Instant Genius Food Science: The fascinating science of cheesemaking
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Mar 24, 2025 Bronwen Percival, cheese buyer for Neal's Yard Dairy and author of "Reinventing the Wheel," dives into the captivating world of cheesemaking. She unravels the magic of fermentation, explaining how enzymes and microbes transform milk into delicious cheese. Learn about the importance of flavors, the balance of pasteurized versus raw milk, and why certain molds are beneficial. Bronwen also explores the intricacies of cheese tasting, revealing how artisanal producers enhance our tasting experiences and tips for crafting the perfect cheese board.
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Cheesemaking Mimics Digestion
- Cheesemaking mirrors milk digestion in mammals, using rennet to solidify milk.
- This process makes milk less perishable and shelf-stable through fermentation.
Microbes' Role in Cheese
- Microbes aren't essential for all cheeses (e.g., paneer).
- However, in aged cheeses, they ferment sugars, enhance flavor, and increase shelf life.
Curds and Whey Explained
- Milk is a complex system of sugars, fats, and proteins in water.
- Curds are the solid protein lattice trapping fat globules, formed by removing moisture.
