Explore the fascinating science, history, and culture behind one of the world's most beloved foods: cheese. Discover the chemical reasons cheese can literally make you happy, from the amino acid tyrosine that helps the brain produce dopamine, to the "love chemical" phenylethylamine found in aged varieties. Learn about unique traditions, such as the Credito Emiliano bank in Italy that accepts wheels of Parmigiano-Reggiano as loan collateral, and the dangerous Sardinian delicacy, casu marzu, a cheese fermented by live insect larvae.

Delve into the microscopic world of cheesemaking and find out how specific molds like Penicillium roqueforti create the signature veins in blue cheese and how bacteria like Propionibacterium shermani produce the iconic holes, or "eyes," in Swiss cheese. The journey continues back in time to the Roman Empire, where wealthy estates had dedicated cheese-making kitchens (caseale), and to a surprising 19th-century naval battle where an admiral famously used hardened rounds of cheese as cannonballs. For those inspired to become a cheesemaker, or turophile, this guide also includes a complete step-by-step recipe for making fresh, delicious mozzarella at home in about an hour.

You'll need:

Dissolve 1.5 teaspoons of citric acid into 1/4 cup of cool, non-chlorinated water. Pour this mixture into your large pot, then add the 1 gallon of cold milk and stir thoroughly for about a minute.

Slowly heat the milk to 90°F (32°C), stirring gently to prevent scorching. As it heats, dissolve 1/4 teaspoon of rennet in a separate 1/4 cup of cool water. Once the milk reaches 90°F, remove it from the heat and gently stir in the rennet solution for exactly 30 seconds. Stop the milk's motion with your spoon and let the pot sit completely undisturbed for 5 to 10 minutes.
After sitting, the curd should be firm, like custard. With a long knife, cut the curd into a 1-inch checkerboard pattern, making sure to cut all the way to the bottom of the pot. Place the pot back on the burner and heat it slowly to 105°F (41°C), stirring very gently.
Using a slotted spoon, scoop the rubbery curds from the pot and place them into a microwave-safe bowl. Microwave them in 30-second intervals until they reach an internal temperature of 135°F (57°C). It will be very hot! Now, carefully stretch and fold the cheese back onto itself with spoons or gloved hands, as if you were pulling taffy. Continue until it becomes smooth, shiny, and elastic.
Once the cheese is smooth and stretchy, shape it into one large ball or several smaller ones. Immediately place the finished balls into a bowl of cool saltwater (a simple brine).

Want to learn more? Head over to my website www.funfactsdailypod.com and be sure to listen to my other podcasts Who ARTed: Weekly Art History for All Ages or Art Smart. For family fun, check out my son's podcast Rainbow Puppy Science Lab

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