Renowned food scientist Harold McGee explains cheesemaking from curd to aging on this special science and food technology expose. Hear how different proteins, enzymes, and bacteria work together to change the very fabric of milk. How do aged cheeses become preserved, and what steps are needed to age a cheese? Find out how different types affect flavor. This program has been brought to you by The Wisconsin Milk Marketing Board.
“You can treat solid curds in a variety of ways and over periods of time so it develops characters over days, weeks, or even years.” [5:50]
— Harold McGee on Cheesemaking