Cheesemaking Archives - Cheese Scientist

Why Is Cheese Expensive? (Artisanal Cheese Prices Explained)

Understanding why cheese is expensive involves delving into the challenges of sourcing, production, maturation and distribution.

The world of cheese is incredibly vast and varied. In this post, we explore the different types of cheese classified by cheesemaking technology

From the source of milk to processing techniques, we explore
this essential ingredient. Find out the best type of milk for cheesemaking.

In the world of cheesemaking, pH levels play a significant role in shaping both the texture and flavour profiles of our beloved cheeses.

In this blog post, we will cover the invention and different types of milk pasteurisation. And its effects on cheesemaking.

The most common and traditional form of rennet in cheesemaking is animal rennet. What is animal rennet and where does it come from?

Genetically modified (GMO) microbial rennet is a type of enzyme used in the production of cheese. But is it all good?

Plant-based rennet is an alternative source of the enzymes used for milk coagulation. Is this the future of ethical cheesemaking?

Making your own cheese is such as rewarding process. Elevate your homemade cheese with these essential equipment for home cheesemaking.

It takes four basic ingredients to make most cheeses: milk, starter culture, coagulant and salt. Let’s have a look at cheese starter cultures.

In many ways, Mont d’Or is the Holy Grail of cheeses. Learn how the iconic Mont d’Or cheese is made according to AOP specifications.

Camembert de Normandie is a soft cheese that originates from Normandie in the 1700’s. Read on to learn how it is made today.