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The Science of Cheese Is Weirder Than You Think


Wondering what’s up with the different colors of cheese, who can eat raw milk cheese, and why some cheeses have random holes in them? This article from Wired has the answers. Need even more answers to curd questions? Consult our past Ask the Cheesemonger columns. 

The science behind the transformation from plants to milk to cheese is amazing. In fact, cheese has much in common with wine and beer: They result from fermentation by microorganisms; they are “value-added” products where processing greatly increases the value; and they reflect local climate and terrain. Cheese has fascinated humanity for a long time, inspiring people to refer to it as everything from “the wine of foods” (Vivenne Marquis and Patricia Haskell) to “milk’s leap toward immortality” (Clifton Fadiman)…

Read more on Wired

Photo by See-ming Lee/Flickr

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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