But you don't want milk to boil when you're making cheese. You want to heat it (with the rennet) to the right temperature... which ranges from just over 100 degrees to 180ish (IIRC). Then you add the vinegar (or other acid) to curdle the milk. Squeeze out the whey and water, cool (but don't freeze) and wait. All of that would be fairly simple. But you're not going to get exciting cheese out of that process. One of the big factors in cheese production is the addition of various flavor additives and the humidity and temperature of where the cheese cures. A lot of that could be replicated with artificially manufactured enzymes and fragrant molecules. At some point, it's possible you could just print a good Parmesan. Of course... I would image there would be a big market in EP for "real foods" created from the real sources. Brie made from real cows milk... even steaks made from those same cows.

ORCACommander wrote:

water does not boil without gravity

??? As far as I know that is not exactly correct. Water will boil with and without gravity, as the boiling point is a function of pressure and temperature; but the water will not mix via density gradients like on earth, therefore heat exchange should be bad, which would very much hinder cooking.