Sensory Science Archives - Cheese Scientist

Stop Pairing Red Wine With Brie: The Science-Backed Rant You Didn’t Know You Needed

Stop pairing red wine with Brie. Discover the science behind tannins, texture clashes, and what to drink instead for better flavour balance.

Yes, you can eat Brie rind. Discover the microbiology and organoleptic science behind Brie’s white mould exterior.

Ultrafiltration (UF) is transforming cheesemaking by concentrating milk’s essential components while removing excess water and molecules

Have you ever tasted a cheese so rich and savoury it made your mouth water? Read on to find out why cheese has umami.

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

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.

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

In this post, we uncover the secrets of the Gruyère cheese rind. Read on to find out whether you can (and should) eat it.

Proper cheese cutting is a skill that is often overlooked. Read on for my best tips and tricks on how to cut cheese for serving.

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