The Secret of Cheese


For the past 800 years, farmers in Gouda, Netherlands, were making a yellow creamy cheese, from cow's milk, that is prized for its distinct flavour. For years scientists have been trying to pinpoint the molecules that give Gouda cheese its long lasting kokumi sensation—a term used to describe its rich, thick taste.

Now German scientists have identified the key substance as peptides—protein subunits —that give the cheese its flavour. The taste develops during the ageing or ripening stage. The study was released in the January 26 issue of the Journal of Agricultural and Food Chemistry.


Down To Earth, April, 2009