Cheese Scientist Archives

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.

Read Post
Wide illustrated feature image showing a bowl of red seaweed labelled “Carrageenan” surrounded by dairy products on the left, contrasted with a glowing, inflamed intestine graphic on the right under the word “Inflammation,” symbolising the potential link between carrageenan in dairy and gut inflammation.

Carrageenan in Dairy: The Hidden Additive That May Trigger Inflammation

Carrageenan is common in dairy products. But can it trigger inflammation? Here’s what the science says and who may be sensitive.

Read Post
Wide digital illustration showing a smiling blue lactase enzyme character in a lab coat holding a magnifying glass, surrounded by dairy foods including milk, cheese, yoghurt and ice cream, with a cartoon intestine and a bottle of lactase tablets in the foreground, illustrating how lactase helps digest lactose.

Lactase Enzyme Explained: What It Is, How It Works and How Much You Really Need

What is lactase enzyme and how much do you need? A practical, science-based guide to dosing lactase for lactose intolerance.

Read Post
Wide-aspect illustrated blog feature image asking “Can You Eat Paneer If You’re Lactose Intolerant?” in bold orange and teal lettering. In the foreground, a block of Paneer and cubed pieces sit on a wooden board beside a bowl of Paneer curry garnished with coriander. A glass jug and tumbler of milk appear on the left, while a bottle labelled “Lactase Enzyme” and capsules sit on the right. Lemon, turmeric, peppercorns and green leaves are scattered around, with soft science-style doodles in the pastel background.

Can You Eat Paneer If You’re Lactose Intolerant? What Studies Actually Show

Paneer contains less lactose than milk — but is it safe for lactose intolerance? Here’s what studies say about tolerance and portion size

Read Post
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.

Read Post
Illustrated wide banner in soft pastel pink tones featuring a wooden cheese board with Cheddar, Brie, blue cheese, Feta cubes, crackers, and grapes. Header text reads “Eating Cheese During Pregnancy: What You Can & Can’t Eat Safely” above the cheeses, with subtle floral shadows and sparkles in the background.

Eating Cheese While Pregnant: What’s Actually Safe (And What’s Not)

Hard cheeses, soft cheeses, blue cheese — here’s what the science says about eating cheese during pregnancy, plus real-life tips.

Read Post
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.

Read Post
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.

Read Post
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.

Read Post
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.

Read Post
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.

Read Post
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.

Read Post
Graphic-style illustration showing sliced salami on a board with labelled callouts for protein, fat, vitamin B12, iron, and zinc, illustrating the nutritional profile of salami.

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.

Read Post
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.

Read Post
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.

Read Post
Load More