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Introduction
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Classroom Contents
The Science of Cheese
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- 1 Introduction
- 2 The basics of cheese
- 3 The fermentation process
- 4 The power of salt
- 5 Cheese tasting
- 6 Why does cheese smell?
- 7 The history of cheese
- 8 Tasting St James cheese
- 9 How do we choose the right microbes?
- 10 What can we learn from cheese
- 11 The ‘goaty’ flavour of Goat’s cheese
- 12 The biggest threat to artisanal cheese
- 13 Becoming a cheese scientist
