1 Etymology
2 History
2.1 Origins
2.2 Ancient Greece and Rome
2.3 Post-Roman Europe
2.4 Modern era
3 Production
3.1 Curdling
3.2 Curd processing
3.3 Ripening
4 Types
5 Eating and cooking
6 Health and nutrition
6.1 Heart disease
6.2 Dental health
6.3 Effect on sleep
6.4 Casein
6.5 Lactose
6.6 Hypertensive effect
6.7 Pasteurization
6.8 Weight loss, blood pressure and blood sugar
7 World production and consumption
8 Cultural attitudes
9 See also
10 Notes and references
11 External links