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Cheese Cubed

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Episodes:

• Cheese Cubed. Cheese by the Numbers: 0.

  Is it safe to make cheese from unpasteurized milk? Find out in this episode of Cheese Cubed!

  Length:	00:03:29

• Cheese Cubed. Cheese by the Numbers: 1

  Do you know why there is salt in cheese? Is it added just for flavor? Find out in this episode of Cheese Cubed!

  Length:	00:03:03

• Cheese Cubed. Cheese by the Numbers: 125.

  What are the nutritional benefits of cheese? How does cheese fit into a healthy diet? Find out in this episode of Cheese Cubed!

  Length:	00:03:21

• Cheese Cubed. Cheese by the Numbers: 1620.

  Did you know that 1620 is when the pilgrims came over to America with their cheesemaking supplies? Also, do you know why cheesemakers poke holes in bleu cheese? Find out in this segment of Cheese Cubed!

  Length:	00:02:15

• Cheese Cubed. Cheese by the Numbers: 1851.

  What year was the first US cheese factory built? And how do people make large batches of cheese? Find out in this episode of Cheese Cubed!

  Length:	00:03:43

• Cheese Cubed. Cheese by the Numbers: 20.

  Do you know what rennet is? Do you know why it's important for cheese-making? Find out in this episode of Cheese Cubed!

  Length:	00:03:15

• Cheese Cubed. Cheese by the Numbers: 2,000

  Do you know how many different kinds of cheese there are? Also, how do dairy cows receive enough vitamins and minerals to create good cheese? Find out in this episode of Cheese Cubed!

  Length:	00:03:25

• Cheese Cubed. Cheese by the Numbers: .25

  What are some of the methods that cheesemakers devised to preserve cheese? Which of these methods are natural, and which are man-made? Find out in this episode of Cheese Cubed!

  Length:	00:03:43

• Cheese Cubed. Cheese by the Numbers: 3.

  Why does Swiss cheese have holes? Find out in this episode of Cheese Cubed!

  Length:	00:02:19

• Cheese Cubed. Cheese by the Numbers: 30.

  Do you know why some cheeses melt and others don't? Find out in this episode of Cheese Cubed!

  Length:	00:03:36

• Cheese Cubed. Cheese by the Numbers: 33

  Do you know what percentage of milk is produced in the US for cheese? Do you know how much milk you need to make a pound of cheese? Find out in this segment of Cheese Cubed.

  Length:	00:02:11

• Cheese Cubed. Cheese by the Numbers: 37,700.

  Do you know how many people are employed by the United States cheese industry? Also, do you know how to become a food scientist? Find out in this episode of Cheese Cubed!

  Length:	00:03:55

• Cheese Cubed. Cheese by the Numbers: 4.

  What kinds of cheeses do you like? Do you know why? Also, do you know how many cheeses are native to the United States? Find out in this episode of Cheese Cubed!

  Length:	00:03:26

• Cheese Cubed. Cheese by the Numbers: 4,000

  What is the earliest evidence we have of people making cheese? Also, do you know why an animal's grazing habits alter a cheese's flavor? Find out in this episode of Cheese Cubed!

  Length:	00:03:13

• Cheese Cubed. Cheese by the Numbers: 4,000.

  How is a cheese artisan like a cheese scientist? Find out in this episode of Cheese Cubed!

  Length:	00:04:26

• Cheese Cubed. Cheese by the Numbers: 4 Mozzarella.

  What does the number 4 have to do with cheese? And what do cheese scientists do with cheese whey? Find out in this episode of Cheese Cubed!

  Length:	00:03:24

• Cheese Cubed. Cheese by the Numbers: 50,000,000

  How much money do you think the Italian government spent to bailout their struggling parmigiano industry? Also, what is a cheese cave? Find out in this episode of Cheese Cubed!

  Length:	00:04:56

• Cheese Cubed. Cheese by the Numbers: 571.3

  Do you know how many pounds of cheese are sold in the US every year (hint: it's not a low number!)? Also, when is cheese mold good, and when is it bad? Find out in this episode of Cheese Cubed!

  Length:	00:03:37

• Cheese Cubed. Cheese by the Numbers: 571.3 Fats

  What does the number 571.3 have to do with cheese? And how does fat content affect the taste of cheese? Find out in this episode of Cheese Cubed!

  Length:	00:03:02

• Cheese Cubed. Cheese by the Numbers: 63.

