy Information Centre. March 13, 2014. Archived from the original on January 14, 2016. Retrieved June 2, 2016.

dairyscience.info

"Classification of cheese types using calcium and pH". www.dairyscience.info. Archived from the original on July 23, 2011. Retrieved March 23, 2011.

doi.org

Johnson, M.E. (2017). "A 100-Year Review: Cheese production and quality". Journal of Dairy Science. 100 (12): 9952–9965. doi:10.3168/jds.2017-12979. PMID 29153182.
Silanikove, Nissim; Leitner, Gabriel; Merin, Uzi (2015). "The Interrelationships between Lactose Intolerance and the Modern Dairy Industry: Global Perspectives in Evolutional and Historical Backgrounds". Nutrients. 7 (9): 7312–7331. doi:10.3390/nu7095340. PMC 4586535. PMID 26404364.
Subbaraman, Nidhi (December 12, 2012). "Art of cheese-making is 7,500 years old". Nature News. doi:10.1038/nature.2012.12020. S2CID 180646880. Archived from the original on January 11, 2013. Retrieved December 12, 2012.
Salque, Mélanie; Bogucki, Peter I.; Pyzel, Joanna; Sobkowiak-Tabaka, Iwona; Grygiel, Ryszard; Szmyt, Marzena; Evershed, Richard P. (2013). "Earliest evidence for cheese making in the sixth millennium bc in northern Europe". Nature. 493 (7433): 522–525. Bibcode:2013Natur.493..522S. doi:10.1038/nature11698. ISSN 0028-0836. PMID 23235824.
McClure, Sarah B.; Magill, Clayton; Podrug, Emil; Moore, Andrew M. T.; Harper, Thomas K.; Culleton, Brendan J.; Kennett, Douglas J.; Freeman, Katherine H. (September 5, 2018). "Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago". PLOS ONE. 13 (9): e0202807. Bibcode:2018PLoSO..1302807M. doi:10.1371/journal.pone.0202807. PMC 6124750. PMID 30183735.
Liu, Yichen; Miao, Bo; Li, Wenying; Hu, Xingjun; Bai, Fan; Abuduresule, Yidilisi; Liu, Yalin; Zheng, Zequan; Wang, Wenjun; Chen, Zehui; Zhu, Shilun; Feng, Xiaotian; Cao, Peng; Ping, Wanjing; Yang, Ruowei (September 2024). "Bronze Age cheese reveals human-Lactobacillus interactions over evolutionary history". Cell. 187 (21): 5891–5900.e8. doi:10.1016/j.cell.2024.08.008. PMID 39326418.
Capasso, L. (August 1, 2002). "Bacteria in Two-millennia-old Cheese, and Related Epizoonoses in Roman Populations". Journal of Infection. 45 (2): 122–127. doi:10.1053/jinf.2002.0996. PMID 12217720. Archived from the original on June 7, 2021. Retrieved June 7, 2021.
Turgay, Meral; Bachmann, Hans-Peter; Irmler, Stefan; et al. (2022), "Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp.", Encyclopedia of Dairy Sciences, Elsevier, pp. 34–45, doi:10.1016/b978-0-08-100596-5.23016-3, ISBN 978-0-12-818767-8, retrieved March 20, 2024
Sacks, Frank M.; Lichtenstein, Alice H.; Wu, Jason H.Y.; et al. (June 15, 2017). "Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association". Circulation. 136 (3): e1 – e23. doi:10.1161/CIR.0000000000000510. PMID 28620111. S2CID 367602.
Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. 51 (5). Springer: 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688.
Nair, Anooja; Choden, Dechen; Pradhan, Monika (April 21, 2022). "Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan". Food Science & Nutrition. 10 (5): 1385–1390. doi:10.1002/fsn3.2715. PMC 9094472. PMID 35592292.
Komada, Yoko; Okajima, Isa; Kuwata, Tamotsu (2020). "The Effects of Milk and Dairy Products on Sleep: A Systematic Review". International Journal of Environmental Research and Public Health. 17 (24): 9440. doi:10.3390/ijerph17249440. PMC 7766425. PMID 33339284.
Extance, Andy (December 16–19, 2015). "Brie encounter". New Scientist. 228 (3052–3053): 69–70. Bibcode:2015NewSc.228...69E. doi:10.1016/S0262-4079(15)31866-2.
Oates, Caroline (2003). "Cheese gives you nightmares: Old hags and heartburn". Folklore. 114 (2): 205–225. doi:10.1080/0015587032000104220. S2CID 161962480.

