Cheese is jam-packed with science.

Everything from how it’s made to the trial-and-error process of creating new kinds of cheese can be attributed to reactions between microbes, sugars, fats, and proteins.

We asked with Michael Tunick, a research chemist with the US Department of Agriculture and the author of the book “The Science of Cheese,” our most pressing questions about cheese — from why it tastes so darn good to whether organic cheese is really better for you.

Here’s what we found out.

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