The Microbial Magic of Cheesemaking

Whether it’s the crowning glory on the top of a pizza Margherita, layered between two pieces of bread in a sandwich laced with pickle, or simply enjoyed by itself at the end of a meal, many of us adore cheese. But how exactly is it made, what gives it its distinct flavour and how can we make so many different varieties?

In this episode, we speak to Bronwen Percival, a cheese buyer for Neal's Yard Dairy in London, co-founder of the website MicrobialFoods.org and author of the book Reinventing the Wheel.

She tells us about the process that leads to milk becoming cheese, why we shouldn’t be afraid of mould and why some cheeses melt so beautifully to give what pizza fans call ‘the pull’.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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