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Cheese Flavor

2 articles

Editorial illustration for Bloomy, Washed, or Natural? How a Cheese's Rind Predicts Its Flavor
Ingredients

Bloomy, Washed, or Natural? How a Cheese's Rind Predicts Its Flavor

The rind of a cheese is the single best clue to its flavor, texture, and aroma, as the microbes on its surface are determined by cheesemaking techniques. Understanding different rind types, from bloomy to washed, helps predict the taste and decide whether the rind is edible.

Shira Golan·October 20, 2026
Editorial illustration for Proteolysis and Lipolysis: The Two Biochemical Engines Behind Artisanal Cheese Flavor and Texture
Guides

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.

Maya Patel·October 14, 2026