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 hesitated before biting into the white rind of a wheel of Brie, you’re not alone. Plenty of people trim it off without thinking twice. Others insist that eating Brie without the rind is like drinking wine and spitting it out before swallowing.

So who’s right?

Short answer: yes, you can eat the rind of Brie.
Long answer: that rind is doing an extraordinary amount of work microbiologically, chemically, and sensorially. In many ways, it is the cheese.

To understand whether you should eat it, you need to understand what it actually is, what’s living on it, and how it shapes flavour and texture from the outside in.

Let’s get into it.

What the rind of Brie actually is

Brie belongs to a family of cheeses known as bloomy rind cheeses, sometimes also called white mould cheeses. That soft, white exterior isn’t wax, flour, or a cosmetic coating. It’s a living, active microbial layer.

The key organism is Penicillium camemberti, also known as Penicillium candidum.

This mould is deliberately added during cheesemaking. It’s selected, cultured, and encouraged to grow. Nothing about it is accidental.

This distinction matters. The rind of Brie is not “mould that happened”. It’s mould that was invited, fed, and carefully managed.

The microbiology behind a Brie rind

This is where Brie becomes genuinely fascinating.

Penicillium camemberti and surface ripening

Penicillium camemberti is a filamentous fungus that thrives in cool, humid environments. When it colonises the surface of a young Brie, it begins producing enzymes that fundamentally change the cheese beneath it.

These enzymes include proteases and lipases, which break down proteins and fats in the paste.

At the same time, the mould consumes lactic acid at the surface, raising the pH. This shift in acidity is critical. Without it, the enzymes responsible for ripening simply wouldn’t work.

This is why Brie ripens from the outside in.

A young Brie starts life firm, acidic, and chalky. Over time, the rind neutralises the surface acidity, allowing enzymatic breakdown to progress inward. The result is the soft, creamy layer just beneath the rind, followed eventually by full ripeness throughout the wheel.

Remove the rind, and you remove the engine that makes Brie Brie.

The supporting microbial cast

While Penicillium camemberti does most of the visible work, it doesn’t operate alone.

A typical Brie rind ecosystem may include:

• Geotrichum candidum, which contributes to aroma and surface texture and often brings subtle mushroom or cellar notes
• Yeasts such as Debaryomyces hansenii, which help deacidify the surface and prepare the way for mould growth
• Very small populations of surface bacteria, usually tightly controlled and benign in commercial production

This microbial community is shaped by salting, humidity, airflow, temperature, and time. Cheesemakers don’t just grow mould. They manage an ecosystem.

Is Brie rind safe to eat?

From a microbiological perspective, yes. When Brie is properly made and handled, the rind is completely safe for healthy adults.

The moulds used in Brie production are food-grade strains selected for predictable behaviour. They are not toxin-producing in the context of cheesemaking, and they’ve been consumed safely for centuries.

That said, a few practical checks matter:

• A strong ammonia smell usually indicates the cheese is overripe
• Pink, black, or green moulds are a sign something has gone wrong
• People who are immunocompromised or pregnant are often advised to avoid mould-ripened cheeses altogether, regardless of the rind

For everyone else, the rind isn’t just safe. It’s intentional.

What the rind contributes organoleptically

This is where opinions tend to form, because this is where mouths get involved.

Texture

The rind of Brie is typically thin and slightly resilient. On younger cheeses it may feel faintly fuzzy. As the cheese matures, it becomes softer and more supple.

That texture matters. Brie without rind is all softness. With rind, you get contrast. Resistance followed by creaminess. Structure followed by release.

Texture doesn’t get talked about enough, but it plays a huge role in how we perceive flavour.

Flavour

Flavour-wise, the rind brings complexity rather than intensity.

Common notes include:

• Mushroom
• Fresh cream
• Cooked cauliflower
• Damp cellar
• Subtle bitterness
• Light ammonia in fully ripe examples

That bitterness is doing important work. Brie is rich. Very rich. The rind provides balance, stopping the cheese from becoming flat or cloying.

When people say Brie tastes bland without the rind, this is usually why.

How rind flavour changes with age

One reason Brie rind divides opinion is that it doesn’t taste the same throughout the cheese’s life.

Young Brie

In young Brie, the rind is mild and milky. Mushroom notes are present but restrained. The paste beneath may still be chalky and firm in the centre.

This is often the easiest entry point for people who are unsure about rind flavour.

Fully ripe Brie

At peak ripeness, the rind and paste are in sync. The paste is soft and creamy throughout, and the rind tastes savoury, vegetal, and balanced.

This is where Brie really shines.

Overripe Brie

As ripening continues, protein breakdown accelerates. Ammonia builds up. The rind can taste sharp or acrid, and the paste may become overly runny.

This is where many people decide they dislike Brie rind. Often, they’re not wrong. The cheese has simply passed its prime.

Why some Brie rinds taste better than others

Not all Brie is created equal, and rind quality varies enormously.

Factors that influence rind flavour include:

• Milk quality
• Raw versus pasteurised milk
• Age at sale
• Humidity during ripening
• Strain of mould used
• Thickness of the cheese

Mass-produced Brie tends to have a more neutral, less expressive rind. Traditional and artisan Bries, especially those made in the style of Brie de Meaux, often develop deeper, more complex rind character.

If someone claims to hate Brie rind, there’s a good chance they’ve only encountered underwhelming examples.

Is it wrong to cut the rind off?

No. It’s not wrong.

Cheese is meant to be eaten, not endured.

If you genuinely dislike the flavour or texture of the rind, cut it off and enjoy the rest. There’s no moral high ground on a cheeseboard.

That said, if your dislike is based on one unfortunate encounter with an overripe supermarket Brie, it’s worth revisiting the idea. A well-ripened Brie with a balanced rind is a very different experience.

When the rind really matters

There are times when skipping the rind means missing the point entirely.

Baked Brie

The rind acts as a natural container. It helps the cheese hold its shape and prevents complete collapse.

Remove it, and baked Brie turns into molten cheese soup. Still tasty, but structurally chaotic.

Cheese tasting and education

If you’re tasting Brie to understand the style, the make, or the microbiology, the rind is essential. It’s where most of the biochemical action happens.

Judging Brie without tasting the rind is like judging sourdough without eating the crust.

A quick note on ammonia

Ammonia is one of the most misunderstood aspects of bloomy rind cheeses.

A light ammonia aroma is normal and expected in ripe Brie. It’s a byproduct of protein breakdown during ripening.

A strong ammonia smell, however, usually means the cheese is overripe or poorly stored.

If your Brie smells sharp, unwrap it and let it breathe for 20 to 30 minutes. Some volatile ammonia will dissipate. If the smell remains aggressive, the cheese has likely gone too far.

So, should you eat the rind of Brie?

Here’s the clear answer.

Yes, the rind of Brie is edible.
Yes, it’s safe when the cheese is properly made.
Yes, it contributes flavour, texture, and balance.
No, you’re not doing it “wrong” if you cut it off.

But if you want to understand Brie as a cheese, not just a soft dairy product, you should eat it with the rind at least once. Properly ripe. At room temperature. Without rushing.

That white rind isn’t decoration. It’s a living system. It’s controlled decay doing something beautiful.

Once you understand what’s living there and what it’s doing, it becomes much harder to scrape it off without thinking twice.

If this kind of cheese science is your thing, you’ll probably enjoy my 30-day Eat More Cheese Challenge. It’s about tasting with intention, learning without snobbery, and building confidence with cheese that goes far beyond the rind debate.

Your Brie will never quite look the same again.

References and further reading

If you’d like to dig deeper into the microbiology and sensory science behind bloomy rind cheeses like Brie, these sources are excellent starting points:

• McSweeney, P. L. H. (Ed.)
  Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups
  Detailed discussion of surface-ripened cheeses, including bloomy rind systems.
  https://www.sciencedirect.com/book/9780122636530/cheese
• Bockelmann, W., & Hoppe-Seyler, T.
  “The surface flora of smear- and mould-ripened cheeses”
  Comprehensive overview of microbial ecosystems on cheese rinds.
• University of Guelph – Cheese Ripening Resources
  Clear explanations of mould-ripened cheese microbiology and ripening pathways.
  https://www.uoguelph.ca/foodscience/book-page/cheese-ripening
• Institut National de la Recherche Agronomique (INRAE)
  Research on traditional French cheese ripening and microbial succession.
  https://www.inrae.fr/en

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 You Eat the Rind of Brie? A Microbiological & Sensory Deep Dive appeared first on Cheese Scientist.

