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 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 ...

The Catalysts for Science Policy organization plans to introduce a bill aimed at adopting Lactococcus lactis as Wisconsin’s state microbe. Affiliated with the University of Wisconsin, CaSP’s goal is ...

PORT WASHINGTON, New York -- This Long Island cheesemonger is teaching the art of mozzarella making one cheese pull at a time. Jessica Affatato, of Harbor and Cheese Provisions, is bringing her ...