CLEAN : US cheese lovers fight to save the

The video discusses the scarcity of mimolette cheese and its impact on availability. It explores the texture and taste preferences of cheese, particularly comparing it to aged Gouda. The role of bugs in the cheese-making process is highlighted as essential. Public interest in cheese has increased, leading to higher demand for samples and tastings. The video also touches on the development of cheese and the curiosity it sparks in restaurants. Finally, it addresses common issues faced in cheese making, emphasizing that such challenges are typical in the industry.

What is the public's response to the issue surrounding cheese?

What challenges do cheesemakers face as mentioned in the text?