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 ...

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 ...

The ancient craft of cheese-making holds many surprises when it comes to methods that shape the flavors and textures of different varieties. One intriguing tradition involves deliberately introducing ...

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 ...

It is hard to ignore microbes as they are everywhere. They are an integral part of many fermented foods savored around the world including cheese, which contains various microbial communities. A ...

A delicacy is more than the sum of its parts. Take mozzarella: Water buffalo milk, rennet, whey, and microbes combine together to create a plump, white luxurious pillow of deliciousness. Recently, ...

Cheese comes in an astonishing range of textures. Semi-hard gouda is good for mixing and melting, while mild mozzarella is practically meant for pizza. There's creamy burrata, firm Parmigiano Reggiano ...

A new review shows how small, practical tweaks in cheesemaking could deliver big wins in cost, sustainability, and flavor. Study: Cheese production revisited ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Blue cheese is known for its characteristic ...

Whey powder is commonly used for protein shakes for muscle building or meal replacement. You may see “whey” or “whey isolate” on the label of your whey powder product. But what’s the difference ...