Curds and Culture: The Art of Cheesemaking

Cheesemaking is both an ancient craft and a complex scientific process. This lecture explores how milk is transformed into cheese through the action of microbes, enzymes, and time. We'll examine the central roles of lactic acid bacteria, casein coagulation, and the biochemical transformations that occur during curd formation and aging. Alongside these scientific foundations, we’ll also consider how human culture and tradition have shaped the incredible diversity of cheese styles found around the world. Whether you're a curious foodie or a science enthusiast, this talk will reveal the fascinating intersection of microbiology, chemistry, and culinary heritage that lies at the heart of every wheel of cheese.

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Host or Publisher University Centre Reaseheath