Origins of ultrafiltration

Ultrafiltration was developed as part of membrane separation technology in the 1960s, primarily for industrial and food processing applications. The dairy industry began applying UF to milk processing in the 1970s and 1980s, with researchers in the United States and Europe exploring its potential for improving efficiency and consistency in cheesemaking.

Since then, UF has become a staple in modern dairy production, particularly for soft and high-yield cheeses.

The science of ultrafiltration

Ultrafiltration is a membrane separation process that selectively retains larger molecules, such as proteins and fats, while allowing smaller molecules, like water, lactose, and minerals, to pass through. This process alters the composition of milk before it undergoes cheesemaking.

How it works

• Milk is forced through a semi-permeable membrane under pressure.
• The process divides the milk into two parts:
  • Permeate: The fraction that passes through the membrane, mostly water, lactose, and some minerals.
  • Retentate: The concentrated fraction, rich in proteins, fats, and essential cheesemaking components.
• The resulting retentate is a milk concentrate with a much higher protein-to-water ratio, making it ideal for efficient cheesemaking.

This technique provides greater control over milk composition, allowing cheesemakers to produce more consistent results in texture and flavour.

Advantages of ultrafiltration in cheesemaking

UF is widely used in industrial cheesemaking due to its ability to improve efficiency and enhance product quality. Let’s explore some of its major benefits:

1. Increased Efficiency and Higher Yields: Using UF, cheesemakers can produce more cheese per litre of milk. Since the milk is already concentrated, curd formation is more efficient, reducing whey production and increasing cheese yield.
2. Shortened Ageing Period: A major advantage of UF milk is that it reduces the ageing time needed for cheese maturation. Since UF concentrates proteins, it speeds up enzymatic reactions during ageing. This allows cheesemakers to produce aged-style cheeses in less time while maintaining their intended flavour and texture.
3. Extended Shelf Life: UF significantly improves the shelf life of cheese by reducing moisture content, which limits bacterial growth. This makes UF cheeses ideal for industrial production and distribution, as they remain fresher for longer periods.
4. Consistency in Cheesemaking: By removing variations in milk composition, UF ensures that cheesemakers have precise control over the final product. This is crucial for large-scale production, where uniformity is key to maintaining brand quality.
5. Reduced Lactose Content: Since ultrafiltration removes a portion of lactose in the permeate, cheeses made from UF milk naturally contain less lactose. This makes them more suitable for people with mild lactose intolerance.

Impact of ultrafiltration on flavour and texture

While UF improves efficiency and shelf life, it also changes the organoleptic properties of cheese—its flavour, texture and mouthfeel.

1. Flavour modifications

• Milder Taste: The removal of some lactose and minerals slightly reduces the intensity of natural flavours.
• Balanced Saltiness: Since minerals and salts influence taste, cheesemakers may need to adjust brining and seasoning to maintain the desired flavour profile.
• Controlled Fermentation: By using specific starter cultures, cheesemakers can compensate for flavour changes and ensure a well-rounded taste.

2. Texture and mouthfeel

• Creamier, Softer Cheeses: UF increases protein concentration, leading to a richer, smoother texture.
• Uniform Structure: The even distribution of proteins and fats prevents textural inconsistencies.
• Reduced Free Whey: Less water content means firmer cheeses that retain their structure better over time.

A case study: d’Affinois

A famous example of UF cheesemaking is Fromager d’Affinois, a French double-cream cheese known for its ultra-creamy texture and delicate flavour.

Why is d’Affinois so creamy?

Unlike traditional Brie, d’Affinois is made with UF milk, which concentrates the fat and protein. This creates an incredibly smooth, almost spreadable texture that melts effortlessly on the tongue.

Flavour and texture

• Mild, Buttery Taste: The UF process removes some lactose, reducing sweetness and allowing subtle creamy flavours to dominate.
• Thin, Delicate Rind: The cheese retains a soft, edible rind, contributing to its melt-in-the-mouth experience.

Why is d’Affinois’s rind thinner?

D’Affinois has a thinner rind compared to traditional Brie due to the ultrafiltration process used in its production. Here’s why:

1. Faster Moisture Loss During Ageing: Ultrafiltration removes excess water, leading to a more even and efficient moisture distribution in the cheese. A shorter ageing time means a thinner, more delicate rind compared to Brie.
2. Softer and Creamier Paste Affects Rind Formation: The UF process creates a high-moisture interior, affecting how the surface dries out. Traditional bloomy-rind cheeses like Brie allow for more moisture loss over time, leading to thicker rinds.
3. Altered Penicillium candidum Growth: The Penicillium candidum mould, responsible for bloomy white rinds, grows differently on UF cheeses. Since the paste is richer and softer, the mould spreads more evenly without forming a thick rind.
4. Shorter Affinage (Ageing) Period: Traditional Brie ages for 4–6 weeks, allowing its rind to develop fully. D’Affinois reaches peak ripeness much faster—often within two weeks—leaving less time for rind thickening.

This results in an ultra-thin rind that melts seamlessly into the cheese, enhancing its luxurious mouthfeel.

Storing ultrafiltration retentate as powder

One of the most practical applications of UF technology is converting retentate into a powdered form for long-term storage and transport.

How retentate is powdered

After ultrafiltration, the retentate can be dried using two main techniques:

1. Spray Drying: The liquid retentate is atomised into fine droplets and rapidly dried with hot air.
2. Freeze Drying: The retentate is frozen and then subjected to sublimation, removing moisture while preserving protein integrity.

Benefits of retentate powder

• Extended Shelf Life: The low moisture content prevents spoilage and microbial growth.
• Easier Transport: Powdered retentate is lightweight and non-perishable, making it ideal for global distribution.
• Versatility: It can be rehydrated and used for cheesemaking, protein fortification, or dairy-based food products.

Conclusion

Ultrafiltration is an innovative technology that enhances the cheesemaking process by improving efficiency, texture and shelf life while reducing lactose content. However, it also alters the sensory profile of cheese, requiring careful adjustments to maintain traditional characteristics.

The success of cheeses like Fromager d’Affinois demonstrates how UF can create luxurious, high-quality cheeses that balance science with artistry. Additionally, the ability to store UF retentate as powder opens new possibilities for global dairy production and supply chains.

As the dairy industry continues to evolve, ultrafiltration remains a key player in the future of cheesemaking—combining innovation with tradition to produce exceptional cheese experiences.

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 Ultrafiltration in Cheesemaking: Science, Texture & Flavour appeared first on Cheese Scientist.

SEE ALSO: Understanding the full range of organoleptic properties present in cheese →

What is umami?

Umami, often described as savoury or meaty, is one of the five basic tastes. Alongside sweet, salty, sour and bitter, umami adds depth to food. The word comes from Japanese and translates to “pleasant savoury taste”. Foods like mushrooms, tomatoes, soy sauce and cheese are famous for their umami profiles.

The main compound responsible for umami is glutamate, a type of amino acid. When glutamate interacts with taste receptors on the tongue, it creates the signature savoury flavour. In cheese, umami develops as proteins break down into smaller molecules during ageing. We’ll take a closer look at this further down.

What’s the difference between salty and savoury?

The terms “salty” and “savoury” describe different aspects of taste and flavour, though they are often used interchangeably in casual conversation. Here’s how they differ:

Salty

• Definition: Refers specifically to the taste of salt, caused by sodium ions interacting with taste receptors on the tongue.
• Primary Source: Salt (sodium chloride) is the main ingredient that creates a salty taste, but it can also come from other sodium-containing compounds.
• Examples: Potato chips, pretzels, salted nuts and soy sauce.
• Role in Food: Adds a distinct taste and is often used to enhance other flavours. However, too much salt can overwhelm a dish.

Savoury

• Definition: Refers to the umami taste. Umami is caused by free glutamates and nucleotides found in certain foods.
• Primary Source: Foods rich in glutamate, such as aged cheese, cured meats, mushrooms, soy sauce and tomatoes.
• Examples: Parmigiano Reggiano cheese, miso soup, roasted mushrooms and beef broth.
• Role in Food: Provides a deep, rich, and complex flavour that makes food more satisfying and hearty.

In summary, salty and savoury describe distinct tastes: salty highlights the sharpness of sodium, while savoury reflects the depth provided by umami compounds. They often complement each other in cooking but represent different flavour dimensions.

