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 ...

New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. The research is published in Microbiology Spectrum. The ...

Most people have never seen cheese made from camel milk, and the process is fascinating from start to finish. Using traditional methods and carefully selected ingredients, this recipe transforms fresh ...

Watch the complete process of making smoked braided string cheese in a traditional mountain village. Fresh milk is transformed into cheese, carefully stretched, braided by hand, and slowly smoked ...

A delicacy is more than the sum of its parts. Take mozzarella: Water buffalo milk, rennet, whey, and microbes combine together to create a plump, white luxurious pillow of deliciousness. Recently, ...

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 ...

Cheese is great mixed into salads, served on top of crackers and added to charcuterie boards, but understanding the difference between various types of cheeses — especially aged and non-aged cheese — ...