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 ...

Buffalo mozzarella from Campania has been recognized as a delicacy and has been protected under EU law for nearly 30 years. What makes this mozzarella so special is believed to be the natural whey ...

Researchers found that the reason the holes were becoming smaller and less common was that the process of making the cheese ...

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 ...

It is hard to ignore microbes as they are everywhere. They are an integral part of many fermented foods savored around the world including cheese, which contains various microbial communities. A ...

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