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 ...

This series highlights interesting, unique, and innovative courses open to all undergraduates at Drexel University. "Cheesemaking" (Food Science 580) is a special topics course that, as you might ...

Master cheesemaker, Pam Hodgson, hard at work at Sartori Cheese in Plymouth, Wis. Cheese. We love it here in Wisconsin, and the numbers back this fact up. If Wisconsin was a country, we would rank ...

Rhonda Gothberg had never milked an animal when she bought her first goat 17 years ago. At the time, Gothberg was a nurse in her late 40s, living on a farm in the Skagit Valley that she and her ...

Before the lockdown, Antoine Ricardou regularly traveled between his ­branding and design firm’s Paris and New York City offices. Courtesy Antoine Ricardou This story originally featured on Saveur.

Listeria can pose special challenges for artisan cheesemakers. Many make their cheese right on the farm, where the bad bacteria are right outside the cheese room door. And small producers often lack ...

Our day starts in the dark hours of the morning when we fetch the day’s first milking from the lovely lactating ruminants of Kerith Brook Farm. We arrive in time for the mixed herd of Jersey, Ayrshire ...

Researchers at ETH Zurich have managed to recover gold from electronic waste using a byproduct of the cheesemaking process. In a paper published in the journal Advanced Materials, soft condense matter ...