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Funding provided by:
Food and Wellness

The Science of Cheese

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Date and time
Friday, April 30, 2010

A Cambridge, MA cheese expert explores what is going on in our brains and palates as we decide to interpret cheese as delicious. Considered one of the most subtle and flavorful of all foods, cheese has elements that we would normally avoid eating. Why is it that we are drawn to savor carefully rotted milk?

Vince Razionale is the manager of Formaggio Kitchen in Cambridge, MA.