Though there are hundreds of different types of cheese, their manufacture follows some common steps. In the latest edition of Periodic Graphics in Chemical & Engineering News, we take a look at the biochemical processes that turn milk into cheese. View the full graphic on the C&EN site.
The creaminess of camembert is bested by few other cheeses – but it also has a strong smell to rival blue cheeses that reminds you of its presence in your fridge! Additionally, unlike many other cheeses, as it’s left for longer its insides start to become more gooey. Here we take a look at some camembert chemistry, and try to uncover the chemical reasons behind the cheese’s unusual characteristics.
