Jonah Kincaid - Cheese Scientist

ABOUT

Jonah was born in Mauritius and now lives in Melbourne, Australia.
He has a science and pharmacy degree from Monash University.
Jonah and his wife Sabine founded Cheese Scientist in 2020. Their goal was to make artisanal cheese information more easily accessible for cheesemakers, cheesemongers and cheese lovers.
He is the main researcher and content creator for Cheese Scientist. You may also hear his voice on their cheese pronunciation Youtube videos.

EXPERIENCE IN CHEESE

Melbourne & Cheese: Chief content creator for social media and website, official cheese taster and relationships manager

Cheese Atlas: Chief content creator and editor for social media and website.

Cheese Scientist: Content creator and editor for social media and website.

FUN FACTS ABOUT JONAH

FAVOURITE CHEESE TYPE

Blue Cheese

DRINK PAIRING

Roquefort & Sauternes

FAVOURITE PLACE

Montreal, Quebec

LISTENS TO

Indie Rock Music

PET TOPICS

Cheesemaking & Artisanal Cheese Trivia

CREATIVE SIDE

Cheese Infographics

POSTS BY JONAH

Colourful illustrated scene of a specialty cheese shop with a smiling cheesemonger slicing a wheel of cheese at the counter, surrounded by wedges and wheels of Gouda, Brie, and blue cheese on wooden stands, with grapes and jam jars on display shelves in the background.

Why Buying Cheese From A Specialty Cheese Shop Will Completely Change How You Eat Cheese

Discover why buying cheese from a specialty cheese shop leads to better flavour, expert advice, and access to unique artisanal cheeses.

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Wide illustrated feature image with the headline “Best Milk for Toddlers” in bold orange and teal lettering, surrounded by playful drawings of milk cartons (whole, lactose-free, oat and soy), a cheese wedge, yoghurt bowl, soybeans and two diverse toddlers drinking from cups against a soft neutral background with scattered leaves and stars.

The Best Type of Milk for Toddlers (According to Science and Real Life)

What’s the best milk for toddlers? A science-based guide to whole milk, plant milks, lactose intolerance and how much your child actually needs.

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Wide illustrated feature image split into two halves, contrasting high-carb foods like bananas, bread and sugar on the left with high-fat keto foods like bacon, butter, avocado and eggs on the right. In the centre, bold distressed typography reads “Is The Keto Diet A Scam?” over a dark textured banner, with a large wedge of cheese in the foreground bridging both sides.

Keto Diet Exposed: Why It’s Overhyped, Unsustainable & Where Cheese Fits

Keto promises rapid fat loss, but is it overhyped? A science-based look at the keto diet, its flaws, and where cheese truly fits in.

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Wide, split-screen digital illustration comparing double cream and triple cream soft cheeses. The left side shows a structured double cream Brie-style wheel with a clean slice and creamy interior, set against a cool blue background with subtle molecule graphics, crackers, and figs. The right side shows an ultra-soft triple cream cheese dramatically oozing from the centre on a wooden board, surrounded by strawberries and a glass of sparkling wine against a rich burgundy background.

Why Triple Cream Cheese Feels Like Butter (& Double Cream Doesn’t)

Double vs triple cream cheese explained: fat in dry matter, texture, melt behaviour, flavour, and how to choose the right soft cheese.

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Wide infographic-style illustration split down the middle: on the left, a bold red wine glass with grapes and a stylised tannin molecule graphic against a deep red background; on the right, a creamy wheel of Brie with a wedge removed, mushrooms beside it on a wooden board against a light neutral background. Across the centre, large distressed text reads “Why You Shouldn’t Pair Red Wine With Brie,” visually highlighting the contrast between structured red wine and delicate bloomy rind cheese.

Stop Pairing Red Wine With Brie: The Science-Backed Rant You Didn’t Know You Needed

Stop pairing red wine with Brie. Discover the science behind tannins, texture clashes, and what to drink instead for better flavour balance.

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Wide illustrated comparison showing margarine and butter split down the middle, with margarine depicted as processed and butter shown as natural, alongside the title “Why Margarine Is Bad for Your Health”.

Why Margarine Isn’t the Heart-Healthy Food We Were Promised

Margarine was marketed as heart-healthy, but modern science tells a different story about processed fats and long-term health.

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Wide-aspect illustration showing fresh Mozzarella in different forms, including a ball in brine, sliced Mozzarella, and shredded Mozzarella, surrounded by tomatoes, basil leaves, olive oil, and milk on a rustic wooden surface.

Mozzarella Cheese Explained: How It’s Made, Why It Melts & What Most People Get Wrong

Mozzarella explained properly. How it’s made, why it melts differently, and why fresh and pizza Mozzarella aren’t interchangeable.

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Wide illustrated feature image showing washed-rind cheeses, brine jars, and a magnified view of Brevibacterium aurantiacum, visually explaining why some cheeses develop foot-like aromas.

Why Some Cheeses Smell Like Feet (& Why That’s Actually a Good Thing)

Why do some cheeses smell like feet? Learn the science behind washed-rind cheeses, microbes, and why that funky aroma is a good sign.

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Salami Gets a Bad Rap — But Is It Actually Unhealthy?

Is salami actually unhealthy? A science-based look at salami’s protein, fat, salt, and what nutrition research really says.

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Wide illustrated feature image showing blue cheeses wrapped in foil on a wooden surface, comparing foil with plastic and paper to highlight proper blue cheese storage.

How To Store Blue Cheese Properly (Why Foil Beats Plastic)

Why blue cheese is best wrapped in foil. Learn how oxygen, moisture and mould affect flavour, texture and aroma over time.

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Wide illustrated cheese board showing different cheeses, knives, bread, and wine glasses, visually explaining cheese etiquette such as serving at room temperature, cutting properly, and tasting order.

Cheese Etiquette 101 (How Not to be That Person at the Cheese Board)

Cheese etiquette explained. Learn how to cut, serve, pair, and enjoy cheese properly without ruining the board or the mood.

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Wide illustrated scene showing a wheel of Bleu de Termignon cut open on a wooden board, with irregular natural blue patches in the paste. Alpine wildflowers surround the cheese, with Tarine and Abondance cows grazing on a high mountain pasture in the background and snow-capped peaks rising behind a small alpine chalet.

Why Bleu de Termignon Might Be France’s Most Unusual Blue Cheese

Bleu de Termignon breaks every blue cheese rule. No added mould, no piercing, and sometimes no blue at all. Here’s why it matters.

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