Cheese is great mixed into salads, served on top of crackers and added to charcuterie boards, but understanding the difference between various types of cheeses — especially aged and non-aged cheese — ...

John A. Lucey receives funding from USDA and dairy checkoff organizations. Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. The joke that ...

Cheese connoisseurs are no doubt familiar with a particular kind of semi-hard Swiss cheese called “Tête de Moine.” Rather than spreading or slicing the cheese, Tête de Moine is usually served by ...

Remember that time you had too much cheese, felt a bit queasy and — as a greasy sheen broke out on your forehead — you lied to yourself that it was salad from now on? Then spare a thought for the ...

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 ...