Why does cheese taste umami?

Cheese contains proteins, primarily casein, which are broken down by enzymes and bacteria during ageing. This process, known as proteolysis, releases amino acids, including glutamate. The more glutamate present, the stronger the umami flavour.

Cheese relies on microorganisms such as bacteria and moulds during production. These microbes do more than just preserve the cheese—they shape its flavour.

• Bacteria like Lactobacillus and Streptococcus produce enzymes that break down proteins into peptides and amino acids. These compounds are the building blocks of umami. The longer the bacteria are active, the more intense the savoury flavour becomes.
• In blue and soft cheeses, moulds like Penicillium roqueforti or Penicillium camemberti add complexity to the umami profile. They break down fats and proteins in unique ways, creating bold, savoury notes. This is why cheeses like Roquefort or Camembert have such distinctive tastes.

Examples of glutamate-rich cheeses

Here are the approximate glutamate contents in some popular aged cheeses, measured in milligrams of free glutamate per 100 grams:

1. Parmigiano Reggiano (1200 – 2200 mg): Parmigiano Reggiano is one of the richest sources of free glutamate, contributing to its intense umami flavour.
2. Comté (539 – 1570 mg): Gruyère’s nutty and savoury notes owe much to its free glutamate content.
3. Cabrales (~760 mg): This Spanish blue cheese packs a large amount of free glutamate due to its mould content and prolonged ageing period.
4. Aged Cheddar (173 – 718 mg): The umami in Cheddar increases with age, as proteins break down into free glutamate and peptides.
5. Roquefort (~471 mg): The combination of free glutamate and the activity of Penicillium roqueforti makes this blue cheese savoury and tangy.
6. Emmentaler (~307 mg): This cheese has a mild umami presence, balanced by its sweet and nutty flavours.
7. Aged Gouda ( ~295 mg): Aged Gouda’s umami is milder compared to Parmesan but grows as the cheese matures.

The glutamate content varies slightly depending on factors like ageing time, production method and milk quality. Aged cheeses consistently have more glutamate than fresh varieties due to the protein breakdown during maturation.

Scroll down to the appendix at the bottom for my table of free glutamate content in different cheeses.

How glutamate levels increase as cheese ages

The concentration of free glutamate in cheese typically increases during the ageing process due to biochemical transformations involving proteins. Here’s how this happens:

Proteolysis and the release of glutamate

Ageing, also known as maturation, is a period during which enzymes and microorganisms break down proteins into smaller compounds like peptides and free amino acids. One of the amino acids released during this process is glutamate. The proteolytic activity is driven by:

• Milk enzymes: Naturally occurring in milk.
• Starter cultures: Added to initiate fermentation.
• Moulds or bacteria: Especially in cheeses like Roquefort or Camembert.

Enhanced umami flavour with time

As cheeses age, the breakdown of casein proteins produces high levels of free glutamate. This enhances the savoury, umami flavour associated with aged cheeses such as Parmesan and Gruyère. For example:

• Parmigiano Reggiano can develop up to 2200 mg of free glutamate per 100 g due to its extended ageing process.
• Comté, aged for 18 months, accumulates up to 1570 mg of free glutamate per 100g.

Role of ripening conditions

Factors that influence the rate and extent of glutamate release during ageing include:

• Duration of ageing: Longer ageing allows more time for enzymatic activity.
• Temperature and humidity: Optimal conditions support the growth of bacteria and moulds responsible for protein breakdown.
• Type of cheese: Hard cheeses like Parmigiano Reggiano undergo significant protein breakdown, while soft cheeses like Brie experience less.

Peak flavour development

As glutamate levels rise, cheeses develop a more intense and complex umami flavour. This is why aged cheeses are often more savoury and prized for their rich taste profiles. However, over-ageing can sometimes lead to imbalances, where other flavour compounds may dominate.

Understanding how ageing impacts glutamate levels helps cheesemakers and consumers appreciate the depth of flavour in matured cheeses.

The role of nucleotides in umami flavour in cheese

Nucleotides, particularly inosinate (IMP) and guanylate (GMP), play a supporting role in enhancing umami flavour when combined with glutamate. While their levels in cheese are typically lower than in other umami-rich foods like meat or mushrooms, they significantly impact the perception of savoury flavour.

How nucleotides contribute to umami

Nucleotides are compounds derived from the breakdown of nucleic acids during the cheese ageing process. They contribute to umami in two key ways:

1. Synergistic Interaction with Glutamate: The combination of nucleotides and glutamate intensifies umami perception, creating a more profound savoury experience than either compound alone. For example, cheeses with high glutamate content, such as Parmigiano Reggiano or Comté, may have enhanced umami effects due to nucleotides present in smaller amounts.
2. Development of Depth and Complexity: Nucleotides contribute to the layered flavours that develop during ageing. They interact with other flavour molecules to produce a more rounded and satisfying taste.

Formation during ageing

Nucleotides are formed as a by-product of microbial activity and enzymatic breakdown of ribonucleic acids (RNA) in cheese. The extent of nucleotide release depends on:

• The type of starter cultures used.
• Ageing conditions, including time, temperature and humidity.
• The presence of specific bacteria and moulds, which influence nucleotide metabolism.

Cheeses where nucleotides play a role

While specific data on nucleotide content in cheese is limited compared to free glutamate, aged and fermented cheeses are most likely to benefit from nucleotide contributions. Examples include:

• Parmigiano Reggiano: Known for its synergistic umami punch.
• Blue cheeses: Such as Roquefort and Cabrales, where microbial activity supports nucleotide release.
• Washed rind cheeses: Like Époisses, which undergo intense bacterial activity.

For a deeper understanding of umami chemistry in cheese, I recommend consulting resources on food science, such as those provided by the Umami Information Center.

Why some cheeses lack umami

Not all cheeses have an umami flavour. Fresh cheeses, such as Ricotta or Cream Cheese, are made without ageing. Because their proteins remain largely intact, they lack the savoury depth found in aged varieties.

Umami in plant-based cheeses

Plant-based cheeses are becoming more popular, but do they have umami? Some brands replicate umami by using ingredients like nutritional yeast or fermented soy. While they can mimic the savoury taste, they lack the complexity of traditionally aged cheese.

How to enjoy umami-rich cheeses

Pairing umami with complementary flavours

Umami-rich cheeses pair beautifully with sweet, salty, and acidic foods. For example:

• Pair Parmesan with balsamic vinegar for a balance of savoury and tangy.
• Enjoy aged Gouda with dried fruits for a sweet contrast.
• Serve blue cheese with honey to balance its boldness.

Cooking with umami

Cooking with umami-rich cheeses enhances dishes in incredible ways:

• Grate Parmesan over pasta to add depth to the sauce.
• Melt aged Cheddar into soups for a savoury boost.
• Crumble blue cheese into salads for a flavourful twist.

Wine and cheese

Pairing wine with umami-rich cheeses requires some thought. Dry, fruity wines work well because they balance the savoury notes. For example, a robust red complements aged Cheddar, while a sweet dessert wine pairs perfectly with blue cheese.

Conclusion

Umami is what makes aged cheeses so irresistible. The combination of amino acids, microbes, and time creates a depth of flavour that’s unmatched. Whether you’re enjoying Parmigiano Reggiano on pasta or blue cheese with honey, umami-rich cheeses elevate every dish.

Are you ready to explore more about cheese? Visit our Cheese Scientist blog for tips, recipes and fascinating cheese facts!

Appendix

Glutamate levels in cheese

References

Umami content in cheese – https://www.umamiinfo.com/umamidb/

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 Some Cheeses Have an Umami Taste (& Savoury Flavour) appeared first on Cheese Scientist.

SEE ALSO: The weird and wonderful world of cheese texture, aroma and flavour → 

The building blocks of flavour: milk and microbes

The journey of cheese flavour begins with milk. The type of milk used, whether cow, goat, sheep or even buffalo, significantly impacts the final taste. Each milk variety possesses unique fatty acid profiles and lactose content, contributing to the foundation of cheese flavour. 

Next, enter the essential players: microbes. Cheesemakers introduce specific bacteria and cultures into the milk, initiating a series of transformations. These tiny organisms consume lactose, the milk sugar and convert it into lactic acid.  

This process not only lowers the pH, contributing to a tangy or acidic flavour, but also plays a crucial role in texture development. 

