There are food rules we inherit without questioning. Cheese goes with red wine. That’s just what grown-ups do.

But when it comes to Brie, that assumption collapses the moment you look at the chemistry.

If you care about flavour — properly care about it — you should stop pouring red wine next to Brie. Not because red wine is inferior. Not because Brie is fragile. But because the pairing is structurally mismatched from the start.

Let’s take this apart properly.

What Brie actually is (and why that matters)

When most people think of Brie, they picture something like Brie de Meaux or Brie de Melun. Soft, bloomy rind cheeses with a snowy white coat and a yielding, creamy interior.

That rind is formed by Penicillium camemberti, which drives ripening from the outside in. Enzymes break down proteins and fats, transforming a firm curd into something supple and almost spoonable at peak maturity.

The flavour profile is restrained. Warm butter, cultured cream, faint sweetness, gentle mushroom notes, sometimes a hint of cabbage or earth from the rind. Brie whispers. It does not perform.

And yet we keep pairing it with a wine that insists on centre stage.

The deeper tannin chemistry (this is where it gets uncomfortable)

Red wine contains tannins extracted from grape skins, seeds, and sometimes oak barrels. Tannins are polyphenolic compounds with a particular talent: they bind to proteins.

That’s why red wine feels drying. Tannins attach themselves to salivary proteins, causing them to precipitate and leaving your mouth less lubricated. Less saliva equals more friction. That friction is perceived as astringency.

Now think about Brie.

Brie is rich in casein proteins and milk fat globules suspended in a high-moisture matrix. When you introduce tannins to that environment, several things happen simultaneously.

First, tannins bind to milk proteins in the cheese. Second, they bind to your saliva. Third, the reduced lubrication in your mouth amplifies the perception of bitterness and acidity.

Instead of the wine cleansing the palate, it destabilises the creamy texture. The cheese that once felt lush now feels pasty. The subtle sweetness gets masked. The rind’s savoury notes skew bitter.

This isn’t poetic licence. It’s molecular interaction.

The softer the cheese, the more dramatic the effect. A dense, aged cheese has a tighter protein matrix and often more salt, which can buffer tannins. Brie’s delicate structure offers little resistance.

It’s a silk scarf in a wind tunnel.

Intensity mismatch: quiet cheese, loud wine

Beyond chemistry, there’s the question of flavour intensity.

Brie sits comfortably in the mild-to-medium range. Even at full ripeness, it’s about cream, gentle tang, and subtle earthiness.

Many red wines people instinctively choose — Cabernet Sauvignon, Shiraz, Malbec — are high in tannin, high in alcohol, and saturated with dark fruit and oak. Blackberry, plum, spice, vanilla, toasted wood.

Put them together and the wine dominates. The cheese becomes texture rather than flavour.

That’s not synergy. That’s overshadowing.

A stronger sensory walkthrough

Let’s make this practical.

Take a slice of perfectly ripe Brie. Let it sit at room temperature until the paste yields slightly under pressure. Take a bite that includes rind and interior.

Notice the initial creaminess. The way it melts. The faint sweetness. The mushroom note that arrives quietly at the end.

Now sip a tannic Cabernet Sauvignon.

Immediately, the wine dries your mouth. The cream that once felt silky now feels thick. The rind tastes more bitter. The sweetness retreats. The wine’s fruit feels sharper and more aggressive.

Instead of a crescendo, you get friction.

Now repeat the experiment with a crisp, high-acid white wine.

The acidity cuts through the fat. The palate resets. The mushroom note feels brighter rather than bitter. The creaminess seems amplified, not suppressed.

That’s the difference between conflict and cooperation.

Salt, structure, and why hard cheeses cope better

Aged cheeses like Comté or Cheddar often work with red wine because they bring density and salt. Salt can soften the perception of tannins. Firm texture resists structural collapse under astringency.

Brie is comparatively low in salt and high in moisture. Its protein network is partially broken down by surface enzymes. It doesn’t have the structural backbone to spar with bold reds.

When you pair red wine with Brie, the cheese bends. It doesn’t push back.

A short comparison to Camembert

Now let’s complicate things slightly. What about Camembert?

