by sagesgroup | Dec 24, 2022 | Biology, Cheese, DNA, Environment, Food, Food Science, knowable-magazine, Syndicated
Some cheeses are mild and soft, like mozzarella, while others are salty-hard, like Parmesan. And some smell pungent like Époisses, a funky orange cheese from the Burgundy region in France. There are cheeses with fuzzy rinds, such as Camembert, and ones marbled with...