Ologies with Alie Ward Fromology (CHEESE) Part 2 with Kyra James
19 snips
Jul 16, 2025 
Join professional food educator Kyra James, a certified cheese expert from OwnYourFunk.com, as she dives into the cheesy goodness of dairy delights. Discover the science of cheese-making, including why Emmentaler has holes, and get the scoop on the infamous maggot-infested katsu martsu cheese. Learn how cheese can uplift your mood, the secrets of the perfect charcuterie board, and fun facts about cows on boats. Plus, explore Missouri’s cheese caves and hilarious anecdotes from the chaotic cheese-rolling competition—it's a feast for cheese lovers!
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Maggot Cheese Tradition
- Maggot cheese, called casu marzu, is made by allowing larvae to digest the cheese, creating a unique texture and flavor.
- The larvae burrow holes in the cheese and must be alive for safe consumption, though eating them is risky.
How Swiss Cheese Gets Holes
- Swiss cheese holes form from gas bubbles created by bacteria fermenting lactose into lactic acid.
- Trace amounts of hay dust in milk act as nuclei triggering hole formation, now replicated by adding hay flour powder.
Vegan Cheese Is Different
- Vegan cheeses can use similar microorganisms but aren't true cheeses without dairy milk.
- Treat vegan cheese as its own product category rather than expecting it to mimic dairy cheese.