Camembert is also a bloomy rind cheese, often made with similar cultures, including Penicillium camemberti. Structurally, it shares many characteristics with Brie.

However, Camembert can be more intense. It’s often smaller in format, which means ripening progresses differently. The paste can become more assertively mushroomy, sometimes even slightly animalic.

That added intensity gives Camembert a marginally better chance with lighter reds. But the same tannin chemistry still applies.

A big, tannic red will still overpower it. A delicate red might skate by. But the fundamental pairing logic remains the same.

Soft, bloomy rind cheeses generally prefer acidity over tannin.

The French regional logic

If you want pairing wisdom, look at geography.

Brie de Meaux comes from the Île-de-France region. Historically, it would have been consumed with wines available nearby.

Those wines were often lighter, fresher, and more acidic than the heavily extracted reds that dominate modern shelves. Think mineral-driven whites, sparkling wines, or light regional reds.

In Normandy, where Camembert originates, cider is the traditional pairing. Bright acidity. Effervescence. Gentle fruit. No aggressive tannin load.

French tradition quietly supports the chemistry. The bold red wine myth is largely a modern aesthetic construction. It photographs well. It sells romance. But it doesn’t always deliver balance.

Alcohol heat and palate fatigue

High-alcohol red wines amplify fat perception. Alcohol creates warmth and enhances the sensation of richness.

When paired with Brie, which is already rich and high in fat, the combination can feel heavy and cloying. Instead of inviting another bite, it creates palate fatigue.

A great pairing should make you want more. Not make you reach for water.

The exception clause (because there is one)

There are reds that can work.

Low-tannin, high-acid reds like Beaujolais or certain cool-climate Pinot Noirs can sometimes align with Brie’s delicacy. Served slightly chilled, they reduce the perception of alcohol and soften tannins.

But that’s a deliberate choice, not a default assumption.

The problem is not red wine in theory. The problem is the automatic reflex of pouring whatever red is open next to a wheel of Brie.

Why this myth persists

The visual pairing is powerful. Deep garnet wine. Pale ivory cheese. Rustic board. Candlelight.

It feels right.

But flavour doesn’t care about aesthetics. It cares about structure, balance, and chemistry.

When you understand what’s happening at a molecular level, the myth starts to wobble.

So what should you drink with Brie?

Brie thrives with brightness.

Sparkling wine works beautifully because bubbles physically scrub the palate. Crisp, unoaked Chardonnay provides acidity without oak tannin. Sauvignon Blanc offers citrus lift and freshness.

These wines respect Brie’s softness. They don’t compete with it.

The cheese tastes creamier. The wine tastes more vibrant. Both become more expressive.

That’s what pairing should feel like.

Structure beats aesthetics

Brie is delicate. Red wine is often structured and tannic.

Tannins bind to proteins and reduce lubrication in the mouth. Soft cheese loses its silkiness under that pressure. Intensity mismatch compounds the issue, and the rind’s subtle complexity gets flattened rather than celebrated.

Could you engineer a red wine pairing that works? Yes. But you have to choose carefully and understand why it works.

Should you default to red wine just because culture says so? Absolutely not.

If you enjoy deep dives into cheese chemistry, flavour myths, and the science that changes how you taste food, you’re exactly who this site is for. Join my email list for weekly explorations into cheese science, pairing logic, and the small details that make a big sensory difference.

Because once you understand the chemistry, you don’t just eat cheese.

You taste it properly.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Stop Pairing Red Wine With Brie: The Science-Backed Rant You Didn’t Know You Needed appeared first on Cheese Scientist.

If you’ve ever cut into a wedge of blue cheese and noticed the tiny tunnels, cracks, or pinprick holes running through it, you’ve already met one of the most important features in blue cheesemaking.

Those holes are not mistakes. They are not “bad ageing”. And they’re definitely not there by accident.

In fact, without them, most blue cheeses simply wouldn’t be blue at all.

This post unpacks why blue cheeses have holes, how they form, what they do for flavour and texture, and why cheesemakers work surprisingly hard to control something that looks so chaotic.

Blue cheese is an oxygen problem (and a solution)

At its core, blue cheese is an exercise in oxygen management.

