The main raw material of cheese is milk, which is usually divided into processed cheese and natural cheese. Natural cheese is made from milk or goat's milk, adding lactic acid bacteria and chymosin, solidifying, filtering off water, soaking in salt water for three days, and then fermenting for four to six months. Processing cheese means breaking several natural cheeses, heating them to dissolve, and then cooling them to solidify.

The lactic acid bacteria in natural cheese are alive, while the lactic acid bacteria in processed cheese are dead. In addition, the processed cheese has high moisture content, stable quality and easy storage, but the nutrition is slightly sparse; In addition, because the smell has disappeared during the processing, it tastes good and there is no unacceptable strange smell. But in fact, the weirder the taste of cheese, the more expensive it is. In fact, there are hundreds of kinds of cheese, depending on the fungi and molds used, the amount of cream, the length of fermentation, and the different processing methods. Cheeses with different shapes and tastes can be made.