Discover what type of cheese grows mold the fastest. Pick three or four cheese products, such as Swiss, cheddar, cottage cheese, or Parmesan, and put them on a plate. Try to control the environment as much as possible to make sure each plate has the same temperature and light variables. Take a picture of the cheese on the first day and then again when they start to show mold. Continue to take pictures of the mold for a few more days so you can compare them later or display the photos on a poster board. Write down observations and note which cheese grew mold the fastest.
Experiment with different types of containers and one type of cheese to see what method works best for keeping cheese fresh without refrigeration. Use Tupperware, aluminum foil, plastic wrap, wax and paper to cover the cheese and take photographs of the progress. Write down observations and conclusions on which container works best.
Perform an experiment to see what type of cheese melts faster. This can either be done by using the microwave, oven, or even the sun on a very hot day. Use different types of cheese in the same environment and write down observations on which one melts the fastest. Look at the ingredients in that cheese to decide why it might melt faster than the others.
Pour whole milk into a bowl or container and let it sit out for a couple of days at room temperature. The milk will start to curdle and sour. Add a pinch of salt to the milk. Use a rubber band to tighten a cheesecloth around the top of the bowl. Turn the bowl over a sink to empty the milk until you are left with just the curds of cheese. You have essentially made a type of cottage cheese. Write down why letting milk sour makes cheese. Include information on bacteria turning the sugar in milk to an acid.