Milk Into Cheese by David Asher

Author:David Asher
Language: eng
Format: epub
Publisher: Chelsea Green Publishing

All of the surface ecologies, major and minor, contribute to the breakdown of cheese. Each ecological regime, however, will contribute a unique character within a cheese due to the distinct way that each metabolizes the nutrients therein, contributing distinct lactic acid breakdowns, proteolyses, and lipolyses that result in unique flavor compounds, including diverse ketones, alcohols, esters, and aldehydes. The milks themselves provide the proteins, fats, and sugars, which differ from species to species, but the flavors of these remain locked up in the milk. In breaking down these elements into their more flavorful parts, it is the ripening ecologies that create the incredibly diverse flavors and aromas of ripened cheeses.

We salivate at the thought of an aged cheese due to the incomparable nutrition that these broken-down elements of milk provide (our bodies know it’s good food!). Eating well-ripened cheeses may well be the finest way of feeding ourselves, for the pre-digestion of the cheese means this most important food is readily embraced by our bodies within our digestive tract.

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