Hold up—does cheese have protein? And what kinds pack the most?

“Cheesemaking is a process of concentrating the solids originally present in milk,” Ben Ullerup Mathers, a research cheesemaker at the University of Wisconsin-Madison’s Center for Dairy Research, tells SELF. “Since protein is one of the main constituents of milk solids, the further you concentrate those solids, the more protein is in the final cheese. Since hard cheeses are the lowest-moisture cheeses, they will also be the higher-protein cheeses.”