The Chemistry Behind Cheese!

Cheese Please!

Professional Tasting This week, the pupils at Brannel Secondary School had the exciting opportunity to learn about cheese, its production process, the science behind it, and career pathways in this field. The session began with an introduction to career pathways, where pupils met Abi, who earned a food science degree in college and now works at Saputo Dairy Davidstow.

Following this, the pupils learned how specialists taste cheese, discovering that cheese flavour comes from a unique mix of chemistry, microbiology, and sensory science. During the cheese tasting, they rated and described the flavours, learning that enzymes play a key role in cheese's distinctive taste and texture. Enzymes like lipase and protease break down fats and proteins in the cheese as it ages, creating new compounds that contribute to the complex flavours, aromas, and textures. For example, proteases break down casein (a primary milk protein), resulting in peptides and amino acids that enhance umami and savoury notes, while lipase helps release fatty acids for sharper, tangier flavours in cheeses like blue or aged gouda. This hands-on tasting experience gave students a chance to apply scientific principles to their senses, providing an appreciation for the fascinating science behind one of their favourite foods.

After the tasting, we explored careers in the hospitality industry, covering both back-of-house and front-of-house roles. The session culminated in a creative activity where pupils became food engineers, designing and making a cheese board. They were tasked with considering flavour pairings and the aesthetics of their cheese boards.

CheeseThe session inspired the pupils by showcasing the many different career pathways available in this area. It taught them about the science behind how we taste and incorporated STEM learning, making it a truly awe-inspiring experience.

One pupil commented, "This has been a very tasty way to learn about careers".

STEM learning

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