Search
It’s no wonder people say “cheese” when taking a picture. Cheese—a staple of diets since ancient times—gives us lots of reasons to smile. A great source of protein and calcium, cheese comes in many shapes, sizes, varieties, colors and smells! This issue explains how milk becomes cheese, the difference between Little Miss Muffet’s curds and wheys, and just how popular cheese is worldwide. Young scientists will follow directions for a cheesy experiment right in the kitchen. Get ready for cheese, please!
In this issue students will:
- learn specific vocabulary
- follow scientific method to conduct an experiment
- complete math problems to answer cheesy questions
- use the newspaper to create a “Swiss cheese” cloze activity
- discover fun and interesting facts about cheese
6 page PDF
