Cheese

Cheese is a food product made from milk. It is produced by curdling milk proteins, separating the solid curds from the liquid whey, and then pressing and often aging the curds. The type of milk, cultures, and aging process determine the final flavor and texture.

Manufacturers use cheese for its distinct flavor, creamy or firm texture, and nutritional value. It is a primary ingredient in many dishes and processed foods, including snacks, pasta, pizzas, and appetizers, and is also consumed on its own.

As a food, cheese is generally recognized as safe (GRAS) by the FDA. It is a good source of protein and calcium. However, many cheeses can be high in saturated fat and sodium. The Dietary Guidelines for Americans (2025-2030) recommend keeping saturated fat intake to less than 10% of daily calories. The FDA Daily Value for sodium is 2,300 mg. Individuals with lactose intolerance may find some fresh cheeses problematic, while aged cheeses typically contain less lactose. Cheese is a food ingredient and not evaluated by JECFA or EFSA as a food additive.