Cheese making is an ancient method of preserving milk, with a history dating back 10,000 years. Since the beginning of the previous century, with the study of the properties of microorganisms and especially in the 1960s with the development of starter cultures, there has been rapid advancement in cheese production. Thus, cheesemaking evolved, and with the contribution of science, today we have the production of over 2,000 different types of cheese worldwide. The latest developments in dairy science have made it possible to research most of these and understand their characteristics. These cheeses are produced in modern automated units, with a standardized and thoroughly controlled production process, applying all the principles of dairy science. At the same time, traditional cheeses are still produced at a household level, following the art and knowledge passed down from generation to generation.

The book describes the origin and historical development of cheese, the properties and processing of the milk used, and provides a detailed description of cheesemaking technology such as the stages of cheese production and how handling these can determine the balance of physicochemical composition – microbiome, which cause complex biochemical reactions, mainly during ripening. It is truly impressive how, when the sequence of biochemical reactions follows a synchronized, coordinated, and balanced course, characteristic of each type of cheese, the final cheese will acquire the desired flavor and aroma characteristics. When this balance is disturbed, we observe the creation of defective cheeses.

Cheesemaking, therefore, is both an art and a science, and this acknowledgment, combined with our love for cheeses, our research experiences in dairy science, our collaboration with dairies, and our visits to international cheese exhibitions and tastings, motivated us to record and present our observations and scientific knowledge.

And because the production of a cheese overall reflects the natural environment in which it is made, the type and particular characteristics of the animals, their diet, the type of milk, the people, their habits and culture, the characteristics of 75 cheeses from abroad (England, America, France, Germany, Switzerland, Spain, Italy, Netherlands, Wales, Portugal), 37 Greek, and 5 Cypriot cheeses are described.

The book offers a general perspective as well as an in-depth analysis of scientific and technological aspects of cheese and its production. Although it is addressed to food scientists and people involved in cheesemaking, it is an interesting book for all consumers and cheese enthusiasts. For this reason, it is written with simple technical terms and includes a glossary of cheese science terminology with explanations of 120 related terms.