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 ...

There is magic happening in my kitchen, though not everyone appreciates the subtleties of souring, curdling and fermenting milk as a hobby. That's their loss. Instead of appreciating the two young ...

(NATIONAL) — Just like potato chips, once you start eating cheese curds, it’s difficult to stop. As the youngest version of cheese, they have a very mild flavor and a uniquely bouncy texture that can ...

As many opt for a plant-based diet, vegan alternatives are big business. However, some dairy products just cannot be mimicked. Now, a Malmö University professor is on course to develop a new ...

Researchers Submit Patent Application, “Curd Containing Slurry Compositions for Making Soft Or Firm/Semi-Hard Ripened and Unripened Cheese”, for Approval By a News Reporter-Staff News Editor at Life ...

Each year, millions of pounds of fresh cheese curds vanish within days of production, driven by a devotion that’s as much cultural as culinary. Every mid-October, National Cheese Curd Day rolls around ...

It’s first thing in the morning, and Emily Macdonald is bustling about the Brixton & Badger creamery with brisk efficiency. She’s checking the pH level for the 10th time, and it has to be just right. ...

Here in Wisconsin we’ve always been crazy for cheese curds. It’s all about the squeak. No one knows that better than Ryan LaGrander. As Wisconsin’s newest Master Cheesemaker certified in cheese curds, ...

Cottage cheese is hardly new. It has been made and eaten for thousands of years (though it only got its homey name in the 19th century), and remains a breakfast staple. But in recent years, cottage ...