The Cheese Scientist

Casu Marzu, which translates from Sardinian as “rotten cheese”, is deeply rooted in the pastoral traditions of Sardinia. This small island south of Italy has a long history of sheep farming and cheesemaking. Sardinia’s shepherds have been producing Pecorino, the base cheese for Casu Marzu, for thousands of years.

Pecorino itself is a firm, savoury cheese made from sheep’s milk. Legend has it that a few centuries ago, a batch of cheese was accidentally contaminated by the larvae of the cheese fly (Piophila casei). Consequently, those wheels of Pecorino naturally began to ferment beyond the usual stages of ageing.

What began as an unintentional event soon became a tradition. Locals noticed that this fermentation process created a softer, more pungent cheese. And would transform the otherwise firm Pecorino into something more creamy, with complex flavours and aromas.

What might have been considered spoiled by some was instead embraced by Sardinian shepherds. Eventually, the cheese earned a special place in Sardinian culture.

Am I not the only one? 😍🧀

Cheese and alcohol are a match made in heaven. Pairing the right cheese with the right alcoholic beverage can enhance the flavour of both.

And create a sensory experience like no other. Read on for the most iconic cheese & alcohol pairings of all time.

👇👇👇

Cheese enthusiasts and connoisseurs often revel in its diverse and complex flavours.

Yet, there is a pervasive but misleading term used to describe the flavour of cheese – “sharp”.

In this blog post, we will explore why using “sharp” to describe cheese flavour is problematic and suggest more accurate alternatives for describing aroma and flavour.

👇👇👇

Mozzarella is a beloved ingredient in countless dishes, known for its stretchy texture and mild, milky flavour.

Whether it’s topping a pizza, melting in a lasagne or served fresh in a Caprese Salad, Mozzarella plays a central role in many culinary delights.

However, there are times when you might need an alternative. Read on for our best substitutes for Mozzarella.

👇👇👇

Cheese boasts a diverse array of flavours that tantalize our taste buds. But have you ever wondered what exactly creates the spectrum of flavours we experience when we savour a piece of cheese?

The answer lies in a fascinating interplay of science, starting with the milk itself and culminating in the complex chemical reactions that occur during the cheesemaking process.

Read more 👇👇👇

In this informative video, I delve into the common question many expectant mothers have: Is it safe to eat Mozzarella during pregnancy? Join in as I navigate through the facts, dispelling myths and providing expert advice on this topic.

In this video, I'll touch on the basics of what you should eat during pregnancy. And then assess the safety of Mozzarella cheese for pregnant women.

As always, all of my assessments are evidence-based and all nutritional facts are lab-tested.

👇👇👇

The story of Boursin begins in a small village in Normandy in 1957. François Boursin decides to take the plunge and creates a fresh cheese (fromage frais), without realising that his name will become globally known.

In 1963, after two years of work, François Boursin develops a new recipe and officially launches his Boursin Ail & Fines Herbes (Garlic & Fine Herbs).

Unsurprisingly, this recipe, inspired by the Normandy peasant tradition quickly becomes a staple in the French diet.

But what type of cheese is Boursin?

Boursin is a type of fresh cheese, specifically categorised as a soft cheese. It is based off a classic cow’s milk cheese from Normandy called Gournay and is enriched with cream during production.

Consequently, Boursin has a deliciously creamy texture and is often infused with various flavours, such as herbs, garlic, shallots, spices and more.

Boursin Cheese is known for its spreadable consistency and mild, slightly tangy taste, which makes it a versatile choice for snacking, spreading on crackers or bread, and using in various culinary applications.

It is typically sold in small, round portions and is a popular choice for cheeseboards and appetisers due to its creamy and flavourful nature.

Varieties and flavours

One of the most enticing aspects of Boursin is its variety of flavours. These include:

1. Garlic & Fine Herbs: The classic Boursin flavour, known for its creamy texture and the perfect balance of garlic and fresh herbs. It’s incredibly versatile and pairs well with almost anything.
2. Shallot & Chive: This flavour adds a subtle sweetness from shallots and a mild oniony kick from chives, creating a creamy and aromatic cheese that’s perfect for spreading on crackers or bread.
3. Black Pepper: If you’re a fan of a little heat, the Black Pepper Boursin is a delightful choice. The cracked black pepper adds a zesty punch to the creamy cheese.
4. Trio of Nuts: This is easily the nuttiest of the Boursin range. The Trio of Nuts features pecans, cashews and walnuts.
5. Fig & 3 Nuts: This flavour offers a sweet and tangy twist by adding figs to the trio of nuts.

Which Boursin is your favourite? Let me know in the comments below.

Around the world, cheese comes in various colours, textures and flavours.

But one common characteristic of many cheeses is their distinct yellow colour. Have you ever wondered why cheese is yellow?

In this blog post, we will delve into the fascinating world of cheesemaking to uncover the science behind its golden hue.

👇👇👇

Ever marvelled at the mesmerising transformation of cheese into a gooey masterpiece when heated?

Join us as we unravel the science behind this culinary magic. From the role of fats and proteins to the effect of moisture and acidity, we demystify the secrets that make it a kitchen favourite.

What we perceive to be healthy food has changed significantly over time. And once maligned food types have been proven to be quite nutritious and safe thanks to new study findings.

So, where does this leave us when it comes to cheese? The question "Is cheese healthy" is an incredibly nuanced one.

One of the main reasons for that is because cheese can vary so much within different types and technologies.

And, of course, as humans, our dietary needs vary tremendously too.

Those variations prompted me to do an objective analysis on the nutritional value of different types of cheese.

Looking for inspiration for your Mother's Day cheese platter? We've got you covered.