elsevier.com

linkinghub.elsevier.com

Turgay, Meral; Bachmann, Hans-Peter; Irmler, Stefan; et al. (2022), "Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp.", Encyclopedia of Dairy Sciences, Elsevier, pp. 34–45, doi:10.1016/b978-0-08-100596-5.23016-3, ISBN 978-0-12-818767-8, retrieved March 20, 2024

ethnorema.it

Allen, Bryan; Allen, Silvia. "Mozzarella of the East (Cheese-making and Bai culture)" (PDF). SIL International. Archived from the original (PDF) on December 2, 2017. Retrieved February 4, 2010.
Allen, Barry; Allen, Silvia. "Mozzarella of the East (Cheese-making and Bai culture)" (PDF). Ethnorêma. Archived (PDF) from the original on December 2, 2017. Retrieved June 2, 2017.

etymonline.com

"cheese". Online Etymology Dictionary. Archived from the original on April 4, 2017. Retrieved April 3, 2017.

fao.org

"Cheese production from cow milk in 2022, Crops/Regions/World list/Production Quantity/Year (pick lists)". United Nations Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2025. Retrieved March 26, 2025.

foodandwine.com

Olshansky, Clara (March 16, 2018). "Wisconsin Cheesemakers Just Created the World's Longest Cheeseboard". Food & Wine. Archived from the original on May 25, 2018. Retrieved May 25, 2018.

globalpolicy.org

Buckman, Rebecca (2003). "Let Them Eat Cheese". Far Eastern Economic Review. 166 (49): 41. Archived from the original on September 23, 2005. Retrieved September 25, 2005.

gmo-compass.org

"Chymosin". GMO Compass. Archived from the original on March 26, 2015. Retrieved March 3, 2011.

gol27.com

"History of Cheese". www.gol27.com. Archived from the original on July 21, 2017. Retrieved December 23, 2014.

harvard.edu

ui.adsabs.harvard.edu

Salque, Mélanie; Bogucki, Peter I.; Pyzel, Joanna; Sobkowiak-Tabaka, Iwona; Grygiel, Ryszard; Szmyt, Marzena; Evershed, Richard P. (2013). "Earliest evidence for cheese making in the sixth millennium bc in northern Europe". Nature. 493 (7433): 522–525. Bibcode:2013Natur.493..522S. doi:10.1038/nature11698. ISSN 0028-0836. PMID 23235824.
McClure, Sarah B.; Magill, Clayton; Podrug, Emil; Moore, Andrew M. T.; Harper, Thomas K.; Culleton, Brendan J.; Kennett, Douglas J.; Freeman, Katherine H. (September 5, 2018). "Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago". PLOS ONE. 13 (9): e0202807. Bibcode:2018PLoSO..1302807M. doi:10.1371/journal.pone.0202807. PMC 6124750. PMID 30183735.
Extance, Andy (December 16–19, 2015). "Brie encounter". New Scientist. 228 (3052–3053): 69–70. Bibcode:2015NewSc.228...69E. doi:10.1016/S0262-4079(15)31866-2.

inspiria.edu.in

"How to Make Ema Datshi-the National Dish of Bhutan". Inspiria Knowledge Campus. February 26, 2015. Archived from the original on August 25, 2017. Retrieved June 2, 2017.

journalofdairyscience.org

Johnson, M.E. (2017). "A 100-Year Review: Cheese production and quality". Journal of Dairy Science. 100 (12): 9952–9965. doi:10.3168/jds.2017-12979. PMID 29153182.

