Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components. Workers are exposed to wet work, milk, rennets, bacteria, antimicrobial agents, antioxidants, and concentrated sodium chloride solution. The prevalence of hand dermatitis in cheese makers may be high depending on working conditions, and it seems to be mostly of the irritant type. Besides allergic contact dermatitis, protein contact dermatitis and contact urticaria have to be considered.