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 ...

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 ...

Buffalo mozzarella from Campania has been recognized as a delicacy and has been protected under EU law for nearly 30 years. What makes this mozzarella so special is believed to be the natural whey ...

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 ...

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 ...

Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting ...

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