The Science of Cheese

This episode explores the science of cheese, including fermentation, salt, microbial selection, flavor, and smell. It also discusses cheese tasting and the history and challenges of artisanal cheese.

Syllabus

Introduction
The basics of cheese
The fermentation process
The power of salt
Cheese tasting
Why does cheese smell?
The history of cheese
Tasting St James cheese
How do we choose the right microbes?
What can we learn from cheese
The ‘goaty’ flavour of Goat’s cheese
The biggest threat to artisanal cheese
Becoming a cheese scientist