Cheese Making Process
Heating milk initiates the growth of bacteria that convert lactose into lactic acid, leading to the formation of curds when rennet is added. The size and treatment of these curds vary depending on the type of cheese being produced, with unique methods like cheddaring and stretching for mozzarella. With over 1800 types of cheese worldwide, the diversity stems from variations in milk sources and production techniques.In this clip
From this podcast
Everything Everywhere Daily
The History of Cheese
Related Questions