8 Cheesy Science Facts

The video explores the science of cheese-making, highlighting the role of bacteria and mold in creating different flavors and textures. It covers various cheese types, including cheddar, ricotta, Swiss, and mozzarella, and discusses the impact of milk variations and color perception on cheese. The video also touches on the chemistry involved in cooking cheese, such as the Maillard reaction.

What role do bacteria play in the creation of holes in Swiss cheese?

How does the composition of goat's milk differ from cow's milk in cheese making?

What are some of the methods used to enhance the color of cheese?