To introduce globally significant cheeses (such as Parmesan, Roquefort, Emmental, etc.) with their characteristic features and explain their production techniques.

Techniques and practices related to the production of cheeses like Cottage, Camembert, Roquefort, Emmental, Cantal, and other similar cheeses, which are obtained by acidifying the curd, matured by introducing mold on the surface, prepared with internal mold, boiled or processed by crumbling the curd, and have importance in international trade and can also be produced in Turkey.