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Cheese. It’s a culinary delight enjoyed around the world in countless varieties. But have you ever stopped to think about the science behind this delicious food? Cheesemaking is a fascinating blend of art and chemistry, a process that transforms simple ingredients into a complex array of flavors and textures.

The magic begins with milk, which is then combined with specific cultures of bacteria. These cultures ferment the lactose in the milk, producing lactic acid and contributing to the cheese’s unique flavor. Next comes rennet, an enzyme that helps to coagulate the milk, forming curds. The curds are then separated from the whey and processed in various ways, depending on the type of cheese being made. Aging, a crucial step for many cheeses, further develops the flavors and textures.

From the tangy sharpness of cheddar to the creamy smoothness of brie, the diversity of cheese is truly remarkable. Factors like the type of milk used, the specific cultures employed, and the aging process all play a role in shaping the final product.

At Generale Foods, we understand the science of cheese. We know that quality ingredients and meticulous attention to detail are essential for creating exceptional cheeses. We’re committed to honoring the time-honored traditions of cheesemaking while also embracing innovation to bring you the very best.