In case you missed it, here’s a photo of an article that I wrote for the Daily Express this week. You can find a more readable image here, or you can head over to the Express site.
|My A to Z of cheese|
Here are a couple of extra letters that didn't make the final cut:
C is for Casein
Casein makes up most of the protein in milk - it’s usually soluble, and its form is a little like tiny balls of wool. The cheesemaking process starts with the unwinding of these balls or cutting them and reforming them into a big web, often with Rennet. This is the curd part of the curds and whey, once the whey has been strained off, you have a cheese – although you might want to take it to the Affineur before tasting it.
T is for Terroir
A French term used to represent everything that makes a product made from that area unique. It’s a combination of geology, geography, local climate, animals and plant life.