I cook Italian food. Cheese is to Europeans what tofu is to China. According to different varieties (like many kinds of tofu products in China), I know how to eat them: 1, appetizer: some cheese can be directly cut into small pieces and eaten when drinking wine; 2, baking: cheese melts after heating, which can enhance the flavor of food; 3. Dessert: Maskabuni used in Tiramisu is a kind of cream cheese; 4. Appetizers: Put ricotta (whey cheese) or fresh cheese or cheese in many appetizers or salads. 5. When the seasoning makes spaghetti ready, sprinkle Parmesan cheese powder for better flavor. 6. When you are hungry: it is the staple food. During World War I, many soldiers distributed cheese for dry food. . . . . . . . . . . . There are still some imperfections, and I hope to correct them.