Ah, the Science of Cheese
You can never go wrong with a review of cheese basics! Thanks to the power of science, a few modest ingredients can come together and create just about any type of texture, smell, and taste imaginable.
There are three basic steps of cheesemaking: curdling the milk, draining and pressing the curds and removing the whey, followed by aging and ripening. All throughout the process, cheesemakers can employ any number of tricks to produce anything from Gouda to Limburger.