All of these microorganisms work their magic by breaking down milk proteins into smaller amino acids, sugars, and fatty acids—it’s these molecules that we taste and smell in the final cheese product. There’s a lot more to cheese-making than just these microbes, of course. Each variety requires a specific humidity, temperature, and salinity, all of which control the extent of bacteria growth and the texture of the resulting wheel. But none of it is possible without the living things inside.
