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. New research shows that the flavoring of various soft ...

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 ...

On a 900-acre family-run dairy farm in Lebanon, Connecticut, two shipping containers sit among the barns and fields. Inside, in what is probably one of the smallest cheese-production facilities in the ...