It seems like we shouldn’t have to say this: Cheese is not like crack

Why processed foods can be so addictive

In recent years, many critics have voiced their concerns about the food industry and how ultra-processed foods affect our health. Despite our awareness of these issues, processed foods are still incredibly hard to remove from our diet. In this podcast by The Guardian, Dr. Chris van Tulleken explains how “junk food” is created to get us hooked, how it negatively affects us, and what we can do to improve our eating habits.

White powder on cheese is rarely mold

The white, powdery substance that forms on cheese is not mold but crystals that typically signal a well-aged cheese. There are two types: inorganic crystals, which result from the cheesemaking process, and organic crystals, which occur from the natural breakdown of amino acids.

TikTok is obsessed with weird cottage cheese recipes

Cottage cheese “cookie dough.” Pizza cottage cheese bowl. Cottage cheese queso dip. TikTok influencers are suddenly posting nonstop cottage cheese recipes. It might be echoes of the 1990s weight-loss obsession, when diet culture encouraged the consumption of questionably tasty low-fat foods and not much else. Now, cottage cheese’s high protein content has made it an intriguing prospect for online fitness gurus who say that it’s the key to building muscle.

Vegan cheesemaking relies heavily on nuts and seeds

We might associate vegan cheese with current health trends, but there’s actually been a small-but-growing market for plant-based cheeses since the 19th century. But for vegan cheeses to appeal to a wider demographic, they have to compete with the familiar flavors and textures of dairy cheeses.

The world's most unique cheeses

Some are set apart by their unusual ingredients, like moose milk or live mites. Others are defined by texture, like the Georgian specialty tenili, a very rare hand-pulled cheese that resembles yarn or pasta strands. There’s even a canned cheese that has been using the same strain of bacteria for more than 70 years.

Switzerland is widely considered the world capital of cheese

This charming infographic looks at the cheese-related habits of Europe’s top three cheese-producing countries: Italy, France, and Switzerland. Cheeses in France are reported to be the lightest, and Swiss cheeses the heaviest.

Globalization is increasing the demand for cheese

The increased popularity of Western cuisine has affected the cheese market in historically cheese-averse regions like East Asia. Japan has gotten particularly excited about exploring what cheese has to offer, with festivals and creative fusion dishes featuring the versatile ingredient.

Why there’s barely any cheese in traditional East Asian food

East Asian cuisine has historically been cheese-free, but why? Several unique circumstances combined to limit—or eliminate—the dairy product in dishes from Japan, Korea, China, and other nearby countries: Livestock were seen as working animals rather than nutritional sources, and most people were lactose intolerant. As Western cuisine becomes more popular globally, though, cheese is making its way into more East Asian diets.

From 'Yankee cheddar' to American cheese

From "Yankee cheddar" to Kraft Singles, American cheese has a long history shaped by innovation and economics. Originally a cheddar export, it evolved into the processed slices we know today—thanks to a 1916 patent. And in the 1980s, it became “government cheese,” distributed to millions.

Can the gut microbiome drive addiction?

New research suggests an imbalance of gut microorganisms may influence the likelihood of addiction and addictive behaviors by increasing the severity of withdrawal symptoms, triggering brain inflammation in regions of impulse control, and more.

The US government reportedly hoards 1.4 billion pounds of cheese in caves

In limestone mines said to be hundreds of feet below the ground, officials have allegedly stored surplus cheese to keep the industry afloat amid ebbs and flows in demand.

Many artisan cheesemakers avoid modern methods

While much of the cheese found at the supermarket has been made in a factory, there are still plenty of artisan cheesemakers who do things the old-fashioned way. There is also a burgeoning vegan cheese market, which has quickly evolved from plasticky neon-orange shreds to Camembert-style soft cheeses made using traditional techniques.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

Fame can trigger addictive, drug-like highs in the brain

Differences in the type of fame, such as movie stardom, sports, and internet virality, can produce varying degrees of dependence on individuals based on their age and background. Some individuals—particularly children—can develop drug-seeking behavior as they pursue continuous dopamine spikes if they lack an existing sense of fulfillment from elsewhere.

Learn about the neuroscience and psychology of why we crave comfort foods

The term was coined in 1966, when psychologist Joyce Brothers suggested humans turn to food associated with the feelings of comfort from their childhoods when experiencing emotional distress. Since then, studies have shown that the familiarity, reliability, and convenience of certain foods from one's upbringing can become tied to feelings of nostalgia.

