14 science-backed answers to your biggest questions about cheese

Reuters/Hannibal Hanschke

A Swiss exhibitor places cheese in a showcase during preparations for the Green Week international food, agriculture and horticulture fair in Berlin, Germany, Jan. 13, 2016.

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.