Artisanal Cheese

Proteolysis and Lipolysis: The Two Biochemical Engines Behind Artisanal Cheese Flavor and Texture

Artisanal cheese flavor and texture are shaped by two primary biochemical processes: proteolysis, the breakdown of milk proteins into savory peptides and amino acids, and lipolysis, the breakdown of milk fats into aromatic free fatty acids. These enzymatic and microbial pathways, acting on milk components, create the vast diversity found in cheese.