• Question: What is the future of cheese technology?

    Asked by JAMEZJB to Andy, Chris, Harriet, Jess, Nikki on 11 Mar 2016.
    • Photo: Christopher Blanford

      Christopher Blanford answered on 11 Mar 2016:

      Hi JAMEZJB

      This question cracks me up.

      I think it lies with applying modernist techniques to cheeses we already have to create new textures and flavours. I hope Andy answers this one, because he loves food and chemistry as much as I do.

      Fun cheese experiment for home:
      How to make a modernist cheese sauce: http://modernistcuisine.com/2013/05/science-helps-craft-the-perfect-mac-and-cheese/

      You can buy citric acid from Dove’s Farm (some big supermarkets have it too, in the baking aisles.)

      Chris

    • Photo: andy chapman

      andy chapman answered on 13 Mar 2016:

      Honestly it is probably cheese that lasts forever and doesn’t really contain any milk. Totally synthetic stuff.

      I know many people tare really interested in the ageing process needed of for many cheeses. It would be really useful if you could make amazing parmesan in a day instead of 2 years…..same goes for whisk(e)y and wine. Time, and waiting is a very expensive commodity.

    • Photo: Jessica Groppi

      Jessica Groppi answered on 13 Mar 2016:

      Hi!

      3D printed cheeses, I guess?!

      Jess.

    • Photo: Nikki D'Arcy

      Nikki D'Arcy answered on 14 Mar 2016:

      mmmm…. Cheese! I can’t answer this because now all I can think about is cheese!!! What about a replicating machine that you carry in your pocket that gives you any kind of cheese whenever you want it??

      Can someone make that for me!?

    • Photo: Harriet Reid

      Harriet Reid answered on 14 Mar 2016:

      I have no idea! I thought we pretty much found the best way to make cheese… but maybe I’m wrong!

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