The Evolution of Cheese

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Cheese is a modified form of milk that is more concentrated, more durable, and more flavorful food than milk is. It’s made more concentrated by curdling milk and removing much of its water. The nutritious curds of protein and fat are made more durable by the addition of acid and salt, which discourage the growth of spoilage microbes. And they’re made more flavorful by the controlled activity of milk and microbe enzymes, which break the protein and fat molecules apart into small flavorful fragments.