I last posted on the subject of cheese in April of last year (Three Kinds of Cheese News,). Now there is a new article about scientists trying to divine (not devein) the flavor elements of blue cheese, that lovely, fragrant, salty, and occasionally pungent variety of white cheese that is shot through with blue fungi or bacteria or something. Blue cheese includes what are likely the most well-known varieties: Rocquefort, Stilton, Gorgonzola, and Danish Blue, though there are lot of other varietals.
So, here is the article about scientists unlocking the secrets to the nose and palate of the blue cheeses:
The quest for the ultimate blue cheese
"The scientists hope to find out exactly how the microorganisms in blue cheese work which could lead to better quality, consistency and fewer defects in the manufacturing process. They are working with Stichelton Dairy on the Welbeck Estate in North Nottinghamshire which produces a classic English unpasteurised blue cheese, similar to Stilton."
Now, this is an older article, but scientists have also carved into the secrets of the Gouda (not the Buddha):
Gooda, Gouda! Solving The 800-Year-Old Secret Of A Big Cheese
"... scientists have tried for years to pinpoint the natural molecules responsible for the long-lasting taste and wonderful texture of Gouda cheese. It develops during the aging or ripening stage, with aged Gouda more full and complex, with longer-lasting flavor, than the younger version. Cheese lovers prize this characteristic taste, known as the "kokumi sensation."
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