Why is Parmesan hard and Cheddar crumbly? An Australian researcher is on a quest to find out why different types of cheese feel different, even though they're made from similar raw materials. Dr. Sally Gras, from the University of Melbourne's Chemical and Biomolecular Engineering department, will next year study the texture of cheese to help manufacturers in Australia, one of the world's biggest exporters of dairy products. “Texture is important to how we taste cheese, and its mouth feel, as well as how it crumbles and how it melts,” Gras told Reuters. “Hopefully, our research will help manufacturers increase their yield so that they can create a consistent product with an optimal texture.”
