During the beginning of the 20th century, the process of cheese making adapted to new technologies and has continually increased in popularity. Not only did the idea behind "fancy" cheese become more popular but also cheese-making methods were transformed in order to create more quality cheese. These changes in methods ranged from the type of feed that cows were receiving to new types of factory scales. The focus of cheese making in this era is to answer the question: "How?"

How does one produce fancy cheese? How will a change in procedure produce award-winning cheese? The following segments will provide answers to these questions.