Modern Marvels: Cheese's Glorious, Gooey History! (S13, E24) | Full Episode

The script introduces the complexity of cheese, a cherished food made through controlled spoilage involving milk, bacteria, mold, and mites. It highlights the transformation process from milk to cheese at Alto Dairy in Wisconsin, emphasizing the importance of a pure milk supply, pasteurization, and the addition of beneficial bacteria known as starter culture. The process described also includes the use of rennet to coagulate the milk and the subsequent steps of cutting the curd, washing, and salting to control bacteria and develop flavor. The paragraph establishes cheese as an art, science, and craft deeply connected to the land and the animals.

This paragraph details the industrial process of turning milk into cheese, specifically focusing on the pressing and aging stages. It describes how the curds are pressed into 640-pound blocks, drained of whey, and how the cheese is aged to develop flavor. The text also touches on the history of cheese making, mentioning its origins in the Basque country and Turkey, and the theory that cheese making began by accident with nomadic shepherds. The significance of cheese as a concentrated source of protein, calcium, and fat is also discussed, along with the role of ancient civilizations like the Romans in perfecting cheese production.

The script explores the Mediterranean influence on cheese, particularly the production of goat cheese and Feta at Redwood Hill Farm in California. It explains the process of making Feta, including the addition of beneficial cultures and rennet, and the use of molds and bacteria to create texture and flavor. The paragraph also delves into the historical significance of cheese as a survival food, the Roman influence on cheese making, and the creation of hard cheeses like Romano Pecorino, Grana Padano, and Parmigiano-Reggiano. Additionally, it discusses the Swiss innovation of hole-filled cheese and the role of monks in developing stinky, washed-rind cheeses.

This section of the script focuses on the monastic legacy in cheese making, particularly Trappist and Benedictine monks who contributed to the art of cheese making. It describes how these monks created stinky, gooshy cheeses that paired well with strong beers and black bread. The text also discusses the production of Limburger cheese at the Chalet Cheese Co-op in Wisconsin, a handcrafted process that involves a bacterial smear to ripen the cheese. The history and characteristics of other cheeses like Mimolette and the mold-ripened Brie and Camembert are also covered, highlighting the use of specific molds and bacteria to develop unique flavors and textures.

The script discusses the distinctive characteristics of blue-veined cheeses such as Stilton, Gorgonzola, and Roquefort, which are aged with specific molds like Penicillium roqueforti. It then transitions to the story of Swiss or Emmentaler cheese, made in Switzerland and known for its holes, created by propionic bacteria. The paragraph explains the science behind the formation of these holes and the flavor development in Swiss cheese. The focus then shifts to processed cheese, highlighting the innovation by James L. Kraft and the development of products like Velveeta and pre-sliced cheese, which have had a significant impact on the cheese industry.

This paragraph delves into the production of processed cheese, which involves melting down natural cheese and homogenizing it with additives to create a product with a longer shelf life and improved meltability. It describes the process at Winona Foods, where blocks of cheddar are shredded and mixed with emulsifiers, whey powder, fat, and water to create a processed cheese base. The importance of emulsifiers in maintaining the smooth texture of processed cheese is emphasized, along with the invention of centrifugal separation for cream cheese and the chill-roll system for pre-sliced cheese. The paragraph concludes with the introduction of Cheez Whiz and the impact of processed cheese on the American palate.

The focus of this paragraph is on the popularity of mozzarella cheese, particularly in the context of pizza. It details the production of mozzarella at Alto Dairy, where they manufacture pizzeria-grade cow's milk mozzarella. The text explains the process of making mozzarella, known as pasta filata or stretched-curd cheese, which involves heating the curd until it melts and becomes stretchy. The importance of controlling the fermentation process to achieve the right balance for stretching is highlighted. The paragraph also touches on the use of water buffalo milk for authentic fresh mozzarella and the transformation of whey, a byproduct of cheese making, into valuable products like whey powder and protein isolates.

The final paragraph discusses the future of cheese in a health-conscious era. It covers the various ways cheesemakers are enhancing the nutritional value of cheese, such as increasing omega-3 fatty acids through specific cattle diets or algae extracts, and the inclusion of probiotic cultures. The text emphasizes the continued importance of the land and animals in shaping the character of cheese, and the enduring magic of cheese making as an art form. The script concludes by acknowledging the joy that cheese brings to billions of people worldwide.