  What does the number 63 have to do with cheese? And how does milk turn into cheese curd? Find out in this episode of Cheese Cubed!

  Length:	00:04:03

• Cheese Cubed. Cheese by the Numbers: 7.

  Do you know how many grams of protein are in a one-ounce piece of cheese? Also, why is it that cheeses from goats' milk taste different from cheeses made from cows' milk? Find out in this segment of Cheese Cubed.

  Length:	00:03:20

• Cheese Cubed. Cheese by the Numbers: 879.

  Did you know that the bacteria used in cheesemaking can get sick? Find out more in this episode of Cheese Cubed!

  Length:	00:02:30

• Cheese Cubed: How do caramel color and flavor develop in cheese?

  Karin Allen, a food scientist at Utah State University answers the question: How do caramel color and flavor develop in cheese?

  Length:	00:03:17

• Cheese Cubed: How does the chemistry of fat affect cheese flavor?

  Bob Ward, a lipid biochemist at Utah State University answers the question: How does the chemistry of fat affect cheese flavor?

  Length:	00:03:39

• Cheese Cubed: How does the French term "terroir" describe the effect geography and climate have on c

  Jess Perrie, a graduate student in cheese chemistry at Utah State University answers the question: How does the French term "terroir" describe the effect geography and climate have on cheese?

  Length:	00:02:59

• Cheese Cubed: How long can cheese stay fresh?

  Wayne Geilman, food scientist, answers the question: How long can cheese stay fresh?

  Length:	00:03:09

• Cheese Cubed: What are the facts about health risks and cheese?

  Thunder Jalili, University of Utah answers the question: What are the facts about health risks and cheese?

  Length:	00:05:07

• Cheese Cubed: What does a career as a Cheesemonger look like?

  Arjay Smith, a Cheesemonger answers the question: What does a career as a Cheesemonger look like?

  Length:	00:03:10

• Cheese Cubed: What does a career in Food Science look like?

  Wayne Geilman, food scientist, answers the question: What does a career in Food Science look like?

  Length:	00:03:05

• Cheese Cubed: What does the smoking process do to cheese?

  Daren Cornforth, a professor of food sciences at Utah State University answers the question: What does the smoking process do to cheese?

  Length:	00:03:04

• Cheese Cubed: What do technology, engineering, and math have to do with cheese?

  Grant and Russell Kohler, engineers and dairy farmers answer the question: What do technology, engineering, and math have to do with cheese?

  Length:	00:03:05

• Cheese Cubed: What is the difference between sour milk and sour cream?

  Craig Oberg, Weber State University answers the question: What is the difference between sour milk and sour cream?

  Length:	00:04:22

• Cheese Cubed: What is the difference between white and blue molds in cheese?

  Michelle Culumber, Weber State University answers the question: What is the difference between white and blue molds in cheese?

  Length:	00:02:44

• Cheese Cubed: What role does physics play in cheese making?

  John Armstrong, Weber State University answers the question: What role does physics play in cheese making?

  Length:	00:05:17

• Cheese Cubed: Why are cheeses different colors?

  Ranjeeta Wadwani, food scientist, answers the question: Why are cheeses different colors?

  Length:	00:04:35

• Cheese Cubed: Why are there so many different cheddar cheeses?

  Jess Perrie, graduate student in cheese chemistry, Utah State University answers the question: Why are there so many different cheddar cheeses?

  Length:	00:00:03

• Cheese Cubed: Why does acid coagulate milk?

  Donald McMahon, director of the Western Dairy Center at Utah State University answers the question: Why does acid coagulate milk?

  Length:	00:04:00

• Cheese Cubed: Why does Squeaky Cheese Squeak?

  Donald McMahon, director of the Western Dairy Center at Utah State University answers the question: Why does Squeaky Cheese squeak?

  Length:	00:03:46

• Cheese Cubed: Why do raw milk cheeses produce a wider variety of flavor?

  Craig Oberg, Weber State University answers the question: Why do raw milk cheeses produce a wider variety of flavor?

  Length:	00:03:40

• Cheese Cubed: Why do some cheeses crumble while others don't?

  Wayne Geilman, food scientist, answers the question: Why do some cheeses crumble while others don't?

  Length:	00:02:40

• Cheese Cubed: Why do some cheeses form a rind on their surface?

  Craig Oberg, Weber State University answers the question: Why do some cheeses form a rind on their surface?

  Length:	00:03:58

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