Cheese: How to Tell the Good From the Bad

A new episode of the ZEIT WISSEN podcast delves into the question of what truly makes a cheese good, moving beyond the basic ingredients of milk, acid, and enzymes that form the foundation for thousands of varieties.

Host Linda Fischer speaks with author Céline Sallustio, a Swiss national with a deep love for cheese, who embarked on a quest to find exceptional cheeses. Together with cheese sommelier Josefine Fuchs, they tasted various cheeses at a Hamburg weekly market. Additionally, Sallustio visited cheese farmer Sylvia Puchta in the Altes Land region, who produces a unique cheese requiring specific crawling insects for proper maturation.

The podcast also features insights from Christoph Drösser in his column, who investigates why some individuals experience profuse sweating after consuming cheese. The episode highlights the special relationship many Swiss people have with cheese, often enjoyed during traditional meals like Raclette at Christmas or Fondue in mountain huts.