Most people are not quick to associate the word cheese with the word acid. But the process of making cheese actually begins by raising the acidity of a liquid to cause proteins to curdle to make sour milk. That’s right; acid is used to make sour milk. Acids and bases can be a challenging topic for students to grasp. Because the concepts rest on an understanding of hydrogen and hydroxide interactions among molecules, many students struggle to explain what makes an acid acidic and how it can impact other molecules. This experiment introduces acids in a way that integrates a familiar food: cheese. Using the process of making cheese, students are introduced to acids, hydrogen ions, and the pH scale of measuring acidic strength. The lab also models the cumulative nature of science by having each of the student groups complete one test and then compile the results with the rest of the class to find the relationship between the data. This combination of content, skills, and curdled milk makes for an engaging learning experience for the class.