Cheese is jam-packed with science.
Everything from how it’s made to the trial-and-error process of creating new kinds of cheese can be attributed to reactions between microbes, sugars, fats, and proteins.
We asked with Michael Tunick, a research chemist with the US Department of Agriculture and the author of the book “The Science of Cheese,” our most pressing questions about cheese — from why it tastes so darn good to whether organic cheese is really better for you.
Here’s what we found out.
First thing's first: How do you make cheese?
Read more at https://www.businessinsider.com/answers-about-cheese-2017-2#O6x8xCUtiFiBoQKF.99