Search query: The art and science of fermentation
Video title:  awakens our senses there's something about cheese both in its natural form and in its melted form that really kind of hits us is what other food can you get a taste of the food that the animal was eating the art that went into make that bite of of what you're eating the science that went into it indeed this Crucible of creaminess has a depth that defies the Simplicity of its raw ingredients in fresh cheese you only need salt milk and lactic acid bacteria which will sour the milk in an age cheese you will add uh coagulant renit or microbial enzymes and those four simple ingredients can make hundreds and thousands of different types of cheese but this feat of edible engineering which Sparks a dazzling array of shapes and flavors owes its Origins more to accident than Act ual invention cheese was by happen stance discovered thousands of years ago when a Shepherd found out that they could carry fluid milk in into the stomach of a goat and when they added it to the stomach then the renit would curdle the milk which would then preserve a very unstable food milk into a very long-term stable food cheese by preserving milk in the form of cheese the nutritional benefit of milk is also preserved cheese can be thought of as a superfood because of the protein content and the ability of the proteins to carry calcium and so during digestion it's a slow release of um proteins that are going to go to build strong body strong muscles and calcium that's going to be built into Bones the average American consumes roughly 33 lbs of cheese a year and for California cheese is proving to be a cash cow in 2010 the state produced more than 2 billion pounds of it second only to