The invention of cheese likely came from a fruit fly landing in a pail of fermenting milk

The chance encounter around 5,500 years ago laid the groundwork for cultured milk products like yogurt and cheese. Over time, microbes evolved in tandem with goats, sheep, and wheat to give us the wide variety of cheeses that we enjoy today.

Ultra-processed foods are made to maximize cravings and encourage overeating

Often disguised as healthy options like granola bars and low-fat yogurt, these foods silently fuel chronic diseases, despite dominating diets. Reviewing labels for ingredients like stabilizers and emulsifiers can serve as indicators to help identify these products.

How the Great Depression still shapes the way Americans eat

From fortified foods to nutrition labels, the legacy of an early financial crisis lives on in kitchens across the United States. Ethnic foods with their (supposedly) hunger-triggering spices were vilified and considered “stimulants” along the lines of caffeine and so, in their stead came prune puddings, canned-meat stews, and dairy-heavy vegetable casseroles featuring America’s first fortified foods. Read more here.

Brazil is leading a cheese revolution and challenging European dominance in the industry

Brazil has plenty of traditional dishes that rely on cheese, but it’s only in the last decade that the country has emerged as a powerhouse in artisanal cheesemaking. While the cheeses may be inspired by European traditions, options like cocoa-dusted goat cheese or an Amazonian buffalo cheese are pure South American.

GLP-1 drugs are under investigation for treating Alzheimer's, Parkinson's, and drug addiction

Researchers are investigating GLP-1 applications for a variety of chronic conditions. One area of interest stems from how study participants using GLP-1 for diabetes and obesity reported describing less longing for wine and cigarettes while taking the medication—intriguing researchers about using the drugs for addiction applications. The drug, they theorize, could bind to receptors that mediate desire. (Some users may experience a paywall.)

Ultraprocessed foods are linked with a 58% elevated risk of developing dementia.

Cheese is a less-well-known Hanukkah culinary tradition

It comes from a story of Judith, a widow whose hometown of Bethulia in Israel was seized by the Assyrian king Nebuchadnezzar. In some iterations, Judith brought the king's general, Holofernes, an array of salty snacks, including cheese, leading him to drink enough wine to pass out. Judith then beheaded Holofernes, inspiring the Israelites to attack and win the battle.

Addictive drugs can cause dopamine levels to become ten times higher than normal.

Some people in Italy enjoy a cheese with live maggots in it

From squeaky Wisconsin cheese curds to the squirmy Sardinian casu marzu, cheese around the globe comes in myriad forms. Exploring the work of seven cheesemakers in seven countries, this video shows each cheese has traditions and flavors unique to its part of the world.

The myth of sugar rushes vs. the reality of sugar crashes

It's generally accepted that sugar rushes are a myth, and that hyperactivity is a more psychological experience. However, there is real science behind the rare sugar crash that primarily impacts those with diabetes. Read this article to understand how historical and cultural factors have shaped sugar perceptions, and how low blood sugar can trigger shakiness, fatigue, weakness, and more in diabetes patients.

Ancient Romans helped develop modern cheese production techniques

The ancient Romans loved cheese and experimented with different processes to elevate its flavor, like aging. Some of their innovations, like Pecorino Romano, you can still find today. Others, like the smoked goat-milk Caseus, we only know about through historical records.

What exactly is dopamine?

Dopamine is a neurotransmitter—a chemical released by neurons that enables neural communication—that makes people want things with an "almost animalistic desire," compelling them to snack or check phone notifications. Often misrepresented as a "pleasure" chemical, dopamine is involved in motivation, learning, attention, habit formation, and more. Trends like dopamine fasting overinflate its role in mental health and often use it as part of "straw man" biohacking claims.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

Why some people say the moon is made of cheese

Mental Floss digs into the history behind the fable, which dates back as far as the 1500s, when it was mentioned in "The Proverbs of John Heywood." Even NASA has gotten in on the joke, tweeting a (supposedly) doctored photograph showing the moon's expiration date.

Some experts equate prediction markets to the new crack cocaine of gambling addiction

An addiction psychiatrist at UCLA says betting apps are far more potent than traditional gambling, citing a 19-year-old patient who lost $180,000 and hadn't left campus in a year, cycling through sports bets, crypto, meme stocks, and prediction markets on his phone. This interview explores the extreme edge of the nascent industry.

In 2022, the US exported more than 450,000 metric tonnes of cheese worldwide

That same year, the US cheese export market was valued at $2.3B. The main consumer markets for the US were Mexico, South Korea, Japan, Australia, and Canada. Mexico was the largest importer of US cheese, with 87% of its cheese imports coming from its neighbor.

