Instant Genius
Food Science: The fascinating science of cheesemaking
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.
36:49
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Quick takeaways
- The transformation of milk into cheese involves curdling with rennet and microbial fermentation, enhancing flavor and variety in cheeses.
- Cheese aging significantly influences its texture and flavor complexity, highlighting the artistry and science in cheese production.
Deep dives
The Cheese-Making Process
Cheese is made through a fascinating process that transforms milk into a solid form via curdling, primarily with the enzyme rennet. This curdling allows for the separation of liquid and solid components, effectively retaining nutrients while making the product less perishable. The process can involve microbial fermentation, which enhances flavor and acidity, contributing to the development of a wide variety of cheeses. Understanding this transformation highlights how essential microbial actions are to cheese's unique characteristics.
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