The mould that gives blue cheese its colour, aroma, and bite is Penicillium roqueforti. This mould is aerobic. That means it needs oxygen to grow.

Milk, curds, and pressed cheese are not exactly oxygen-rich environments. Once curds are formed and drained, they quickly become dense and low-oxygen. That’s great for many cheeses. It’s terrible for blue mould.

So cheesemakers had to solve a problem:

How do you get oxygen deep inside a cheese without breaking it apart?

The answer is holes.

The holes are air highways for mould

Those small openings inside blue cheese act as oxygen channels.

They allow air to move from the outside of the cheese into the interior. Along those air paths, Penicillium roqueforti wakes up, grows, and produces the familiar blue-green veins.

Where there is oxygen, mould grows.
Where there isn’t, it doesn’t.

That’s why blue cheese doesn’t turn uniformly blue. Instead, it forms veins, streaks, and pockets that follow cracks and air spaces. The mould is literally tracing the cheese’s internal airflow.

Holes come before veins

A common assumption is that blue mould somehow creates the holes.

It doesn’t.

The holes come first. The mould follows.

During early cheesemaking, blue cheeses are handled much more gently than pressed cheeses like Cheddar. Curds are often loosely packed into moulds rather than pressed hard together.

This leaves behind:

• Small gaps between curds
• Irregular cracks
• Micro-pockets of trapped air

These spaces later become the scaffolding for blue mould growth.

If the curds were pressed tightly and fully knit together, oxygen would be excluded. The mould would suffocate. You’d end up with a dense white cheese with no blue character.

Piercing: the moment the holes really matter

Most blue cheeses are pierced during ageing.

This is when long stainless-steel needles are pushed through the wheel or cylinder of cheese. Dozens of holes are made in a deliberate pattern.

This piercing step serves two purposes:

1. It introduces fresh oxygen into the interior
2. It connects existing air pockets into continuous channels

Think of it like ventilation.

Once pierced, air can move freely through the cheese. Dormant mould spores inside the paste suddenly have access to oxygen. Growth accelerates. Veins expand outward from the pierced holes.

Without piercing, blue development would be weak, patchy, or confined to the surface.

Not all holes look the same

Blue cheese holes aren’t uniform, and that’s intentional.

Different styles aim for different internal structures.

Some blues have:

• Fine, hairline cracks
• Small pinholes
• Delicate marbling

Others have:

• Large cavities
• Chunky blue pockets
• Dramatic internal landscapes

These differences come down to curd size, moisture, handling, and how aggressively the cheese is pierced.

A more open structure allows faster mould growth and bolder flavour. A tighter structure slows things down and keeps the blue more restrained.

Holes shape flavour, not just appearance

Blue cheese flavour isn’t only about mould being present. It’s about what the mould does once it has oxygen.

As Penicillium roqueforti grows, it produces enzymes that break down:

• Milk fats (lipolysis)
• Milk proteins (proteolysis)

These reactions generate many of the compounds we associate with blue cheese:

• Peppery notes
• Savoury depth
• Mushroomy aromas
• That unmistakable piquant, tingling finish on the palate

The more oxygen the mould gets, the more active these reactions become.

That means holes don’t just enable blue veins. They actively control flavour intensity.

Fewer holes. Milder blue. More airflow. Bigger personality.

Texture depends on those air pockets too

Blue cheese texture is closely tied to its internal openness.

The breakdown of fats and proteins near air channels softens the paste. That’s why blue cheeses often feel:

• Creamy near veins
• Crumbly yet yielding
• Softening from the inside out

If oxygen were evenly distributed (which it never is), the cheese would mature uniformly. Instead, you get contrast. Firmer areas sit next to buttery, breakdown-rich pockets.

Those textural shifts are part of the appeal. Each bite changes depending on where it lands relative to a vein or cavity.

Why blue cheese holes aren’t “eyes”

It’s worth clearing up a common misconception.

The holes in blue cheese are not the same as the eyes in Alpine-style cheeses.

Eyes in cheeses like Emmental are formed by carbon dioxide produced by bacteria during fermentation. Gas builds up, stretches the paste, and creates round, glossy holes.

