How Cheese is Made and Why It Comes in So Many Forms
~60 min · 15 stations
How Cheese is Made and Why It Comes in So Many Forms is a self-paced learning path in Culinary Arts & Gastronomy, free to read, written at General Public / 9th Grade reading level. Across 15 structured stations, you will work through the core ideas step by step, each with a short quiz to check your understanding. By the end you will be able to identify the primary proteins involved in dairy coagulation; distinguish between starter cultures and secondary ripening bacteria; demonstrate the enzymatic process of milk protein separation.
Conductor
Welcome aboard the dairy express. We are pulling out of the station to explore the microscopic wonders of curd and whey. Keep your eyes on the chemistry as we travel toward complex aging.
What you will learn
Complete each station to unlock the next.
CORE CONCEPTS
Unpacks the ideas and principles that the subject is built on.
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