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 world of artisan cheese production stands as one of the most fascinating intersections of tradition, science, and pure craftsmanship. From small family farms to specialized creameries, skilled ...

Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting ...

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 ...

UConn Creamery staff, Ben Honer and Bill Sciturro, removing Queso Blanco from the press and preparing to package the cheese. Photo from the UConn Animal Science website The University of Connecticut ...

HULL, Iowa - Dairy farmer Shep Ysselstein saw the need for more dairy processing facilities in Northwest Iowa, so he decided to address it personally. Last fall, Ysselstein began construction of the ...