Blue cheese holes are different:

• They’re irregular, not spherical
• They’re formed mechanically and structurally
• They’re designed for airflow, not gas expansion

If blue cheese relied on gas production to create holes, the structure would be unpredictable and often destructive. Instead, cheesemakers build openness into the curd from the start.

Too many holes can be a problem

More holes are not always better.

If a blue cheese is too open, several things can go wrong:

• Excessive moisture loss
• Overly aggressive mould growth
• Bitter or metallic flavours
• Structural weakness

Cheesemakers walk a fine line. They want enough airflow for healthy blue development, but not so much that the cheese collapses under its own enzymatic enthusiasm.

This is why blue cheesemaking is as much about restraint as it is about encouraging mould.

Some blue cheeses hide their holes better

Not all blue cheeses advertise their internal architecture.

Some styles have:

• Tighter pastes
• Smaller, more evenly distributed air channels
• Subtle veining

Others are proudly chaotic inside.

The difference often comes down to milk type, moisture, and ageing conditions rather than mould strain alone.

A denser blue still needs oxygen. It just gets it through finer cracks rather than dramatic cavities.

What happens if you remove oxygen entirely?

If you vacuum-seal a young blue cheese before mould has fully developed, the result is telling.

Blue growth stalls. Veins stop expanding. Flavour development slows dramatically.

The cheese doesn’t spoil. It just pauses.

That’s because the mould can’t breathe.

Those holes and channels aren’t optional extras. They’re the difference between a living, evolving cheese and a frozen snapshot of one moment in time.

Blue cheese is engineered chaos

From the outside, blue cheese looks rustic and unruly. Inside, it’s even more so.

But the chaos is carefully engineered.

• Curd size.
• Packing style.
• Piercing patterns.
• Ageing humidity.
• Oxygen availability.

All of these variables determine where holes form and how the mould uses them.

What looks accidental is actually the result of hundreds of tiny decisions made by the cheesemaker.

So why do most blue cheeses have holes?

Because without them:

• The mould couldn’t grow
• The veins wouldn’t form
• The flavour wouldn’t develop
• The texture wouldn’t soften correctly

The holes are not flaws. They’re infrastructure. They are the breathing system of blue cheese.

And every vein you see is simply mould following the path of air, doing exactly what it has evolved to do.

The takeaway

Blue cheese holes aren’t there to look pretty. They aren’t signs of poor craftsmanship. They’re deliberate, functional, and essential.

They let oxygen in. They guide mould growth. They shape flavour and texture. Remove the holes, and you remove the blue.

If you enjoyed this kind of deep-dive into how cheese really works, you’ll probably like what I send by email. I share new posts, weird cheese science, and the occasional rabbit hole worth falling into.

You can join the Cheese Scientist email list below and get the good stuff straight to your inbox. No spam. Just better cheese knowledge.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Blue Cheese Has Holes (It’s Not What You Think) appeared first on Cheese Scientist.

Disclaimer: Cheese is NOT a Drug 

Before we embark on our exploration into the addictive allure of cheese, it’s essential to clarify a crucial point: Cheese is NOT a drug.

While we will delve into the fascinating science behind casomorphins and their effects on the body, it’s important to emphasise that the term “addictive” in relation to cheese does not equate to a chemical addiction.

Cheese, like many other foods, can elicit pleasurable responses and cravings due to its sensory attributes, cultural significance, and the interaction of compounds like casomorphins with our brain’s reward system.

However, these cravings and pleasures are distinct from the intense, potentially harmful cravings and dependency associated with drugs and alcohol.

Understanding the factors that make cheese appealing and potentially habit-forming in some individuals allows us to approach its consumption with mindfulness and moderation. It reminds us to appreciate the complexities of our relationship with food and to make informed choices that promote our overall well-being.

So, while cheese may have an addictive allure, it’s a far cry from being an addictive substance.

Why do some people find cheese addictive? 

So, why do some people find cheese so irresistible? Unsurprisingly, there are several aspects to this beloved food that can get you hooked.

Let’s break them down.

