The Science of Cheese

Dive into the fascinating world of cheese science in this 29-minute video podcast episode featuring biochemist and cheese expert Bronwen Percival. Explore the fundamentals of cheese production, uncover the biochemistry behind its distinctive aroma, and participate in cheese tastings. Learn about the fermentation process, the crucial role of salt, and the historical significance of cheese. Discover how microbes are selected for cheese-making, understand the unique flavors of different cheeses, and examine the challenges facing artisanal cheese production. Gain insights into the career path of a cheese scientist and broaden your understanding of this beloved food through engaging discussions and expert analysis.

Introduction
The basics of cheese
The fermentation process
The power of salt
Cheese tasting
Why does cheese smell?
The history of cheese
Tasting St James cheese
How do we choose the right microbes?
What can we learn from cheese
The ‘goaty’ flavour of Goat’s cheese
The biggest threat to artisanal cheese
Becoming a cheese scientist