jst.go.jp

jstage.jst.go.jp

Neupaney, D.; Kim, J.; Ishioroshi, M.; Samejima, K. (1997). "Study on Composition of Nepalese Cheeses, Yak Milk and Yak Cheese Whey". Milk Science. 46 (2). Archived from the original on August 25, 2017. Retrieved June 2, 2017.

mayoclinic.org

"Heart-healthy diet: 8 steps to prevent heart disease". Mayo Clinic. January 9, 2019. Archived from the original on July 27, 2019. Retrieved July 28, 2019.

merriam-webster.com

"7 Deliciously Cheesy Cheese Words". Merriam-Webster. Archived from the original on October 26, 2023. Retrieved October 26, 2023.
"7 Words That Will Expand Your Understanding of Cheese". Merriam-Webster. Archived from the original on October 26, 2023. Retrieved October 26, 2023.

msu.edu

egr.msu.edu

"Classification of Cheese". Michigan State University. Archived from the original on November 24, 2011. Retrieved March 23, 2011.

nasa.gov

apod.nasa.gov

Nemiroff, R.; Bonnell, J., eds. (April 1, 2006). "Hubble Resolves Expiration Date For Green Cheese Moon". Astronomy Picture of the Day. NASA. Retrieved October 8, 2009.

nature.com

Subbaraman, Nidhi (December 12, 2012). "Art of cheese-making is 7,500 years old". Nature News. doi:10.1038/nature.2012.12020. S2CID 180646880. Archived from the original on January 11, 2013. Retrieved December 12, 2012.
Salque, Mélanie; Bogucki, Peter I.; Pyzel, Joanna; Sobkowiak-Tabaka, Iwona; Grygiel, Ryszard; Szmyt, Marzena; Evershed, Richard P. (2013). "Earliest evidence for cheese making in the sixth millennium bc in northern Europe". Nature. 493 (7433): 522–525. Bibcode:2013Natur.493..522S. doi:10.1038/nature11698. ISSN 0028-0836. PMID 23235824.

newscientist.com

Woodford, James (September 25, 2024). "World's oldest cheese found on 3500-year-old Chinese mummies". New Scientist. Retrieved September 28, 2024.

nhs.uk

"Eat less saturated fat". National Health Service. June 1, 2017. Archived from the original on April 24, 2015. Retrieved July 28, 2019.

nih.gov

pubmed.ncbi.nlm.nih.gov

Johnson, M.E. (2017). "A 100-Year Review: Cheese production and quality". Journal of Dairy Science. 100 (12): 9952–9965. doi:10.3168/jds.2017-12979. PMID 29153182.
Silanikove, Nissim; Leitner, Gabriel; Merin, Uzi (2015). "The Interrelationships between Lactose Intolerance and the Modern Dairy Industry: Global Perspectives in Evolutional and Historical Backgrounds". Nutrients. 7 (9): 7312–7331. doi:10.3390/nu7095340. PMC 4586535. PMID 26404364.
Salque, Mélanie; Bogucki, Peter I.; Pyzel, Joanna; Sobkowiak-Tabaka, Iwona; Grygiel, Ryszard; Szmyt, Marzena; Evershed, Richard P. (2013). "Earliest evidence for cheese making in the sixth millennium bc in northern Europe". Nature. 493 (7433): 522–525. Bibcode:2013Natur.493..522S. doi:10.1038/nature11698. ISSN 0028-0836. PMID 23235824.
McClure, Sarah B.; Magill, Clayton; Podrug, Emil; Moore, Andrew M. T.; Harper, Thomas K.; Culleton, Brendan J.; Kennett, Douglas J.; Freeman, Katherine H. (September 5, 2018). "Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago". PLOS ONE. 13 (9): e0202807. Bibcode:2018PLoSO..1302807M. doi:10.1371/journal.pone.0202807. PMC 6124750. PMID 30183735.
Liu, Yichen; Miao, Bo; Li, Wenying; Hu, Xingjun; Bai, Fan; Abuduresule, Yidilisi; Liu, Yalin; Zheng, Zequan; Wang, Wenjun; Chen, Zehui; Zhu, Shilun; Feng, Xiaotian; Cao, Peng; Ping, Wanjing; Yang, Ruowei (September 2024). "Bronze Age cheese reveals human-Lactobacillus interactions over evolutionary history". Cell. 187 (21): 5891–5900.e8. doi:10.1016/j.cell.2024.08.008. PMID 39326418.
Capasso, L. (August 1, 2002). "Bacteria in Two-millennia-old Cheese, and Related Epizoonoses in Roman Populations". Journal of Infection. 45 (2): 122–127. doi:10.1053/jinf.2002.0996. PMID 12217720. Archived from the original on June 7, 2021. Retrieved June 7, 2021.
Sacks, Frank M.; Lichtenstein, Alice H.; Wu, Jason H.Y.; et al. (June 15, 2017). "Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association". Circulation. 136 (3): e1 – e23. doi:10.1161/CIR.0000000000000510. PMID 28620111. S2CID 367602.
Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. 51 (5). Springer: 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688.
Nair, Anooja; Choden, Dechen; Pradhan, Monika (April 21, 2022). "Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan". Food Science & Nutrition. 10 (5): 1385–1390. doi:10.1002/fsn3.2715. PMC 9094472. PMID 35592292.
Komada, Yoko; Okajima, Isa; Kuwata, Tamotsu (2020). "The Effects of Milk and Dairy Products on Sleep: A Systematic Review". International Journal of Environmental Research and Public Health. 17 (24): 9440. doi:10.3390/ijerph17249440. PMC 7766425. PMID 33339284.

