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Say cheese!

For the Lemke family, the art of cheesemaking is down to a science, and the results are delicious. By Tracey Kelley
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Challenging cheese

If you've ever baked with a cake mix, you're familiar with the work of Daniel Lemke. A chemist, he created the emulsifier, or stabilizer, that makes that mix foolproof. He also has patents for emulsifiers in snacks, bio diesel in low-grade fats, and antistatic agents in dryer sheets.
But for a long time, he couldn't make cheese. "I understood the chemistry, but I had tried cheese and couldn't do it," he says. "Cheese is like wine. People are really particular about it. So cheesemaking became a personal challenge for me, a way to play with the proteins to change the mouth feel and the texture, and to find methods to enhance flavor."

Date Published: April 20, 2012
Date Updated: May 3, 2012

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