1. Fat content

Cheese is relatively high in fat, which can make it quite satisfying and pleasurable to eat. Fats are known to stimulate the release of feel-good neurotransmitters like dopamine in the brain, which can contribute to the sensation of craving more.

2. Umami flavour

Moreover, cheese is rich in umami, one of the five basic tastes (alongside sweet, salty, bitter, and sour). Umami is often described as savoury or meaty, and it can be highly rewarding to the taste buds, making you want more.

3. Texture

The texture of cheese can vary widely, from soft and creamy to firm and crumbly. Therefore, the combination of textures in cheese can be pleasurable and contribute to the desire to consume more.

4. Salt content

Many cheeses are relatively high in salt, and salt is another taste that can be rewarding and make you crave more. It’s also worth noting that the combination of salt and fat is known to be particularly appealing to our taste buds.

Want to know why cheese is so salty? We’ve got all the answers in this article on the role of salt in cheesemaking

5. Cultural and social factors

Furthermore, cheese is often associated with social gatherings, celebrations and comfort food. These cultural and social factors can contribute to the pleasurable experience of consuming cheese and reinforce the desire to eat it.

6. Opioid-like compounds 

Some studies have suggested that dairy products like cheese contain compounds called casomorphins. While the evidence is not conclusive, it’s theorised that these compounds may play a role in the pleasurable sensations associated with cheese consumption.

Next, we take a closer look at casomorphins and their effect on the human body.

What are casomorphins?

Casomorphins are peptides that can have opioid-like properties. As a result, they can influence our bodies in fascinating ways.

While research on casomorphins is ongoing, there’s evidence to suggest their presence in cheese. Studies have detected these opioid-like compounds in dairy products, contributing to their potential addictive qualities.

Where do casomorphins come from?

The process of casomorphin formation begins during the digestion of casein. Casein is the primary protein found in milk, including cow’s milk, which is the most commonly used milk source for cheese production.

Enzymes in our digestive system, such as pepsin, cleave casein into smaller peptide fragments. Some of these fragments, particularly those derived from beta-casein, are the casomorphins.

These casomorphins have structures that resemble opioid molecules, hence their name, which is a fusion of “casein” and “morphine”.

What do casomorphins do to the body?

When casomorphins interact with the body, they can have several notable effects, including the release of dopamine, which is often associated with feelings of pleasure and reward.

Here’s a closer look at the effects of casomorphins:

1. Mood enhancement

Casomorphins can bind to specific receptors in the brain, known as opioid receptors. When this binding occurs, it triggers the release of neurotransmitters like dopamine.

Dopamine is a key player in the brain’s reward system and is associated with feelings of pleasure and well-being. Consequently, the consumption of casomorphin-producing foods, like cheese, can lead to an elevation in mood and a sense of satisfaction.

2. Appetite modulation

The interaction of casomorphins with opioid receptors may also influence appetite regulation. Indeed, some studies suggest that casomorphins can affect the brain’s perception of hunger and fullness.

As a result, this can lead to increased food intake, particularly of cheese and other dairy products.

3. Digestive impact

Furthermore, casomorphins might exert effects on gastrointestinal motility and digestive processes. Some individuals may experience changes in bowel movements or gastrointestinal discomfort after consuming casomorphin-rich foods, although these effects can vary widely from person to person.

It’s essential to note that while casomorphins can influence mood and appetite, their effects are not as potent or addictive as those of drugs like opioids.

The release of dopamine and subsequent feelings of pleasure from casomorphins in cheese are relatively mild compared to the intense euphoria associated with opioid drugs.

Additionally, the response to casomorphins varies among individuals. Some people may be more sensitive to these compounds, while others may experience minimal effects. Factors such as genetics, tolerance and overall diet can all play a role in how casomorphins affect an individual.

Conclusion

To sum up, our love for cheese is a complex mix of fat content, umami flavour, texture, salt, cultural factors, and yes, casomorphins.

So, the next time you go back for seconds after finishing your serve of cheese, take a moment to reflect on the reason why. What was the one standout element of the cheese eating experience that left you wanting more?

Was it the flavour? Or the texture? Or was it simply the social aspect of eating cheese with others?

I’d love to hear your thoughts on this. Leave me a comment below and we can keep this conversation going.

