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 ...

The soul food of the Midwest. Morsels of gooey, creamy goodness. Heaven on earth. All are accurate descriptions of the delicious, versatile food known as cheese curds. Of course, I’m biased. Born and ...

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 ...

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 ...

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. ...

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 ...

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, ...

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 ...

Redhead Creamery's Curd Fest takes place Saturday, June 14, featuring a new "curd dog" and spirits. The "curd dog" is a large, cheddar-like cheese curd served like a corn dog. New spirits include ...

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 ...