A new test has identified biomarkers for high-quality cheese and could be used to catch our fraudulent wines. A lot goes into the perfect wheel of cheese. Months of ripening under meticulously set conditions, all aiming to produce the delicate balance of compounds that account for the wheel’s taste and texture. Get it right and that delectable equilibrium between crumbly and creamy, tangy and sweet, pungent and enticing is struck. Manufacturers are rewarded with a high quality, extravagantly priced product and the consumers receive a culinary-induced dopamine hit like no other. But, get it wrong and the equilibrium is disturbed....
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