References

Formation and Degradation of Beta-casomorphins in Dairy Processing – https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4487594/

Dietary proteins and food-related reward signals – https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3168366/

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Is Cheese Addictive? (The Mystery of Casomorphins)  appeared first on Cheese Scientist.

The myth-busting study

To this day, a lot of people believe the old wives’ tale that cheese gives you nightmares. However, a study carried out by the British Cheese Board in 2005 found that there is no scientific basis to this claim. 

Of the 200 volunteers who took part in the study, 72% slept very well each night and 67% remembered their dreams. But the most telling finding was that 0% recorded experiencing nightmares after eating 20g of cheese 30 minutes before bed. 

What does cheese actually do to your brain?

Rather than bring on nightmares, the researchers instead found that it had a relaxing effect. Indeed, all of the participants claimed that they slept better after eating a piece of cheese. The main reason for this is the presence of an amino acid called tryptophan in cheese. 

Moreover, the human body uses tryptophan to make serotonin, also known as the happy hormone. As a matter of fact, a small 2012 study found that participants who are tryptophan-enriched cereal experienced better sleep and mood. 

Different types of dreams

For their 2005 study, the British Cheese Board gave six different types of cheese to their 200 participants (100 male and 100 female). And very interestingly, their dreams differed depending on the cheese they ate. 

Red Leicester

Red Leicester proved to be brilliant for helping participants to get a good night’s sleep. Indeed, one quarter of them slept well every single night of the study. And 83% of all nights under the influence of Red Leicester were good sleep experiences.

As for dreams, Red Leicester is the cheese to choose if you are feeling nostalgic about your past. Over 60% of participants eating this cheese revisited their schooldays, or long-lost childhood friends, or previous family homes and hometowns. 

Stilton

Stilton-eating participants enjoyed their sleep too. over two thirds had good sleep experiences during five out of the seven nights. However, if you want some vivid or crazy dreams, the King of British cheeses is the one for you. While 75% of men in this category experienced odd and vivid dreams, a massive 85% of females who ate Stilton had some of the most bizarre dreams of the whole study. 

Highlights included talking soft toys, lifts that move sideways, a vegetarian crocodile upset because it could not eat children, dinner party guests being traded for camels, soldiers fighting with each other with kittens instead of guns and a party in a lunatic asylum. 

British soft white mould cheese

British Brie caused all participants to sleep very well, but dreams varied between males and females. As a matter of fact, the women tended to experience very nice dreams, such as Jamie Oliver cooking dinner in their kitchens, or relaxing on a sunny beach. By contrast, the men who ate Brie experienced rather odd, obscure dreams, such as driving against a battleship, or having a drunken conversation with a dog. 

Lancashire

If you are thinking of changing career, snack on a lump of creamy Lancashire before bed and you might get some guidance. Indeed, two thirds of all Lancashire participants had a dream about work but only 30% of these involved the participants’ real-life jobs. One ambitious dreamer saw herself as a successful Prime Minister and one of her popular reforms involved teaching useful finance in schools. 

Cheddar

Cheddar-eating participants tended to dream of celebrities, ranging from the participant’s family sitting in a pub with Michael Jordan, to a Glaswegian old firm football match with Paul Gascoigne and Ally McCoist. Ashley from Coronation Street also featured and one lucky girl helped to form a human pyramid under the supervision of Johnny Depp. 

Cheshire

Finally, if you just want a good night’s sleep without too many dreams, then choose lovely crumbly Cheshire. In this category, over half of all nights were dreamless, while participants stated that 76% of all Cheshire-induced sleeps were either “quite good” or “very good”. 

Sweet dreams are made of cheese…

Now, before you all go rampart, I realise that this is a small sample size, non-randomised without a control group study that has not been peer reviewed. Furthermore, it was organised by the British Cheese Board with a very clear agenda in mind. Their aim was to increase consumption of British cheese in the UK. 

Having said that, I hope that you enjoyed reading this fun article. Drop me a comment below with your own personal experience. As for me, I always sleep better after cheese. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Can Cheese Give You Nightmares? (Cheese Myth BUSTED!) appeared first on Cheese Scientist.