All cheeses start from animal milk, including cow, buffalo, goat, sheep, and even camel.

• The milk is first warmed to a temperature ideal for microbes to flourish.
• Next, acid or rennet is added, alongside some 'starter' bacteria that causes the milk proteins and fats to coagu...

Some microorganisms digest more than proteins, they also digest fat, such as the Penicillium moulds found in blue cheese. The broken-down molecules may have a peppery taste, while others create an off-putting stink.

One of the substances, known as mushroom alcohol, has a mouldy smell, ...

Over the months of ripening, smelly parts can interact in new ways to produce more flavour-carrying molecules, such as a hint of nutty, spicy, woody, grassy, or burnt oats. More fat in the cheese generally makes it tastier.

Flavour compounds typically dissolve well...