[Abstract] The University of Cork prints cheese using 3D printing technology. Compared with processed cheese, the printed cheese is softer, more viscous, and more fluid when melted. Tencent Digital (Yi Jing) opened a bottle of red wine and took a burger. It would be even more delicious with a bit of cheese. Cheese is not very suitable for printing. It is true for ordinary people, but scientists can do it. Recently, a research team composed of nutrition scientists used 3D printing technology to print cheese. Compared with processed cheese, the printed cheese was softer, more viscous, and more fluid when melted. Many engineers are developing new materials for 3D printing. Printing cheese can provide them with valuable information. Food nutrition scientists at University College Cork conducted various tests on 3D printed cheese, including texture, elasticity, and solubility tests. The 3D printing material must have a high degree of fluidity, can pass through the nozzle, and can also be solidified into a specific shape and become a stable structure. The researchers melted the cheese at 75 degrees Celsius, heated it for 12 minutes, and printed it on a 3D printer. The printer was previously printed in plastic with a syringe installed so it can be printed with melted cheese. Printing foods with 3D printing technology, because it is subject to a lot of pressure, the microstructure of foods will change, mainly heating, will change when passing through the nozzle. University of Cork's research team uses technology to evaluate the effects of 3D printing on cheese. After completion, the team compared 3D printed cheese with processed cheese and some untreated samples to see which was better. Processed cheese was melted and cooled in a cylinder. In contrast, 3D printed cheese is 45-49% softer than those unprocessed processed cheeses. In addition, 3D-printed cheese melts darker, stickier, and more fluid, although the melting temperature is the same as that of unprocessed cheese. In the near future, if we want to use cheese as a raw material to make food in the kitchen with a 3D printer, what will be the effect? The research team is very interested in this issue. Alan Kelly, a professor at Cork University, pointed out: "We tried many different cheeses, but we found that processed cheese works best." The current research team is testing other dairy products to see if it can be printed using 3D technology.