Beyond lactic acid bacteria, other microbes like mould and yeast can be introduced depending on the desired cheese style. These diverse microorganisms produce a vast array of volatile compounds, responsible for the characteristic aromas and flavours associated with different cheeses. 

The art of ripening: unlocking flavour complexity

Once the curd formation and initial flavour development occur, many cheeses embark on a crucial stage: ripening. During this controlled ageing process, a symphony of chemical reactions takes place.

Enzymes break down proteins and fats in the cheese, releasing even more flavourful compounds. The specific types of enzymes involved, along with the duration and temperature of ripening, significantly influence the final flavour profile.

Aged cheeses

For instance, cheeses like Gruyère undergo a long ripening process (up to two years), allowing enzymes to break down complex milk proteins into smaller peptides and amino acids. These breakdown products contribute to the characteristic fruity and nutty flavours associated with aged Gruyère. 

You can learn more about the incredible range of aromas and flavours in Gruyère in our dedicated article here. 

Younger cheeses

In contrast, Brie and Camembert are ripened using specific moulds like Penicillium camemberti. These moulds not only contribute to the characteristic bloomy rind but also produce enzymes that break down fats, releasing volatile fatty acids responsible for the pungent and earthy aromas of these soft cheeses. 

From mild to bold: a universe of flavour profiles

The interplay of these factors, from the type of milk and microbes used to the specific ripening conditions, creates the vast spectrum of cheese flavours we encounter. Let’s explore some key contributors to cheese flavour diversity: 

• Lactic acid: As mentioned earlier, lactic acid produced by bacteria contributes to a tangy or acidic flavour, often more pronounced in younger cheeses. 
• Volatile compounds: These aroma molecules, produced by various microbes, are responsible for the vast array of fruity, nutty, buttery, cheesy and even pungent aromas associated with different cheeses. 
• Salt: Not only does salt enhance flavour perception, but it also plays a role in moisture control and texture development, indirectly impacting the overall taste experience. 
• Fat content: The type and amount of fat in the milk used significantly influence the mouthfeel and richness of the cheese. Higher fat content cheeses often feel creamier and have a more pronounced flavour compared to their low-fat counterparts. 

Understanding these scientific principles behind cheese flavour allows us to appreciate the intricate craftsmanship involved in cheesemaking. Each cheese variety represents a unique combination of ingredients, microbial communities, and ageing techniques, culminating in a sensory experience unlike any other. 

Exploring the cheese flavour landscape

As you embark on your next cheese exploration, keep these scientific insights in mind. Notice the subtle nuances in flavour profiles, from the tangy bite of a young Cheddar to the complex, nutty notes of a well-aged Gruyère.  

Experiment with different cheese styles and pairings, understanding how factors like complementary flavours and contrasting textures can elevate your tasting experience. 

Remember, cheese appreciation is a journey of discovery, fuelled by both scientific knowledge and sensory exploration. So, the next time you savour a piece of cheese, take a moment to appreciate the fascinating science that brought it to life, and embark on a delicious adventure through the diverse world of cheese flavours. 

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 The Science of Cheese Flavour: Understanding What You Taste appeared first on Cheese Scientist.

READ MORE: What are the organoleptic properties of cheese? → 

What is cheese made of?

At its core, cheese is a complex interplay of diverse components, each contributing to its unique texture, flavour and melt characteristics. Understanding the composition of cheese is akin to decoding the secrets within its dairy matrix.

Here’s a closer look at the primary constituents that make up this beloved culinary delight:

Casein protein: The backbone of cheese

Casein stands as the major protein found in milk, forming the fundamental structural element of cheese. The casein molecules in cheese often aggregate into micelles or bundles, providing the framework for the cheese matrix.

Fats: Enhancing creaminess and meltability

Next, fats, in the form of triglycerides and fatty acids, contribute to the richness and mouthfeel of cheese. Higher fat content often results in a more indulgent, creamy texture and influences the cheese’s melt and stretch properties.

Carbohydrates: Lactose and beyond

Lactose, a common carbohydrate in milk, plays a role in the flavour profile of cheese. As cheese ages, lactose is gradually converted into lactic acid, influencing both taste and texture.

Minerals: Building strength and flavour

Essential minerals, prominently calcium and phosphate, play a crucial role in fortifying the structure of the casein network. Calcium phosphate, in particular, contributes to the binding of casein aggregates and influences the melt and stretch of cheese.

We’ll take a closer look at this essential “glue” further down.

Water: The fluid medium

Finally, water is a significant component, providing the medium for various chemical reactions and contributing to the overall moisture content of the cheese. The water content influences the cheese’s texture, with lower moisture cheeses often exhibiting less melt.

As these components harmonise, they give rise to the diverse array of cheeses, each with its own distinct personality. The composition of cheese not only dictates its physical attributes but also serves as the canvas upon which the intricate processes of ageing, pH adjustments and coagulation unfold.

Ultimately, these shape the delightful sensory experience we associate with this dairy delicacy.

What does cheese melt mean?

“Cheese melt” refers to the process in which cheese transitions from a solid state to a liquid or semi-liquid state when exposed to heat. This transformation is characterised by the softening and flow of the cheese, resulting in a gooey, molten consistency.

Undoubtedly, melted cheese is a fundamental element in many dishes, ranging from pizzas and sandwiches to fondues and casseroles, where its creamy, savoury and sometimes stretchy qualities enhance the overall culinary experience.

The ability of cheese to melt is influenced by various factors, including its composition, fat content, moisture content, pH and the presence of certain minerals.

Moreover, the melting point and meltability can vary among different types of cheese, each contributing to the unique textures and flavours.

Factors that determine whether a cheese will melt

To comprehend the interactions among caseins that shape meltability in cheese, various factors come into play, each contributing to a complex interplay.

Casein density

Firstly, the ability of cheese to melt gracefully and achieve that coveted gooey texture hinges significantly on the density of casein. Casein, present in the form of micelles or bundles within the cheese matrix, plays a pivotal role in determining how the cheese responds to heat.  

Here’s a closer look at how casein density influences a cheese’s ability to melt: 

Formation of casein micelles

Casein molecules in cheese aggregate into micelles, forming the structural backbone of the cheese. The arrangement of these micelles determines the overall casein density, impacting the cheese’s response to heat.

Effect on melting point

Higher casein density generally corresponds to a higher melting point for the cheese. This means that cheeses with a denser casein network will require more heat to initiate the melting process compared to cheeses with a lower casein density.

Role in texture and stretch

Furthermore, the density of casein directly influences the texture and stretchiness of melted cheese. A denser casein network tends to result in a more cohesive structure, leading to a cheese that may exhibit a firmer, less stretchy melt. 

Cheese varieties and casein density

Different types of cheese exhibit varying casein densities, contributing to the wide spectrum of melt behaviors observed across cheese varieties. For instance, aged cheeses with a denser casein structure might have a more gradual and controlled melt compared to younger, less dense cheeses.

Balancing act

Achieving the optimal casein density is a delicate balance in cheesemaking. Factors such as milk composition, coagulation conditions and ageing play vital roles in determining the density of casein and, consequently, the melt properties of the final cheese product.

Understanding the impact of casein density on a cheese’s ability to melt provides valuable insights for cheesemakers and culinary enthusiasts alike. It emphasises the intricate relationship between the composition of cheese and the heat-induced transformations that result in the delightful, molten consistency we all love.

Casein-calcium phosphate bonds

Central to the meltability of cheese is the intricate dance between casein and calcium phosphate, forming bonds that serve as the architectural foundation of the cheese matrix. These bonds, akin to invisible threads, play a pivotal role in determining how a cheese responds to heat and ultimately melts.

Here’s a closer exploration of the profound influence of casein-calcium phosphate bonds on a cheese’s meltability: 

Structural stability

Bound calcium phosphate acts as the glue that binds casein molecules together, forming stable aggregates within the cheese matrix. This structure provides the foundation for the cheese’s physical integrity, influencing its ability to withstand heat without immediate collapse. 

Calcium phosphate bridges

The bridges formed by calcium phosphate between casein strands contribute to the strength and resilience of the casein network. These bonds restrain the movement of casein molecules, slowing down the melt process and imparting a more controlled, gradual transformation.

pH-dependent influence

The amount of bound calcium phosphate is pH-dependent. Higher pH levels result in more bound calcium phosphate, leading to a more tightly bound casein network. This can inhibit the ease of melt, resulting in a cheese with a firmer texture.

