Culture
Three Biochemical Pathways Explain Why Every Cheese Tastes Different
The diverse flavors of cheese are scientifically explained by three core biochemical pathways: glycolysis (lactose breakdown), proteolysis (protein breakdown), and lipolysis (fat breakdown). Cheesemakers strategically use specific microbes and enzymes to control these processes, shaping the unique taste and aroma profiles of every cheese.
Amara Okoro·October 22, 2026
