1. Archaeological surveys show that cheese was being made from the milk of cows and goats in Mesopotamia before 6000 B.C.
2. There are over 2,000 varieties of cheeses!
3. The United States produces more than 25 percent of the world's supply of cheese, approximately 9 billion pounds per year.
4. People in Greece eat more cheese than anyone else in the world, averaging about 27.3 kilograms per person, three quarters of which is feta cheese.
5. Cheese is one of the most concentrated sources of key nutrients, including calcium, protein, and vitamins A, B12 and D.
6. Pizza Hut uses about 300 million pounds of cheese per year.
7. The first industrial cheese factory opened in 1815 in Switzerland but successful large-scale production began years later in the United States around 1851.
8. Nearly twenty million metric tons of cheeses are produced throughout the world.!!!
9. More cheese is produced annually worldwide than coffee beans, tea leaves, cocoa beans and tobacco combined!
10. June is National Dairy Month, and the last week in June is National Cheese Week.
11. It takes approximately ten pounds of milk to make one pound of cheese.
12. Some cheeses, such as blue cheese, brie and gorgonzola are exposed to mold which helps them to age.
13. Cheese can be made from a variety of different milks including cow, sheep, goat, buffalo, horse and even camel.
14. Cheese, eaten in moderation, can be an excellent source of calcium, protein and phosphorous. It often gets a bad name for being high in saturated fat though.
15. Certain varieties of cheese such as cheddar, mozzarella, Swiss and American, may help to prevent tooth decay. It is thought that cheese may increase the flow of saliva which helps to eliminate acids and sugars in the mouth.
16. The vitamins in cheese may help to protect tooth enamel, and the cheese may actually have an antibacterial effect.
17. The most recognizable characteristic of Swiss cheese is its holes which punctuate the pale yellow exterior. These holes, also called “eyes,” are caused by the expansion of gas within the cheese curd during the ripening period.
