Cheese Microbiology
2 articles
Ingredients
Why Brie Is Creamy and Swiss Has Holes: The Microbes Behind Every Cheese
The unique flavors and textures of cheeses are determined by specific bacteria and molds, acting as microbial architects during fermentation and ripening. Understanding these microbial teams and their biochemical actions reveals the science behind cheese diversity.
Shira Golan·October 21, 2026
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