Say Cheese! The Science Behind the Smell, Texture, and Taste
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Say Cheese! The Science Behind the Smell, Texture, and Taste
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Ever wondered why brie melts like a dream, blue cheese smells like feet (but tastes divine), or why we can’t stop sneaking “just one more slice”? In this deliciously nerdy episode, Donald dives into the science of cheese – breaking down what gives cheese its unique texture, taste, smell, and all-round irresistible appeal.
From the role of bacteria and enzymes to the chemistry of meltability and why some cheeses squeak while others ooze, we’ll explore everything from lab to lunchbox. There’s even a segment on whether cheese is technically addictive (spoiler: it’s complicated... and delicious).
🧀 Packed with fun facts, myth-busting, and a whole lot of cheesy charm, this episode is a must-listen for foodies, festivalgoers, and curious snackers alike.
🎟️ Don’t forget – early bird tickets for the Sturminster Newton Cheese Festival are on sale now at cheesefestival.co.uk. Save money, skip queues, and enjoy the cheesiest weekend of the year – but hurry, prices go up soon!
Because science has never tasted so good.
🧀 Stay curd-y with us:
🌐 cheesefestival.co.uk