Culinary Arts Instructor Chris Bugher was interviewed in the January/February 2021 National Culinary Review, a publication from the American Culinary Federation. The article titled “Melt the Day Away” talks about making cheese melt and the science behind the process. Bugher said the melting act is a delicate balance between moisture, age, and acid content.
Bugher Spills Cheesy Secrets in National Trade Magazine
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