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 ...

New research allows cheese quality to be checked much earlier and more precisely in the process, giving manufacturers a better chance to react to issues with the ripening process. Making cheese leaves ...