Food Fermentation: The Science of Sausage and Cheese
We're big fans of fermentation around here. One of the world's oldest means of preservation, fermentation is the creative force behind cheese, beer, yogurt, salami, and scores of other sensational foods and drinks. NPR's Science Friday took a trip to the Wisconsin Science Festival, where (as it in inevitably does in Wisconsin) the subject of cheesemaking came up. Listen as host Ira Flatow speaks with some of the leading food fermentation experts.
You've got your beer, you've got your yogurt, your cheese. They all taste better with a little bit of bacteria in them. And why spoil your food by cooking it when you can ferment it, right? So what better place to talk about the science behind two of Wisconsin's favorite fermented foods, cheese and sausage.
Photo courtesy of Nathan Reading