The Conversation U.S. on Nostr: There’s a lot of science (as well as craft) to make cheese either soft and gooey ...

There’s a lot of science (as well as craft) to make cheese either soft and gooey like mozzarella or hard and fragrant like Parmesan. They carefully manipulate enzymes, salt and a key ingredient to many of these recipes - bacteria!
https://theconversation.com/cheesemaking-is-a-complex-science-a-food-chemist-explains-the-process-from-milk-to-mozzarella-230829