Student Article

Cheese is one of the world’s favorite comfort foods, but what makes it so tasty and sometimes hard to stop eating? According to food scientist Dr. Stuart Farrimond, the secret lies in a mix of microbes, fats, and flavorful chemicals created during the cheese-making process.

How it all starts with milk

To make cheese, milk is heated and mixed with special bacteria and enzymes. These break the milk into curds and whey. The curds become cheese, while the whey is removed. Over time, more microbes go to work. They break down proteins and fats inside the cheese, releasing molecules that create strong flavors and smells.

The science of stinky cheese

Some cheeses smell sweet or nutty, while others — like blue cheese or Limburger — smell like sweaty socks. That’s because they share similar bacteria to those found on human skin! While that may sound gross, our brains can actually learn to enjoy these odd smells, especially when they’re linked with rich, savory flavors.

The role of fat and flavor

Cheese is also high in fat, which gives it a creamy texture and mouth-watering flavor. When fat breaks down, it creates taste compounds that our brains really love. Some scientists say this might make cheese feel addictive — not because it contains drugs, but because it gives our brains a rewarding feeling.

Tasty science in every bite

So, while cheese isn’t truly addictive like caffeine or nicotine, it can be hard to resist. That’s because it’s a flavorful mix of science, microbes, and chemistry that makes our taste buds and brains very happy.

© Dr. Stuart Farrimond / Our Media