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 ...

Both professors, Devanshe and Michael, decided to turn an ancestral orchard into a beautiful homestay, which is cocooned by ...

Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because ...

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 ...

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 ...

CANNON FALLS, Minn. — On somewhat of a whim in 2012, Deeann Lufkin and Jackie Ohmann decided to start making cheese in Ohmann's kitchen. The two had brewed beer and made wine together for years and ...

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.

In many cities these days, cheeses described as “small-batch” and “artisanal” dot the shelves of farmer’s markets the supermarkets alike. These descriptors probably conjure images of an aproned farm ...

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 ...