• Science

    Dying for Diacetyls

    by  • November 9, 2011 • Science • 0 Comments

    I know most people probably don’t like to think of food and taste in terms of chemicals and receptors, but that’s really all that’s going on when we’re talking about taste and smell. And man, little microbes are awesome for making these compounds for us. Thanks, little guys! Today I would like to discuss...

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    The Bloomy Whites

    by  • October 5, 2011 • Science • 0 Comments


    I am, without a doubt, a total cheese junkie. Back when I started making cheese I admittedly went crazy and tried to make too many different types of cheeses all at once, and the results were disastrous. I learned that it’s best to focus on one cheese family, and only once that family has...

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    Biochemistry is Your Friend. For Reals!

    by  • September 16, 2011 • Science • 8 Comments

    Lactic Acid Fermentation

    If you mention fermentation to the average person, it usually conjures up images of beer. However, in the science world fermentation is the process by which organisms get energy from the environment. These biochemical pathways existed long before we took advantage of their waste products: alcohol and lactic acid. In cheesemaking, we’re interested in...

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    A Note on Milk

    by  • August 29, 2011 • Science • 1 Comment

    Given that the main ingredient of cheese is milk, it’s safe to say that milk choice is one of the most critical aspects of the cheesemaking process. Before we get in to the gritty details, let’s first discuss the general components of milk. Composition of Milk As I’ve said before, milk is considered an...

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    Coagulation – Curds Getting Comfy

    by  • July 29, 2011 • Science • 4 Comments

    If you wanted to break down the steps of cheesemaking to the very basics, you could say that it involves the following: 1) Acidification of milk 2) Coagulation 3) Aging I think it goes without saying that the aging process is by far the most varied and technically challenging aspects of making cheese, but...

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