While the fats in cheese are what gives this delicious food its richness, they’re also problematic when it comes to properly lighting this area of the supermarket. When cheese is exposed to light, the fats (or lipids) begin to oxidize – first changing the cheese’s appearance and then altering its taste and smell. This process occurs in only a few days. Light-induced discoloration and lipid oxidation can put customers off buying the product, and could influence their enjoyment of the cheese if they do decide to purchase it.