Latest / It's Never JUST Food!
Episode 15: Cheese, part 2. How one ingredient became thousands of cheeses
How can one simple ingredient (milk) be transformed into more than 4,000 completely different cheeses?
In part 2 of this cheese series, we're diving into the science, history and craftsmanship behind one of the world's most beloved foods. From creamy burrata and buttery Brie to tangy feta and bold blue cheese, you'll discover how small changes in milk, bacteria, moisture and aging create an incredible diversity of flavours and textures.
Along the way, we'll explore why monasteries played such an important role in the evolution of cheese, why geography shaped regional styles, how burrata is…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.