Controlled melt vs. fluidity

Moreover, the strength of casein-calcium phosphate bonds determines whether the cheese exhibits a controlled melt or a more fluid, rapid transformation. A denser network with stronger bonds tends to melt more slowly, allowing for a more controlled and desirable textural outcome.

Influence on stretch

Casein-calcium phosphate bonds are integral to the stretchiness of melted cheese. As these bonds break and reform during the melting process, they contribute to the characteristic stretch observed in cheeses like Mozzarella, where casein strands pull apart and then reconnect.

Balance in cheesemaking

Achieving the optimal balance of casein-calcium phosphate bonds during cheesemaking is a delicate process. Factors such as pH control, coagulation conditions and ageing duration contribute to finding the right equilibrium, ensuring that the cheese possesses both structural stability and desirable meltability. 

Presence of fat globules in cheese structure

The role of fat in cheese melt and stretch is significant. As a general rule, cheeses with higher fat content tend to melt more effortlessly compared to their lower fat counterparts. This is attributed to the fact that fat aids in diluting the casein network.

Effectively, milkfat globules envelop the casein aggregates without interacting with them directly. The presence of milkfat globules serves to separate some of the casein strands, thereby reducing the number of interactions between casein aggregates.

This weakening effect on the casein network results in a cheese that readily melts and stretches, even at cooler temperatures, in contrast to cheeses with lower fat content.

This phenomenon can be observed in soft cheeses like Camembert and Epoisses once they have reached optimal ripeness.

Moisture content in cheese

Also, the amount of moisture within a cheese’s structure is a key determinant of its meltability. For example, higher moisture cheeses, like a young Monterey Jack, will exhibit more melt than a drier, aged version. However, it’s essential to note that increasing moisture doesn’t necessarily guarantee a proportional rise in melt.

Take Cottage Cheese as an example. Despite containing about 80% water, this fresh cheese fails to melt or stretch. The explanation lies in its low pH (around 4.6). At a low pH (<5.0), casein molecules carry equal positive and negative charges, causing them to adhere closely.

And this leads us to the next section.

Effect of pH on cheese melt

Acidity is a crucial factor in determining the melt properties of cheese, as it directly influences the retention of bound calcium phosphate in the casein structure. As we’ve already mentioned, calcium phosphate plays a vital role in “holding” casein aggregates together during the stretching process.

The specific pH at which cheese begins to melt or stretch is contingent on the casein content and the amount of bound calcium phosphate in the casein network.

High pH cheeses (low acidity)

Cheeses with a higher pH, approximately around 6.3, contain more bound calcium phosphate in the casein network. This abundance of bound calcium phosphate causes the caseins to be tightly “glued” together, resulting in reduced melt and stretch.

Examples of cheeses with higher pH values include Juustoleipa (Finnish Bread Cheese), Queso Fresco and Queso Panela.

Mid-range pH cheeses (moderate acidity)

The pivotal role of acidity in cheese melt and stretch becomes evident as the pH decreases, typically within the 5.2-5.4 range. At this point, some calcium phosphate dissolves from the casein network and is replaced by hydrogen ions (H+).

chargThis dynamic interchange creates a balance of bound and unbound calcium phosphate, allowing the cheese to exhibit optimal melt and stretch properties.

Cheeses within the 5.2-5.4 pH range, such as Low Moisture Part Skim Mozzarella, Whole Milk Mozzarella, Colby and Muenster, showcase excellent melt and stretch characteristics.

Low pH cheeses (high acidity)

However, if the acidity drops further to around 4.6, most of the calcium phosphate is dissolved from the casein structure. As mentioned earlier, this dissolution causes the oppositely charged casein molecules to adhere more tightly to each other.

Cheeses with low pH, such as Cottage Cheese, Feta and Cream Cheese, exemplify this phenomenon and tend to lack the desired melt and stretch qualities.

The impact of proteolysis

Proteolysis is the process of breaking down proteins into smaller peptides or amino acids during ageing in cheese. In some cheeses, this breakdown is facilitated by residual rennet or microbial activity.

The consequence of proteolysis is the fragmentation of the casein network, leading to a cheese that readily melts but exhibits limited stretch. It’s important to note that a well-preserved, intact casein network is crucial for the formation of strands necessary for good stretch.

To control proteolysis, the use of less coagulant can slow down the process, minimising residual rennet. In the production of cheeses like Parmigiano Reggiano or Gruyère, higher cooking temperatures can be employed to deactivate some of the coagulant.

Certain cheeses intentionally undergo extensive proteolysis, such as mould or surface-ripened varieties. After ageing, these cheeses possess the ability to melt and flow at room temperature. However, their casein network is too extensively broken down to allow for proper stretching, highlighting the delicate balance between proteolysis and cheese texture.

The two examples we mentioned earlier in relation to fat content (Camembert and Epoisses) are also relevant here. As a result of continued proteolysis and high fat content, these two cheeses will often ooze at room temperature.

What buffering does to cheese melt

Beyond proteolysis, another crucial process during cheese ageing is buffering. Buffering occurs when bound calcium is replaced with hydrogen ions (H+) and the hydration of the casein takes place. This phase may span several days, during which the pH of the cheese increases or “buffers up”.

The loss of bound calcium phosphate in the casein is pH-dependent, meaning that the lower the pH of the cheese, the faster the hydration, leading to rapid changes in melt properties. This buffering process is particularly significant for enhancing melt and stretch in very young cheese.

The extent of calcium phosphate loss also hinges on the pH at specific stages, such as the pH of the milk at set and the pH of the cheese at drain. Lower pH values at these steps result in less bound calcium.  

Salt content in cheese

Salt, a seemingly simple ingredient, plays a multifaceted role in the world of cheese, extending its influence beyond flavour enhancement to crucially impact the meltability of the final product.

Firstly, salt reduces the hydration of the casein network. In doing so, it can increase the amount of bound calcium within the cheese’s structure. As a result, cheeses that are high in salt tend to be firmer and are less likely to melt when heated.

Moreover, salt can inhibit proteolysis in cheese. Proteolysis is a natural ageing process in cheese. This effect, combined with a strengthening of the casein network, can contribute to a lack of melt and stretch in salty cheeses.

Some examples of cheeses that exhibit this trait are Parmigiano Reggiano, Grana Padano and Sbrinz.

Conclusion

In the fascinating world of cheese, the ability of this dairy delight to gracefully transform into a luscious, molten state is a captivating journey influenced by a symphony of factors. From the delicate dance of casein-calcium phosphate bonds to the nuanced interplay of pH, fat content and salt, every element contributes to the final act—the melt.

Cheese meltability is not a one-size-fits-all phenomenon. From the elastic stretch of Mozzarella to the slow, controlled melt of a young Gouda, each cheese variety tells its own story shaped by the careful consideration of these factors during the cheesemaking process.

So, the next time you enjoy that perfectly melted slice of pizza or an expertly crafted grilled cheese sandwich, know that it’s not just heat at work. It’s the culmination of a myriad of scientific nuances, an alchemy that transforms a solid block into a creamy, irresistible indulgence.

As cheese aficionados, chefs and cheesemakers alike, let’s continue to explore the depths of cheese science, experimenting with variables, refining techniques and revelling in the delightful outcomes that arise from this fascinating interplay of factors.

After all, the art of cheesemaking is a journey that promises not just delectable bites but a continuous exploration of the limitless possibilities within the melting pot of cheese science.

References

Journal of Dairy Science: Structure-function relationships in cheese 

J.A. Lucey, P.F. Fox: Importance of Calcium and Phosphate in Cheese Manufacture 

M. Johnson: The Melt and Stretch of Cheese Winter 2000, Volume 12, Number 1 

P. Polowsky: Melt and Stretch 9/20/2021  

Woodhead Publishing Series in Food Science, Technology and Nutrition: Cheese Problems Solved: Salt in 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 Why Do Some Cheeses Melt When Heated? (& Others Don’t) appeared first on Cheese Scientist.

READ MORE: The world’s most complete glossary of cheese terminology →

The Problem with “Sharp”  

The term “sharp” is a rather ambiguous and imprecise way to describe the organoleptic properties of cheese. When someone says a cheese is “sharp”, it can mean different things to different people.  

Moreover, this ambiguity can lead to many misunderstandings, hindering meaningful discussions about the distinct characteristics of cheeses. 

