In recent years, gastronomy has emerged as a multidisciplinary field of research encompassing cultural heritage, identity, and experiential dimensions. Local food products constitute significant components of intangible cultural heritage, and museums have increasingly assumed a visible role in the preservation and transmission of these products. Gastronomy museums, in this context, stand out as institutions that present food products not merely as physical objects but within the broader framework of production processes, local knowledge, and social practices. This book chapter aims to examine the concept of gastronomic heritage museology through a focus on cheese, offering a conceptual perspective on cheese museums. Drawing on the literature of gastronomy, museology, and tourism, the chapter discusses the emergence and functions of cheese museology and adopts a descriptive approach to cheese museums located both worldwide and in Türkiye. Within this framework, cheese museums are evaluated in relation to the preservation of gastronomic heritage, cultural transmission, and gastronomy tourism. The chapter seeks to contribute conceptually to the literature on the musealization of gastronomic heritage and to provide a holistic perspective on the role of cheese museums within gastronomy tourism.