(1/2) #Cheese🧀 science!
“All #cheeses are preserved #milk, but they can be squishy & almost liquid, brittle & crumbly or nearly rock-hard. Yet if you zoom in, their #molecules have the same basic structure.
Making cheese 🧀 is about creating a #spongelike structure out of the #milkprotein called #casein, essentially a mesh held together by #calcium. The sponge’s gaps are filled with #fatglobules & 💧 water.”