Cheese flavour is influenced by various factors, including ageing, production methods, milk source and the presence of specific microorganisms. When we use a blanket term like “sharp” to describe the taste of cheese, we overlook the intricate nuances that make each cheese unique. 

A more accurate lexicon for cheese description 

To encourage a more precise and meaningful dialogue about cheese flavours, let’s delve into some alternative terms that can be used to describe its aroma and flavour. 

1. Savoury 

Let’s start our organoleptic exploration with the most ubiquitous of cheese flavours. Savoury flavour in cheese, often referred to as ‘umami’, is a palate-pleasing sensation that elevates the overall taste experience.  

This highly sought-after quality develops in cheese through the addition of salt and natural ageing process. When you eat a cheese with a pronounced savoury note, you’re likely detecting the presence of glutamate compounds, which evoke a profound sense of depth and richness on the taste buds.  

Umami-rich cheeses, such as Parmigiano Reggiano, leave an indelible impression, enticing the senses with a symphony of complex and profoundly satisfying flavours. 

2. Tangy 

Next, we have a flavour often associated with goat cheeses. Tangy flavour in cheese imparts a lively and invigorating sensation that adds a delightful dimension to its taste profile.  

This characteristic tanginess arises from the presence of lactic acid, which develops as cheese undergoes fermentation and ageing. When tasting a tangy cheese, your palate detects a pleasing, slightly acidic bite that can range from subtle to bold.  

Undoubtedly, tangy cheeses like fresh Chèvre and aged goat cheeses bring a refreshing and zesty quality. Hence, they are firm favourites for those who appreciate cheeses with a vibrant and lively character. 

3. Spicy 

Now onto my personal favourite! 

Spicy flavour in cheese is a fiery element that adds a dynamic kick to its overall taste. Of course, this spiciness can be achieved by incorporating ingredients like chili and pepper into the cheesemaking process. However, a number of traditional cheeses display spicy notes without any extra ingredients. 

A great example of this is Provolone Piccante. This aged Italian pasta filata cheese is made using a small amount of goat rennet. And this imparts a touch of spice to the final cheese. Furthermore, a blue cheeses like Stilton and Roquefort also display a spicy flavour imparted by the blue mould.

4. Nutty 

The nutty flavour in cheese introduces a warm and comforting dimension that evokes the essence of various nuts, such as hazelnuts, almonds or cashews.  

This delightful quality arises from the interaction of enzymes during cheese ageing. And the end result isa distinct nuttiness that ranges from subtle to pronounced. When you eat a nutty cheese, your taste buds are treated to a rich, slightly sweet and roasted nut-like essence.

Cheeses like Gruyère and Comté often exhibit this nutty characteristic. Hence, they are a beloved choice for those who appreciate the comforting notes reminiscent of their favourite nuts. 

5. Earthy 

Another term that describes cheese flavour better than sharp is earthy. Earthy flavour in cheese introduces a grounding and natural quality that often conjures images of the forest floor or the richness of soil.  

This distinctive characteristic typically emerges as cheese interacts with the environment during the ageing process. When you taste an earthy cheese, your palate is greeted by deep, mineral-like undertones that create a unique and complex flavour profile.  

Cheeses like Brie de Meaux and Camembert often exhibit this earthy quality, offering a savoury, sometimes slightly mushroom-like experience that connects cheese lovers to the world’s natural and rustic elements. 

6. Grassy 

Grassiness in cheese brings a refreshing and verdant quality reminiscent of the outdoors and meadows. This unique attribute often emerges in cheeses made from milk sourced from cows that graze on lush pastures.  

When you taste a grassy cheese, you’ll detect hints of fresh green foliage, and a crisp, slightly vegetal note.  

Cheeses like young Chèvre and artisanal Camembert often showcase this delightful characteristic. As a result, they are a perfect choice for those seeking bright, garden-like undertones that evoke the natural beauty of the countryside. 

7. Herbaceous 

Herbaceous flavours in cheese infuse your palate with the essence of aromatic herbs, delivering a burst of fresh, botanical notes. When you eat an herbaceous cheese, you’ll encounter flavours reminiscent of basil, rosemary, thyme or other culinary herbs, adding a delightful aromatic quality.  

Cheeses like Sainte-Maure-de-Touraine and Rocamadour feature this herbaceous quality, inviting your senses on a culinary journey through fragrant gardens and kitchens filled with culinary delights. 

8. Fresh hay 

Fresh hay flavour in cheese evokes the pastoral charm of sun-drenched fields and haylofts. This distinctive characteristic is often derived from the diet of the animals that provide the milk for cheese, particularly when they graze on natural pastures.  

When you savour a cheese with fresh hay notes, you’ll experience a mild, subtly sweet aroma reminiscent of newly cut grass and sun-kissed hay.  

Cheeses like Beaufort and Abondance beautifully capture this rustic quality, transporting your senses to the heart of countryside landscapes and the simple pleasures of rural life. 

9. Wildflower 

Next, we have a burst of summer with wildflowers. 

Wildflower flavour in cheese imparts a delicate and alluring quality reminiscent of nature’s untamed beauty. This unique attribute is often influenced by the diverse wildflowers that flourish in the animals’ grazing pastures. Thanks to this diet, their milk is infused with a complex bouquet of floral notes. 

When you taste a cheese with wildflower nuances, you’ll discover a symphony of gentle, floral fragrances and flavours. Let yourself be transported to meadows in full bloom and the sweet nectar of diverse blossoms.  

Young goat cheeses beautifully showcase this wildflower characteristic, offering a sensory journey into the unspoiled landscapes where these cheeses are crafted. 

10. Fruity 

This is another characteristic that is reminiscent of summer. 

Fruitiness in cheese imparts a delightful and sweet-savoury fusion, reminiscent of various fruits such as pineapple, apricot or pear. This captivating characteristic often arises from the interactions between enzymes, cultures and ageing processes, creating a complex interplay of fruity notes.  

When you taste a cheese with fruity undertones, your taste buds are treated to a harmonious blend of both subtle and pronounced fruitiness. This sensory experience may conjure images of tropical orchards or orchard blooms.  

Cheeses like Gorgonzola Dolce and Manchego can display these delightful fruity qualities, adding a nuanced and enticing dimension to your cheese journey. 

11. Caramelised 

Caramelised notes in cheese introduce a luxurious and sweet sophistication reminiscent of the rich and indulgent qualities of caramel. This distinctive attribute often emerges during the cheese ageing process as natural sugars break down and develop complex, caramel-like flavours.  

When you eat a cheese with caramelised characteristics, you’re met with a delightful interplay of sweet, toasty and sometimes even slightly buttery flavours. 

Aged Gouda like L’Amuse Signature and Reypenaer XO frequently exhibit this sumptuous quality, providing a cheese experience that’s akin to devouring the finest confections. 

12. Barnyard 

Barnyard flavour in cheese imparts a rustic and evocative quality, reminiscent of the earthy and sometimes pungent aromas that can be found in the surroundings of a barn. This distinctive attribute often arises from the environmental factors during farmhouse cheese maturation. 

When you savour a cheese with barnyard nuances, you’ll embark a sensory journey through the heart of a farm. Expect notes evoking damp straw, hay and the wholesome essence of the countryside. 

Traditional farmhouse goat and sheep milk cheeses beautifully capture this intriguing barnyard characteristic, inviting your palate to explore the rugged and authentic flavours of artisanal cheese craftsmanship. 

13. Meaty 

At number 13, we find another favourite of mine.  

Meatiness in cheese introduces a robust and savoury quality reminiscent of the depth and richness found in various meats. This distinctive characteristic often emerges in cheeses that are washed during ageing.  

Eating a cheese with meaty undertones will treat you to a sensation that evokes the heartiness and savouriness of cured meats or cold cuts.  

Soft washed rind cheeses like Epoisses and Stinking Bishop beautifully exhibit this meaty quality, offering a cheese experience that captures the essence of a well-cooked, flavourful meat dish in every bite. 

14. Brothy 

This is a subtle but noteworthy variation to the meaty flavours we’ve just mentioned. 

A brothy quality in cheese invokes comforting and savoury notes, akin to the warmth and depth found in a hearty broth or stock. When you taste a cheese with brothy nuances, you’ll experience a flavour sensation that brings to mind simmering pots of flavourful soups and stews.  

Again, this delightful attribute often arises in washed rind cheeses. But unlike meatiness, it can be present in firmer cheeses. Indeed, alpine cheeses like Raclette and Fontina often showcase this brothy characteristic. Consequently, they offer a cheese experience that feels like sipping on a delicious, soul-soothing broth in every bite. 

