Seeing is ‘brie-lieving’ for Marc West, as he gets a ‘Caerphilly’ planned insight into the science of cheese

Blur bassist Alex James once confided in me that he believes “cheese is the tastiest substance in the universe” – and the man really does know a thing or two about the stuff. I totally agree with him too and am fondue of a nibble – having yet to find one I dislike and his delicious Blue Monday being a particular favourite on a proper Ploughman’s.

But, have you ever considered why some often taste so good whilst others can smell so bad? To answer this curious question is going to take more than just the wise words of an axe man turned award-winning artisan cheese maker. Microbiologists Dr John Schollar and Professor Patrick Fox are both experts in the theory of mozzarelativity and on this cheese-and-wine evening with a difference they use good ol’ science (and a little magic) to discover the hidden wonders of BriE=MC2. For any self-confessed fromage fanatic this was one night you’d be crackers to let Pasteur you by.

Originating in the fertile crescent of Iraq circa 6,000BC, a forgetful shepherd might have noticed that his neglected milk turned acidic and curdled into a thick yoghurt. Thanks to this most extraordinary of all human discoveries cheese is now consumed across the globe. It’s estimated that approximately 20 million tonnes are produced annually worldwide with an astonishing 800 varieties…at least. The incredible diversity of flavours, aromas, textures and appearance are created through a Caerphilly-controlled process that I never appreciated was such a heady combination of chemistry, cooking and adventure.

Here’s the science bit: Once the principle constituents have been brought together - milk, microbes, enzymes…and time – it can take up to several years to achieve the desired result. Milk and cheese live on a knife edge between life and decay. And, it’s the process of maturing that develops their final characteristics…and even personalities. To demonstrate, each table was provided with it’s own mini laboratory – enabling a unique hands-on opportunity to learn more about the whey these dynamic bacterial ecosystems are actually made.

Of course, there was also a chance to enjoy the fruits of our labour and try some of the best examples currently available - paired with a lovely glass of full-bodied French red to cut through all that delicious creaminess. Cerne Abbas Cheddar, Colston Bassett Stilton and Brie de Meaux battle it out for the attentions of the turophiles among us. However, it’s unanimously agreed that the world…no, the universe…would be a poorer place without cheese.

Science reaches and touches every single one of us – whether we are awaiting the latest smartphone, catching the common cold or feeling the warmth of the sun. Science Oxford exists to encourage connections between science, enterprise and society. So, if you’re a member of the public who is mad about maths, a teacher who is fanatical for physics or a student bursting to be the next Brian Cox, Oxfordshire Science Festival is the place for you. Taking place across the county throughout June and July the engaging programme of talks, debates, workshops and shows is suitable for all ages.

For all details visit oxfordshiresciencefestival.com.