Cheese Scientist Archives

Who doesn’t love cheese? But for some, that post-cheese indulgence comes with a less-than-pleasant side effect: bloating.

At first glance, butter and margarine may seem interchangeable, but they differ significantly in ingredients, production and health impacts.

Dairy products are beloved staples around the world, but what exactly defines them? Read on to learn about the different types of dairy foods

Learn why tyramine levels vary among cheeses, the science behind its formation and how to enjoy cheese safely while managing your health.

Cheese is a versatile and beloved food enjoyed worldwide. However, it can interact with certain medications and supplements.

Eating cheese and taking iron supplements together can impact your health. This pairing reduces the absorption of iron in the body.

Finnish bread cheese, or Leipäjuusto, is deeply rooted in the culinary traditions of northern Finland, especially in the Lapland region.

From its ability to shape a cheese’s texture to its impact on flavour, Geotrichum candidum is a cheesemaker’s secret weapon.

Have you ever tasted a cheese so rich and savoury it made your mouth water? Read on to find out why cheese has umami.

Yeast contamination in cheesemaking is a frequent issue, especially among artisanal and small-scale producers.

Spongy coliform is a cheesemaker’s nightmare, causing irregular holes, off-flavours and unpleasant aromas in cheese.

Late blowing is every cheesemaker’s nightmare—a hidden defect that causes cheese to swell, crack, or spoil during ageing.

Cheese comes in a variety of textures and flavours but one critical factor influences all of these characteristics: moisture content.

Ammoniated cheese can turn a gourmet delight into an unpleasant experience. But what causes it, and can you save your cheese?

From ancient preservation techniques to modern gourmet innovations, flavoured cheese tells a story of creativity and tradition.