ncbi.nlm.nih.gov

Silanikove, Nissim; Leitner, Gabriel; Merin, Uzi (2015). "The Interrelationships between Lactose Intolerance and the Modern Dairy Industry: Global Perspectives in Evolutional and Historical Backgrounds". Nutrients. 7 (9): 7312–7331. doi:10.3390/nu7095340. PMC 4586535. PMID 26404364.
McClure, Sarah B.; Magill, Clayton; Podrug, Emil; Moore, Andrew M. T.; Harper, Thomas K.; Culleton, Brendan J.; Kennett, Douglas J.; Freeman, Katherine H. (September 5, 2018). "Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago". PLOS ONE. 13 (9): e0202807. Bibcode:2018PLoSO..1302807M. doi:10.1371/journal.pone.0202807. PMC 6124750. PMID 30183735.
Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. 51 (5). Springer: 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688.
Nair, Anooja; Choden, Dechen; Pradhan, Monika (April 21, 2022). "Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan". Food Science & Nutrition. 10 (5): 1385–1390. doi:10.1002/fsn3.2715. PMC 9094472. PMID 35592292.
Komada, Yoko; Okajima, Isa; Kuwata, Tamotsu (2020). "The Effects of Milk and Dairy Products on Sleep: A Systematic Review". International Journal of Environmental Research and Public Health. 17 (24): 9440. doi:10.3390/ijerph17249440. PMC 7766425. PMID 33339284.

reluctantgourmet.com

Jones, G. Stephen (January 29, 2013). "Conversation with a Cheesemonger". The Reluctant Gourmet. Archived from the original on June 24, 2012. Retrieved July 16, 2012.

researchgate.net

Extance, Andy (December 16–19, 2015). "Brie encounter". New Scientist. 228 (3052–3053): 69–70. Bibcode:2015NewSc.228...69E. doi:10.1016/S0262-4079(15)31866-2.

sciencedirect.com

Capasso, L. (August 1, 2002). "Bacteria in Two-millennia-old Cheese, and Related Epizoonoses in Roman Populations". Journal of Infection. 45 (2): 122–127. doi:10.1053/jinf.2002.0996. PMID 12217720. Archived from the original on June 7, 2021. Retrieved June 7, 2021.

semanticscholar.org

api.semanticscholar.org

Subbaraman, Nidhi (December 12, 2012). "Art of cheese-making is 7,500 years old". Nature News. doi:10.1038/nature.2012.12020. S2CID 180646880. Archived from the original on January 11, 2013. Retrieved December 12, 2012.
Sacks, Frank M.; Lichtenstein, Alice H.; Wu, Jason H.Y.; et al. (June 15, 2017). "Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association". Circulation. 136 (3): e1 – e23. doi:10.1161/CIR.0000000000000510. PMID 28620111. S2CID 367602.
Oates, Caroline (2003). "Cheese gives you nightmares: Old hags and heartburn". Folklore. 114 (2): 205–225. doi:10.1080/0015587032000104220. S2CID 161962480.

