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 €12M Series A round is led by Astanor Ventures; The funds raised will be invested in the next stages of development: bringing the casein production process to industrial scale, perfecting its ...

From coast to coast, producers in the U.S. are making world-class cheese. Here’s what to seek out whether you’re in New York or Wisconsin.

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 ...

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 ...

By Louise Rasmussen COPENHAGEN, Feb 25 (Reuters) - Danish dairy group Arla will invest 300 million euros ($354 million) ...

FRANKLINVILLE, N.Y. — Limited production has resumed at the Great Lakes Cheese facility in Franklinville, according to a spokesperson for the company. Additionally, waste from the facility is now ...

Cheese is a simple product. It usually only consists of milk, enzymes, salt, and bacteria that give the cheese its form and flavor. But this simplicity, free of preservatives found in other foods, ...

Graham’s Family Dairy has completed a £3.5 million extension to its Glenfield site in Fife, which it said will increase ...