Why the Green Cheese Turned White

The article discusses a curious phenomenon where a green-colored cheese unexpectedly turned white. Cheesemakers were not concerned about the color change, but they were curious to understand the underlying reason. The article explains that the green cheese, a specialty product, was produced using a traditional method that involved adding a specific type of algae. However, over time, the cheese began to lose its vibrant green hue and instead turned a pale white color. Despite the visual transformation, the cheesemakers reported that the taste and quality of the cheese remained unchanged. They worked with researchers to investigate the cause of the color alteration, which was ultimately attributed to a chemical reaction within the cheese that broke down the pigments from the algae. The article highlights the adaptability and resilience of the cheesemakers, who were able to maintain the integrity of their product despite the unexpected color change. It also underscores the importance of understanding the underlying scientific processes involved in food production and how they can impact the final product.