smithsonianmag.com

"A Brief History of America's Appetite for Macaroni and Cheese". Smithsonian Magazine. Archived from the original on December 17, 2022. Retrieved December 17, 2022.

straightdope.com

Cecil Adams (1999). "Straight Dope: How did the moon=green cheese myth start?". Archived May 13, 2008, at the Wayback Machine. Retrieved October 15, 2005.

telegraph.co.uk

Xanthe, Clay (November 18, 2006). "Finishing in style". The Daily Telegraph. Archived from the original on October 11, 2018. Retrieved October 11, 2018.

theguardian.com

Barkham, Patrick (January 10, 2012). "Why is cheese the most shoplifted food item in the world?". The Guardian. Archived from the original on April 10, 2022. Retrieved April 10, 2022.
"How to eat: cheese and biscuits". The Guardian. June 27, 2012. Archived from the original on June 9, 2016. Retrieved January 3, 2017.

thenibble.com

"The History Of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart". The Nibble. Lifestyle Direct, Inc. Archived from the original on May 8, 2019. Retrieved October 8, 2009.

time.com

"World's Oldest Cheese Discovered in Ancient Egyptian Tomb". Time. Archived from the original on August 22, 2018. Retrieved August 20, 2018.

toronto.ca

"Frequently Asked Questions about Halal Foods". Toronto Public Health. Archived from the original on November 24, 2005. Retrieved October 15, 2005.

traditionalfrenchfood.com

"History of Cheese". traditionalfrenchfood.com. Archived from the original on January 12, 2012. Retrieved October 21, 2011.

triggerfish.cloud

wwwwwfse.cdn.triggerfish.cloud

"Carbon footprint of meat, egg, cheese and plant-based protein sources" (PDF). p. 24. Archived (PDF) from the original on July 18, 2022. Retrieved July 18, 2022.

uc.edu

biology.clc.uc.edu

Fankhauser, David B. (2007). "Fankhauser's Cheese Page". Archived from the original on September 25, 2007. Retrieved September 23, 2007.

uchicago.edu

perseus.uchicago.edu

Homer. Odyssey. Translated by Butler, Samuel. 9.216, 9.231. Archived from the original on September 27, 2020. Retrieved August 21, 2018.

usatoday.com

Watson, Traci (February 25, 2014). "Oldest Cheese Found". USA Today. Archived from the original on December 11, 2020. Retrieved February 25, 2015.

usda.gov

fdc.nal.usda.gov

"Nutrient Data for 19 Types of Cheese; Foundation Foods". FoodData Central, US Department of Agriculture. April 2024. Retrieved March 26, 2025.

