The Science and Art of Cheese

by Christopher Paul on May 19, 2011

There really is an art to making cheese; this video explains why that is. I find it an amazing process, actually, and equate it to brewing beer. A different production process or ingredients – or ratio of ingredients – yields a totally different result. Even the region and climate can affect the output – much like whiskey and other fermented drinks.

A little tidbit about cheese that I didn’t know is that it was produced by accident when, thousands of years ago, when a shepherd stored liquid milk in a goat’s stomach. The bacteria in the stomach caused the milk to curdle and preserve it where it became the superfood of their time.

The Science & Art of Cheese – YouTube via GOOD

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