Why it works: Milk and sage work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 719 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓
A Sage Cheese in Figures
Ingredients
Directions
Set the milk to curdle in two vessels: one with plain rennet and the other with rennet and sage juice.
After curdling, gently break the curd and press it into cheese vats.
Press the cheese for about 8 hours, then salt it and turn it daily.
After a month, cut pieces from both cheeses and swap them to create a patterned effect.
Press the cheeses again and manage them like other cheeses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Milk + sagetop 26% of all pairsSmell alikemoderateCooked together719 recipes
Shared aroma: 2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.