web.archive.org

Fankhauser, David B. (2007). "Fankhauser's Cheese Page". Archived from the original on September 25, 2007. Retrieved September 23, 2007.
Jones, G. Stephen (January 29, 2013). "Conversation with a Cheesemonger". The Reluctant Gourmet. Archived from the original on June 24, 2012. Retrieved July 16, 2012.
"cheese". Online Etymology Dictionary. Archived from the original on April 4, 2017. Retrieved April 3, 2017.
"7 Deliciously Cheesy Cheese Words". Merriam-Webster. Archived from the original on October 26, 2023. Retrieved October 26, 2023.
"7 Words That Will Expand Your Understanding of Cheese". Merriam-Webster. Archived from the original on October 26, 2023. Retrieved October 26, 2023.
"History of Cheese". www.gol27.com. Archived from the original on July 21, 2017. Retrieved December 23, 2014.
"Cheese discovered in Ancient Egypt tomb-GB". BBC News. August 18, 2018. Archived from the original on August 19, 2018. Retrieved August 20, 2018.
"World's Oldest Cheese Discovered in Ancient Egyptian Tomb". Time. Archived from the original on August 22, 2018. Retrieved August 20, 2018.
Watson, Traci (February 25, 2014). "Oldest Cheese Found". USA Today. Archived from the original on December 11, 2020. Retrieved February 25, 2015.
Homer. Odyssey. Translated by Butler, Samuel. 9.216, 9.231. Archived from the original on September 27, 2020. Retrieved August 21, 2018.
Capasso, L. (August 1, 2002). "Bacteria in Two-millennia-old Cheese, and Related Epizoonoses in Roman Populations". Journal of Infection. 45 (2): 122–127. doi:10.1053/jinf.2002.0996. PMID 12217720. Archived from the original on June 7, 2021. Retrieved June 7, 2021.
Papademas, Photis; Bintsis, Thomas (2017). Global Cheesemaking Technology: Cheese Quality and Characteristics. John Wiley & Sons. p. 190. ISBN 9781119046172. Archived from the original on February 17, 2023. Retrieved February 1, 2023. The production of [Swiss] cheese was mentioned for the first time in the first century by Roman historian Pliny the Elder, who called the cheese Caseus Helveticus, the 'cheese of the Helvetians', one of the tribes living in Switzerland at the time.
Layton, Thomas Arthur (1973). The Cheese Handbook: Over 250 Varieties Described, with Recipes. Courier Dover Publications. p. 130. ISBN 978-0486229553. Archived from the original on February 17, 2023. Retrieved February 1, 2023. the caseus helveticus mentioned by Columella was probably a Sbrinz
"The History Of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart". The Nibble. Lifestyle Direct, Inc. Archived from the original on May 8, 2019. Retrieved October 8, 2009.
Smith, John H. (1995). Cheesemaking in Scotland – A History. The Scottish Dairy Association. ISBN 978-0-9525323-0-9.. Full text (Archived link), Chapter with cheese timetable (Archived link).
Cecil Adams (1999). "Straight Dope: How did the moon=green cheese myth start?". Archived May 13, 2008, at the Wayback Machine. Retrieved October 15, 2005.
Allen, Bryan; Allen, Silvia. "Mozzarella of the East (Cheese-making and Bai culture)" (PDF). SIL International. Archived from the original (PDF) on December 2, 2017. Retrieved February 4, 2010.
"A Brief History of America's Appetite for Macaroni and Cheese". Smithsonian Magazine. Archived from the original on December 17, 2022. Retrieved December 17, 2022.
"History of Cheese". traditionalfrenchfood.com. Archived from the original on January 12, 2012. Retrieved October 21, 2011.
Barkham, Patrick (January 10, 2012). "Why is cheese the most shoplifted food item in the world?". The Guardian. Archived from the original on April 10, 2022. Retrieved April 10, 2022.
"Carbon footprint of meat, egg, cheese and plant-based protein sources" (PDF). p. 24. Archived (PDF) from the original on July 18, 2022. Retrieved July 18, 2022.
"Cheese Consumption – Kilograms per Capita". Canadian Dairy Information Centre. March 13, 2014. Archived from the original on January 14, 2016. Retrieved June 2, 2016.
"Chymosin". GMO Compass. Archived from the original on March 26, 2015. Retrieved March 3, 2011.
Patrick F. Fox (2000). Fundamentals of cheese science. Springer. p. 388. ISBN 978-0-8342-1260-2. Archived from the original on November 7, 2020. Retrieved September 12, 2020.
Patrick F. Fox (1999). Cheese: chemistry, physics and microbiology, Volume 1. Springer. p. 1. ISBN 978-0-8342-1338-8. Archived from the original on June 10, 2021. Retrieved March 23, 2011.
"Classification of cheese types using calcium and pH". www.dairyscience.info. Archived from the original on July 23, 2011. Retrieved March 23, 2011.
"Classification of Cheese". Michigan State University. Archived from the original on November 24, 2011. Retrieved March 23, 2011.
"British Cheese homepage". British Cheese Board. 2007. Archived from the original on May 12, 2019. Retrieved July 13, 2007.
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