Synopsis

In Gateshead, a cheese factory orchestrates the annual production of 3,000 tonnes of spreadable cheese, a process involving the transformation of cheddar through careful chopping and blending with whey, water, and a selection of other ingredients. The subtle yet profound influence of bacteria is explored, detailing how these microorganisms shape the distinctive aroma, flavour, and visual character of various cheeses. Alongside this industrial process, the art of crafting the perfect cheese on t