Originariamente pubblicato il 05 marzo 2019
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Cherry Healey gets some scientific tips on making the best possible melted cheese! Is mozzarella – the traditional choice for pizzas -the scientific best bet? Cheddar? Blue cheese?
She finds that not all cheeses are equal, and that to melt well they must sit in a pH zone between 5 and 5.9. This explains why blue cheese and feta don’t work on pizza but mozzarella and gruyere do.
Gregg Wallace and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.
Inside The Factory | Series 4 'Pizza' | BBC