Cheese is a relatively simple food. It's made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

Sunday night, Dec. 28, Otto’s Cheese Shop hosted connoisseurs for an evening full of cheese pulls as they crafted their own ...

The ancient craft of cheese-making holds many surprises when it comes to methods that shape the flavors and textures of different varieties. One intriguing tradition involves deliberately introducing ...

A research team at the DTU National Food Institute conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency and ...

A new review shows how small, practical tweaks in cheesemaking could deliver big wins in cost, sustainability, and flavor. Study: Cheese production revisited – Novel and overlooked strategies for ...

Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting ...

MONTEREY — Susan Sellew, of Rawson Brook Farm, says that tending to goats has helped her accept all the parts of life. In her 39 years of making cheese, she has watched hundreds of goats come and go. ...