Organoleptic Properties Archives

The Science of Cheese Flavour: Understanding What You Taste

Ever wonder what makes cheese taste so good? From mild to bold, the science behind cheese flavour is fascinating!

Halloumi is a bit of a culinary enigma. Read on to unwrap the science that explains why Halloumi doesn’t melt when heated.

From the role of fats and proteins to the effect of moisture and acidity, we demystify the secrets that explain why cheeses melt when heated.

How do plant-based ingredients transform into something resembling dairy cheese? Let’s take a deep dive into the science of vegan cheese.

Cheese has an undeniable allure that can be hard to resist. But can it be addictive? Let’s take a look at the science to find out.

In this blog post, we will explore why using “sharp” to describe cheese flavour is problematic and suggest more accurate alternatives.

When it comes to world-renowned cheeses, Gruyère holds a special place on the palate of cheese enthusiasts. But what does Gruyère taste like?

From tangy Cheddar to earthy Brie, cheese has a range of flavours. Read on to learn more about the organoleptic properties of cheese.

Soft washed rind cheeses are definitely an acquired taste. Read on to find out what the smelliest washed rind cheeses from France are.

Let us guide you through the 13 most colourful world cheeses. We will cover the conventional (orange & grey) & the outrageous (black & blue).

Brie’s aroma transports the palate to a realm of earthy enchantment. Join us as we explore the science behind why Brie smells like mushrooms.

Goat cheeses have a distinctive characteristic – they are predominantly white. In this post, we explore the science behind this whiteness.