Cheese is a versatile, nutrient-dense dairy food which is an important component in highly consumed convenience foods. In this book, the authors present current research in the types, nutrition value and consumption of cheese. Topics discussed include the technological and health aspects of probiotic cheese; authentication of local cheeses; the functional metabolites of Spanish blue cheese; the role of sodium in cheese manufacture; sheep farming and Bryndza Slovak cheese; low sodium processed cheese developments; Italian cheese types and innovations and cheese flavours.