The science of packaging grated cheese

It’s probably an even more familiar phenomenon than mouldy bread: mouldy cheese. And not just the cheeses that are meant to be mouldy, but mould growth on cheese that are not supposed to be covered in them. Dutch cheeses (like Gouda or Edam for instance) have a tendency to mould after …

The story (and science) of processed cheese

Are you a fan of cheese burgers? If so, what type of cheese do you put on top? Do you buy those individually wrap thin ‘cheddar’ slices? I’m not a fan of cheese burgers myself, but we do always have a small pack of exactly those slices of ‘cheese’ in …

The Casein family – Protein & cheese science

There are so many different types of cheese: brie, fresh cheese, mozzarella, gruyere, parmezan, Gouda, paneer, emmentaler and I could go on for a lot longer. What’s interesting though is how they just about all depend on one type of protein in milk: the casein proteins. Thanks to these proteins …

Spinach quiche – On the science of melty (brown) cheese

Who doesn’t like bubbly, melty, brown cheese on top of a pizza, lasagna, quiche or just about anything else? Even though I’m not the biggest melted cheese fan (I prefer a good Dutch or French cheese, at room temperature), it does make food look good and make a lot of …

Saag paneer – Using homemade cheese

After writing about the science of cheese making and how to make your own paneer cheese at home, I figured that you need a recipe to apply this, or else you won’t be able to practice! No reason making paneer, if you have no clue on how to use it. …

Homemade Cheese Science (2) – Rennet & fresh herb cheese

Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen very easily without a lot of fancy ingredients! After having …

Science of the Cheese making process

Doing groceries in the evening has one great advantage: a lot of fresh products have been discounted to help them being sold out by the time the store closes. We like buying these discounted products, they still taste perfectly fine, but it makes you try something else. The other day …