14 science-backed answers to your biggest questions about cheese
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Reuters/Hannibal Hanschke
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Cheese is jam-packed with science.
Everything from how it's made to the trial-and-error process of creating new kinds of cheese can be attributed to reactions between microbes, sugars, fats, and proteins.
We asked with Michael Tunick, a research chemist with the US Department of Agriculture and the author of the book "The Science of Cheese," our most pressing questions about cheese - from why it tastes so darn good to whether organic cheese is really better for you.
Here's what we found out.
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