More Cheese Bites
24:11
The Perfect Cheese Pairing? Science
Cheese is the subject of a special SciFri investigation this week and next, including tales of the “maestro of mozzarella” and the aging tricks of a Wisconsin cheddarmaker.
16:48
The Bacteria Behind Your Favorite Blues, Bries, and More
Microbiologist Rachel Dutton discusses the bacterial battle behind the tastes and textures of cheese.
17:23
The Homogenous History of Processed Cheese
A dairy scientist unwraps the history of processed cheese, and the simple chemistry that DIY chefs can use to make it at home.
Vegan Cheese, Coming to a Platter Near You
A trend in artisanal vegan cheese is spreading across the nation.
How to Make the Ultimate Nacho Cheese Sauce
Melting salts are key to this tasty recipe.
No Whey! Six Surprising Facts About Cheese
Bet you didn’t know these deliciously cheesy facts.
Making Squeaky Cheese Curds
Perfecting the squeak requires a mesh of long, elastic protein strands that rub against your teeth enamel.
The Cheese Chronicles
Author and cheese expert Liz Thorpe explains the science of cheesemaking.
The Maestro of Mozzarella
With 30 years of experience, Orazio Carciotto has learned that mastering the flavor and texture of this silky smooth cheese requires a deft (and burn-resistant) hand and a mastery of milk curd chemistry.
17:07
Food Fermentation: The Science of Sausage and Cheese
The chemistry behind sausage and cheese.
The ‘Mad Scientist’ And His Cave-Aged Cheddar
Bleu Mont Dairy’s bandaged cheddar cheese is an American treasure.
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Valentine’s Day Science
There’s chemistry in the air…here’s a look at animal mating behaviors, wine psychology, and more romantic science.
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