Cheesemaking Archives - Cheese Scientist

Role Of Thermized Milk In Cheesemaking (Versus Raw Milk)

When making cheese, thermized milk is an option that balances safety and flavour, making it popular with artisanal cheesemakers.

Penicillium camemberti is the secret behind the creamy texture and distinctive white rind of beloved cheeses like Camembert and Brie.

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

In this blog post, I’ll explore the most common plant-based milks used for cheesemaking. Read on to discover the advantages of each type.

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?