15. Smoky 

Finally, we have one of the most distinct and pronounced flavours in cheese. 

Smokiness adds a tantalising and aromatic dimension reminiscent of the rich, smouldering embers of a wood-fired grill or campfire. This unique characteristic often arises from the cheese-ageing process, where exposure to wood smoke imparts distinct smoky notes. 

When you enjoy a cheese with smoky undertones, you’re treated to a taste sensation that captures the essence of slow-roasted and smoked foods.  

Cheeses like Smoked Gouda and Scamorza wonderfully exhibit this smoky quality, offering a cheese experience that’s reminiscent of a fireside feast. 

Conclusion 

Using “sharp” as a catch-all term for describing cheese flavour is imprecise and fails to capture the intricate characteristics that make each cheese unique.  

By adopting a more diverse and accurate lexicon for cheese description, we can engage in more meaningful discussions about their flavours and aromas.  

Embracing these descriptive alternatives allows us to appreciate and savour cheese on a deeper and more nuanced level, enhancing our culinary experiences and conversations about this beloved dairy delight. 

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 15 Better Terms Than “Sharp” To Describe The Flavour Of Cheese  appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s comprehensive guide to cheese rinds → 

What is Gruyère?

Gruyère cheese holds a hallowed place in the world of artisanal cheeses. Named after the picturesque Swiss district of Gruyère, where it originated centuries ago, this semi-hard cheese has gained global recognition for its exceptional quality and distinctive taste. 

Gruyère is renowned for its nutty, slightly sweet, and fruity taste profile, which intensifies as it ages. Moreover, its texture is firm yet pliable, with occasional small crystalline bits that add a delightful crunch.  

This versatile cheese is a true culinary powerhouse, equally at home in a fondue, melted on a sandwich, or enjoyed on a cheeseboard accompanied by dried fruits and crusty bread. 

You can read all about how this pressed cheese became one of Switzerland’s most famous exports here. 

What type of rind does Gruyère have?

Gruyère cheese has a natural rind that forms during the cheesemaking process. Without a doubt, the cream-coloured rind embossed with “LE GRUYÈRE” is just as iconic as the cheese itself.

After the curds are formed and pressed, the cheese wheels are typically brined or dry salted. During this time, the surface of the cheese starts to dry out and forms a protective layer known as the rind.

As the cheese ages, its rind develops and interacts with the environment, allowing various microorganisms to colonise its surface.

You can read more about cheese rinds in our comprehensive guide here.

Rind composition for Gruyère

Molecular

The molecular composition of the Gruyère cheese rind is complex and contributes to its unique organoleptic properties. Since this cheese has a natural rind, its composition is actually the same throughout its paste and rind.

Therefore, Gruyère’s rind consists of a combination of proteins, fats, minerals, water and other organic compounds present in the cheese. The main difference between the rind and the rest of the cheese is the lower water content.

Microbial

The microbial composition of Gruyère rind can vary depending on factors such as the specific cheesemaking process, environmental conditions and ageing duration. Common bacteria found in the rind of Gruyère cheese include species like Brevibacterium aurantiacum¹, which contribute to the distinctive aroma and flavour development.

During maturation, an affineur regularly washes the rind of Gruyère with a saltwater mixture. As a result, the conditions on the cheese’s surface become very hospitable to B. aurantiacum. 

Another isolated bacterium on the surface of Gruyère is Corynebacterium glyciniphilum¹. This particular microbe makes a significant contribution to the brick red colour that appears on the rind of this Swiss cheese.

Other bacteria and fungi may also be present, and their interactions contribute to the overall complexity of the cheese’s flavour profile. 

Is it safe to eat Gruyère’s rind?

The rind of Gruyère cheese is generally safe to eat, although personal preferences may vary. The formation of the rind is a natural process, and it is an integral part of traditional cheesemaking. However, it is important to note that the rind can contain microorganisms, including harmless bacteria and moulds. 

While these microorganisms are generally safe and contribute to the cheese’s flavour, individuals with specific dietary restrictions or compromised immune systems may choose to avoid consuming the rind.

One such category is pregnant women who can reduce their risk of exposure to Listeria by removing the cheese’s rind before eating. You can read more about cheese rind consumption in pregnancy in our dedicated post here.

What does the rind of Gruyère taste like?

The rind of Gruyère cheese typically develops a firm and slightly coarse texture as it ages. It can become dry with an average moisture content of 28%. And form a protective layer that helps preserve the internal moisture of the cheese. The texture may vary depending on the age of the cheese, with younger cheeses having a thinner and less developed rind.

Regarding flavour, the rind of Gruyère cheese contributes significantly to its overall taste. The presence of specific microbial communities contributes to the development of flavours commonly associated with Gruyère. These flavours can include nutty, fruity and slightly earthy notes. The rind’s interaction with the cheese also helps enhance the depth of flavour as the cheese ages.

Learn more about the incredibly complex flavours of Gruyère in our dedicated post here.

Conclusion: you can eat the rind of Gruyère

In conclusion, the rind of Gruyère cheese forms naturally during the cheesemaking process and contains a complex composition of proteins, fats, minerals and microorganisms. It is generally safe to eat, but individual preferences and dietary considerations may influence its consumption.

So, tell me. What do you do with the rind when eating Gruyère? Leave a comment below. 

Reference

¹Bacterial Community Diversity & Structure Associated with The Cheese Rind – Lei Wei, Rebecca J. Rubinstein et al.  

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 You Eat The Rind of Gruyère Cheese? (Microbial Analysis) appeared first on Cheese Scientist.

READ MORE: The Cheese Scientist’s Ten Commandments of Cheese → 

Why is it important to cut cheese properly?

Without a doubt, the single most important reason for this is to evenly distribute the organoleptic properties of the cheese in each piece. Those include properties such as edible rind, blue mould flavour and range of texture. 

In addition to this, presentation is always important when serving cheese. As a sign of respect to the cheesemaker and/or affineur, you will want to ensure that their cheese looks at its best on your cheese platter. This is where using the correct cutting guidelines and cheese knives come into play. 

Which cheese knives should you use?

Choosing the right knife for cutting cheese is of paramount importance. Depending on the texture and size of your cheese, you will want to choose a suitable knife. Moreover, it is also critical to use a different, clean and dry knife for each cheese that you are cutting. This will avoid cross-contamination. 

You can read more about cheese knives in our comprehensive post here. 

How should you cut different types of cheese?

So, what are the best cutting guidelines for every type of cheese? If you want to learn more about the different types of cheese, we’ve got a dedicated post here. 

For the purpose of this post, I have divided cheeses according to texture and shape.

Small soft round cheese

Examples: Camembert, Brillat-Savarin 

Undoubtedly, this is one of the most popular types of cheese. When it comes to cutting small soft white mould cheeses, you want to ensure that each wedge has an equal amount of rind.  

Moreover, most soft cheeses ripen from the surface. As a result, it is quite common for the centre to be a bit firm and chalky while the paste near the rind becomes softer and creamier. Hence, you will want to cut right through the cheese to incorporate the complete texture range into each wedge. 

Large soft round cheese

Examples: Brie de Meaux, Baron Bigod 

When it comes to large format soft white mould cheeses, the rind to paste ratio is higher than in smaller cheeses. Because of this, the way you should cut a cheese like Brie de Meaux is quite different to a Camembert de Normandie. 

Also, the cheese you bring home will most likely have already been cut into a long slice. To ensure the perfect balance of rind and paste, you will want to cut right through the slice of cheese using our diagram above as a guide. This will also create pieces that weigh roughly the same. 

Log-shaped soft cheese

Examples: Sainte Maure de Touraine, Bûche de Chèvre 

This might just be one of the easiest types of cheese to cut. Using a sharp knife or a cheese harp, you can simply slice right through the log to produce thin disks of cheese. This will ensure an equal distribution of rind and paste in each piece of cheese.  

Just like soft white mould round cheeses, these logs age from the surface to the centre. Hence, you will often find that the log has a chalky core with a soft creamline under the rind. Cutting the cheese into disks will ensure that each piece offers the full range of textures. 

Heart-shaped soft cheese

Examples: Neufchâtel, Coeur du Berry 

Just like the above examples, heart-shaped soft white mould cheeses like Neufchâtel mature from the rind to the core. Hence, you must cut right through the cheese to capture the full range of textures.  

