(2/2…no…3) The key to the #cheese’s 🧀 outward appearance is the #protein mesh, & the rest is window-dressing.

To make cheese, the #milkproteins are coagulated to form #curds, & these curds are chopped up & pressed to remove 💦 water.

Most #cheeses are aged for 2-24 months, & their structure changes as some of the proteins break down over time. The outcome can vary hugely depending on the number & strength of the bonds holding the #casein mesh together.”

HelenCzerski, #WSJ, #EverydayPhysics