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 ...

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 ...

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 ...

Protein-obsessed Americans are eating more cottage cheese: in bowls, spread on toast or turned into the latest low-carb ...