Affinage Archives - Cheese Scientist

Why Blue Cheese Has Holes (It’s Not What You Think)

Those cracks in blue cheese aren’t flaws. They’re essential for flavour, mould growth, and texture. Here’s how they really work.

Different types of cheese need different humidity levels, so let’s explore the essentials for maturing homemade cheese to perfection.

In this blog post, we will explore the scientific processes behind cheese maturation, the impact of time on flavour and texture.

Do you know why there are holes in some cheeses and not others? Read on to learn about the science and why not all cheeses have eyes.

If you want your soft cheese to ooze, you have to serve it when it is ripe. But what actually happens to soft cheese as it ripens?

Ever wondered what those crunchy bits in cheese are? Most of the time, they are caused by the presence of two types of cheese crystals.

Are you wondering whether you can eat mouldy cheese? Well, in many ways, cheese in mould. And if you have eaten cheese, you’ve eaten mould.

Back in the day, it was used to keep the flies away. Read on if you want to know why, in this day and age, there is ash in your cheese.