Furthermore, it also has quite a high rind to paste ratio. Following our cutting guide, you will be able to ensure that each piece that you cut will have a similar ratio. 

Pyramid-shaped soft cheese

Examples: Valençay, Pouligny Saint Pierre, Sinodun Hill 

The final type of soft cheese on our list is the classic French pyramid cheese. Different pyramid cheeses can vary in height and surface area for the top. However, our cutting guide will give you a good distribution of rind and textures for all of them. 

Semi-hard cheese with edible rind

Examples: Gruyère, Comté, Ossau-Iraty 

Actually, this type of cheese shares one common feature with large format soft cheeses. Indeed, you will most likely bring home a piece of cheese that has already been cut into a long slice. 

However, that’s where the similarities end. The key to cutting a semi-hard cheese with edible rind is to ensure that an equal amount of rind is allocated to each piece of cheese. While the cheese’s texture and flavour can vary subtly from the middle to the rind, it will be less obvious than in a soft cheese. 

Using the diagram above as your guide, you will be able to cut the cheese into slices that are roughly 1 cm (½ inch) thick. And there will be a small and equal amount of rind on each slice. 

Semi-hard cheese with inedible rind

Examples: Manchego, Gouda, Young Cheddar 

Unlike our example above, this type of cheese has a rind that you should not be eating. Hence, your first step should be to cut the rind off while not wasting any of the paste underneath. 

Once you have removed the rind, you can then very thinly slice the cheese. Aiming for slices that are about 2-3 mm thick will allow you to liberate the delicate aroma and flavour of these aged cheeses. 

Hard cheese with inedible rind

Examples: Parmigiano Reggiano, Aged Cheddar, Mimolette 

Now, this is the first type of cheese on our list that you simply cannot slice right through. Indeed, aged cheeses like Parmigiano Reggiano have such a hard texture that you will want to actually stab them using a tear-drop knife like a Tagliagrana. 

Hard pressed cheeses tend to have a homogenous distribution of cheese crystals throughout their paste. So, breaking them into similar sized chunks or shards will import a nice balance of texture and flavour in each piece. 

Blue cheese

Examples:  Roquefort, Stilton, Gorgonzola Piccante 

Whether you have a soft blue cheese (e.g., Roquefort) or a firmer one (e.g., Stilton), there is one quality that unites them all. Of course, this is the presence of blue veins and pockets throughout the paste of the cheese. And sometimes even on the rind. 

Most of the time, you will buy blue cheese that has already been cut into a wedge. And the key to cutting the wedge before serving is to equally distribute the blue mould in each piece.  

In order to do this, you will need to slice the cheese into 1-2 cm (½ – 1 inch) pieces fanning out from the core of the cheese. 

Bark-wrapped soft cheese

Examples: Mont d’Or, Harbison, Rollright 

Finally, we have a unique type of soft cheese. Indeed, this type of soft washed rind cheese is actually wrapped in a strip of spruce bark before maturation. Of course, the bark is inedible, but you can eat the rind that forms around the cheese. 

Having said that, my favourite way to eat this type of cheese is to cut and remove half of the top rind. And dig in with a wooden spoon to scoop out the soft, creamy paste. 

Summary

As you can see, proper cheese cutting is pivotal to enjoying cheese to its fullest potential. Indeed, the main considerations are rind distribution, texture range and flavour balance. By following these guidelines, you can ensure that each piece of cheese provides a balanced organoleptic experience.  

So next time you serve a cheese board, take a little extra time to cut each cheese properly, and you’ll be sure to impress your guests.  

Did I leave out your favourite type of cheese? Hit me in the comments below. 

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 How To Cut Cheese For Serving (10 Different Types) appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to assembling the perfect cheese board →

What are organoleptic properties?

Organoleptic properties are the sensory characteristics of a food or beverage that are perceived by the human senses. In fact, those include taste, smell, texture and appearance. Moreover, these properties can be subjective or objective, depending on the individual and the circumstances.

For example, some people may find a particular cheese to be too strong or pungent. While others may enjoy the same cheese for its complex and robust flavour.

What are the most common organoleptic properties present in cheese?

There are several organoleptic properties that are commonly associated with cheese, including taste, aroma, texture and appearance. Using popular cheeses as examples, we can explore these properties in more detail.

What cheese tastes like

Without a doubt, cheese is a nuanced food with a wide range of flavours. Actually, there are many factors that influence the flavour of a particular cheese. Those include the type of milk used, the processing method and the ageing process.

Some common flavours found in cheese include savoury, tangy, nutty, creamy, earthy, pungent, sweet and smoky. Also, different types of cheeses have their own unique flavour profiles. Some examples are the tanginess of Cheddar, the nuttiness of Gruyère and the earthy notes of Brie. And aged cheeses like Parmigiano Reggiano and Comté are packed with umami!

What cheese smells like

Moreover, the aroma of cheese can also vary widely depending on the type of cheese and its extent of ageing. Some common aromas in cheese include earthy, nutty, grassy, floral, fruity, woody and musky.

Blue cheeses such as Roquefort or Gorgonzola have a pungent, mouldy aroma, while washed rind cheeses like Taleggio or Epoisses have a strong yeasty and sometimes funky aroma. Furthermore, aged cheeses like Parmesan or Gouda may have a sweet or nutty smell. And, finally, fresh cheeses like Ricotta or Feta tend to have a light, milky aroma.

What cheese feels like

In addition to taste and smell, the texture of cheese also varies widely. Some common textures found in cheese include:

Soft: This includes cheeses like Brie or Camembert, which have a soft, creamy texture that becomes runny as they age.

Semi-soft: Cheeses like Havarti or Fontina have a slightly firmer texture, with a smooth and creamy consistency.

Semi-hard: Cheeses like Gruyère or Comté have a firm, dense texture that can range from slightly rubbery to smooth and sliceable.

Hard: Parmesan or Pecorino Romano are examples of hard cheeses, which have a crumbly, granular texture. As a result, they tend to make excellent grating cheeses.

Crumbly: Cheeses like Feta or Stilton have a crumbly texture that is easy to crumble or sprinkle.

Stringy: Finally, pasta filata cheeses like Mozzarella or Provolone have a stringy, elastic texture that makes them ideal for melting.

Overall, the texture of cheese can be influenced by factors such as the type of milk used, the processing method and the ageing process.

What cheese looks like

Finally, the appearance of cheese can vary depending on the milk used, the production methods and the maturation process. We can further break down this organoleptic property as follows:

Colour: A goat milk cheese like Brabander Gouda has a pristine white paste compared to a similar Gouda made with cow’s milk. The latter will develop a yellow to orange paste depending on age. Furthermore, the use of natural dyes such as annatto can impart a bright orange colour to both the rind and paste of a cheese.

Rind: Depending on the production and maturation methods, a cheese can either develop a natural rind, have an artificial rind, or have no rind at all. Some examples include the natural white bloomy rind on a Camembert or a red waxed rind on Edam. Also, some brined cheeses like Feta or Halloumi are completely rindless.

Veins: The addition of the mould Penicillium roqueforti to cheeses like Roquefort and Gorgonzola leads to the formation of blue veins within the cheese’s paste. You can read more about the spectacular phenomenon in our dedicated post here.

Eyes: Finally, you will have undoubtedly noticed that some cheese have holes in them. As a matter of fact, those holes are called eyes and are created by a very specific bacterium. Some examples of such cheeses include Emmentaler and Gouda. Learn more about this bacterium and how it works in our post covering this topic here.

Overall, the appearance of cheese is an important part of its organoleptic properties, as it can influence the consumer’s perception of its flavour and texture.

Summary: organoleptic properties matter

Cheese is a versatile and delicious food that has a range of organoleptic properties that contribute to its unique taste, aroma, texture and appearance. These properties can vary depending on the type of milk and the cheesemaking methods.

Moreover, the microorganisms and chemicals that create these properties are complex and can be affected by various factors, including ageing and temperature.

Whether you prefer a tangy Cheddar or a buttery Brie, understanding the organoleptic properties of cheese can help you appreciate and enjoy this beloved food even more. So next time you try a new cheese, take a moment to savour its unique taste, smell and texture.

What are your favourite organoleptic properties in cheese? Let me know in the comments below. 

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 Organoleptic Properties of Cheese (Taste, Smell, Texture & Look) appeared first on Cheese Scientist.