Worst type? I don’t like cheese that is too strong such as old brie which is due to the protein and fat breaking down in smaller part due to bacteria during the maturation to limit this one way is to reduce the amount of water, because bacteria need water to work.
If I could use science to improve a cheese it would be to make hallumi less squeaky. Did you know that the reason most people don’t like hallumi is because it makes such a squeaky noise! I once made some hallumi extra squeaky by cooking it in my water bath and it was horrible!
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