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 has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

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 ...

Swiss cheese gets its characteristic holes from the emission of gas by prokaryotic bacteria. Inside of the Young’s Jersey Dairy in Yellow Springs, shelves of cheese curds dripped excess moisture onto ...

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