Solving the 800-year-old secret of a big cheese

Almost 800 years after farmers in the village of Gouda in Holland first brought a creamy new cheese to market, scientists in Germany say they have cracked the secret of Gouda's good taste. They have identified the key protein subunits, or peptides, responsible for the complex, long-lasting flavour of the popular cheese. That discovery could lead to development of more flavourful cheeses and other dairy products. Their study is in the current issue of ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication...

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