Episode 36: As the Cheese Melts: Trader Joe's "Professor Matt" Tells Us About That
Have you ever thought about why cheese melts the way it does? Or why some cheeses melt differently than others? And further to that, why some cheeses don\u2019t really melt at all, but just get a little soft? On this episode of Inside Trader Joe\u2019s, our very own \u201cProfessor Matt\u201d explains it all to you, with a little help from our resident cheese expert, Kim. From enzymes to acid, and fresh cheese to aged, we bring you the art and science behind one of the best ways to enjoy \u201cmilk\u2019s leap toward immortality,\u201d cheese. Stop what you\u2019re doing and melt with us.