Addiction is defined as chronic compulsive drug use despite adverse consequences

This resource from the National Institute on Drug Abuse provides a comprehensive look at addiction as a complex brain disorder. It explores why people initially take addictive substances and how continued use alters the brain’s reward system.

Why Smartfood cheddar popcorn lost its flavor

A passionate fan of Smartfood's white cheddar popcorn investigates why the snack's flavor has diminished over the years. After consulting online forums, the author confirmed many fans noticed the shift. The inquiry revealed a major change to the ingredient list between 2019 and 2021, where cheddar cheese was downgraded and "natural flavors" upgraded—likely due to regulations around sodium use in snacks. Read for a fascinating overview of snack formulas, corporate marketing, and more.

The same mold behind penicillin also flavors blue cheese

There are over 300 species of Penicillium. The mold that produces the lifesaving antibiotic is a close relative to those used to make blue cheeses like Roquefort and Stilton and to flavor some types of ham.

Animals' stomach lining produces cheese

Cheesemaking would be impossible without rennet, the enzyme that separates milk’s liquid and solid components. Rennet occurs naturally in the stomach lining of young goats, cows, and lambs to help them digest milk, a process that also allows cheesemakers to use it to make curds. Now we have plant-based rennet that comes from thistles, artichokes, and other similar plants.

Why there's a snack recession

Inflation and economic uncertainty have driven many Americans to make cuts to their snack budgets, according to reports from major food manufacturers like General Mills, JM Smucker, and Campbell's. Major retailers have also observed lower-income consumers cutting back on nonessentials due to the macroeconomic environment.

Chronic drug use can cause neurological changes in the brain

Neuroscientist Judy Grisel breaks down the biology of addiction, examining how drugs hijack the brain’s natural reward system and create lasting neural changes. The physiological and neurological impacts of chronic drug use require a multifaceted treatment approach.

A chopped cheese sandwich is a New York culinary staple

The sandwich is a cross between a hamburger and a cheesesteak, featuring ground beef, cheese, and seasoning on a roll. Its fans add whatever other fixings they like, including lettuce, tomato, onions, mustard, and more.

Disco fries are New Jersey's answer to poutine

The dish—french fries topped with mozzarella cheese and brown gravy—is a staple for New Jersey diners, where the dish was served to inebriated patrons who'd just left the disco club. There's no clear inventor responsible for the delicacy, though most people assume it's a variation of poutine, the similar dish that's popular in Canada.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

Addiction develops when the pleasure circuits in the brain get overwhelmed

Normal pleasure circuits become overwhelmed by addictive substances, triggering dopamine floods many times stronger than those induced by everyday reward experiences. The understanding of addiction as a brain disease has led to treatments pairing medication and counseling.

'Susan's Brain': what happens to the brain during addiction

This engaging animation from Harvard Online breaks down the neuroscience of addiction through the story of “Susan’s brain,” demonstrating how addictive substances hijack normal reward pathways. Through clear visual metaphors and approachable narration, it explains complex brain chemistry in understandable terms.

Most Westerners don't need more protein, despite the protein boom

You can find the macronutrient in snack bars and pretzels, shakes, and more, even though most normal diets in the West are already protein-heavy with meat and milk. A mix of increased exercise culture and influencer sway has led to a market hungry for it.

Theories vary on why we love to eat spicy food—even when it hurts.

Emmental cheese, what's often called 'Swiss cheese,' requires cheesemakers to create a specific set of imperfections.

'The opposite of addiction isn't sobriety—it's human connection'

This thought-provoking TED talk from journalist Johann Hari challenges conventional wisdom about addiction, with a special focus on his global research investigating its root causes. Through personal stories and scientific evidence, Hari debunks some of the most common myths around addiction.

Food companies are exploring 'GLP-1 friendly' diet labels

Producers of foods like Healthy Choice frozen meals are placing "GLP-1 friendly" labels on their food, but there's no regulation about what that label means. Nutritionists say that GLP-1s can help reduce appetite, but healthy, balanced diets are a necessary complement to the medications. Data shows that about half of GLP-1 users quit these medications within a year and then rapidly regain weight, underscoring the importance of also prioritizing healthy eating.

An interactive periodic table maps every possible combination of cheese variables

Plotting milk type, texture, rind, mold, aging, and processing as intersecting axes, the tool shows which combinations already exist as named cheeses, which survive only as rare regional styles, and which remain entirely unexplored.

Serbian donkey cheese is the most expensive in the world, with prices sometimes reaching up to $600 per pound.

Neural replays in mice help explain food aversions

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.