The 10 Steps Ten may not seem like a lot, but thousands of permutations rise from the process! a

5 Cheese Myths Sometimes you want to smash some cheese. This time the myths are up to bat! a

Histamine Does cheese give your mouth a tingle? You usually have to pay extra for that. a

Penicillium How in the world is the Manhattan Project connected to cheese? Blue mold! a

Caramel Flavor Don't sugar-coat it! Caramel flavor in cheese can be sweet indeed! a

Light Oxidation Lights! Camera! Cardboard! Join us while we shine a light on this popular defect. a

Smoked Smokin! No not you, the cheese of course! Some basic chemistry of smoke and cheese. a

Gritty A topic that is barely mentioned in published scientific literature, let's go! a

Pearson Square Ever get called a square? Wear it as a badge of honor. Dairy math is where it's at! a

Lactose Why are cows so clumsy? Because they lack toes! Get it? Lactose... a

Ricotta What do you get when you heat whey with some acid? A fun time for sure. a

Lipolysis From baby vomit to perfume, lipolysis makes the flavor magic happen

Squeak Nothing harks back to Wisconsin cheese better than squeaky cheese curds

Buffering Sounds like something that would be under the purview of Mr. Miyagi, doesn't it?

Fondue Want to learn about the chemistry of Fondue? More like FUNdue, am I right?!

Cheese Color Orange, yellow, white! Oh my! Understanding the color of cheese is so damn fly.

Cheese Yield Pound for pound, a pound of cheese is ten pounds of milk. Is that right?

Pasta Filata ♫ Pasta Filata. What a wonderful phrase! Pasta Filata. Ain't no passing craze! ♫

Calcium & pH Nothing like waking up and looking at a fine scatter plot first thing.

Earthy Nothing like taking a bite of cheese and it tasting like a mouthful of dirt.

Lactation When a cow is milked matters when it comes to milk quantity and quality.

Milk Infographic In order to understand cheese, one must first understand milk. Moo!

Milky Cheese is made from milk; makes sense some of them should taste like it too.

Glycolysis Sweet like sugar? Not anymore! All thanks to microbes and glycolysis!

Cheese with Eyes What do you call a cheese without any eyes? Blind! Seriously, no joke.

Sheepy Baa! Baa! Baa! What makes sheep cheese sheepy is nothing to balk at.

pH Hey, wanna drop some acid? Let's get our pH chemistry straight first.

Cutting A less mature person would make a "cut the cheese" joke. I'm no such person.

Cheese Chart A classification chart organizing cheeses by how they are made, not by firmness.

Cheese Types How would a cheese maker organize cheeses? By how they're made probably.

Sulfur Why do some aged cheddars smell like boiled eggs? Well sulfur of course!

Fatty Acids Free fatty acids are an end-product of fat breakdown. Goaty and rancid, oh my!

Salting Sprinkled, submerged, or scrubbed. It's a good thing salt is added to cheese!

Standardization How will the scale tip when a cheese maker alters the protein and fat content of milk? b

Pasteurization Does milk got you hot under the collar? Lucky for you, unlucky for microbes.

Melt and Stretch From melty goodness to hard-as-a-rock, what causes cheese to melt and stretch?

Homogenization Put the squeeze on milk in order to prevent cream separation, but what else?

Blue Blue cheese has a unique aroma that is between perfume and cough syrup.

Goaty Goat cheese has a certain je ne sais quoi that we call a "goaty" flavor.

Mushroomy Bloomy rind cheese often smells like the forest floor. Why is that so?

Butyric Provolone and feta can sometimes smell like baby vomit. In a good way!

Piney Bark-wrapped cheeses can sometimes smell like trees. Who'd a thunk it?

Grading Terms What kind of lingo does a Wisconsin licensed cheese grader need to know?

Rennet 101 What causes coagulation? Coagulation enzymes of course! But there are so many.

Sharp Perhaps the most used flavor descriptor for cheese. What does it mean?

Coagulation Coagulations! Turning something from liquid to solid is no easy job at all.

Calcium Chloride Calcium isn't just for your teeth and bones! It can be for cheese too!

Grainy Grana Grainy, crumbly, mealy, coarse, a horse is a horse of course of course.

Syneresis Hold me, love me, squeeze me. Put the squeeze on curds to remove whey.

Texture Basics Who knew proteolysis and dropping acid could affect cheese so much?

Brie Texture Inside chalky outside gelly. Seven days of the week, seven different Chevys

Flavor Wheel Always wanted to see the flavors of cheese in wheel form? Look no further!

Flavor Basics Why does sharp provolone smell like baby vomit? Why is sharp cheddar sharp?

Microbes 101 Cheese is alive! And not just in the poetic sense, learn about cheese microbes.

Milk Chemistry A basic overview of what's in cow's milk. Milk sugar, protein, and fat.

Cheese Color Orange, yellow, white! Oh my! Understanding the color of cheese is so damn fly.